Turkey cheddar biscuit pot pie from Hearth & Home: Cook, Share, and Celebrate Family-Style (page 49) by Lynn Crawford and Lora Kirk

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Romaine and Treviso salad with pancetta vinaigrette and Caesar aioli; Buttery mashed potatoes

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can use the "Roasted chicken stock" recipe on p.237.

  • averythingcooks on April 15, 2023

    I only made the stew base this time with a couple of small adjustments. I had leftover turkey (so also skipped step 2) + homemade turkey stock and I added a splash of white wine to the cream sauce (idea from a favourite Jamie Oliver recipe). We topped our pie with Diana Henry's cheddar nut crumble in place of the biscuits and 1/2 recipe fed 2 of us with generous bowls + lunch for one of us today. Easy choice to repeat this and I will try the biscuit topping next time.

  • tmjellicoe on October 24, 2022

    Really enjoyed the taste of the stew part. I used leftover chicken so I started on step 2 of that part of the recipe. I also made it all in a Dutch oven rather than skillets and then transferring to a casserole dish. The biscuits were tasty, I just had trouble with the texture of the bottom of them being more dumpling like while the top is crispy. Next time I’ll make the biscuits separately, or cover the casserole so they are more of a steamed dumpling.

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