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Turkey Potpie with a Biscuit Crust

Turkey Potpie with a Biscuit Crust Recipe

  • 2 cups all-purpose flour
  • 1¼ teaspoons baking soda
  • 1¼ teaspoons baking powder
  • ½ teaspoon salt
  • ¼ teaspoon freshly ground pepper
  • 5 tablespoons ice-cold unsalted butter, cut into small cubes
  • ¾ cup buttermilk
  • 1½ cups Turkey Stock or canned low-sodium chicken broth
  • 1 medium carrot (4 ounces), peeled, and thinly sliced into rounds
  • 3 tablespoons unsalted butter
  • 2 tablespoons vegetable oil
  • 1 small yellow onion (about 4 ounces), diced
  • 8 ounces cremini mushrooms, wiped or brushed clean, stems trimmed, and quartered
  • 2 tablespoons all-purpose flour
  • ½ cup heavy (whipping) cream
  • 3 cups ½-inch dice of roast turkey
  • ½ cup minced fresh parsley
  • Salt and freshly ground pepper
  • 2 tablespoons milk for brushing
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Nutritional information
Nutrition Facts
Amount Per Serving
Calories 546kcal (27%)
Total Fat 30g (46%)
Saturated Fat 16g (78%)
Cholesterol 138mg (46%)
Total Carbohydrate 40g
Dietary Fiber 2g
Sugars 4g
Protein 28g
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.



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