Turkey Pot Pie with Biscuits
Cozy up with this comforting Turkey Pot Pie with Biscuits, a hearty one-skillet wonder that’s perfect for using up leftover turkey! This recipe features a creamy filling made with tender shredded turkey, sautéed vegetables, frozen peas, and a touch of fresh thyme, all nestled under a golden layer of flaky, buttery biscuits. With just 20 minutes of prep time, this dish is as easy as it is satisfying—ideal for busy weeknights or a family dinner. The velvety roux-based sauce, enriched with chicken or turkey broth and heavy cream, brings incredible depth of flavor, while the convenience of refrigerated biscuit dough keeps things simple yet delicious. Serve this warm, bubbling skillet straight from the oven and watch it become a family favorite. Whether you're looking for comfort food at its best or a new twist on classic pot pie, this Turkey Pot Pie with Biscuits delivers indulgence in every bite.
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Recipe Information
Ingredients
- 4 tablespoons Unsalted butter
- 1 tablespoon Olive oil
- 1 Yellow onion, diced
- 2 Carrots, peeled and diced
- 2 Celery stalks, diced
- 2 Garlic cloves, minced
- 1/3 cup All-purpose flour
- 3 cups Chicken or turkey broth
- 1/2 cup Heavy cream
- 3 cups Cooked turkey, shredded
- 1 cup Frozen peas
- 1 teaspoon Fresh thyme leaves
- 1 teaspoon Salt
- 1/2 teaspoon Black pepper
- 1 can Refrigerated biscuit dough
- 1 Egg, beaten (optional for biscuit topping)
Instructions
Preheat your oven to 400°F (200°C).
In a large oven-safe skillet, heat the butter and olive oil over medium heat until the butter is melted.
Add the diced onions, carrots, and celery to the skillet. Sauté for about 5–7 minutes, or until the vegetables soften. Stir in the minced garlic and cook for another minute.
Sprinkle the flour evenly over the vegetables and cook, stirring constantly, for 1–2 minutes to form a roux.
Gradually whisk in the chicken or turkey broth, ensuring there are no lumps. Bring the mixture to a simmer and cook for about 3–4 minutes, or until thickened.
Lower the heat and stir in the heavy cream, shredded turkey, frozen peas, thyme leaves, salt, and pepper. Mix everything well and remove the skillet from heat.
Open the can of refrigerated biscuit dough and arrange the biscuits on top of the turkey filling. If desired, brush the tops of the biscuits with the beaten egg for a golden finish.
Carefully transfer the skillet to the preheated oven and bake for 20–25 minutes, or until the biscuits are golden brown and cooked through.
Allow the turkey pot pie to cool for about 5 minutes before serving. Enjoy!
Nutrition Facts
Calories |
616 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.4 g | 39% | |
| Saturated Fat | 15.0 g | 75% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 133 mg | 44% | |
| Sodium | 1332 mg | 58% | |
| Total Carbohydrate | 49.6 g | 18% | |
| Dietary Fiber | 4.6 g | 16% | |
| Total Sugars | 7.9 g | ||
| Protein | 31.2 g | 62% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 75 mg | 6% | |
| Iron | 3.7 mg | 21% | |
| Potassium | 640 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
