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Turkey Pot Pie with Cheesy Biscuit Topping


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  • 4 tablespoons butter
  • 1 cup chopped onion
  • 4 celery stalks, sliced
  • 4 carrots, peeled and cut into 2-inch chunks
  • 1/4 cup flour
  • 1/4 cup dry white wine
  • 3 cups turkey stock, or chicken stock
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried sage
  • 1 teaspoon salt
  • 1 teaspoon ground pepper
  • 4 cups cooked turkey or chicken, cut into bite sized cubes
  • 1 cup frozen peas
  • 1 cup frozen pearl onions
  • Cheesy Biscuits
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 cup extra-sharp cheddar cheese, coarsley grated
  • 1/4 cup grated parmesan cheese
  • 3/4 stick cold unsalted butter, cut into small pieces
  • 1 1/4 cup well-shaken buttermilk



Step 1

Preheat oven to 400 degrees. Melt butter in a large skillet over medium low heat. Add onions, celery and carrots and cook until they are softened and onions are translucent, about 10 minutes. Sprinkle with flour and cook for 2 minutes more. Raise heat to high, add wine, and stir to combine. When it comes to a simmer, add turkey stock, thyme, sage, salt and pepper. Simmer for 5 minutes or until thickened. Add turkey, peas and onions and simmer until heated. Meanwhile, make biscuit batter. Mix dry ingredients and cheese together in a large bowl. Blend in butter with a pastry cutter of your fingertips, until coarse crumbs form. Stir in buttermilk with a fork. Pour turkey mixture into a 3 quart casserole dish. Dollop with biscuit mixture, leaving a little space between biscuits. Bake for 35-40 minutes or until golden


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