Turkey Potpie

cooking.nytimes.com

Carol L. Park

subheading: FOR THE BISCUIT TOPPING:

2 cups all-purpose flour

1 tablespoon baking powder

1 teaspoon kosher salt (Diamond Crystal)

8 tablespoons cold unsalted butter, cut into small chunks

¼ cup thinly sliced chives

¼ cup chopped, lightly packed fresh soft herbs, such as parsley, dill or tarragon

¾ cup buttermilk

subheading: FOR THE FILLING:

5 tablespoons unsalted butter

1 small red or yellow onion, chopped

Kosher salt (Diamond Crystal)

6 garlic cloves, chopped

1 small or medium carrot, peeled and chopped

2 celery ribs, including leaves, chopped

¼ cup all-purpose flour

1 teaspoon onion powder

2 cups chicken or turkey broth or stock

2 teaspoons to 1 tablespoon Dijon mustard

1 teaspoon Worcestershire sauce

Juice of ½ lemon (about 1 generous tablespoon)

1 ½ cups chopped or shredded cooked turkey or chicken

¾ cup frozen peas

Black pepper

Directions at cooking.nytimes.com

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