Liberty Hill’s Turkey Pot Pie

Name: Liberty Hill’s Turkey Pot Pie
Yield: 8
Ingredients: 4 cups diced cooked turkey; 3 cups turkey gravy (thin with broth or water if needed); 1 cup additional diced cooked vegetables (such as carrots, onions, fennel, green beans, peas or celery); 6 cups King Arthur Unbleached All-Purpose Flour; ¾ cup granulated sugar; ¼ cup baking powder; 1 ½ teaspoons salt; 1 cup (2 sticks) cold Cabot Salted Butter, or Cabot Extra Creamy Premium Sea Salted Butter, cut into pieces; 1 cup Cabot Seriously Sharp Shredded Cheddar; 2 cups very cold lowfat (1%) milk

Servings

8

One of the best recipes for turkey pot pie comes from our friend Beth Kennett at Liberty Hill Farm in Rochester, Vermont. Instead of using a pie crust like many traditional turkey pot pies do, this easy version tops the turkey, gravy and vegetable pie filling with Beth’s unbeatable homemade cheesy biscuits. We can’t boast about this recipe enough – you’ll just have to try it and see for yourself! It’s sure to become your go-to turkey pot pie recipe for any season. Once you’ve made it, share the recipe with friends and family on Facebook, Pinterest, Instagram, and Twitter.

To Make Filling:

Combine turkey, gravy and vegetables in a large saucepan. Stir over medium heat until hot and then transfer to a 9-by-13-inch baking dish, making sure turkey is covered with gravy.

To Make Biscuits and Finish Pie:

Preheat oven to 425°F. Combine flour, sugar, baking powder and salt in a large bowl. Add Cabot Salted Butter or Cabot Extra Creamy Premium Sea Salted Butter and work into dry ingredients with a pastry blender or fork.

Stir in grated Cabot Vermont Sharp Cheddar cheese and then gradually stir in milk.

Turn dough out onto a well-floured surface and knead gently (be careful not to overwork). Roll out dough into a 1-inch-thick layer and cut out biscuits with a round cutter or small glass.

Arrange biscuits on top of filling. Place extra biscuits on baking sheet. Bake pot pie and biscuits for about 15 minutes or until golden.

If you’re looking for another delicious pot pie recipe, try our popular Chicken and Sweet Potato Pot Pie. As a cooperative of New York and New England farm families, Cabot takes a lot of pride in making our award-winning dairy products. We’d love to hear your thoughts on this turkey pot pie with biscuits recipe, so please rate and review it once you’ve tried it.

Ingredients

Filling:

4 cups diced cooked turkey
3 cups turkey gravy (thin with broth or water if needed)
1 cup additional diced cooked vegetables (such as carrots, onions, fennel, green beans, peas or celery)

Beth’s Best Biscuits:

6 cups King Arthur Unbleached All-Purpose Flour
¾ cup granulated sugar
¼ cup baking powder
1 ½ teaspoons salt
1 cup (2 sticks) cold Cabot Salted Butter, or Cabot Extra Creamy Premium Sea Salted Butter, cut into pieces
1 cup Cabot Seriously Sharp Shredded Cheddar
2 cups very cold lowfat (1%) milk

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Directions

To Make Filling:

COMBINE turkey, gravy and vegetables in large saucepan; stir over medium heat until hot. Transfer to 9-by-13-inch baking dish, making sure turkey is covered with gravy.

To Make Biscuits and Finish Pie:

PREHEAT oven to 425°F.
COMBINE flour, sugar, baking powder and salt in large bowl; add butter and work into dry ingredients with pastry blender or fork.
STIR in shredded cheese. Gradually stir in milk.
TURN dough out onto well-floured surface and knead gently (do not overwork). Roll out into 1-inch thick round. Cut out biscuits with round cutter or small glass.
ARRANGE biscuits on top of filling. Place extra biscuits on baking sheet.
BAKE pot pie and biscuits for about 15 minutes or until golden.