Pairs well
with
Our Prosecco Superiore
Post-Thanksgiving Pot Pie
2 pounds russet potatoes, peeled and diced
5 tablespoons unsalted butter, melted, divided
1/4 cup heavy cream
3 large egg yolks, at room temperature
1/4 cup Parmesan cheese
Kosher salt
Freshly ground pepper
3/4 cup cooked turkey, diced
1 can cream of chicken soup
1 cup mixed frozen vegetables (peas, carrots, corn and green beans), thawed
1 package refrigerated biscuit dough
Fresh chives, chopped (for garnish)
Place the potatoes in a medium pot and cover them with water, ensuring it’s about 1 inch above the potatoes. Bring to a boil and cook for 18 to 20 minutes, or until tender. Drain thoroughly.
Transfer the drained potatoes to a bowl and mash with a potato masher until smooth. In a separate small bowl, combine 4 tablespoons of melted butter, cream, egg yolks, and parmesan cheese. Mix until well blended, then fold this mixture into the mashed potatoes. Season with salt and pepper to taste.
Spoon the mashed potatoes into a pastry bag fitted with a large (1/2-inch) star tip, or simply cut a 1/2-inch opening at the end. Set aside.
Preheat your oven to 375°F.
In a medium bowl, mix the diced turkey, thawed vegetables, and cream of chicken soup until well combined.
Separate the biscuit dough and place each piece into the greased compartments of a muffin tin. Gently press down in the center of each biscuit and work the dough up the sides as high as possible.
Spoon about 2 tablespoons of the turkey mixture into each biscuit compartment.
Pipe the mashed potatoes into small spirals on top of the filling. Drizzle or brush the remaining 1 tablespoon of melted butter over the potatoes.
Bake for 20 to 25 minutes, or until the tops are golden brown and the filling is bubbly. Once removed from the oven, garnish with chives before serving. Enjoy!