Turkey Pot Pie with a Savory Biscuit Topping - Restaurant Association of Nova Scotia

Ingredients

• 1 1/2 cups (375 mL) flour
• 2 tsp (10 mL) baking powder
• 1/2 tsp (2 mL) salt
• 2 tsp (10 mL) summer savory
• 1/4 tsp (1 mL) dried thyme
• 1/4 cup (125 mL) finely diced carrot
• 1 cup (250 mL) finely diced turnip
• 3 cups (750 mL) finely diced potato
• 2 tbsp (30 mL) butter
• 1 medium onion, finely diced
• 1/2 cup (125 mL) flour
• 1 tsp (5 mL) summer savory
• 1/2 cup (125 mL) finely diced celery
• 1 cup (250 mL) finely diced carrot
• 1/2 cup (125 mL) finely diced potato
• 1/4 tsp (1 mL) thyme
• 2 tsp (10 mL) salt
• 5 cups (1.13 L) turkey stock (substitute chicken stock if turkey stock isn’t available)
• 1 1/2 cups (340 g) chopped cooked turkey meat