Welcome to the ultimate comfort food experience with this Turkey Pot Pie with Biscuits, a dish that promises warmth, flavor, and satisfaction in every bite.
Whether you’re looking to use up leftover turkey from the holidays or just yearning for a hearty meal, this recipe is designed to deliver a comforting bowl of goodness.
Let’s break down why you’ll love this recipe, why it works, and dive into the ingredients you’ll need.
Why You’ll Love This Recipe
- Simplicity Meets Flavor: This recipe marries simplicity with robust flavors. It’s straightforward enough for a busy weeknight but delivers the taste and satisfaction of a dish that’s been lovingly prepared over hours.
- Versatility: While traditional with turkey, feel free to substitute chicken or even go vegetarian with additional veggies or tofu for a meatless version.
- Time-Saver: Utilizing leftover turkey and canned biscuits cuts down on prep time, making this dish perfect for those evenings when you crave homemade goodness without the lengthy preparation.
- Nostalgic Comfort: There’s something inherently comforting about pot pies. The combination of creamy filling with a flaky top brings a sense of nostalgia, making it a go-to for family gatherings or personal comfort.
Why This Recipe Works
- Layered Flavors: The base starts with a classic roux, which not only thickens the sauce but also adds a deep, buttery flavor that’s hard to resist.
- Vegetable Medley: A mix of potatoes, carrots, celery, and peas not only adds texture but also ensures a full spectrum of nutrients, making this meal as nutritious as it is delicious.
- Biscuit Topping: Using canned biscuits makes this a quick process, but don’t let that fool you into thinking it’s not gourmet. The biscuits bake into a golden, flaky topping that contrasts beautifully with the creamy filling.
- Scalability: Easily double the recipe for larger gatherings or halve it for a cozy dinner for two. The adaptability of this recipe means it’s perfect for any occasion.
Ingredients You’ll Need
Below, I discuss the ingredients and possible substitutions if you don’t have a specific ingredient. However, if you are looking for the specific measurements of each ingredient, scroll down to the bottom of this article, just above the comments, for the printable recipe card, which includes all the ingredients and the specific amounts of each one.
For the Filling:
- Butter and Olive Oil: These provide the base for our roux, ensuring a rich start to our sauce.
- Onions and Garlic: Essential for flavor depth, these aromatics are the foundation of almost every savory dish.
- Flour: Acts as a thickening agent, giving our filling that perfect pot pie consistency.
- Herbs and Spices: Thyme, parsley, salt, and pepper bring out the essence of each ingredient in the pot.
- Chicken Broth: Adds moisture and flavor, crucial for braising our vegetables to tender perfection.
- Veggies: Potatoes, carrots, celery, and peas provide a colorful, hearty base.
- Heavy Cream: For richness and to smooth out the sauce, though half and half can be used for a lighter version.
- Turkey: The star ingredient, bringing protein and the essence of the holiday feast.
For the Topping:
- Biscuits: Opt for large canned biscuits like Grands for ease, ensuring a fluffy, golden top that’s both delicious and visually appealing.
Optional:
- Fresh Herbs: A garnish of thyme or parsley not only adds color but also a fresh burst of flavor to finish off your dish.
Here’s where we put all those ingredients to work. Follow the instructions from the previous draft for a step-by-step guide on assembling your pot pie.
How To Make Turkey Pot Pie
Preheat the oven to 400°. In a cast iron or other oven safe pan, melt the butter and olive oil together, then cook the onion and garlic together for 4 minutes.
Stir the flour into the butter and add the thyme parsley, salt and pepper.
Whisk in the broth.
Then add the vegetables – potatoes, carrots, celery and peas.
Simmer over medium heat until the potatoes and carrots are softened and the broth has thickened.
Stir in the cream, then add the turkey. Cook for another 3 to 4 minutes.
Place a biscuit in the middle of the pan, and the remaining biscuits even around the middle biscuit.
Bake for 15 to 20 minutes. Lift a biscuit to make sure the bottom is cooked completely.
Sprinkle with fresh herbs before serving if desired.
Recipe Tips
This Turkey Pot Pie with Biscuits isn’t just a recipe; it’s a journey back to the comfort of home-cooked meals.
- Gluten-Free Option: Substitute all-purpose flour with a gluten-free flour blend or a cornstarch slurry for thickening the gravy.
- Biscuit Variations: Add herbs or cheese to your biscuit dough for extra flavor.
- Make Ahead: The filling can be made a day ahead; just reheat before topping with biscuits.
Variations
- Crust Option: If you prefer a more traditional pot pie, roll out a refrigerated pie crust to cover the filling instead of biscuits.
- Vegetarian Twist: Replace turkey with a hearty vegetable mix or plant-based meat substitutes.
FAQs
Leftovers placed in an airtight container can be refrigerated for up to three days.
Yes, you can freeze the unbaked pie. Ensure that it’s in a freezer safe bag or airtight container, or very well wrapped with plastic wrap.
Yes, you can make the pot pie ahead of time, and freeze for up to 3 months.
Ensure that the pot pie is placed in an oven-safe baking dish or skillet and bake in a preheated 350° F. oven for 1 hour and 20 minutes.
You may not have simmered it long enough. You can make a cornstarch slurry (2 TBL cornstarch, and 2 TBL water) and slowly add and stir the filling to thicken it.
You can use any skillet to make the filling, and then transfer to a a deep dish pie plate, or a 9×9 baking dish to bake it in the oven.
More Comfort Food Recipes
- Instant Pot Chicken and Dumplings
- Chicken (or Turkey) Pot Pie Soup
- Chicken Pot Pie Noodle Skillet
- Chicken Pot Pie Casserole
- Beef and Mushroom Pot Pie
This Turkey Pot Pie with Biscuits recipe is not just a meal; it’s an experience. By using leftover turkey or chicken, you’re not only reducing waste but also creating a dish that’s comforting, economical, and delicious.
Whether you opt for the simplicity of biscuits from a can or dive into the homemade route, this pot pie promises warmth and satisfaction, making it a go-to for family dinners, potlucks, or just those nights when only comfort food will do.
Enjoy the process of cooking as much as the eating, and let this pot pie be a reminder of the joy found in simple, home-cooked meals.
If you have made this recipe and loved it, please leave a comment and a rating to share with us your experience with this recipe.
Recipe
Turkey Pot Pie With Biscuits
Equipment
- 1 Spatula
Ingredients
- 1/4 cup butter
- 1 tablespoon olive oil
- 1 cup diced onion
- 1 tablespoon minced garlic
- 1/4 cup all-purpose flour
- 1 teaspoon thyme fresh or dried
- 1 teaspoon chopped parsley
- 1 teaspoon salt
- 1 teaspoon black pepper
- 3 cups chicken broth
- 2 cups cubed potatoes
- 1 cup diced carrots
- 1 cup diced celery
- 1 cup frozen peas
- 1 cup heavy cream or half and half
- 2 cup cubed or shredded leftover turkey
- 1 can of 8 large biscuits Grands or other
- herbs for serving thyme or parsley
Instructions
- Preheat the oven to 400°.
- In a cast iron or other oven safe pan, melt the butter and olive oil together, then cook the onion and garlic together for 4 minutes.
- Stir the flour into the butter and add the thyme parsley, salt and pepper.
- Whisk in the broth, then add the vegetables – potatoes, carrots, celery and peas.
- Simmer over medium heat until the potatoes and carrots are softened and the broth has thickened.
- Stir in the cream, then add the turkey. Cook for another 3 to 4 minutes.
- Place a biscuit in the middle of the pan, and the remaining biscuits even around the middle biscuit.
- Bake for 15 to 20 minutes. Lift a biscuit to make sure the bottom is cooked completely.
- Sprinkle with fresh herbs before serving if desired.
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