Turkey Pot Pie with a Biscuit Crust

Turkey Pot Pie with a Biscuit Crust

Submitted by Cherié
Dugan, TX

Great for those Thanksgiving leftovers!

Biscuit Dough
1 c. flour
1 1/4 tsp. baking soda
1/4 tsp. baking powder
1/2 tsp. salt
1/4 tsp. pepper
5 Tbsp. ice-cold butter, cut into small cubes
3/4 c. buttermilk

Combine the flour, baking soda, baking powder, salt and pepper in a large bowl. Stir to mix well. Use a pastry cutter, two forks or your fingertips, to work the butter into the flour mixture resembles coarse meal. Stir in buttermilk, and blend just until the dough holds together. Pat the dough into a 1/2-inch thick round, wrap in plastic wrap, and refrigerate while making the filling.

1 1/2 c. turkey stock or canned chicken broth
1 medium carrot, peeled and thinly sliced
3 Tbsp. butter
2 Tbsp. vegetable oil
1 small yellow onion, diced
8-oz. mushrooms, wiped or brushed clean, stems trimmed and quartered
2 Tbsp. flour
1/2 c. heavy whipping cream
3 c. roasted turkey, cut into 1/2-inch cubes
1/2 c. minced parsley
Salt & pepper
2 Tbsp. milk for brush

Preheat the oven to 400° F. In a saucepan, bring the stock to a boil. Add the carrot and cook until tender, about 10 minutes. Using a slotted spoon, transfer the carrot to a plate and set aside. Remove stock from heat. In a skillet, heat the butter with the oil over medium heat until the butter foams. Add the onion and sauté until it begins to soften. Add the mushrooms and sauté until they just begin to brown. Sprinkle flour over the onion-mushroom mixture and stir to blend in. Slowly stir in the stock, bring to a simmer, and stir until smooth and thickened. Add the cream, stir to blend and bring to a simmer. Add the carrot, turkey and parsley, and stir to combine. Bring the mixture to simmer once again, and then add salt & pepper to taste. Remove from heat. Transfer the filling to an 8 cup baking dish about 2 inches deep. Turn out the biscuit dough onto a flour work surface. With a floured rolling pin, roll the dough to a 10-inch circle. Carefully place the dough over the filling. lightly press the edges of the dough against the side of the pan. Brush the top of the dough with milk. Bake for 25 minutes or until the dough is nicely browned.

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Turkey Pot Pie with a Biscuit Crust

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  • 4 Star Review
  • Date: December 17, 2010
  • Reviewer: 
  • Monroe, WI
  • Worth the work!

  • This was very good. A couple of suggestions: use canned biscuits (easier), and use a tropical rub with orange zest on the turkey prior to roasting. It added an interesting flavor that really complemented the recipe.
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    • 4 of 4 people found this review helpful