Easy Turkey Pot Pie With Biscuit Crust Recipe
This Easy Turkey Pot Pie With Biscuit Crust Recipe is perfect for your holiday leftovers. Not only is it loaded with delicious turkey but it is also packed with veggies and served in a tasty and flavorful creamy sauce. The best part is that instead of making a time consuming traditional pie crust, this recipe uses canned biscuits for a real time saver!
Servings: 8
Equipment
- oven safe skillet (see notes)
Ingredients
- 4 tablespoons butter
- ½ cup onion, diced
- 1 cup carrots, chopped
- 1 cup celery, chopped
- 1 cup mushrooms, sliced
- 2 cloves garlic
- ¼ cup flour
- 2 cups turkey or chicken broth
- ½ cup heavy cream
- salt and pepper to taste
- 2 teaspoons fresh parsley, chopped
- 2 cups cooked turkey, cubed (white or dark meat)
- ½ cup frozen peas, thaw
- 1 can refrigerator biscuits, buttermilk
Instructions
- Preheat oven to 400° F.
- Heat an oven safe skillet, like a cast iron skillet over medium heat. Add butter to the heated skillet. If you do not have an oven safe skillet see notes below.
- Add onion, carrots, celery and mushrooms to the skillet and sauté in the butter for 5 minutes to soften.
- Add the minced garlic and sauté for 1 minute more.
- Add flour to the vegetables and stir to cook the flour for 2 minutes to remove the raw flour taste.
- Slowly add the chicken broth and heavy cream while stirring. This will begin to make a thick sauce.
- Stir in the chopped turkey, peas and parsley. Season to taste with salt and pepper.
- Separate the canned biscuits and place on top of the vegetable mixture.
- Place the entire skillet in preheated oven, uncovered and bake for 30-35 minutes or until the biscuits are cooked through.
Notes
If you do not have an oven safe skillet you can cook the vegetables and make the roux (sauce) in a regular skillet. Before adding the biscuits, transfer the contents from the skillet into an oven safe casserole dish. Place the biscuits on top and bake as directed.