Turkey Pot Pie With Biscuits Recipes

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TURKEY BISCUIT POTPIE



Turkey Biscuit Potpie image

My family enjoys this comforting dish that is loaded with chunks of turkey, potatoes, carrots and green beans. Topped with easy-to-make biscuits, it has wonderful down-home flavor -Shirley Francey of St. Catharines, Ontario

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 6 servings.

Number Of Ingredients 19

1 large onion, chopped
1 garlic clove, minced
1-1/2 cups cubed peeled potatoes
1-1/2 cups sliced carrots
1 cup frozen cut green beans, thawed
1 cup reduced-sodium chicken broth
4-1/2 teaspoons all-purpose flour
1 can (10-3/4 ounces) reduced-fat condensed cream of mushroom soup, undiluted
2 cups cubed cooked turkey
2 tablespoons minced fresh parsley
1/2 teaspoon dried basil
1/2 teaspoon dried thyme
1/4 teaspoon pepper
BISCUITS:
1 cup all-purpose flour
2 teaspoons baking powder
1/2 teaspoon dried oregano
2 tablespoons butter
7 tablespoons 1% milk

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.

Nutrition Facts : Calories 301 calories, Fat 8g fat (4g saturated fat), Cholesterol 47mg cholesterol, Sodium 616mg sodium, Carbohydrate 37g carbohydrate (0 sugars, Fiber 3g fiber), Protein 19g protein. Diabetic Exchanges

TURKEY POT PIE WITH BISCUITS



Turkey Pot Pie With Biscuits image

I have a collection of cook books and usually look up a few of the same recipes and combine the ingredients I like from each recipe so that it makes it my own. This one called for chicken but works for either or just as well. So hope you enjoy experiementing with it as I did.

Provided by Vet1013

Categories     Savory Pies

Time 45m

Yield 5 serving(s)

Number Of Ingredients 15

2 cups fresh sliced carrots
1/2 cup chicken broth
1 1/2 cups milk
1/4 cup flour
1 teaspoon sage
1 tablespoon margarine or 1 tablespoon butter
1/2 teaspoon salt
2 cups cubed cooked turkey or 2 cups chicken, leftovers
1 (9 ounce) package thawed frozen corn (frozen works fine too)
1 cup flour
2 tablespoons chopped green onions
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup milk
1 tablespoon margarine or 1 tablespoon butter, melted

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 PIE



Turkey Biscuit Pie image

Provided by Food Network Kitchen

Categories     main-dish

Time 1h45m

Yield 6 to 8 servings

Number Of Ingredients 23

Extra-virgin olive oil, for drizzling
2 large onions (1 cut into wedges, 1 diced)
1 2 1/2-pound skin-on boneless turkey breast half
3 thyme sprigs, plus 2 teaspoons chopped thyme
Kosher salt and freshly ground pepper
4 tablespoons unsalted butter
2 carrots, chopped
2 stalks celery, chopped
1 tablespoon whole-grain mustard
1/4 cup all-purpose flour
2 cups low-sodium turkey or chicken broth
1/2 cup whole milk
1 cup frozen peas
1 1/2 cups all-purpose flour
1/2 cup cornmeal
2 tablespoons chopped fresh chives
2 teaspoons baking powder
2 teaspoons sugar
Kosher salt
1/4 teaspoon baking soda
Freshly ground pepper
6 tablespoons cold unsalted butter, cubed
3/4 to 1 cup buttermilk

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 SKILLET POT PIE WITH BUTTERMILK BISCUITS RECIPE BY TASTY



Turkey Skillet Pot Pie With Buttermilk Biscuits Recipe by Tasty image

Here's what you need: butter, flour, chicken stock, salt, fresh rosemary, fresh thyme, frozen mixed vegetable, turkey breast, baking soda, buttermilk, heavy cream

Provided by Tasty

Categories     Dinner

Yield 6 servings

Number Of Ingredients 11

12 tablespoons butter, divided
2 ¼ cups flour, divided
1 ½ cups chicken stock
salt, to taste
1 tablespoon fresh rosemary, chopped
1 tablespoon fresh thyme, chopped
2 cups frozen mixed vegetable
2 cups turkey breast, cooked and shredded
1 ½ teaspoons baking soda
¾ cup buttermilk
¼ cup heavy cream, optional

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!

Nutrition Facts : Calories 687 calories, Carbohydrate 53 grams, Fat 39 grams, Fiber 2 grams, Protein 28 grams, Sugar 5 grams

TURKEY BISCUIT POT PIE



Turkey Biscuit Pot Pie image

For a comforting weeknight meal, try this easy version of a turkey potpie. Refrigerated biscuits create the golden crust that covers creamy ground turkey and vegetables.-Vicki Kerr, Portland, Maine

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 5 servings.

Number Of Ingredients 7

1 pound ground turkey
3 tablespoons all-purpose flour
2 cups 2% milk
2-1/2 cups frozen peas and carrots, thawed
1/4 to 1/2 teaspoon salt
1/4 teaspoon pepper
1 tube (12 ounces) refrigerated buttermilk biscuits, separated into 10 biscuits

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.

Nutrition Facts : Calories 460 calories, Fat 19g fat (7g saturated fat), Cholesterol 75mg cholesterol, Sodium 896mg sodium, Carbohydrate 49g carbohydrate (8g sugars, Fiber 3g fiber), Protein 26g protein.

TURKEY-BISCUIT POT PIE



Turkey-Biscuit Pot Pie image

Instead of rolling out a crust, top a mouth-watering mixture of veggies and turkey with easy-to-make biscuits.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 55m

Yield 6

Number Of Ingredients 12

2 1/2 cups baby-cut carrots (12 oz)
2 cups cut-up fresh broccoli
3 tablespoons butter or margarine
1/2 cup chopped onion (1 medium)
3 tablespoons Gold Medal™ all-purpose flour
2 cups Progresso™ chicken broth (from 32-oz carton)
1 tablespoon chopped fresh or 1 teaspoon dried sage leaves
2 cups cubed cooked turkey
4 slices bacon
1 cup Original Bisquick™ mix
1/2 cup milk
1/2 cup shredded Cheddar cheese (2 oz)

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.

Nutrition Facts : Calories 360, Carbohydrate 26 g, Cholesterol 75 mg, Fat 2, Fiber 3 g, Protein 23 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 900 mg, Sugar 5 g, TransFat 1 g

LEFTOVER TURKEY POT PIE



Leftover Turkey Pot Pie image

This is a great recipe for using up Thanksgiving Day leftovers with just a few extra ingredients. I leave out the potatoes since we've usually had enough potatoes since Thanksgiving dinner. You may want to add a few cooked and diced.

Provided by Scott

Categories     Main Dish Recipes     Savory Pie Recipes     Pot Pie Recipes     Turkey Pot Pie Recipes

Time 1h10m

Yield 8

Number Of Ingredients 14

4 (9 inch) frozen pie crusts, thawed
1 cup frozen corn
1 cup frozen peas
1 cup frozen diced carrots
2 cups diced cooked turkey
1 cup gravy
1 cup diced leftover green beans
1 tablespoon bacon bits
1 teaspoon dried parsley
1 teaspoon dried sage
1 teaspoon dried thyme
ground black pepper to taste
1 egg, beaten
1 teaspoon water

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Line 2 pie dishes with prepared pie crusts.
  • Stir corn, peas, and carrots together in a microwave-safe glass or ceramic bowl and cover the bowl with plastic wrap. Cook in the microwave until tender, 2 to 6 minutes.
  • Stir corn mixture, turkey, gravy, green beans, bacon bits, parsley, sage, thyme, and black pepper together in a large bowl. Divide turkey mixture even between the two prepared pie dishes. Place remaining crusts over the top of each pie, trim pastry to fit, crimp and pinch the edges together to seal. Cut 4 slits in the top of each pie.
  • Whisk egg and water together in a small bowl. Brush egg mixture over the top of each pie. Fold a strip of aluminum foil around the outer edges of each pie crust.
  • Bake in the preheated oven until browned and heated through, about 45 minutes. Cool for 5 to 10 minutes before serving.

Nutrition Facts : Calories 594.5 calories, Carbohydrate 52.4 g, Cholesterol 50.5 mg, Fat 33.9 g, Fiber 5.8 g, Protein 19.6 g, SaturatedFat 8.3 g, Sodium 710.6 mg, Sugar 2.9 g

BISQUICK'S EASY TURKEY POT PIE



Bisquick's Easy Turkey Pot Pie image

Make and share this Bisquick's Easy Turkey Pot Pie recipe from Food.com.

Provided by KitchenCraftsnMore

Categories     Savory Pies

Time 1h

Yield 6 serving(s)

Number Of Ingredients 7

2 (10 3/4 ounce) cans condensed cream of chicken soup or 2 (10 3/4 ounce) cans cream of mushroom soup
1 (10 1/2 ounce) can condensed chicken broth
4 cups cut-up cooked turkey
1 (1 lb) bag frozen mixed vegetables
2 cups original Bisquick baking mix or 2 cups Bisquick reduced-fat baking mix
1/2 teaspoon poultry seasoning
1 1/2 cups milk

Steps:

  • Heat oven to 375ºF.
  • (350ºF. for glass pan).
  • Heat soup, broth, turkey and vegetables to boiling, stirring constantly.
  • Boil and stir 1 minute.
  • Spread in ungreased rectangular pan, 13x9x2-in.
  • Stir remaining ingredients until blended.
  • Pour evenly over soup mixture (crust will rise during baking).
  • Bake about 30 minutes or until light brown.

TURKEY POTPIE WITH A BISCUIT CRUST



Turkey Potpie with a Biscuit Crust image

Provided by Food Network

Categories     main-dish

Time 50m

Yield 4 to 6 servings

Number Of Ingredients 25

2 tablespoons (28 grams) unsalted butter
2 tablespoons (30 grams) olive oil
1 red bell pepper, seeded and finely chopped
1 medium yellow onion, finely chopped
1 large carrot, finely chopped
1 clove garlic, minced
2 cups (290 grams) fresh English peas
1 cup (165 grams) fresh corn kernels, from about 2 cobs
1 teaspoon (1 gram) dried thyme
1/4 cup (30 grams) all-purpose flour
2 cups (480 milliliters) chicken broth
1/2 cup (120 milliliters) heavy cream
2 cups roast turkey meat picked off bone and broken into bite-size pieces
Salt and pepper, to taste
3 cups (360 grams) all-purpose flour, plus for dusting the work surface
1 teaspoon (6 grams) salt
1 tablespoon (11 grams) sugar
1 tablespoon (15 grams) baking powder
1/2 cup (100 grams) vegetable shortening, frozen, cut into 1/2-inch cubes
1/2 cup (100 grams) unsalted butter, chilled, cut into 1/2-inch cubes
1 cup (240 milliliters) low-fat buttermilk
1 large egg
2 teaspoons fresh thyme, minced
Egg wash (1 egg whisked with 2 tablespoons water)
Coarse sea salt, for sprinkling

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 POTPIE



Turkey Potpie image

No one knows when people started making pies, but they were common in medieval Middle Eastern and European cooking. "The Oxford Companion to Food" speculates that the English word may come from the word "magpie," because magpies collect random items in the way a pie often houses varied ingredients. It's appropriate, then, that this pie is here to accommodate your Thanksgiving leftovers: turkey, of course, but also leftover roasted squash or sautéed mushrooms in place of peas, chop up half a rutabaga instead of carrot and celery, or a stray leek or shallot instead of onion. Any fresh soft herbs can go in the biscuit topping. For an even simpler version, use canned biscuits arranged on top of the filling as the crust, or defrosted puff pastry with a vent cut in the middle. For a more assertive flavor, use the larger amount of mustard.

Provided by Sarah DiGregorio

Categories     dinner, pies and tarts, main course

Time 1h10m

Yield 6 servings

Number Of Ingredients 22

2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon kosher salt (Diamond Crystal)
8 tablespoons cold unsalted butter, cut into small chunks
1/4 cup thinly sliced chives
1/4 cup chopped, lightly packed fresh soft herbs, such as parsley, dill or tarragon
3/4 cup buttermilk
5 tablespoons unsalted butter
1 small red or yellow onion, chopped
Kosher salt (Diamond Crystal)
6 garlic cloves, chopped
1 small or medium carrot, peeled and chopped
2 celery ribs, including leaves, chopped
1/4 cup all-purpose flour
1 teaspoon onion powder
2 cups chicken or turkey broth or stock
2 teaspoons to 1 tablespoon Dijon mustard
1 teaspoon Worcestershire sauce
Juice of ½ lemon (about 1 generous tablespoon)
1 1/2 cups chopped or shredded cooked turkey or chicken
3/4 cup frozen peas
Black pepper

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.)

ULTIMATE TURKEY POT PIE



Ultimate Turkey Pot Pie image

This Ultimate Turkey Pot Pie turns a beautiful golden brown and is filled with absolute goodness. As a matter of fact, it's so good you'll slap your momma!!

Provided by cookthekitchen

Categories     Main Dish Recipes     Savory Pie Recipes     Pot Pie Recipes     Turkey Pot Pie Recipes

Time 2h35m

Yield 10

Number Of Ingredients 21

4 ½ cups all-purpose flour
1 teaspoon salt
1 ⅓ cups cold unsalted butter, cut into 1/2-inch pieces
1 cup ice water, or as needed
2 carrots, peeled and diced
¼ cup unsalted butter
2 stalks celery, diced
1 onion, diced
1 cup sliced fresh mushrooms
3 cloves garlic, minced
⅓ cup all-purpose flour
2 cups turkey stock
½ cup red wine
3 cups diced cooked turkey
½ cup canned peas, drained
¼ cup chopped fresh parsley
1 tablespoon chopped fresh thyme
1 tablespoon chopped fresh oregano
1 tablespoon chopped fresh sage
1 pinch sea salt to taste
1 pinch freshly ground black pepper to taste

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.

Nutrition Facts : Calories 588.8 calories, Carbohydrate 52.3 g, Cholesterol 109.2 mg, Fat 32 g, Fiber 3.3 g, Protein 20.5 g, SaturatedFat 19.3 g, Sodium 411.2 mg, Sugar 2.5 g

TURKEY POTPIE WITH CHEDDAR BISCUIT CRUST



Turkey Potpie with Cheddar Biscuit Crust image

Provided by Ruth Cousineau

Categories     Cheese     Dairy     Poultry     turkey     Vegetable     Bake     Thanksgiving     Kid-Friendly     Dinner     Lunch     Cheddar     Fall     Winter     Gourmet     Small Plates

Yield Makes 8 servings

Number Of Ingredients 24

For stock:
Carcass and skin from a 12- to 14-pound roast turkey
10 cups water
For filling:
1 medium onion, coarsely chopped
2 large carrots, cut into 1/2-inch pieces
2 celery ribs, cut into 1/2-inch pieces
1 large parsnip (peeled), cored and cut into 1/2-inch pieces
1 teaspoon chopped thyme
3 tablespoons unsalted butter
1/2 pound mushrooms, trimmed and quartered
1/4 cup all-purpose flour
4 cups roast turkey meat, cut into 1/2-inch pieces
1 (10-ounce) package frozen baby peas, thawed
For biscuit crust:
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon black pepper
1 cup coarsely grated extra-sharp Cheddar
1/4 cup grated Parmigiano-Reggiano
3/4 stick cold unsalted butter, cut into 1/2-inch pieces
1 1/4 cups well-shaken buttermilk

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.

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From pillsbury.com


TURKEY POT PIE WITH TEA BISCUIT CRUST – MEAT & POULTRY …
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1. In 8 cup (2 L) round microwavable heatproof casserole, combine potatoes, carrots, onion and chicken broth. Cover and microwave at High for 10 to 12 minutes or until vegetables are almost tender, stirring twice during cooking. …
From meatpoultryon.ca


TURKEY POT PIE WITH BISCUIT CRUST RECIPE - LOS ANGELES …
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2001-02-07 Heat the oil in a medium skillet over medium heat and cook the onion until soft and translucent, 5 minutes. Add the butter and melt. Add the flour and cook, stirring constantly, 3 minutes.
From latimes.com


EASY TURKEY POT PIE - CAMPBELL SOUP COMPANY
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2020-01-05 Heat the oven to 400°F. While the oven is heating, stir the soup, vegetables, turkey and 1/2 cup milk in a 9-inch pie plate. Season with salt and pepper. Stir the remaining 1/2 cup milk, the egg and baking mix in a small …
From campbells.com


SUPER EASY BUBBLE UP TURKEY POT PIE - RECIPE DIARIES
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Heat oven to 375°F. Lightly spray an 8×8-inch glass baking dish with cooking spray. In a large bowl, stir together 2 cups shredded or chopped cooked turkey breast and 1 can cream of chicken soup.
From recipe-diaries.com


TURKEY & VEGETABLE POTPIE WITH BISCUIT CRUST - RECIPE
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Assemble and bake the potpie. Preheat the oven to 350ºF. Add the turkey and the remaining vegetables to the sauce and simmer for 5 to 10 minutes, or until the vegetables are just tender. Pour the mixture into a 9-x-13-inch baking dish. On …
From finecooking.com


ONE PAN SKILLET TURKEY POT PIE WITH BISCUIT TOPPING
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2020-11-02 Instructions. Preheat the oven to 400 F degrees. In a 12-inch skillet, saute the onion with the olive oil over medium heat. Cook for approx. 3 minutes, stirring often, or until softened. Next, add the potato, mixed veggies, …
From gracefullittlehoneybee.com


TURKEY POT PIE WITH BISCUIT CRUST RECIPE - RECIPELAND.COM
Knead the mixture with your hands until it holds together in a sticky mass. Set aside. Sauté the turkey until almost completely cooked. Remove from the pan. Melt 1 tablespoon of butter and sauté the vegetables (except the peas) until soft. Remove from the pan. Melt remaining 2 tablespoons of butter, stir in the flour, and cook to form a roux.
From recipeland.com


TURKEY POT PIE WITH BISCUIT CRUST RECIPE - BAKERRECIPES.COM
2002-08-10 What Makes This Turkey Pot Pie With Biscuit Crust Recipe Better? The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Turkey Pot Pie With Biscuit Crust. Ready to make this Turkey Pot Pie With Biscuit Crust Recipe? Let’s do it! Oh, before I forget…If you’re looking for recipes …
From bakerrecipes.com


TURKEY POT PIE WITH CHEDDAR BISCUIT CRUST | A HINT OF HONEY
2009-11-30 Add mushrooms and cook, uncovered, stirring, until tender, 5 to 7 minutes. 3. 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.
From ahintofhoney.com


LEFTOVER TURKEY POT PIE WITH CHEDDAR BISCUIT CRUST
2021-10-27 Preheat the oven to 400ºF. In a medium bowl, sift together the flour, baking powder, baking soda, salt and pepper. Add the cheeses and toss to coat. Blend in the butter with your fingertips until the mixture resembles wet sand. Add the buttermilk and stir just until a dough forms. Drop the biscuit dough onto the pot pie filling in 8 large ...
From justataste.com


TURKEY POT PIE WITH CHEDDAR BISCUIT CRUST - HOME COOKED HARVEST
2021-11-17 Pour the mixture into an ungreased 8×8-inch baking pan or 2-quart casserole dish. In a medium sized bowl, mix together the Bisquick, cheese, and crumbled bacon. Add in milk and mix until just combined. Spoon the biscuit batter on top of the turkey mixture around the edges.
From homecookedharvest.com


TURKEY POTPIE WITH BISCUIT CRUST RECIPE | REAL SIMPLE
In a 2-quart baking dish, combine the turkey, sweet potato, zucchini, carrot, scallions, thyme, salt, and a few grinds of pepper and toss well. Pour the gravy on …
From realsimple.com


TURKEY POTPIE WITH BISCUIT CRUST RECIPE | MYRECIPES
Heat oven to 350º F. In a 2-quart baking dish, combine the turkey, sweet potato, zucchini, carrot, scallions, thyme, salt, and a few grinds of pepper and toss well. Pour the gravy on top. Bake in the oven, uncovered, for 25 minutes. Gently roll out 4 biscuits individually and overlap them to make a crust that will cover the baking dish. Bake ...
From myrecipes.com


TURKEY POT PIE RECIPE WITH BISCUITS - ELICIA DOMINGO
2022-06-08 Turkey Pot Pie With Cheddar Garlic Biscuits Recipe Turkey Pot Pie Recipes Turkey Recipes Share this post. Newer Post Older Post Home. Iklan Atas Artikel. Iklan Tengah Artikel 1. Iklan Tengah Artikel 2. Iklan Bawah Artikel. Popular Posts. Elon Musk. Pin On Elon Musk atlanta custom wraps young dolph . Dont forget to Like Subscribe. Young Dolph PRE …
From eliciadomingo.blogspot.com


TURKEY POT PIE WITH EASY BISCUIT TOPPING | POT PIE RECIPE
2013-11-20 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.
From goodcheapeats.com


BISQUICK TURKEY POT PIE - INSANELY GOOD RECIPES
2022-02-24 Pour the cans of soup and broth into a large pot, along with the turkey and bag of mixed veggies. Let the mixture come to a boil, stirring constantly to prevent it from scalding. Cook for 1 more minute, and then pour it into your baking dish. Next, prepare the crust.
From insanelygoodrecipes.com


TURKEY POT PIE WITH BISCUITS - THIS IS NOT DIET FOOD
2021-11-23 Simmer for 4 minutes then remove the pan from the heat. Place the raw biscuits on top of the turkey mixture. Place the skillet in the oven and bake until the turkey mixture is bubbling and the biscuits are nicely browned on top. 12 - 14 minutes. Allow the turkey pot pie to sit for a couple minutes. Serve and enjoy!
From thisisnotdietfood.com


TURKEY POT PIE WITH CHEDDAR GARLIC BISCUITS
2018-11-19 Turkey baked a in creamy herb sauce filled with red potatoes, onions, garlic, celery, and carrots. Topped with buttery cheddar garlic biscuits make they the winner of Thanksgiving leftovers! #leftoverturkey #potpie #thanksgivingleftovers
From cheesecurdinparadise.com


TURKEY POT PIE WITH BISCUITS | THE VOICE OF THE MOUNTAINS
Cooking Directions. Preheat the oven to 350 degrees. Bring a small saucepan of water to a boil over high heat. Add the carrots and boil until just tender, about 5 minutes. Drain and set aside. In an 8-quart stockpot, melt the butter over medium heat. Add the onion and sauté until translucent, about 8 minutes.
From blog.vermontcountrystore.com


CHICKEN POT PIE WITH BISCUITS | KING ARTHUR BAKING
Lightly grease a 2- to 3-quart casserole dish, 9" x 13" baking pan, or equivalent. While the oven is preheating, prepare the filling. To make the filling: Heat the butter over medium heat until it's melted. Add the flour and salt, and stir to combine. Gradually pour in the 2 1/2 cups broth, whisking constantly.
From kingarthurbaking.com


TURKEY SKILLET POT PIE WITH BUTTERMILK BISCUITS
2021-11-23 Cooked turkey, onion, canned chicken broth, mixed vegetables, milk, flour, butter, pepper, nutmeg and biscuits come together to make a delicious skillet pot pie. It’s recommended you use a cast iron skillet for this recipe, but if you don’t have one, be sure the skillet is completely oven safe.
From threewomeninthekitchen.com


TURKEY AND PEPPER-BISCUIT POT PIE - GARLIC & ZEST
Melt the butter in a large skillet over medium to medium-high heat. Add the mushrooms, carrots celery and herbs and saute until vegetables are just tender, about 6-7 minutes.
From garlicandzest.com


TURKEY POT PIE {GREAT FOR LEFTOVER TURKEY!} - SPEND WITH PENNIES
Preheat oven to 400°F. Whisk egg with 1 tablespoon water. Set aside. Cook onion in butter over medium low heat until tender, about 5 minutes. Add flour, poultry seasoning, thyme, salt & pepper. Cook 2 minutes more. Whisk in chicken broth and milk a little bit at a time stirring after each addition.
From spendwithpennies.com


TURKEY CHEDDAR BISCUIT POT PIE « CHEF LYNN CRAWFORD
MAKE THE TURKEY POT PIE. Preheat the oven to 375°F. Heat the olive oil in a large skillet over medium-high heat. Add the turkey and season well with salt and pepper. Cook, stirring occasionally, until the turkey is lightly browned on all sides, 4 to 5 minutes total. (The turkey will not be cooked through.) Transfer the turkey to a large bowl.
From cheflynncrawford.com


TURKEY POT PIE WITH BISCUITS RECIPES ALL YOU NEED IS FOOD
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.
From tutdemy.com


OLD-FASHIONED TURKEY POTPIE - RECIPES CHATELAINE.COM
Cut butter into flour mixture until it forms pea-size pieces. Add milk and stir to form a soft dough. Place dough on a floured surface. With floured hands, fold dough in …
From chatelaine.com


TURKEY POT PIE WITH CHEDDAR GARLIC BISCUITS - GRUMPY'S HONEYBUNCH
2013-12-02 In a medium sized bowl, toss flour, cheese, garlic powder and salt. In another bowl, mix together egg and heavy cream. Stir egg mixture into flour mixture until just moistened. Spoon biscuit topping over top of turkey mixture. Place in oven and bake 35-40 minutes until biscuits are golden brown and cooked through.
From grumpyshoneybunch.com


SKILLET TURKEY POT PIE WITH BISCUIT TOPPING RECIPE
1. Preheat the oven to 400 degrees. 2. In a large (12 inch) skillet over medium heat, add the olive oil and onion. Cook for about 3 minutes, stirring often, or until softened. 3. To the onion, stir in the potato, peas, and carrots, seasonings, turkey, and 4 …
From thriftyjinxy.com


TURKEY POT PIE WITH BISCUIT : OPTIMAL RESOLUTION LIST - BESTDOGWIKI
Bisquick Impossible Turkey Pie Recipes ... Quick Simple Cookie Recipes Quick Easy Desserts No Bake Bisquick Garlic Biscuits Recipe Easy Chef. Healthy Diet. Holiday Menu. Jimmy Dean Holiday Breakfast Apple Cider Holiday Drink Recipes Holiday Championship Bake Off Recipes Holiday Baking Show Recipes Holiday Baking Championship 2015 Recipes Baking For The …
From recipeschoice.com


TURKEY POT PIE WITH BISCUITS – RESILIENCY IN MOTION
Stir in the turkey, coconut cream, marjoram, and fresh thyme. Let the filling cook for another 3-5 minutes Let the filling cook for another 3-5 minutes 1 1/2 cups Diced Leeks, 1 1/2 cups Cut Green Beans, 2 cups Diced Celery, 1 1/2 tbsp Arrowroot flour, 3 cups Leftover Thanksgiving Turkey, 2 cups Turkey or Chicken Broth, 2 tsp Marjoram, 1/2 cup Canned coconut milk
From prioritizeu.com


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