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RECIPE
22 INGREDIENTS14 STEPS1HR 10MIN

Turkey and Pepper Biscuit Pot Pie

4.0
1 Ratings

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Think you’re all turkey-ed out? Well, think again. This turkey dinner has all the comforting goodness of the one you slaved over yesterday – without the weeks of prep and planning.
1HR 10MIN
Total Time

Garlic & Zest

Whether you hunger for healthy, fresh fare, or char-grilled "man-food", light sweets or decadent treats -- you'll find those here. Satisfying food.
GO TO BLOG

Ingredients

US / METRIC
Servings:
6
Serves 6
3 cups
Turkey Breasts , leftover, chopped
2 stalks
1/2 tsp
Fresh Rosemary , chopped
1 tsp
Fresh Thyme , chopped
3 cups
Low-Sodium Chicken Broth
or Vegetable Broth
1 1/2 cups
Frozen Pearl Onions
to taste
Salt and Pepper
1 3/4 cups
1 tsp
Baking Powder
1/2 tsp
Baking Soda
1/2 tsp
2
Scallions
3/4 cup
Buttermilk
2 Tbsp
Cream
to taste
Vegetable Oil Cooking Spray

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Nutrition Per Serving

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CALORIES
533
FAT
26.8 g
PROTEIN
30.9 g
CARBS
40.5 g

Cooking Instructions

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Step 1
Preheat the oven to 375 degrees F (190 degrees C).
Step 2
Cut Celery (2 stalk) and Carrot (2) into bite-size pieces. Slice the Button Mushroom (8 ounce).
Step 3
Melt the Unsalted Butter (3 1/2 tablespoon) in a large skillet over medium heat. Add celery, carrots and mushrooms to the pan along with Fresh Rosemary (1/2 teaspoon) and Fresh Thyme (1 teaspoon).
Step 4
Saute until vegetables are just tender for about 6 to 7 minutes.
Step 5
Sprinkle All-Purpose Flour (3 tablespoon) over the vegetables and stir until well combined.
Step 6
Add the Low-Sodium Chicken Broth (3 cup) a little at a time, stirring constantly. Bring to a low boil and cook for about 1 minute until the sauce thickens. Taste for seasoning and add a little Salt and Pepper (to taste).
Step 7
Remove from heat and stir in the Frozen Green Peas (1 cup), Frozen Pearl Onions (1 1/2 cup) and Turkey Breast (3 cup).
Step 8
For the biscuit topping, in a medium bowl combine the All-Purpose Flour (1 3/4 cup), Baking Powder (1 teaspoon), Baking Soda (1/2 teaspoon), Salt (1/2 teaspoon), Ground Black Pepper (1/2 teaspoon), and sliced Scallion (2).
Step 9
Add the Unsalted Butter (8 tablespoon) and cut it into the flour with a pastry cutter or 2 knives until it resembles coarse meal.
Step 10
Add Buttermilk (3/4 cup) and stir until just combined.
Step 11
Flour a work surface and turn the dough out onto it. Knead the dough once or twice, then pat it into a rectangle, about 3/4" thick. Use 2 to 3-inch biscuit cutters to form the biscuit. Re-assemble the scraps together, pat to 3/4" and cut out more biscuits.
Step 12
Spray a casserole dish with Vegetable Oil Cooking Spray (to taste) and transfer the turkey mixture to the dish. Arrange the biscuits on top of the filling.
Step 13
Brush the biscuits with the Cream (2 tablespoon) and sprinkle with a little additional Ground Black Pepper (to taste).
Step 14
Bake for 25 to 30 minutes until biscuits are golden brown and filling is bubbling. Serve.

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Nutrition Per Serving
Calories
533
% Daily Value*
Fat
26.8 g
34%
Saturated Fat
16.0 g
80%
Trans Fat
0.1 g
--
Cholesterol
122.8 mg
41%
Carbohydrates
40.5 g
15%
Fiber
4.2 g
15%
Sugars
4.5 g
--
Protein
30.9 g
62%
Sodium
684.9 mg
30%
Vitamin D
0.7 µg
3%
Calcium
105.6 mg
8%
Iron
3.4 mg
19%
Potassium
619.1 mg
13%
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