Turkey Pot Pie With Biscuit Crust Recipe

Name: Turkey Pot Pie With Biscuit Crust
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup butter or margarine, divided; 1 medium onion, diced and divided; 2 medium carrots, chopped; 2 celery ribs, chopped; 1 1/4 teaspoons salt, divided; 1/2 teaspoon pepper; 1/3 cup dry white wine or chicken broth; 2 cups chicken broth; 1 1/4 cups all-purpose flour, divided; 1/2 cup milk; 1 1/2 cups chopped cooked turkey; 3/4 cup frozen sweet green peas, thawed; 1 teaspoon baking powder; 1/8 teaspoon baking soda; 1/4 cup fresh sage, minced; 1/4 cup buttermilk

Servings: persons

1/2 cup butter or margarine, divided
1 medium onion, diced and divided
2 medium carrots, chopped
2 celery ribs, chopped
1 1/4 teaspoons salt, divided
1/2 teaspoon pepper
1/3 cup dry white wine or chicken broth
2 cups chicken broth
1 1/4 cups all-purpose flour, divided
1/2 cup milk
1 1/2 cups chopped cooked turkey
3/4 cup frozen sweet green peas, thawed
1 teaspoon baking powder
1/8 teaspoon baking soda
1/4 cup fresh sage, minced
1/4 cup buttermilk

1
Melt 2 tablespoons butter in a Dutch oven; add half of onion, carrot, and celery. Add 1 teaspoon salt and pepper; saute 5 to 6 minutes or until tender. Add wine; cook 3 to 4 minutes or until reduced by half. Add broth; bring to a boil. Reduce heat, and simmer 15 minutes.
2
Stir together 1/2 cup flour and milk; add to wine mixture, and cook, stirring occasionally, 8 to 10 minutes or until thickened. Stir in turkey and peas. Pour into a 1 1/2-quart baking dish. Set aside.
3
Cut 1/4 cup butter into pieces.
4
Pulse butter pieces, remaining 3/4 cup flour, remaining 1/4 teaspoon salt, baking powder, and soda 4 to 6 times or until crumbly. Add remaining half of onion and sage; with machine running, gradually add buttermilk through food chute, processing until dough forms a ball. Turn out onto a heavily floured surface; knead 3 or 4 times. Roll into a 10-inch circle. Place over turkey mixture, pressing to edges of dish to seal. Melt remaining 2 tablespoons butter; brush over dough. Make 1/4-inch-deep slashes in top with a knife.
5
Bake pot pie at 425u00b0 for 30 minutes or until golden brown.

932

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1/2 cup butter or margarine, divided, 1 medium onion, diced and divided, 2 medium carrots, chopped, 2 celery ribs, chopped, and more.

Yes, Turkey Pot Pie With Biscuit Crust falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Turkey Pot Pie With Biscuit Crust

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