Turkey Pot Pie with Cheesy Biscuit Topping

By becki829

Ingredients

• 4 tablespoons butter
• 1 cup chopped onion
• 4 celery stalks, sliced
• 4 carrots, peeled and cut into 2-inch chunks
• 1/4 cup flour
• 1/4 cup dry white wine
• 3 cups turkey stock, or chicken stock
• 1 teaspoon dried thyme
• 1/2 teaspoon dried sage
• 1 teaspoon salt
• 1 teaspoon ground pepper
• 4 cups cooked turkey or chicken, cut into bite sized cubes
• 1 cup frozen peas
• 1 cup frozen pearl onions
• Cheesy Biscuits
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1 cup extra-sharp cheddar cheese, coarsley grated
• 1/4 cup grated parmesan cheese
• 3/4 stick cold unsalted butter, cut into small pieces
• 1 1/4 cup well-shaken buttermilk

Preparation

Step 1

Preheat oven to 400 degrees. Melt butter in a large skillet over medium low heat. Add onions, celery and carrots and cook until they are softened and onions are translucent, about 10 minutes. Sprinkle with flour and cook for 2 minutes more. Raise heat to high, add wine, and stir to combine. When it comes to a simmer, add turkey stock, thyme, sage, salt and pepper. Simmer for 5 minutes or until thickened. Add turkey, peas and onions and simmer until heated. Meanwhile, make biscuit batter. Mix dry ingredients and cheese together in a large bowl. Blend in butter with a pastry cutter of your fingertips, until coarse crumbs form. Stir in buttermilk with a fork. Pour turkey mixture into a 3 quart casserole dish. Dollop with biscuit mixture, leaving a little space between biscuits. Bake for 35-40 minutes or until golden