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For the filling
3 cups cooked turkey, diced
2 tablespoons olive oil
2 cups mushrooms, sliced (button,
cremini or a mix)
1 medium onion, finely chopped
3 cloves garlic, minced
2 tablespoons all-purpose flour
2 cups chicken or turkey stock
1 cup heavy cream or whole milk
1 teaspoon fresh thyme leaves
1 teaspoon fresh sage, chopped
Salt and freshly ground black pepper,
to taste
For the cheddar-sage biscuits
2 cups all-purpose flour
1 tablespoon baking powder
½ teaspoon salt
½ cup (1 stick) cold unsalted butter, cubed
1 cup sharp cheddar, shredded
1 tablespoon fresh sage, finely chopped
¾ cup milk or buttermilk
Preheat the oven to 400°F.
Begin by preparing the filling.
Heat olive oil in a large skillet.
Sauté the onion, garlic and mushrooms over medium heat until softened and fragrant, about 6 to 8 minutes.
Sprinkle the flour over the vegetables and stir to coat, cooking for another minute to remove the raw flour taste.
Gradually pour in the stock and cream, stirring constantly until the mixture thickens into a rich, creamy filling.
Fold in the diced turkey and herbs. Season generously with salt and black pepper.
Transfer the filling to a lightly greased baking dish.
To make the biscuits, combine the flour, baking powder and salt in a mixing bowl.
Cut in the cold butter until the mixture resembles coarse crumbs.
Stir in the shredded cheddar and chopped sage, then add the milk just until the dough comes together.
Spoon the biscuit dough evenly over the turkey and mushroom filling, leaving small gaps so the filling can peek through.
Bake for 25 to 30 minutes, or until the biscuits are golden brown and cooked through, and the filling is bubbling.
Remove from the oven and let the pot pie rest for 5 minutes before serving.
