Turkey Pot Pie With Cheddar Biscuit Crust Recipe

Name: Turkey Pot Pie With Cheddar Biscuit Crust
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: filling; 1 medium onion, chopped coarsely; 2 large carrots, scraped and cut into 1/2 pieces; 2 celery ribs, cut into 1/2 inch pieces; 1 large parsnip, peeled, cored and cut into 1/2 inch chunks; 1 teaspoon chopped thyme, 1/2 tsp dry thyme; 3 tablespoons unsalted butter; 1/2 lb mushroom, trimmed and quartered; 1/4 cup flour; 4 cups turkey meat, cut into 1/2 inch pieces; 1 (10 ounce) package baby peas, thawed; 3 1/2 cups turkey stock; biscuit crust; 2 cups flour; 2 teaspoons baking powder; 1 teaspoon baking soda; 1/2 teaspoon salt; 1/2 teaspoon black pepper; 1 cup extra-sharp cheddar cheese, coarse grated; 1/4 cup parmesan cheese, grated; 6 teaspoons cold butter, cut in chunks; 1 1/4 cups buttermilk, well shaken

Servings: persons

filling
1 medium onion, chopped coarsely
2 large carrots, scraped and cut into 1/2 pieces
2 celery ribs, cut into 1/2 inch pieces
1 large parsnip, peeled, cored and cut into 1/2 inch chunks
1 teaspoon chopped thyme, 1/2 tsp dry thyme
3 tablespoons unsalted butter
1/2 lb mushroom, trimmed and quartered
1/4 cup flour
4 cups turkey meat, cut into 1/2 inch pieces
1 (10 ounce) package baby peas, thawed
3 1/2 cups turkey stock
biscuit crust
2 cups flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon black pepper
1 cup extra-sharp cheddar cheese, coarse grated
1/4 cup parmesan cheese, grated
6 teaspoons cold butter, cut in chunks
1 1/4 cups buttermilk, well shaken

1
Filling:
2
Cook onion, carrots, celery, parsnip and thyme in butter with salt and pepper in a 3 - 4 quart oven proof shallow pot. Stir occasionally, cook until almost tender, about 10 - 12 minutes.
3
Add mushrooms and cook, stirring, until tender, 5 - 7 minutes.
4
Sprinkle with the flour and cook, stirring constantly, for 2 minutes.
5
Stir in stock, bring to a boil, reduce to a hard simmer while stirring. This should thicken in about 3 minutes.
6
Stir in turkey, peas, salt and pepper to taste.
7
Remove from heat while making biscuits.
8
Biscuit crust:
9
Preheat oven to 400u00b0F.
10
Sift dry ingredients into medium bowl. Add cheeses and toss around to cover cheese with flour mixture.
11
Add cold butter and work into cheese/flour mixture until it is the consistency of a coarse meal.
12
Stir in buttermilk. Stir only until a dough forms.
13
Assembly:
14
Return pan with filling to heat. Bring up to a hard simmer again and drop biscuit mix onto filling.
15
Place in oven and bake for around 40 minutes, or until filling is bubbly and crust has puffed up and is golden brown.
16
Remove from heat and let stand for about 10 minutes before serving.

1947

kcal

Calories

115

Fat

Carbs

152

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.

How did you like this recipe?

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

You need 22 ingredients. The key ingredients include: filling, 1 medium onion, chopped coarsely, 2 large carrots, scraped and cut into 1/2 pieces, 2 celery ribs, cut into 1/2 inch pieces, and more.

Yes, Turkey Pot Pie With Cheddar 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 Cheddar Biscuit Crust

How did you like this recipe?

Frequently Asked Questions