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    Home » Main Dishes » Poultry » Turkey

    Turkey Pot Pie with Easy Biscuit Topping

    Published: Nov 19, 2013 · Modified: Sep 10, 2021 by Jessica Fisher

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    Turkey Pot Pie with Easy Biscuit Topping | Good Cheap Eats

    We’re creatures of habit around here. When I find a recipe that all my people enjoy, I don’t typically veer from it. But over the last year or so, I’ve been experimenting with different methods and recipes looking for new and different ways to prepare our favorites.

    We are pot pie kind of people around here. It’s a meal that’s well-received by my whole family. For the longest time, this Chicken Pot Pie was the regular standard. But, I’m busting out a little around here. I’ve made pot pie with beef, with pork, with a single crust, with a double crust.

    This month I made it with a green-onion biscuit top. Super yum! And a little less messy than my typical short crust topping.

    Turkey Pot Pie with Easy Biscuit Topping | Good Cheap Eats

    This is the perfect meal to repurpose leftovers from a large turkey or chicken dinner. If you’ve already got vegetables, meat, and gravy, all you need to do is whir up the crust in the food processor and slide this baby in the oven. To make it even simpler, I used a bag of frozen stir fry vegetables.

    You can vary the fillings depending on what you have on hand. The savory top will go well on a number of fillings. I’m thinking of trying it over sausage, veggies, and tomato sauce as well as over a chile-scented pork filling. Really, the options are endless.

    Turkey Pot Pie with Easy Biscuit Topping | Good Cheap Eats

    Turkey Pot Pie with Easy Biscuit Topping | Good Cheap Eats
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    5 from 1 vote

    Turkey Pot Pie with Easy Biscuit Topping

    Turkey, vegetables, and gravy make a luscious filling for an easy biscuit topping in this simple turkey pot pie.
    Prep Time15 mins
    Cook Time40 mins
    Total Time55 mins
    Course: Main Course
    Cuisine: American
    Servings: 8
    Calories: 219kcal
    Author: Jessica Fisher
    Cost: $7
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    Ingredients

    • 3 cup Mushroom Gravy or other favorite gravy
    • 1 10-ounce package frozen mixed vegetables about 3 cups cooked vegetables
    • 2 cup turkey (cooked and cubed)
    • 1 cup unbleached, all-purpose flour
    • ¼ cup butter cut into pieces
    • ¼ cup green onion (chopped)
    • 2 teaspoon baking powder
    • ¼ teaspoon salt
    • ¾ cup milk
    US Customary - Metric

    Instructions

    • Preheat the oven to 375°. Spray a 9x13-inch pan with non-stick cooking spray.
    • In a large mixing bowl, combine the gravy, vegetables, and turkey. Spoon this mixture into the prepared pan.
    • In a food processor fitted with a metal blade, place the flour, butter, green onions, baking powder, and salt. Pulse until coarse crumbs are formed.
    • Transfer this mixture into a mixing bowl. Stir in the milk. Pour this mixture over the meat filling.
    • Bake for 40 minutes or until the filling is bubbly and the biscuit topping is cooked and lightly browned.

    Notes

    Nutritional values are approximate and are based on ⅛ of the recipe. Refrigerate leftovers promptly and use within 4 days.

    Nutrition

    Calories: 219kcal | Carbohydrates: 23g | Protein: 11g | Fat: 10g | Saturated Fat: 5g | Cholesterol: 35mg | Sodium: 585mg | Potassium: 287mg | Fiber: 2g | Sugar: 3g | Vitamin A: 2059IU | Vitamin C: 4mg | Calcium: 87mg | Iron: 1mg
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    Comments

    1. Dena Vieira

      November 03, 2016 at 7:19 pm

      My favorite gravy is one part cashews with one part water or broth and seasonings. Cook and add more water until it’s the right consistency. You won’t find a better gravy anywhere and it never lumps.

      Reply
      • Jessica Fisher

        November 04, 2016 at 9:49 am

        Interesting! Do you soak and grind the cashews first?

        Reply
        • Dena

          November 04, 2016 at 5:13 pm

          I should have been more clear. I blend the cashews and water together. I usually add some soy sauce or some such thing and bouillon and onion powder.

        • Jessica Fisher

          November 05, 2016 at 6:51 am

          Thanks!

        • Dena

          November 04, 2016 at 5:17 pm

          It seems to have lost my last reply. I hope it doesn’t come up twice. I don’t soak the cashews, I just blend them with water. Then you cook. Add more water as it thickens to the right consistency. I usually add bouillon, onion powder and soy sauce. Don’t add too much salt until you know how it will taste because the salt gets stronger as the cashews thicken, if that makes any sense. I think this reply was better anyway. Ha! 🙂

        • Jessica Fisher

          November 05, 2016 at 6:51 am

          You just landed in moderation both times. Email must have been different or something.

    2. CG

      November 30, 2014 at 3:12 pm

      I’ve made this a few times and I really enjoy it! It’s super easy. But there’s one thing…

      The biscuit topping is super thick and can’t be poured. Plus, I have to double the recipe in order to cover a 9X13 pan. Is there something I’m doing wrong? Or should it be super thick?

      Reply
      • Lea Stormhammer

        February 08, 2015 at 5:19 pm

        I had exactly the same question CG! I ended up with half my pan covered.
        Thanks for asking – hopefully with two of us asking, Jessica will be able to help us troubleshoot!

        Lea

        Reply
        • Jessica Fisher

          February 08, 2015 at 5:40 pm

          Thinking….

      • Jessica Fisher

        February 08, 2015 at 5:40 pm

        Sorry for the delay in responding! I am behind…..

        I’m a little perplexed why it did that. It’s been awhile since I’ve made it but, I will add it to the list again. Are you making everything yourself, gravy, too.

        Reply
    3. Emily

      November 20, 2013 at 10:10 am

      This looks great. We lean toward the “low carb” camp and have a favorite almond flour biscuit recipe. I’m wondering if I could adapt that to use on this!

      Reply
    4. Jen

      November 20, 2013 at 9:00 am

      Biscuit topped pot pies are our favorite. I made a Veggie pot pie with a rosemary biscuit topping the other night. It was a hit and we didn’t miss the meat.

      Reply
    5. Kjane

      November 20, 2013 at 6:27 am

      I’m wondering if this could be frozen successfully? I think I will make this recipe in two smaller pans and freeze one.

      Reply
      • Jessica Fisher

        November 20, 2013 at 7:55 am

        I’ve been thinking about that. I think the biscuit topping would be really soggy. My suggestion would be to freeze the filling and the dry biscuit mix separately. Then all you’d need to do would be to mix the biscuit top and assemble.

        Reply
    6. Trish

      November 20, 2013 at 5:48 am

      this sounds wonderful! do you think I could use whole wheat flour in the topping? I am gonna try.

      Reply
      • Jessica Fisher

        November 20, 2013 at 7:55 am

        Sure, you might need to add a bit more liquid.

        Reply
    7. kriswithmany

      November 19, 2013 at 10:00 pm

      We love our biscuit-topped pot pie too! So much quicker to pull together. This looks great.

      Reply

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