A potpie is comfort food at its finest, and here we use turkey rather than the more common chicken. If you have leftover roast turkey and turkey stock made from the carcass, you’re more than a step ahead. If not, we give you a quick way to make not only a fragrant stock, but also wonderfully tender turkey. The real flavor key to a good old-fashioned turkey potpie is the stock, so we encourage you to sue homemade or the best you can buy. Keep the turkey in chunks for more succulent bites.
Making a potpie takes a few steps: making the stock and cooking the meat, combining the potpie ingredients, and making the biscuits that crown the pie halfway through baking. But the end product is well worth it!
3 carrots, cut into 1/2-inch pieces (about 1 ¼ cups)
4 tablespoons (1/2 stick) unsalted butter
1 onion, finely diced (1 cup)
1 tablespoon finely chopped fresh sage
1 tablespoon finely chopped fresh tarragon
¼ cup unbleached all-purpose flour
2 cups turkey or chicken stock, preferably homemade
1 tablespoon sherry or Madeira
¾ cup heavy cream
Salt and freshly ground black pepper
3 cups cooked turkey meat, cut into 1 ½-inch chunks
¾ cup frozen peas, defrosted
Preheat the oven to 350 degrees.
Make the Potpie: Bring a small saucepan of water to a boil over high heat. Add the carrots and boil until just tender, about 5 minutes. Drain and set aside. In an 8-quart stockpot, melt the butter over medium heat. Add the onion and sauté until translucent, about 8 minutes. Add the sage and tarragon and cook, stirring occasionally with a wooden spoon, until fragrant about 2 minutes.
Sprinkle the flour over the onion mixture and cook for another minute, stirring to incorporate. Slowly add the stock and the sherry and continue cooking over medium heat until thick and smooth, about 5 minutes. Add the cream and reduce the heat to maintain a low simmer. Season with salt and pepper.
Evenly spread the turkey, peas, and carrots into an 8 x 10-inch rectangular dish. Pour the onion mixture over the top and stir gently so that the turkey and vegetables are coated. Bake for 35 minutes, until the mixture is bubbling hot. Remove from the oven.
Top the potpie with the biscuit dough rounds (see recipe below), evenly covering the surface. Raise the oven temperature to 425 degrees and bake for 15 to 20 minutes more.
2 cups unbleached all-purpose flour, plus more for dusting
1 tablespoon baking powder
1 teaspoon sugar
¾ teaspoon salt
6 tablesppns (3/4 stick) unsalted butter, chilled
¾ cup buttermilk
Make the Biscuits: In the bowl of a stand mixer fitted with the paddle attachment, mix together the flour, baking powder, sugar, and salt on medium speed. Add the cold butter, piece by piece, and mix until the butter is the size of small peas. Slowly pour in the buttermilk and mix until everything just comes together.
Turn the dough out onto a lightly floured surface and fold it over two or three timies. Shape it into a rectangle about ¾ inch thick and cut out rounds (you should get 6 to 8), using a 2 1/2-inch cookie cutter or inverted water glass.
Serves 6 to 8