• 3 cups diced turkey or chicken
• 3 ½ cups broth (chicken or vegetable)
• 1 medium celeriac
• 2 Tbs butter
• 4 carrots
• 1 onion
• 1 leek
• 4 med. potatoes
• stems and leaves of 1 celeriac, chopped fine
• 1 tsp salt
• 1 tsp pepper
• 2 Tbs corn starch
• ¼ cup water
• thyme and parsley (optional)
• 2 cups all purpose flour
• 1 Tbs baking powder
• ¾ tsp salt
• ¼ cup parsley
• ¼ lb butter, chilled
• 2 eggs, beaten
• ½ cup milk

Peel celeriac and dice along with carrots, onions and potatoes.  Sauté in butter in large skillet until brown.  Add chicken broth, salt and pepper.  Reduce heat and simmer uncovered until potatoes are tender.  Taste and adjust seasoning as needed.  In a small bowl, stir the cornstarch into the water leaving no lumps.  Gradually stir it into the simmering broth and stir until the broth thickens.  Add meat, chopped celeriac stems and leaves, thyme and parsley.  Remove from heat.

Preheat oven to 450 degrees F.  Prepare crust by sifting together 2 cups flour, baking powder and salt.  Stir in parsley.  Cut butter into flour and work until mixture forms pea sized pieces.  Make a well in the center and pour the milk and eggs into it.  Using a fork, mix the liquid and flour just enough to make a soft dough.  Dust the work surface with flour and pat the dough into a 3 x 12 rectangle ½ inch thick.  Fold the dough into 3rds starting with the short side.  Pat the dough back to its original rectangle and fold into 3rds from the long side.  Repeat twice and end by forming a 9x 12 rectangle.

Using a slotted spoon, transfer the filling to a 9 x 12 baking dish.  Pour in enough of the liquid remaining in the pan to cover the turkey and vegetables.  Top with the blanket of biscuit dough.  Bake until crust is browned and baked through (12-15 minutes).

Adapted from Down to Earth by Georgeanne Brennan.