Turkey Pot Pie with Biscuits (Print)
Tender turkey, peas, and carrots topped with flaky biscuits in a rich, creamy sauce.
# Ingredients:
→ Pot Pie Filling
01 -
4 tablespoons unsalted butter
02 -
1 onion, diced (approximately 1 cup)
03 -
2 cloves garlic, minced
04 -
60 grams all-purpose flour (¼ cup)
05 -
600 millilitres low-sodium chicken broth or turkey broth
06 -
180 millilitres half and half (¾ cup)
07 -
½ teaspoon dried thyme or 1 teaspoon fresh thyme, minced
08 -
½ teaspoon dried rosemary or 1 teaspoon fresh rosemary, minced
09 -
Salt and freshly ground black pepper, to taste
10 -
3 cups cooked turkey, diced or shredded (approximately 420 grams)
11 -
340 grams frozen peas and carrots (12 ounces)
→ Biscuit Topping
12 -
8 canned or frozen buttermilk biscuits
# Steps:
01 -
Preheat oven to 200°C (400°F).
02 -
Melt butter in a large, oven-safe skillet over medium heat. Add diced onions and sauté until translucent, about 5 to 6 minutes.
03 -
Add minced garlic, thyme, and rosemary; cook for an additional minute, stirring constantly.
04 -
Whisk in flour and cook for 1 minute, stirring continuously to combine.
05 -
Gradually whisk in chicken or turkey broth, followed by half and half, ensuring liquid is fully integrated before adding more.
06 -
Bring mixture to a simmer. Season with salt and freshly ground black pepper to taste.
07 -
Stir in diced or shredded cooked turkey.
08 -
Return mixture to a simmer, stirring constantly. Lower heat and cook until filling thickens, 4 to 5 minutes.
09 -
Stir in frozen peas and carrots until well distributed.
10 -
Remove skillet from heat. If not using an oven-safe skillet, transfer filling to a 23 x 33 cm baking dish.
11 -
Place biscuits evenly over the surface of the filling.
12 -
Bake for 25 to 30 minutes or until biscuits are golden brown and fully cooked through. Check the bottom of a biscuit to ensure doneness.
13 -
Serve hot and enjoy while fresh.
# Additional Notes:
01 -
For a thinner filling, substitute whole milk for the half and half; for a richer filling, use heavy cream.
02 -
To achieve a crispier biscuit topping, bake biscuits separately and place them on top just before serving.
03 -
Brushing melted butter or a garlic-herb butter over the baked biscuits enhances flavor.
04 -
Leftovers should be fully cooled, stored in an airtight container, and refrigerated for up to 4 days.
05 -
For freezer storage, transfer cooled pot pie to a freezer-safe container; freeze up to 2 months, thawing overnight in the refrigerator before reheating.
06 -
If a cast iron skillet is unavailable, any large oven-proof skillet or baking dish will suffice.