Turkey Pot Pie with Cheddar Biscuit Crust

May 9, 2010 / By Foodland

Turkey Pot Pie with Cheddar Biscuit Crust

An unbelievable top to a tasty pot pie
Course Dinner, Main Course
Cuisine Chicken, Turkey
Servings 8 Servings


  • Filling
  • 1 medium onion, coarsely chopped
  • 2 large carrots, cut into 1/2" pieces
  • 2 celery ribs, cut into 1/2" pieces
  • 1 teaspoon fresh thyme, chopped or 1/2 tsp. dry thyme
  • 3 tablespoons unsalted butter
  • 0.5 teaspoon salt
  • 0.25 teaspoon pepper
  • 0.5 pound mushrooms, quartered
  • 0.25 cup all purpose flour
  • 3.5 cups low sodium chicken broth or turkey broth made from turkey carcass
  • 4 cups roast turkey meat, cut into 1/2" pieces
  • 1 frozen baby peas, thawed (10 oz. pkg)
  • Biscuit Crust
  • 1 container ready made biscuit dough
  • 4 ounces cheddar cheese, grated
  • 2 ounces parmesan cheese, grated
  • fresh cracked black pepper


  1. Cook onion, carrots, celery, thyme, butter, 1/2 teaspoon salt and 1/4 teaspoon pepper in a 12" wide shallow pot (3-4 quarts), covered, over medium heat, stirring occasionally, until vegetables are almost tender, 10-12 minutes.
  2. Add mushrooms and cook, uncovered, stirring, until tender, 5-7 minutes.
  3. Sprinkle with flour and cook for 2 minutes, stirring constantly.
  4. Stir in broth, scraping up any brown bits, and bring to a boil, then simmer until slightly thickened, about 3 minutes.
  5. Stir in turkey, peas and salt and pepper to taste.
  6. Take pot off heat and set aside.
  7. Reheat over low heat just before topping with biscuit crust.
Biscuit Crust
  1. Preheat oven to 400° with rack in middle.
  2. Place filling into an oven safe casserole dish, approximately 9"x 13" in size.
  3. Remove the biscuit dough from the container.
  4. Lightly incorporate the cheese into the dough.
  5. Drop biscuit dough onto filling in 8 large mounds, leaving spaces between biscuits.
  6. Crack pepper onto the biscuit dough.
  7. Bake uncovered, until biscuits are puffed and golden brown and filling is bubbling, 35-40 minutes.
  8. Let stand 10 minutes before serving.
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