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Turkey Pot Pie




  • 4 ounces butter
  • 5 medium onions, ½-inch chop
  • 1 bunch celery, ½-inch chop
  • 4 sprigs thyme
  • 2 cups half and half
  • 2 quarts chicken stock
  • 1 turkey breast, roasted, meat removed and and cut into ½- to 1-inch cubes (about 6 quarts cubed turkey); reserve fat and all drippings
  • 2 ½ cups flour
  • salt and pepper
  • 6 quarts carrots, chopped and roasted until tender
  • 2 cups frozen peas
  • ½ cup chopped parsley

Savory Biscuit

  • 1 pound plus 10 ounces all-purpose unbleached, nonbromated flour (prefer King Arthur)
  • 1 tablespoon sugar
  • 2 tablespoons plus ½ teaspoon baking powder
  • 1 ½ teaspoons marjoram
  • 1 teaspoon salt
  • ¼teaspoon ground black pepper
  • 3 ½ cups heavy cream
  • egg wash (egg yolk or white beaten with small amount of wateror milk)
  • sage leaf



  1. In a sauté pan, heat butter. Add chopped onions, celery and thyme; cook until soft.
  2. In a saucepan, bring half and half to a simmer.
  3. In another saucepan, bring chicken stock to a simmer.
  4. Separate turkey fat from drippings. Measure fat: If there is less than 8 ounces of fat, add enough butter to make up for it.
  5. Add drippings to the simmering chicken stock. Stir to incorporate. Return to simmer.
  6. Make a roux: In a large pot, melt the 8 ounces of turkey fat. Gradually add flour, whisking constantly until the mixture pulls away from pot sidewall. (It should take about 2 ½ cups flour.)
  7. Add the chicken stock and half and half to the roux. combine using a whisk or immersion blender.
  8. Place the pot with the stock/roux mixture on the stove. Bring to a boil, then reduce heat and simmer at least 10 minutes, stirring frequently so mixture does not burn. Season with salt and pepper.
  9. Add turkey cubes, cooked vegetables and chopped parsley. Adjust seasoning if necessary.

Savory Biscuit

Preheat oven to 350°F

  1. Line sheet pans with parchment paper; set aside.
  2. Using a standing mixer with paddle attachment, stir together flour, sugar, baking powder, marjoram, salt and pepper until well combined.
  3. Add cream all at once. Continue stirring until combined. Don’t over-mix.
  4. Remove dough from bowl, roll out and cut dough with a 2 ½-inch biscuit cutter.
  5. Brush top of each biscuit with egg wash and place a sage leaf on each biscuit. Bake 20 minutes.


Scoop a hearty serving of the filling into a bowl. Place one biscuit on top and serve hot.

Chef Note: This makes enough for a crowd and freezes well. Freeze extra filling in 2-quart containers, which will serve two.

Hudson Valley Restaurant Week is back this April 8-21!