Turkey Pot Pie with Biscuit Crust

Ingredients

• 1 teaspoon double-acting baking powder 
• 0.1 teaspoon baking soda 
• 0.5 cup butter divided
• 0.3 cup buttermilk 
• 2 medium carrots chopped
• 2 rib celery chopped
• 0.3 cup chicken broth dry white
• 2 cups chicken broth 
• 1.3 cups flour all-purpose divided
• 0.3 cup sage fresh minced
• 0.5 cup milk 
• 1 medium onion diced divided
• 0.8 cup peas sweet green frozen thawed
• 0.5 teaspoon pepper 
• 1.3 teaspoons salt divided
• 1.5 cups turkey cooked chopped

Equipment

• oven
• knife
• pot
• baking pan
• dutch oven

Directions

1. Melt 2 tablespoons butter in a Dutch oven; add half of onion, carrot, and celery.
2. Add 1 teaspoon salt and pepper; saute 5 to 6 minutes or until tender.
3. Add wine; cook 3 to 4 minutes or until reduced by half.
4. Add broth; bring to a boil. Reduce heat, and simmer 15 minutes.
5. Stir together 1/2 cup flour and milk; add to wine mixture, and cook, stirring occasionally, 8 to 10 minutes or until thickened. Stir in turkey and peas.
6. Pour into a 1 1/2-quart baking dish. Set aside.
7. Cut 1/4 cup butter into pieces.
8. Pulse butter pieces, remaining 3/4 cup flour, remaining 1/4 teaspoon salt, baking powder, and soda 4 to 6 times or until crumbly.
9. Add remaining half of onion and sage; with machine running, gradually add buttermilk through food chute, processing until dough forms a ball. Turn out onto a heavily floured surface; knead 3 or 4 times.
10. Roll into a 10-inch circle.
11. Place over turkey mixture, pressing to edges of dish to seal. Melt remaining 2 tablespoons butter; brush over dough. Make 1/4-inch-deep slashes in top with a knife.
12. Bake pot pie at 425 for 30 minutes or until golden brown.