Turkey Pot Pie With Biscuit Crust

• 1/2 cup butter or margarine, divided
• 1 medium onion, diced and divided
• 2 medium carrots, chopped
• 2 celery ribs, chopped
• 1 1/4 teaspoons salt, divided
• 1/2 teaspoon pepper
• 1/3 cup dry white wine or chicken broth
• 2 cups chicken broth
• 1 1/4 cups all-purpose flour, divided
• 1/2 cup milk
• 1 1/2 cups chopped cooked turkey
• 3/4 cup frozen sweet green peas, thawed
• 1 teaspoon baking powder
• 1/8 teaspoon baking soda
• 1/4 cup fresh sage, minced
• 1/4 cup buttermilk

1. Melt 2 tablespoons butter in a Dutch oven; add half of onion, carrot, and celery. Add 1 teaspoon salt and pepper; saute 5 to 6 minutes or until tender. Add wine; cook 3 to 4 minutes or until reduced by half. Add broth; bring to a boil. Reduce heat, and simmer 15 minutes.
2. 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. Pour into a 1 1/2-quart baking dish. Set aside.
3. Cut 1/4 cup butter into pieces.
4. Pulse butter pieces, remaining 3/4 cup flour, remaining 1/4 teaspoon salt, baking powder, and soda 4 to 6 times or until crumbly. 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. Roll into a 10-inch circle. 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.
5. Bake pot pie at 425u0b0 for 30 minutes or until golden brown.

butter, onion, carrots, celery, salt, pepper, white wine, chicken broth, flour, milk, turkey, frozen sweet green peas, baking powder, baking soda, fresh sage, buttermilk

Taken from www.myrecipes.com/recipe/turkey-pot-pie-with-biscuit-crust (may not work)