Best 5 Turkey Biscuit Pot Pie Recipes
Indulge in the comforting goodness of Turkey Biscuit Pot Pie, a classic dish that combines tender turkey, flavorful vegetables, and a delectable creamy sauce, all enveloped in golden-brown, flaky biscuits. This hearty and satisfying meal is a perfect blend of classic flavors and modern convenience. Discover the culinary secrets behind this timeless recipe, along with variations that cater to different dietary preferences and add exciting twists to the traditional dish. Explore the culinary delights of this beloved comfort food, from the classic version to creative interpretations that will tantalize your taste buds.
Here are our top 5 tried and tested recipes!
TURKEY BISCUIT POT PIE
For a comforting weeknight meal, try this easy version of a turkey potpie. Refrigerated biscuits create the golden crust that covers creamy ground turkey and vegetables.-Vicki Kerr, Portland, Maine
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 5 servings.
Number Of Ingredients 7
Steps:
- In a large skillet coated with cooking spray, cook turkey until no longer pink; drain. Meanwhile, in a large saucepan, combine flour and milk until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the vegetables, salt, pepper and turkey; remove from the heat and keep warm. , Place biscuits 2 in. apart on an ungreased baking sheet. Bake at 400° for 5 minutes. , Transfer turkey mixture to a greased 8-in. square baking dish. Place nine biscuits over turkey mixture. Bake potpie and remaining biscuit for 5-7 minutes or until biscuits are golden brown.
Nutrition Facts : Calories 460 calories, Fat 19g fat (7g saturated fat), Cholesterol 75mg cholesterol, Sodium 896mg sodium, Carbohydrate 49g carbohydrate (8g sugars, Fiber 3g fiber), Protein 26g protein.
TURKEY POT PIE WITH CHEDDAR BISCUIT CRUST
From Gourmet Magazine, November 2007, page 208. Made this for lunch New Year's Day and it was a hit. Substitute chicken if you wish. If you don't feel like messing with the vegetables, use a thawed bag of frozen stew veggies or mixed veggies. Works great. I am not including the stock recipe from the magazine as it is a standard carcass/skin one that doesn't need explanation. I cut the recipe in half and cooked it in an 11-inch enameled cast iron frying pan. Works great. If you are feeling adventurous, sub. chunks of beef, beef stock and some red wine, maybe some garlic and a shot of Worcestershire and make a beef pot pie. If you try it, let me know how it turns out.
Provided by Queen Dragon Mom
Categories Savory Pies
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 20
Steps:
- Filling:.
- 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.
- Add mushrooms and cook, stirring, until tender, 5 - 7 minutes.
- Sprinkle with the flour and cook, stirring constantly, for 2 minutes.
- Stir in stock, bring to a boil, reduce to a hard simmer while stirring. This should thicken in about 3 minutes.
- Stir in turkey, peas, salt and pepper to taste.
- Remove from heat while making biscuits.
- Biscuit crust:.
- Preheat oven to 400°F.
- Sift dry ingredients into medium bowl. Add cheeses and toss around to cover cheese with flour mixture.
- Add cold butter and work into cheese/flour mixture until it is the consistency of a coarse meal.
- Stir in buttermilk. Stir only until a dough forms.
- Assembly:.
- Return pan with filling to heat. Bring up to a hard simmer again and drop biscuit mix onto filling.
- Place in oven and bake for around 40 minutes, or until filling is bubbly and crust has puffed up and is golden brown.
- Remove from heat and let stand for about 10 minutes before serving.
TURKEY-BISCUIT POT PIE
Instead of rolling out a crust, top a mouth-watering mixture of veggies and turkey with easy-to-make biscuits.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 55m
Yield 6
Number Of Ingredients 12
Steps:
- Heat oven to 400°F. In 2-quart saucepan, heat 1 cup water to boiling. Add carrots and broccoli; cook about 4 minutes or until carrots and broccoli are crisp-tender. Drain.
- Meanwhile, in 3-quart saucepan, melt butter over medium heat. Add onion; cook about 2 minutes, stirring occasionally, until tender. Beat in flour with wire whisk. Gradually beat in broth and sage. Reduce heat to medium-low; cook about 5 minutes, stirring occasionally, until sauce thickens. Stir carrots, broccoli and turkey into sauce. Spoon turkey mixture into ungreased 2-quart casserole.
- Place bacon on microwavable plate; cover with microwavable paper towel. Microwave on High 4 to 6 minutes or until crisp. Crumble bacon; place in medium bowl. Add remaining biscuit ingredients; stir just until blended. Spoon biscuit batter around edge of turkey mixture.
- Bake 25 to 30 minutes or until biscuit crust is golden brown.
Nutrition Facts : Calories 360, Carbohydrate 26 g, Cholesterol 75 mg, Fat 2, Fiber 3 g, Protein 23 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 900 mg, Sugar 5 g, TransFat 1 g
CHICKEN AND TURKEY POT PIE WITH PEPPER BISCUIT TOPPING
Steps:
- Preheat oven to 350 degrees F. Line a baking sheet with aluminum foil; set aside.
- In a large bowl, thoroughly combine all ingredients for filling. Transfer to a 2 1/2 quart casserole dish. Cover with foil and place on baking sheet. Bake for 1 1/2 hours.
- Remove from oven and discard foil. Mixture should be bubbling. Gently stir mixture to evenly distribute heat. Open can of biscuit dough and arrange over top of casserole. Brush tops of biscuits with melted butter and sprinkle with black pepper. Return to oven and continue baking for another 15 to 18 minutes or until biscuits have risen and are golden brown.
TURKEY POT PIE WITH POTATO BISCUIT CRUST
What's for dinner? Try a super-simple pot pie, and use up leftover turkey or rotisserie chicken.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 50m
Yield 4
Number Of Ingredients 9
Steps:
- Heat oven to 375°F. In 3-quart saucepan, heat turkey, frozen vegetables, onion and gravy to boiling over medium heat, stirring frequently. Boil and stir 1 minute. Keep warm.
- In medium bowl, stir dry potatoes and hot water; let stand until water is absorbed. Stir in remaining crust ingredients until dough forms. Place dough on surface sprinkled with Bisquick mix; gently roll in Bisquick mix to coat. Shape into ball; knead 10 times. Pat into 11x7-inch rectangle. Fold dough into thirds.
- Pour turkey mixture into ungreased 11x7-inch (2-quart) glass baking dish. Carefully unfold dough onto turkey mixture.
- Bake 30 to 35 minutes or until crust is golden brown.
Nutrition Facts : Calories 440, Carbohydrate 54 g, Cholesterol 55 mg, Fat 1, Fiber 4 g, Protein 24 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 1160 mg, Sugar 7 g, TransFat 2 g
Tips:
- Use a variety of vegetables. This will give your pot pie a more flavorful and nutritious filling. Some good options include carrots, celery, onions, peas, and corn.
- Don't overcook the vegetables. You want them to be tender, but not mushy. Cook them until they are just starting to soften.
- Use a good quality biscuit mix. This will make a big difference in the texture of your pot pie. Look for a mix that is made with real butter or shortening.
- Don't overwork the biscuit dough. This will make it tough. Just mix it until the ingredients are combined.
- Bake the pot pie until the biscuits are golden brown and the filling is bubbling. This will usually take about 30 minutes.
Conclusion:
Turkey biscuit pot pie is a delicious and easy-to-make comfort food that is perfect for a weeknight meal. It is also a great way to use up leftover turkey. The flaky biscuits, creamy filling, and tender vegetables make this dish a hit with the whole family. So next time you are looking for a quick and easy meal, give this turkey biscuit pot pie a try. You won't be disappointed!
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