Turkey Pot Pie with Cheddar Biscuit Crust
Cozy up with the ultimate comfort food: Turkey Pot Pie with Cheddar Biscuit Crust. This hearty dish combines a creamy, savory filling of tender turkey, vibrant vegetables, and fragrant herbs, all simmered in a rich broth and cream base. But the true showstopper? The golden, flaky cheddar biscuit topping, made with sharp cheddar cheese and baked to perfection. Ideal for using up leftover turkey or for a family-friendly weeknight meal, this pot pie is a hybrid of classic flavors and cheesy biscuit goodness. Ready in about an hour, it’s perfect for satisfying those comfort food cravings. Serve this warm, bubbling casserole straight from the oven for a dish that’s as satisfying as it is irresistible.
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Recipe Information
Ingredients
- 4 tablespoons Unsalted butter
- 1 medium Yellow onion, diced
- 2 Carrots, peeled and diced
- 2 Celery stalks, diced
- 2 cloves Minced garlic
- 0.25 cup All-purpose flour
- 2 cups Chicken or turkey broth
- 0.5 cup Heavy cream
- 3 cups Cooked turkey, shredded or cubed
- 1 cup Frozen peas
- 2 tablespoons Fresh parsley, chopped
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 cups All-purpose flour (for biscuits)
- 2 teaspoons Baking powder
- 0.5 teaspoon Salt (for biscuits)
- 6 tablespoons Unsalted butter, cold and cut into cubes
- 1 cup Sharp cheddar cheese, shredded
- 0.75 cup Whole milk
Instructions
Preheat your oven to 425°F (220°C).
In a large skillet or Dutch oven, melt 4 tablespoons of butter over medium heat.
Add the diced onion, carrots, and celery. Cook for 5-7 minutes, until the vegetables have softened.
Stir in the minced garlic and cook for an additional 1 minute until fragrant.
Sprinkle the 1/4 cup of flour over the vegetables and stir to coat. Cook for 1-2 minutes, stirring constantly.
Gradually whisk in the chicken or turkey broth, making sure there are no lumps. Bring to a simmer and let it thicken, about 3-4 minutes.
Reduce the heat to low, stir in the heavy cream, shredded turkey, frozen peas, parsley, salt, and black pepper. Simmer for 2-3 minutes, then pour the filling into a 9-inch pie dish or casserole dish.
In a medium bowl, whisk together the 2 cups of flour (for biscuits), baking powder, and 1/2 teaspoon salt.
Add the cold, cubed butter to the flour mixture and use a pastry cutter or your fingers to work it in until the mixture resembles coarse crumbs.
Fold in the shredded cheddar cheese, then slowly stir in the milk until the dough comes together. Do not overmix.
Drop the biscuit dough by spoonfuls on top of the turkey filling, spreading it evenly to cover most of the surface.
Place the pie dish on a baking sheet to catch any drips, and bake in the preheated oven for 25-30 minutes, or until the biscuits are golden brown and the filling is bubbling.
Let cool for 5 minutes before serving.
Nutrition Facts
Calories |
749 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.4 g | 49% | |
| Saturated Fat | 22.6 g | 113% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 193 mg | 64% | |
| Sodium | 1166 mg | 51% | |
| Total Carbohydrate | 49.3 g | 18% | |
| Dietary Fiber | 4.5 g | 16% | |
| Total Sugars | 5.9 g | ||
| Protein | 47.5 g | 95% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 244 mg | 19% | |
| Iron | 4.5 mg | 25% | |
| Potassium | 799 mg | 17% | |
*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.
