Turkey Pot Pie with Cheesy Biscuit Topping

Turkey Pot Pie with Cheesy Biscuit Topping

Photo by becki829


  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 4

    tablespoons butter

  • 1

    cup chopped onion

  • 4

    celery stalks, sliced

  • 4

    carrots, peeled and cut into 2-inch chunks

  • ¼

    cup flour

  • ¼

    cup dry white wine

  • 3

    cups turkey stock, or chicken stock

  • 1

    teaspoon dried thyme

  • ½

    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

  • ½

    teaspoon salt

  • ½

    teaspoon black pepper

  • 1

    cup extra-sharp cheddar cheese, coarsley grated

  • ¼

    cup grated parmesan cheese

  • ¾

    stick cold unsalted butter, cut into small pieces

  • cup well-shaken buttermilk

Directions

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


Nutrition

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