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

Name: 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; 1/2 tsp (2 mL) dried parsley; 1/4 tsp (1 mL) dried thyme; 1/3 cup (75 mL) cold cubed butter; 2/3 cup (150 mL) milk; 2 tbsp (30 mL) butter; 1 medium onion, finely diced; 3 cups (750 mL) finely diced potato; 1 cup (250 mL) finely diced turnip; 1/2 cup (125 mL) finely diced celery; 1 cup (250 mL) finely diced carrot; 1/2 cup (125 mL) flour; 1 tsp (5 mL) summer savory; 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

rans.ca

Ingredients: Directions: Savory Biscuit Topping In a large bowl, mix flour, baking powder, salt, summer savory, parsley and thyme. Cut in cold butter until crum

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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
1/2 tsp (2 mL) dried parsley
1/4 tsp (1 mL) dried thyme
1/3 cup (75 mL) cold cubed butter
2/3 cup (150 mL) milk
2 tbsp (30 mL) butter
1 medium onion, finely diced
3 cups (750 mL) finely diced potato
1 cup (250 mL) finely diced turnip
1/2 cup (125 mL) finely diced celery
1 cup (250 mL) finely diced carrot
1/2 cup (125 mL) flour
1 tsp (5 mL) summer savory
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