Straight from our kitchen!
To make the filling:
Make a mirepoix: saute celery, carrots and onion with olive oil. Add in dusting of flour to soak up the fat, then add stock, heavy cream, salt and pepper. Add pre-cooked turkey and let it get thick.
To make the topping:
2 cups flour
1.5 TSP baking powder
1 tsp salt
1/4 lb butter
mix and let it chill in the fridge
add heavy cream 2 cups until it gets to sticky and dough-like then crumble it on top of the mix and bake to golden brown at 350 for 25 minutes
2 thoughts on “Chef Beverly’s Pot Pie”
Pingback: Garden Update | Outer Aisle
SOUNDS LIKE A GOOD RECIPE BUT, HOW MUCH STOCK,HEAVY CREAM,S&P, AND TURKEY?
THANKS, CAN’T WAIT TO TRY IT!