Turkey Pot Pie with Cheddar Biscuit Crust

An unbelievable top to a tasty pot pie



Adjust Servings

Recipe CategoriesChicken



1eachmedium onion, coarsely chopped
2eachlarge carrots, cut into 1/2" pieces
2eachcelery ribs, cut into 1/2" pieces
1Teaspoonfresh thyme, chopped or 1/2 tsp. dry thyme
3Tablespoonunsalted butter
1⁄2Poundmushrooms, quartered
1⁄4Cupall purpose flour
3 1⁄2Cuplow sodium chicken broth or turkey broth made from turkey carcass
4Cuproast turkey meat, cut into 1/2" pieces
1eachfrozen baby peas, thawed (10 oz. pkg)

Biscuit Crust

1eachcontainer ready made biscuit dough
4Ouncecheddar cheese, grated
2Ounceparmesan cheese, grated
 Eachfresh cracked black pepper



  1. Cook onion, carrots, celery, thyme, butter, 1/2 teaspoon salt and 1/4 teaspoon pepper in a 12" wide shallow pot (3-4 quarts), covered, over medium heat, stirring occasionally, until vegetables are almost tender, 10-12 minutes.
  2. Add mushrooms and cook, uncovered, stirring, until tender, 5-7 minutes.
  3. Sprinkle with flour and cook for 2 minutes, stirring constantly.
  4. Stir in broth, scraping up any brown bits, and bring to a boil, then simmer until slightly thickened, about 3 minutes.
  5. Stir in turkey, peas and salt and pepper to taste.
  6. Take pot off heat and set aside.
  7. Reheat over low heat just before topping with biscuit crust.

Biscuit Crust

  1. Preheat oven to 400° with rack in middle.
  2. Place filling into an oven safe casserole dish, approximately 9"x 13" in size.
  3. Remove the biscuit dough from the container.
  4. Lightly incorporate the cheese into the dough.
  5. Drop biscuit dough onto filling in 8 large mounds, leaving spaces between biscuits.
  6. Crack pepper onto the biscuit dough.
  7. Bake uncovered, until biscuits are puffed and golden brown and filling is bubbling, 35-40 minutes.
  8. Let stand 10 minutes before serving.


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