Old-fashioned turkey potpie

Instructions

• Bring broth to a boil in a large saucepan set over high heat. Cut unpeeled potatoes into bite-size pieces. Add to broth along with carrots, onion and bay leaf. Reduce heat to medium-low and simmer, uncovered, stirring occasionally, about 10 to 15 minutes. Remove from heat. Mix in turkey and celery and set aside.

• Melt 1/4 cup butter in a large saucepan set over medium heat. Sprinkle with 1/3 cup flour and cook, stirring constantly, until bubbly. Drain most of broth from vegetables and gradually whisk broth into flour mixture. Add tarragon, salt and pepper. Continue cooking, stirring often, until mixture comes to a boil and thickens, about 5 minutes. Then, stir into turkey-vegetable mixture and add parsley. Pour into a 9x13-inch (3-L) baking dish.

• Preheat oven to 350F (180C). Stir 2 cups flour with 1/2 teaspoon baking powder and salt. Add cold butter to flour mixture. Cut butter into flour mixture until it forms pea-size pieces. Add milk and stir to form a soft dough.

• Place dough on a floured surface. With floured hands, fold dough in half, flatten slightly and fold again. Pat to 1/2 inch thickness. Cut out biscuits with a 2-inch cutter and lay on top of turkey mixture.

• Immediately bake in centre of preheated 350F (180C) oven until biscuits are puffed and browned and sauce is bubbly, about 45 minutes. Baked casserole can be covered and stored in the refrigerator for up to 2 days.