Turkey Potpie with a Biscuit Crust Recipe | Food Network

Ingredients

• 2 tablespoons (28 grams) unsalted butter
• 2 tablespoons (30 grams) olive oil
• 1 red bell pepper, seeded and finely chopped
• 1 medium yellow onion, finely chopped
• 1 large carrot, finely chopped
• 1 clove garlic, minced
• 2 cups (290 grams) fresh English peas
• 1 cup (165 grams) fresh corn kernels, from about 2 cobs
• 1 teaspoon (1 gram) dried thyme
• 1/4 cup (30 grams) all-purpose flour
• 2 cups (480 milliliters) chicken broth
• 1/2 cup (120 milliliters) heavy cream
• 2 cups roast turkey meat picked off bone and broken into bite-size pieces
• Salt and pepper, to taste
• 3 cups (360 grams) all-purpose flour, plus for dusting the work surface
• 1 teaspoon (6 grams) salt
• 1 tablespoon (11 grams) sugar
• 1 tablespoon (15 grams) baking powder
• 1/2 cup (100 grams) vegetable shortening, frozen, cut into 1/2-inch cubes
• 1/2 cup (100 grams) unsalted butter, chilled, cut into 1/2-inch cubes
• 1 cup (240 milliliters) low-fat buttermilk
• 1 large egg
• 2 teaspoons fresh thyme, minced
• Egg wash (1 egg whisked with 2 tablespoons water)
• Coarse sea salt, for sprinkling