Turkey Pot Pie

I've been making this dinner favorite since my husband and I were first married in 1995. The recipe is just perfect; the only modification I've made recently is to omit the crust and serve the pot pie filling with buttermilk biscuits instead. As our kids have grown into adults and their appetites have grown with them, I've gone from doubling the original recipe to tripling it! Here is the triple recipe, which should be enough to feed about eight "average" people. Feel free to cut the recipe in half if you aren't feeding a family as hungry as mine.

Buttermilk Biscuits

4 cups flour
2 tablespoons sugar
4 teaspoons baking powder
½ teaspoon baking soda
1 teaspoon fine sea salt
8 tablespoons salted butter, softened
1½ cups buttermilk, at room temperature

Preheat oven to 425 degrees F. 

Thoroughly combine dry ingredients (flour through salt) in a large bowl. Cut butter into flour mixture using a pastry cutter or fork until mixture resembles coarse crumbs. Stir in just enough buttermilk until no dry crumbs remain (if buttermilk is thick add slightly more than 1½ cups).

Line a cookie sheet with parchment paper; or if you don't have parchment then spray the cookie sheet generously with nonstick spray. Drop dough by spoonful onto the prepared cookie sheet (about three tablespoons per drop). Bake 11 to 12 minutes or until golden brown. 

While the biscuits are baking, prepare the turkey pot pie:

Turkey Pot Pie

3/4 cup (12 tablespoons) salted butter
1 cup flour
1 cup finely chopped yellow onion
1 teaspoon sea salt
1 teaspoon black pepper
3 cups low sodium chicken broth
2 cups milk, half and half, or cream
1 large potato or 2 small (Yukon gold or russet), peeled and chopped small
4 carrots, peeled and diced
8 or 10 ounce package frozen green peas, thawed and drained
2 pounds cooked turkey breast, chopped into small pieces or shredded

Heat butter in a large Dutch oven over medium heat until melted. Whisk in flour, onion, salt and pepper. Cook, whisking constantly, until mixture is thoroughly combined and bubbly. Remove from heat. Whisk in chicken broth and milk/cream. Return to medium-high heat and stir constantly until mixture boils. Boil and stir one minute. Turn off heat; stir in potatoes, carrots, green peas and turkey. 

Bake in the oven at 425 degrees F for 35 minutes, until edges are golden brown. Serve with biscuits.