Ingredients
- For the filling:
- 3 cups chopped cooked turkey breast
- 1 shallot
- 1 tablespoon butter
- 1-1/2 cups frozen mixed vegetables
- 1/2 cup turkey gravy
- 1 can condensed cream of chicken soup
- 1/2 can almond milk
- 1/2 teaspoon freshly ground pepper
- For the biscuit topping:
- 1 cup all purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon garlic powder
- 2 teaspoons baking powder
- 1 cup shredded cheddar cheese
- 2 large eggs, slightly beaten
- 1/2 cup heavy cream
Preparation
Step 1
Preheat oven to 350 degrees. Saute shallot in butter over medium high heat in large skillet for 2-3 minutes. Add frozen vegetables and turkey. Cover and simmer 2-3 minutes more. Mix gravy, soup, and almond milk together then stir into turkey/vegetable mixture. Simmer, uncovered for about 5 minutes. Remove from heat and place in deep casserole dish (I used my pampered chef oval ceramic oven baker - shown in first photo).
While turkey mixture is simmering, assemble the biscuit topping. In a medium sized bowl, toss flour, cheese, garlic powder and salt. In another bowl, mix together egg and heavy cream. Stir egg mixture into flour mixture until just moistened.
Spoon biscuit topping over top of turkey mixture. Place in oven and bake 35-40 minutes until biscuits are golden brown and cooked through. Serve.