Turkey Pot Pie With Biscuits
Cozy, comforting Turkey Pot Pie with biscuits and a creamy filling loaded with turkey, potatoes, carrots, and peas is a simple, family-friendly meal!
Servings 6
Calories 697kcal
Equipment
Ingredients
- 3 tablespoons butter
- 3 tablespoons olive oil
- ½ cup diced onion
- ½ cup sliced carrots
- ½ cup chopped celery
- 1 teaspoon minced garlic
- 6 tablespoons all-purpose flour
- 1 teaspoon kosher salt
- 1 teaspoon coarse ground black pepper
- ½ teaspoon dried thyme leaves
- ¼ teaspoon ground sage
- 3 cups chicken broth
- 1 cup diced potatoes
- 2 cups cooked, diced turkey or chicken
- 1 cup heavy cream
- ½ cup corn
- ½ cup frozen peas
- 16.3 ounce tube refrigerated flaky layers biscuits
Instructions
- Preheat the oven to 400˚F. Warm the butter and olive oil in a Dutch oven over medium heat. Add the diced onions. Saute for 4-5 minutes.
- Add the sliced carrots, celery, and minced garlic. Saute for 2-3 minutes.
- Stir in the flour, salt, pepper, dried thyme leaves, and ground sage. Cook while stirring for 2 minutes.
- Pour in the chicken broth and add the diced potatoes. Stir until the flour clumps are dissolved. Then simmer for 10-12 minutes, stirring often, scraping the bottom.
- Stir in the diced turkey, heavy cream, corn, and frozen peas.
- Remove from the heat. Slice the biscuits in half and place them on top of the filling. Discard the remaining biscuit dough or use it for another purpose.
- Bake for 18-23 minutes or until the filling is bubbly and the biscuits are golden brown.
Video
Nutrition
Serving: 1/6 | Calories: 697kcal | Carbohydrates: 57g | Protein: 26g | Fat: 42g | Saturated Fat: 16g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 16g | Trans Fat: 0.2g | Cholesterol: 106mg | Sodium: 1784mg | Potassium: 676mg | Fiber: 3g | Sugar: 7g | Vitamin A: 2729IU | Vitamin C: 9mg | Calcium: 103mg | Iron: 4mg
