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Turkey Pot Pie With Biscuits

Turkey Pot Pie with Biscuits

iamwinfred
This Turkey Pot Pie with Biscuits turns leftover turkey into a creamy, vegetable-packed meal topped with golden, fluffy biscuits instead of a traditional pie crust. It bakes up faster than a classic pot pie, uses simple everyday ingredients, and comes together in one pot for easy cleanup. The rich turkey gravy base, tender carrots and peas, and buttery drop biscuit topping make this the ultimate comfort food that's freezer-friendly and kid-approved.
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Prep Time 25 minutes
Cook Time 35 minutes
Total Time 1 hour
Course Main Course
Cuisine American
Servings 6 servings
Calories 420 kcal

Equipment

  • Dutch oven or large deep skillet Wide, heavy-bottomed pot for building the filling
  • 9x13-inch baking dish USA Pan or similar sturdy metal dish recommended
  • Pastry cutter OXO Good Grips Pastry Blender recommended for cutting butter into flour
  • Whisk
  • Biscuit cutter Stainless steel set with different sizes for tall, even biscuits
  • Mixing bowls
  • Measuring cups and spoons
  • Fork Alternative to pastry cutter (optional)

Ingredients
  

  • 2 tablespoons unsalted butter
  • 1 small yellow onion about 1 cup or 150g, diced
  • 2 stalks celery about 1 cup or 120g, diced
  • 2 medium carrots about 1 cup or 130g, diced
  • 2 cloves garlic minced
  • 1/3 cup all-purpose flour for filling
  • 3 cups turkey or chicken broth 720ml
  • 1 cup whole milk 240ml
  • 3 cups cooked turkey about 1.5 lbs or 680g, shredded or diced
  • 1 cup frozen peas about 130g
  • 1 teaspoon poultry seasoning
  • 1/2 teaspoon dried thyme
  • salt and black pepper to taste
  • 2 tablespoons fresh parsley chopped

For the Biscuit Topping

  • 2 cups all-purpose flour for biscuits
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt for biscuits
  • 6 tablespoons cold unsalted butter 85g, cubed
  • 3/4 cup cold buttermilk 180ml
  • 1 large egg beaten, for egg wash

Instructions
 

  • Preheat oven to 400°F. Dice onion, celery, and carrots into small even pieces. Mince garlic. Shred or dice the cooked turkey and set aside.
  • Melt butter in a Dutch oven over medium heat. Add onion, celery, and carrots. Cook for 5-6 minutes until onion is translucent and carrots begin to soften. Add garlic and cook 30 seconds until fragrant.
  • Sprinkle flour over vegetables and stir constantly for 1 minute to cook off raw flour taste and create a roux.
  • Slowly pour in broth while whisking constantly to prevent lumps. Stir in milk and bring to a gentle simmer. Cook for 4-5 minutes until thickened enough to coat the back of a spoon.
  • Stir in poultry seasoning, thyme, shredded turkey, frozen peas, salt, and pepper. Fold in fresh parsley. Pour filling into a 9x13 inch baking dish.
  • In a mixing bowl, whisk flour, baking powder, and salt. Cut in cold butter until mixture resembles coarse crumbs with pea-sized butter pieces. Stir in buttermilk just until dough comes together (do not overmix).
  • Turn dough onto a floured surface and pat to ¾-inch thickness. Cut rounds with a biscuit cutter, re-patt scraps as needed. Arrange biscuits over filling, leaving small gaps for steam to escape. Brush tops with beaten egg.
  • Bake for 25-30 minutes until biscuits are golden and filling is bubbly around the edges. Tent with foil if biscuits brown too quickly.
  • Let rest for 5-10 minutes before serving to allow filling to thicken. Serve warm with a biscuit and plenty of filling in each bowl.

Notes

  • Turkey: Leftover roasted turkey works best, but rotisserie chicken makes a delicious substitute.
  • Make ahead: Prepare the filling and biscuit dough separately up to a day in advance. Assemble and bake just before serving for best texture.
  • Freezing: Freeze baked pot pie tightly wrapped for up to 2 months. Thaw overnight in the fridge before reheating.
  • Thin filling: If your filling is too thin, simmer a few extra minutes until it coats the back of a spoon, or add a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water).
  • Biscuit tips: Keep butter and buttermilk very cold for flaky biscuits. Don't overmix the dough or the biscuits will be tough.
  • Vegetable variations: Swap peas for frozen corn, add sliced mushrooms with the onions, or use a mixed vegetable blend.
  • Gluten-free option: Use a 1:1 gluten-free flour blend in both the filling and the biscuits.
  • Drop biscuits: For a more rustic look, skip the rolling and cutting - drop spoonfuls of dough directly onto the filling instead.
  • Reheating: Reheat individual portions in the microwave for 1-2 minutes. For larger portions, reheat in a 350°F oven covered with foil for about 15 minutes.
  • Serving suggestion: Pair with a crisp green salad or roasted green beans for a complete meal.

Nutrition

Serving: 1servingCalories: 420kcalCarbohydrates: 34gProtein: 26gFat: 20gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 85mgSodium: 640mgPotassium: 450mgFiber: 3gSugar: 6gVitamin A: 45IUVitamin C: 8mgCalcium: 15mgIron: 12mg
Keyword biscuit topping, comfort food, leftover turkey recipe, one pot meal, turkey pot pie
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