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Turkey and Pepper Biscuit Pot Pie
Recipe

22 INGREDIENTS • 14 STEPS • 1HR 10MINS

Turkey and Pepper Biscuit Pot Pie

4.0
1 rating
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.
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Turkey and Pepper Biscuit Pot Pie
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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.
http://www.garlicandzest.com
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 10MINS
Total Time
$2.80
Cost Per Serving
Ingredients
Servings
6
US / Metric
Turkey Breast
3 cups
Turkey Breasts, leftover, chopped
Celery
2 stalks
Button Mushroom
2 1/4 cups
Fresh Rosemary
1/2 tsp
Fresh Rosemary, chopped
Fresh Thyme
1 tsp
Fresh Thyme, chopped
Low-Sodium Chicken Broth
3 cups
Low-Sodium Chicken Broth
or Vegetable Broth
Frozen Pearl Onions
1 1/2 cups
Frozen Pearl Onions
Salt
to taste
Baking Powder
1 tsp
Baking Powder
Baking Soda
1/2 tsp
Baking Soda
Salt
1/2 tsp
Scallion
1 bunch
Scallion
2 scallions per 6 servings
Buttermilk
3/4 cup
Cream
2 Tbsp
Cream
Vegetable Oil Cooking Spray
as needed
Vegetable Oil Cooking Spray
Nutrition Per Serving
VIEW ALL
Calories
532
Fat
26.7 g
Protein
30.7 g
Carbs
40.1 g
Add to plan
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Turkey and Pepper Biscuit Pot Pie
Save
author_avatar
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.
http://www.garlicandzest.com
Cooking InstructionsHide images
step 1
Preheat the oven to 375 degrees F (190 degrees C).
step 2
Cut Celery (2 stalks) and Carrots (2) into bite-size pieces. Slice the Button Mushrooms (2 1/4 cups).
step 3
Melt the Unsalted Butter (3 1/2 Tbsp) in a large skillet over medium heat. Add celery, carrots and mushrooms to the pan along with Fresh Rosemary (1/2 tsp) and Fresh Thyme (1 tsp).
step 4
Saute until vegetables are just tender for about 6 to 7 minutes.
step 4 Saute until vegetables are just tender for about 6 to 7 minutes.
step 5
Sprinkle All-Purpose Flour (3 Tbsp) over the vegetables and stir until well combined.
step 5 Sprinkle All-Purpose Flour (3 Tbsp) over the vegetables and stir until well combined.
step 6
Add the Low-Sodium Chicken Broth (3 cups) 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 (to taste) and Ground Black Pepper (to taste).
step 6 Add the Low-Sodium Chicken Broth (3 cups) 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 (to taste) and Ground Black Pepper (to taste).
step 7
Remove from heat and stir in the Frozen Green Peas (1 cup), Frozen Pearl Onions (1 1/2 cups) and Turkey Breasts (3 cups).
step 7 Remove from heat and stir in the Frozen Green Peas (1 cup), Frozen Pearl Onions (1 1/2 cups) and Turkey Breasts (3 cups).
step 8
For the biscuit topping, in a medium bowl combine the All-Purpose Flour (1 3/4 cups), Baking Powder (1 tsp), Baking Soda (1/2 tsp), Salt (1/2 tsp), Ground Black Pepper (1/2 tsp), and sliced Scallion (1 bunch).
step 8 For the biscuit topping, in a medium bowl combine the All-Purpose Flour (1 3/4 cups), Baking Powder (1 tsp), Baking Soda (1/2 tsp), Salt (1/2 tsp), Ground Black Pepper (1/2 tsp), and sliced Scallion (1 bunch).
step 9
Add the Unsalted Butter (1/2 cup) and cut it into the flour with a pastry cutter or 2 knives until it resembles coarse meal.
step 9 Add the Unsalted Butter (1/2 cup) 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 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 (as needed) and transfer the turkey mixture to the dish. Arrange the biscuits on top of the filling.
step 12 Spray a casserole dish with Vegetable Oil Cooking Spray (as needed) 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 Tbsp) and sprinkle with a little additional Ground Black Pepper (to taste).
step 13 Brush the biscuits with the Cream (2 Tbsp) 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.
step 14 Bake for 25 to 30 minutes until biscuits are golden brown and filling is bubbling. Serve.
Tags
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American
Comfort Food
Lunch
Shellfish-Free
Dinner
Thanksgiving
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