-
1
In a large bowl, whisk together the flour, baking powder, sugar, and salt.
-
2
While stirring with a wooden spoon, slowly pour the cream into the center of the bowl, and continue mixing until a dough just forms.
-
3
Transfer the dough to a lightly floured work surface and roll into a 3/4-inch thick rectangle.
-
4
Cut the dough into 6 large, equal-sized squares and transfer them to a parchment paper-lined baking sheet.
-
5
Refrigerate until ready to use.
-
6
(The biscuit may be prepared up to day in advance.)
-
7
Make the Filling:
-
8
Preheat the oven to 350 degrees F.
-
9
Place the turkey breast in large roasting pan, cover with the chicken stock, and season with salt and pepper, to taste.
-
10
Roast until just cooked through and an instant-read thermometer inserted in the breast reads 165 degrees F. Transfer the turkey breast to plate and let cool.
-
11
Pull the turkey into small pieces and set aside.
-
12
Transfer the chicken stock to a saucepan, bring to a boil, and reduce to 1 1/2 cups.
-
13
Melt 2 tablespoons of the butter in a small saucepan.
-
14
In another roasting pan, toss together the carrot, rutabaga, parsnip, and turnip with the butter and season with salt and pepper, to taste.
-
15
Roast until browned and tender, about 35 to 40 minutes.
-
16
Heat 2 tablespoons of the butter in a large skillet over medium-high heat.
-
17
Add the onion and cook, stirring, until translucent, about 6 to 8 minutes.
-
18
Add the mushrooms and cook, stirring occasionally, until browned, about 10 minutes.
-
19
Set aside.
-
20
Meanwhile, heat the remaining 2 tablespoons butter in a saucepan over medium heat.
-
21
Add the flour and cook, stirring, for 5 minutes.
-
22
Add the reduced chicken stock, bring to boil, lower the heat and simmer for 15 minutes.
-
23
While the sauce is simmering, bake the biscuits until golden brown, about 15 minutes.
-
24
Stir the cream into the sauce and return to a boil.
-
25
Stir in the pulled turkey, roasted vegetables, onion-mushroom mixture, thyme, and parsley.
-
26
Season the filling with salt and pepper, to taste.
-
27
(The filling may be prepared up to 3 days in advance, and reheated before serving.)
-
28
Divide the hot filling among 6 warmed 12-inch wide bowls.
-
29
Place a biscuit in the center of each and serve immediately.
