4 cups turkey or chicken broth
3/4 lb small new potatoes
3 thinly sliced carrots
1 onion, chopped
1 bay leaf
3 to 4 cups bite size pieces cooked turkey or chicken
3 celery stalks, chopped
1/4 cup butter
1/3 cup all-purpose flour
1/2 tsp. dried tarragon
1/2 tsp. salt
1/2 tsp. white or black pepper
1/2 cup chopped fresh parsley
2 cups all purpose flour
3 tsp. baking powder
1/2 tsp. salt
1/2 cup cold butter
1 cup milk

Preparation time 40 minutes
Baking Time 45 minutes

Makes 6 Servings

1. 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.

2. 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" baking dish. 

3. Preheat oven to 350 degrees. 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.

4. 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" cutter and lay on top of turkey mixture.

5. Immediately bake in center of 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.

Note:
If you're in a hurry, use biscuit mix for the topping.