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Turkey Pot Pie With Biscuits

Turkey Pot Pie With Biscuits Recipe

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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Calories: 500
Ingredients Method Notes

Ingredients
  

  • 2 tbsp unsalted butter
  • 1 medium yellow onion, diced
  • 2 medium carrots, diced (about 1 cup)
  • 2 celery stalks, diced (about 1/2 cup)
  • 3 cloves garlic, minced
  • 1/3 cup all-purpose flour
  • 1 1/2 cups chicken or turkey broth
  • 1 cup whole milk
  • 2 cups cooked shredded turkey
  • 1 cup frozen peas
  • 1 tsp fresh thyme leaves
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 1/2 cups all-purpose flour
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 6 tbsp cold unsalted butter, cut into small pieces
  • 3/4 cup buttermilk
  • 1 tbsp melted butter or extra buttermilk for brushing

Method
 

  1. Preheat oven to 400°F (200°C). Melt butter in a 10-inch oven-safe skillet over medium heat. Add onion, carrots, and celery; cook 5 to 7 minutes. Stir in garlic, then flour; cook 1 minute. Whisk in broth and milk, simmer until thickened, 3 to 4 minutes. Off heat, stir in turkey, peas, thyme, salt, and pepper.
  2. In a bowl, whisk 1 1/2 cups flour, baking powder, and salt. Cut in cold butter until pea-sized pieces remain. Pour in buttermilk and stir just until a shaggy dough forms.
  3. Drop spoonfuls of the dough over the filling. Brush tops with melted butter or buttermilk. Bake 18 to 22 minutes until biscuits are golden and filling is bubbling.
  4. Let the skillet rest 5 minutes, then scoop generous portions into bowls and serve hot.

Notes

Let the pot pie sit for a few minutes after baking so the filling sets slightly and is easier to serve. You can swap in any leftover cooked vegetables you have on hand, just stir them in with the turkey at the end.