Sage Biscuit Turkey Potpies Recipes

TURKEY POT PIE WITH SAGE CRUST

Steps:

• Butter a 4-quart baking dish.
• Place turkey breast in a medium saucepan, cover with stock, and add parsley, bay leaf, thyme, and peppercorns. Bring stock to a boil, reduce heat to low. Cover pot and simmer until turkey is just cooked through, about 20 minutes. Transfer turkey to a plate, remove herbs and peppercorns with a slotted spoon. When turkey is cool enough to handle, cut into 1/2-inch thick pieces and transfer to the buttered baking dish.
• Add carrots and turnips to the broth and cook until just tender, about 10 minutes. Transfer carrots, turnips and thawed peas to the buttered baking dish. Strain broth into a bowl. Melt butter in the same pot over medium heat. Add leeks and shallots and cook until soft. Add flour and stir for 2 minutes. Stir in broth and white wine. Increase heat to high and bring to a boil, stirring constantly. Cook until reduced slightly. Add cream and cook until sauce thickens enough to coat a spoon. Season with salt and pepper and add the parsley and sage. Pour the sauce over the turkey and vegetables in the baking dish.
• For the Crust: Place flour, herbs, and salt in a food processor and process until herbs are finely chopped. Add butter and shortening and process until mixture resembles coarse meal. Add a few tablespoons of the cold water at a time and pulse until the mixture just comes together. Gather dough into ball and chill for 30 minutes.
• Preheat oven to 400 degrees F.
• Roll dough into a 15 by 10 1/2-inch rectangle and place dough over onto filling. Trim overhang, tuck dough edge inside dish. Bake until crust is golden and gravy is bubbling, about 1 hour. Let stand 10 minutes before cutting.

SAGE-BISCUIT TURKEY POTPIES

Steps:

• Braise the turkey: Heat olive oil in a Dutch oven over medium-high heat. Season turkey with 1/2 teaspoon salt and 1/2 teaspoon pepper and place in the Dutch oven. Brown the turkey, in batches, on all sides. Return turkey and any accumulated juices to the Dutch oven. Add the wine, broth, cloves, and bay leaf and bring to a boil. Reduce heat, cover, and simmer for 1 hour.
• Make the filling: Remove the turkey from the liquid and pull the skin and meat from the bones. Discard skin and bones, cut meat into 1/2-inch pieces, and set aside. Strain the liquid and set aside, discarding solids. Melt 2 tablespoons butter in the Dutch oven over medium heat. Add the onions and cook until softened-- about 5 minutes. Add carrots and turnips and cook for 5 more minutes. Add the turkey, reserved liquid, 1/2 teaspoon salt, remaining pepper, the marjoram, and 1/2 teaspoon sage and bring to a boil. Reduce heat, cover, and simmer until vegetables are tender -- about 20 minutes. Add the lima beans and stir to combine. Stir together 2 tablespoons butter and 2 tablespoons flour in a small bowl until smooth. Add to the turkey mixture, stirring constantly, over high heat until the mixture comes to a boil. Remove from heat and set aside. Fill ten 8-ounce crocks or a 2 1/2-quart casserole dish with the turkey filling, place on a baking pan, and set aside.
• Make the biscuit topping: Heat oven to 400 degrees F. Combine remaining flour, baking powder, and remaining salt and sage in a large bowl. Using a pastry blender, two knives, or your fingers, cut in the chilled butter until the mixture resembles coarse meal. Add the buttermilk and stir until just combined. Knead the dough on a lightly floured surface 3 times and roll it out to 1/4-inch thickness. Using a small round cookie or biscuit cutter, cut out rounds and place over the tops of the potpies. Gather scraps and repeat until all dough is used. If freezing, skip to Step 4 or bake until biscuits are baked and the filling is hot and bubbly -- 20 to 25 minutes.
• Freeze the potpies: Wrap each ramekin first in freezer-safe plastic wrap followed by heavy foil and freeze for up to 2 months. To serve, remove the foil and plastic wrap and bake frozen individual potpies at 400 degrees F for 40 minutes.

TURKEY-BISCUIT POT PIE

Steps:

• Heat oven to 400°F. In 2-quart saucepan, heat 1 cup water to boiling. Add carrots and broccoli; cook about 4 minutes or until carrots and broccoli are crisp-tender. Drain.
• Meanwhile, in 3-quart saucepan, melt butter over medium heat. Add onion; cook about 2 minutes, stirring occasionally, until tender. Beat in flour with wire whisk. Gradually beat in broth and sage. Reduce heat to medium-low; cook about 5 minutes, stirring occasionally, until sauce thickens. Stir carrots, broccoli and turkey into sauce. Spoon turkey mixture into ungreased 2-quart casserole.
• Place bacon on microwavable plate; cover with microwavable paper towel. Microwave on High 4 to 6 minutes or until crisp. Crumble bacon; place in medium bowl. Add remaining biscuit ingredients; stir just until blended. Spoon biscuit batter around edge of turkey mixture.
• Bake 25 to 30 minutes or until biscuit crust is golden brown.

TURKEY BISCUIT POT PIE

Steps:

• In a large skillet coated with cooking spray, cook turkey until no longer pink; drain. Meanwhile, in a large saucepan, combine flour and milk until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the vegetables, salt, pepper and turkey; remove from the heat and keep warm. , Place biscuits 2 in. apart on an ungreased baking sheet. Bake at 400° for 5 minutes. , Transfer turkey mixture to a greased 8-in. square baking dish. Place nine biscuits over turkey mixture. Bake potpie and remaining biscuit for 5-7 minutes or until biscuits are golden brown.