Turkey and Oyster Potpie with Biscuit Topping Recipe

Name: Turkey and Oyster Potpie with Biscuit Topping
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons unsalted butter; 2 medium leeks, white and tender green, thinly sliced; 2 large celery ribs, finely chopped; About 1 1/2 cups turkey stock, chicken stock or canned low-sodium chicken broth; 3 dozen shucked oysters, liquor reserved separately; 3 tablespoons all-purpose flour; 1 pound cooked turkey, cut or torn into 3/4-inch pieces; 1/2 cup heavy cream; 1/4 cup coarsely chopped parsley; Salt and freshly ground pepper; 2 cups all-purpose flour; 1 tablespoon baking powder; 1/4 teaspoon salt; 4 tablespoons cold unsalted butter, cut into bits; 1/4 cup freshly grated Parmesan cheese; 2/3 cup milk; 1/2 cup heavy cream

Servings: persons

3 tablespoons unsalted butter
2 medium leeks, white and tender green, thinly sliced
2 large celery ribs, finely chopped
About 1 1/2 cups turkey stock, chicken stock or canned low-sodium chicken broth
3 dozen shucked oysters, liquor reserved separately
3 tablespoons all-purpose flour
1 pound cooked turkey, cut or torn into 3/4-inch pieces
1/2 cup heavy cream
1/4 cup coarsely chopped parsley
Salt and freshly ground pepper
2 cups all-purpose flour
1 tablespoon baking powder
1/4 teaspoon salt
4 tablespoons cold unsalted butter, cut into bits
1/4 cup freshly grated Parmesan cheese
2/3 cup milk
1/2 cup heavy cream

1
Preheat the oven to 450.
2
Melt the butter in a large skillet.
3
Add the leeks and celery and cook over moderate heat, stirring, until softened, about 10 minutes.
4
In a measuring cup, add enough turkey stock to the oyster liquor to make 2 cups.
5
Stir the flour into the leek mixture and cook for 1 minute.
6
Stir in the turkey stock mixture and bring to a simmer.
7
Add the turkey, cream and parsley and season with salt and pepper.
8
Butter a 12-by-8-by-2-inch baking dish and spread the filling in it.
9
Arrange the oysters on top.
10
In a large bowl, stir together the flour, baking powder and salt.
11
Quickly rub in the butter with your fingertips.
12
Stir in half of the Parmesan.
13
Mix the milk and cream and gently stir the liquid into the dry ingredients until just combined.
14
Drop rounded teaspoons of the biscuit topping onto the filling; the topping will spread as it bakes.
15
Sprinkle with the remaining cheese, set the dish on a baking sheet and cook for about 30 minutes, or until the topping is golden and crusty.
16
Let the potpie stand for 10 minutes before serving.

923

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 3 tablespoons unsalted butter, 2 medium leeks, white and tender green, thinly sliced, 2 large celery ribs, finely chopped, About 1 1/2 cups turkey stock, chicken stock or canned low-sodium chicken broth, and more.

Yes, Turkey and Oyster Potpie with Biscuit Topping falls under the Seafood category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Turkey and Oyster Potpie with Biscuit Topping

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