Turkey Biscuit Potpie Recipes

TURKEY BISCUIT POTPIE

Steps:

• In a large saucepan coated with cooking spray, cook onion and garlic over medium heat until tender. Add the potatoes, carrots, beans and broth; bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until potatoes are tender. , Remove from the heat. Combine the flour and mushroom soup; stir into vegetable mixture. Add the turkey and seasonings. Transfer to a 2-qt. baking dish coated with cooking spray., In a large bowl, combine the flour, baking powder and oregano. Cut in the butter until evenly distributed. Stir in milk. Drop batter in six mounds onto hot turkey mixture. , Bake, uncovered, at 400° for 20-25 minutes or until a toothpick inserted in center of biscuits comes out clean and biscuits are golden brown.

BISCUIT-EASY TURKEY POT PIE

Steps:

• Heat oven to 375°F. In large skillet, cook bacon over medium heat until crisp. Reserve bacon and 1 tablespoon drippings in skillet.
• Add turkey; cook and stir until browned and no longer pink. Stir in soup, vegetables and poultry seasoning. Cook until bubbly, stirring frequently. Reduce heat; cover and simmer 5 to 7 minutes or until vegetables are crisp-tender.
• Stir in sour cream. Spoon mixture into ungreased 2 1/2-quart oval casserole or 12x8-inch (2-quart) baking dish.
• Separate dough into 5 biscuits; cut each in half. Arrange, cut side down, around outside edge of hot mixture.
• Bake at 375°F. for 14 to 18 minutes or until biscuits are deep golden brown.

TURKEY POT PIE WITH BISCUITS

Steps:

• Grease a 3 qt casserole dish.
• In lg. saucepan, combine carrots and broth; bring to a boil. Reduce heat and cover.
• Simmer for 5 minutes or til crisp-tender.
• Heat oven to 400°F In small bowl, mix 1 1/2 cups milk& 1/4 cup flour.
• Mix the milk mixture, sage, 1 T marg. and 1/2 t salt into carrot mixture. Bring back to a boil, constantly stirring.
• Boil for approximately 1 min, add chicken and corn.
• Pour into greased casserole dish.
• In medium bowl, mix together the 1 cup flour, onions, baking powder, and 1/4 t salt.
• Once mixed well stir in the 1/2 c milk and 1 T melted or soft marg. until soft dough forms.
• Drop dough by spoonful evenly onto chicken mixture.
• Bake at 400F for 20-25 minutes or till top is golden brown.
• *Note-if not enough biscuits for your liking feel free to double up on the biscuit mix on the top turns out just as well.

TURKEY BISCUIT POT PIE

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.

TURKEY BISCUIT PIE

Steps:

• Make the filling: Preheat the oven to 375 degrees F and drizzle a baking dish with olive oil. Arrange the onion wedges in the dish and set the turkey breast on top. Add the thyme sprigs, season the turkey generously with salt and pepper and drizzle with olive oil. Roast until a thermometer inserted into the thickest part of the turkey registers 165 degrees F, about 45 minutes. Let cool, then shred, discarding the skin. (You should have about 4 cups meat.)
• Melt the butter in a large cast-iron skillet over medium heat. Add the diced onion, chopped carrots, celery and thyme, 1/2 teaspoon salt and a few grinds of pepper. Cook, stirring, until the vegetables are tender, about 7 minutes. Stir in the mustard, then sprinkle the flour over the vegetables. Cook, stirring, until the flour is toasted, about 2 minutes. Whisk in the broth, milk and shredded turkey and bring to a boil. Reduce the heat to medium low and simmer until slightly thickened, about 3 minutes. Remove from the heat and season with salt and pepper.
• Make the topping: Whisk the flour, cornmeal, chives, baking powder, sugar, 3/4 teaspoon salt, the baking soda and a few grinds of pepper in a medium bowl. Using a pastry blender or your fingers, cut the butter into the flour mixture until it resembles coarse crumbs. Add 3/4 cup buttermilk and stir until the dough comes together. Stir in up to 1/4 cup more buttermilk, a little at a time, if the dough feels dry.
• Stir the peas into the turkey filling. Using a spoon, drop about 14 mounds of batter on top. Transfer the skillet to the oven and bake until the topping is puffed and golden, about 25 minutes. Let stand 5 minutes before serving.

TURKEY POTPIE WITH A BISCUIT CRUST

Steps:

• To make the filling: In a large (14-inch) ovenproof skillet, melt the butter and olive oil over medium heat. Add the bell pepper, onion, carrot, and garlic and saute until soft.
• Stir in the peas, corn and thyme. Sprinkle the flour over the vegetables and then add the chicken broth and cream. Stir to distribute the flour and the liquids. Simmer until the sauce thickens, about 10 minutes. Stir in the turkey and add salt and pepper to taste. Set the mixture aside to cool slightly.
• To make the biscuit top crust: In a large mixing bowl, combine the flour, salt, sugar, and baking powder. Whisk for thirty seconds to combine and evenly distribute the leavening. Add the shortening and butter and toss to coat the fat a bit with the flour. Using your fingertips, gently work the fats into the flour until the mixture resembles coarse cornmeal with some pea-size chunks of fat.
• In a small bowl, whisk together the buttermilk and egg, and add this to the flour mixture. Stir together with a wooden spoon. Then, gently work through the mixture with your hands to separate any wet patches and bring the dough together.
• Turn the dough out onto a floured work surface, sprinkle with the minced thyme and knead gently until it just holds together. Pat it into a rough 1/2-inch-tall disk and cut it into 7 biscuits using a 3-inch round biscuit cutter. (Bake off the scraps and use for croutons in the Broccoli Salad recipe.)
• To assemble: Preheat the oven to 400 degrees F. Top the filling in the skillet with the biscuit rounds. Brush the tops with egg wash and sprinkle them with sea salt.
• Bake the potpie for 25 to 30 minutes, until the filling is bubbling and the biscuits are golden brown.

TURKEY POT PIE WITH POTATO BISCUIT CRUST

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.

TURKEY POTPIE

Steps:

• Make the biscuit dough: In a large bowl, combine the flour, baking powder and salt. Add the cold chunks of butter and toss to coat. Using your fingers, pinch, smear and squeeze the butter into the flour until the butter pieces are the size of a penny or the size of a pea. There's no need for perfection, but the butter should be evenly distributed throughout the flour, and each butter bit should be coated in flour. Stir in the chives and herbs. Pour the buttermilk into the mixture and mix it briefly and gently with a fork, just until a shaggy dough forms. Cover and put the dough in the refrigerator while you make the filling.
• Make the filling: Heat the oven to 400 degrees. In an oven-safe 10-inch skillet, melt the butter over medium-high heat. Add the onion, season lightly with salt, and cook, stirring occasionally, until translucent and shrunken, 6 to 8 minutes. Add the garlic, carrot and celery, and cook, stirring, until fragrant and slightly softened, about 3 minutes. Add the flour and the onion powder, and cook, stirring constantly, until the flour is completely incorporated with the vegetables, about 1 minute. Whisk in the chicken broth, mustard, Worcestershire and lemon juice, and cook, whisking, until the mixture comes to a bubble. Let it cook, whisking once or twice, until it thickens to lightly coat the back of a spoon, about 2 minutes. Stir in the turkey and the peas. Season generously with black pepper; taste and season with additional salt if desired. Remove pan from the heat.
• Evenly scatter the biscuit dough over the top of the filling, in golfball-size clumps. (Don't press or roll the dough into neat balls, which can make the biscuits tough.) Put the skillet on a foil-lined sheet pan to catch any drips and bake in the oven until the filling is bubbling and the biscuits are lightly browned, 35 minutes. (If using canned biscuits or puff pastry, the cook time will be closer to 25 minutes. Check the package directions for a guide.)

TURKEY SKILLET POT PIE WITH BUTTERMILK BISCUITS RECIPE BY TASTY

Steps:

• Preheat oven to 375˚F (190˚C).
• In a 10-inch (25 cm) cast iron skillet, melt 4 tablespoons of butter over medium heat. Add the ¼ cup (30 g) of flour, and cook, stirring constantly, until smooth.
• Add the chicken stock and salt to taste. Cook until the stock has reduced and thickened.
• Add in the rosemary, frozen vegetables, turkey, and additional salt, and stir until fully mixed. Remove from the heat.
• Add remaining flour, baking soda, 8 tablespoons of butter, and pinch of salt to a bowl. Using a wooden spoon or your hands, mix together until the butter is the size of peas.
• Add the buttermilk and mix until the dough barely comes together, about 1 minute.
• Place the dough on a floured countertop and gently form into a 1½-inch (4 cm) thick layer.
• Use a 3-inch (6 cm) round cutter to cut 10-12 biscuits, rerolling the dough as needed.
• Place the biscuits on the turkey in the cast iron skillet. Brush the top of the biscuits with heavy cream (optional). Bake for 20-25 minutes, until biscuits are golden brown.
• Serve immediately.
• Enjoy!

TURKEY POT PIE WITH CHEDDAR BISCUIT CRUST

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 POT PIE WITH MAYONNAISE

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• In a large bowl, mix together the turkey, carrots, green beans, celery, green pepper, Cheddar cheese, garlic, dill, salt, and mayonnaise until thoroughly combined. Spread the filling out into a 9x12-inch baking dish.
• In a separate bowl, cut the flour and shortening together with a pastry cutter until the mixture looks like crumbs; stir in water, 1 tablespoon at a time, just until the dough holds together. On a floured surface, roll the dough out to a rectangle slightly larger than the baking dish. Place the dough over the filling so that the edge of the crust fits over the edge of the dish. Cut several slits in the dough with a sharp knife; cover the dish with foil.
• Bake in the preheated oven until the crust is browned and the filling is bubbly, about 40 minutes.

TURKEY-BISCUIT POT PIE

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.

ULTIMATE TURKEY POT PIE

Steps:

• To make the crust, whisk 4 1/2 cups of flour with 1 teaspoon of salt in a bowl, then mash the 1/2-inch pieces of cold unsalted butter into the flour mixture with your fingers until the mixture looks like coarse crumbs. Stir in ice water, 1 tablespoon at a time, until the mixture gathers together into a smooth dough and all the flour is incorporated. Form the dough into a ball, wrap in plastic wrap, and refrigerate for 30 minutes.
• Bring a saucepan filled with water to a boil, and cook the carrots until they just begin to soften, about 2 minutes; transfer the carrots with a slotted spoon into a bowl of ice water to stop them from cooking. Heat 1/4 cup of unsalted butter over medium heat in a large pot, and cook the celery and onion until the onion begins to turn translucent, about 3 minutes; stir in mushrooms and garlic, and cook until the mushrooms have given up their juice and the vegetables are tender, about 8 more minutes. Whisk 1/3 cup of flour into the pot, then gradually whisk the turkey stock and red wine into the flour. Bring the mixture to a boil over medium-low heat, and simmer until the gravy thickens, 5 to 10 minutes. Stir in the turkey meat, canned peas, parsley, thyme, oregano, sage, sea salt, and black pepper, and allow the mixture to simmer another 5 minutes.
• Preheat oven to 400 degrees F (200 degrees C).
• Divide the dough in half, and roll each half into an 11-inch circle on a floured work surface. Fit one crust into a 10-inch pie dish; trim away excess dough.
• Bake in the preheated oven until the bottom crust begins to turn brown, 10 to 15 minutes. Remove the pie dish from the oven, fill the crust with the hot turkey and vegetable filling, and place the top crust onto the pie dish. Fold the edge of the crust over the pie dish, press to seal the 2 crusts together, and cut several steam holes into the top crust.
• Return pie to the oven, and bake until the top crust is golden brown and the filling is bubbling, about 30 more minutes. Let cool for about 10 minutes before serving.

TURKEY POTPIE WITH CHEDDAR BISCUIT CRUST

Steps:

• Make stock:
• Separate parts of carcass and put, along with skin, in an 8-quart pot. Cover bones with water and simmer until liquid is reduced by one third, about 1 1/2 hours. Strain through a fine-mesh sieve into a large bowl. Set aside 3 1/2 cups stock (reserve remainder for another use).
• Make filling:
• Cook onion, carrots, celery, parsnip, and thyme in butter with 1/2 teaspoon salt and 1/4 teaspoon pepper in a 12-inch-wide shallow pot (3- to 4-quart), covered, over medium heat, stirring occasionally, until vegetables are almost tender, 10 to 12 minutes. Add mushrooms and cook, uncovered, stirring, until tender, 5 to 7 minutes.
• Sprinkle with flour and cook, stirring constantly, 2 minutes. Stir in stock (3 1/2 cups), scraping up any brown bits, and bring to a boil, stirring, then simmer until slightly thickened, about 3 minutes. Stir in turkey, peas, and salt and pepper to taste. Reheat over low heat just before topping with biscuit crust.
• Make biscuit crust and bake pie:
• Preheat oven to 400°F with rack in middle.
• Sift together flour, baking powder, baking soda, salt, and pepper into a medium bowl. Add cheeses and toss to coat. Blend in butter with a pastry blender or your fingertips until mixture resembles coarse meal. Add buttermilk and stir just until a dough forms. Drop biscuit dough onto filling in 8 large mounds, leaving spaces between biscuits.
• Bake until biscuits are puffed and golden brown and filling is bubbling, 35 to 40 minutes. Let stand 10 minutes before serving.