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Turkey Pot Pie

Farmer Charlene Stoller calls herself a “dump and pour” kind of cook and emphasizes, “I’m not used to writing recipes for magazines!” Which is a lucky thing for her family, and for anyone else who gets to taste her pot pies, strawberry desserts and other gratifying farm-style fare. The parents of seven children, Charlene and her husband Scott are Organic Valley dairy farmers whose acreage is nestled among the hills of northeast Ohio, on the same property Scott's grandparents’ once owned. (See their story


1. To make sauce: Melt butter in a large, heavy saucepan over medium-low flame. Stir in flour until smooth; cook over low flame, stirring often, about 10 minutes. Whisk in the warm broth, parsley and basil. Let it simmer slowly, stirring often, about 10 minutes. The mixture will thicken into a sauce. Stir in cream and season to taste with salt and pepper. Keep sauce warm. 2. To make vegetable-turkey mixture: Add water to a depth of 2 to 3 inches to a medium saucepan; bring to boil. Meanwhile, dice the carrots, onion and celery. Add them to the boiling water; cook at a strong simmer until vegetables are crisp-tender, about 5 minutes. Drain and stir cooked vegetables, turkey and peas into sauce. Simmer 2–3 minutes, then lower heat to lowest flame and keep mixture hot. 3. To make biscuits: Heat oven to 350 degrees. Butter a 9-by-13-inch dish, one that is at least 3 inches deep. Prepare biscuit dough according to recipe directions. Cut biscuits into 10 or 12 three-inch rounds with a sharp knife and a cup, or with a round cookie cutter. 4. To bake: Spread hot turkey-vegetable in the baking dish; top with biscuits and bake until sauce is bubbly and biscuits are high and golden, about 20 minutes. Serve hot from the oven.

Contributed by Charlene Stoller