Turkey Potpie With Cheddar Biscuit Crust Recipes

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LEFTOVER TURKEY POT PIE WITH CHEDDAR BISCUIT CRUST



Leftover Turkey Pot Pie with Cheddar Biscuit Crust image

Make the most of Thanksgiving leftovers with a recipe for turkey pot pie topped with a quick and easy cheddar biscuit crust.

Provided by Kelly Senyei

Time 1h45m

Number Of Ingredients 20

1 medium onion, small dice
2 large carrots, peeled and small dice
2 celery ribs, small dice
1 large parsnip, peeled and small dice
1 teaspoon chopped fresh thyme
3 Tablespoons unsalted butter
1/2 pound mushrooms, trimmed and quartered
3 1/2 cups low sodium turkey or chicken stock
1/4 cup all-purpose flour
4 cups roast turkey (or chicken) meat, cut into 1/2-inch pieces
1 1/2 cups frozen peas, thawed
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon black pepper
1 1/2 cups coarsely grated cheddar cheese
1/2 cup grated parmesan cheese
3/4 stick cold unsalted butter, cut into 1/2-inch pieces
1 1/4 cups well-shaken buttermilk

Steps:

  • In a large heavy-bottomed stock pot or Dutch oven set over medium heat, combine the onion, carrots, celery, parsnip, thyme, butter, 1/2 teaspoon salt and 1/4 teaspoon pepper.
  • Stir until the butter melts then cover and cook, stirring occasionally, until the vegetables are almost tender, 10 to 15 minutes.
  • Add the mushrooms and cook, uncovered, stirring, until tender, 5 to 7 minutes.
  • Sprinkle the vegetables with the flour and cook, stirring constantly, for 2 minutes. Stir in the stock, scraping up any brown bits, and bring it to a boil, stirring. Simmer the mixture until slightly thickened, about 3 minutes.
  • Stir in the turkey and peas. Taste and season the mixture with salt and pepper to taste.
  • Transfer the filling to a 13x9" baking dish. (See Kelly's Notes.)
  • 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 mounds, leaving spaces between biscuits.
  • Bake the pot pie until the biscuits are puffed and golden brown and the filling is bubbling, 35 to 40 minutes. Let stand 10 minutes before serving.
  • Place the baking dish on a sheet tray before baking in the event any filling spills over.
  • The filling and biscuit dough can be made one day in advance and stored separately. Reheat the filling over low heat just before topping with biscuit dough and baking.
  • The fastest way to chicken pot pie is to make the most of a store-bought rotisserie chicken.
  • ★ Did you make this recipe? Don't forget to give it a star rating below!

Nutrition Facts : Calories 315 kcal, Carbohydrate 38 g, Protein 13 g, Fat 12 g, SaturatedFat 7 g, Cholesterol 34 mg, Sodium 560 mg, Fiber 3 g, Sugar 5 g, ServingSize 1 serving

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 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.

TURKEY POT PIE WITH POTATO BISCUIT CRUST



Turkey Pot Pie with Potato Biscuit Crust image

What's for dinner? Try a super-simple pot pie, and use up leftover turkey or rotisserie chicken.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 50m

Yield 4

Number Of Ingredients 9

1 1/2 cups cubed cooked turkey or chicken
2 cups frozen peas and carrots
1 medium onion, chopped (1/2 cup)
1 jar (12 oz) turkey gravy
2/3 cup Betty Crocker™ mashed potatoes
2/3 cup hot water
1 1/2 cups Original Bisquick™ mix
1/3 cup milk
1 tablespoon freeze-dried chives

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.

Nutrition Facts : Calories 440, Carbohydrate 54 g, Cholesterol 55 mg, Fat 1, Fiber 4 g, Protein 24 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 1160 mg, Sugar 7 g, TransFat 2 g

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 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 POTPIE WITH CHEDDAR BISCUIT CRUST



Turkey Potpie With Cheddar Biscuit Crust image

From Gourmet 2007. The finished product seems too juicy but the biscuits quickly absorb. This can be used with rotisserie chicken too. I used a 13 x 9 pan. So delicious.

Provided by Vicki Kaye

Categories     Meat

Time 1h31m

Yield 1 casserole, 8 serving(s)

Number Of Ingredients 21

12 lbs turkey, carcass
10 cups water
1 onion, coarsely chopped
2 celery ribs, cut into 1/2 inch pieces
2 carrots, cut into 1/2 inch pieces
1 parsnip, peeled, cored and cut into 1/2-inch pieces
1 teaspoon thyme, chopped
3 tablespoons butter, unsalted
1/2 lb mushroom, trimmed and quartered
1/4 cup flour, all-purpose
4 cups turkey meat, cut into 1/2-inch pieces
1 (10 ounce) package frozen peas, thawed
2 cups flour, all-purpose
2 teaspoons baking powder
1 teasoon baking soda
1/2 teaspoon salt
1/2 teaspoon pepper, ground
1 cup cheddar cheese, extra-sharp, coarsely grated
1/4 cup parmigiano-reggiano cheese, grated
3/8 cup butter, unsalted, cold, cut into 1/2 inch pieces
1 1/4 cups buttermilk, well-shaken

Steps:

  • 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-wise shallow pot(3-to4-quart), covered, over medium heat, stirring occasionally, until vegetables are almost tender, 10-12 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 and 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 degrees 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.

Nutrition Facts : Calories 1462.5, Fat 73.9, SaturatedFat 27.3, Cholesterol 515.6, Sodium 1031.5, Carbohydrate 38.1, Fiber 3.7, Sugar 5.9, Protein 151.7

LEFTOVER TURKEY POT PIE WITH CHEDDAR BISCUIT CRUST



Leftover Turkey Pot Pie with Cheddar Biscuit Crust image

This Leftover Turkey Pot Pie with Cheddar Biscuit Crust is packed full of turkey and fresh vegetables all in a delicious, creamy homemade sauce and topped with cheddar bacon biscuits. This classic comfort food uses leftover turkey and boxed biscuit mix to make dinner even easier.

Provided by Tristin - Home Cooked Harvest

Categories     Main Course

Time 42m

Number Of Ingredients 12

2 cups broccoli florets (1 large head)
2 1/2 cups baby carrots (12 ounces)
3 tablespoons butter (unsalted)
1/2 cup onions (finely chopped)
3 tablespoons all-purpose flour
2 cups broth (vegetable, chicken, or turkey)
1 teaspoon dried sage
2 cups shredded cooked turkey
1 cup Bisquick mix
1/2 cup shredded cheese (2 ounces, plus more for tops of biscuits)
4 slices turkey bacon (cooked and crumbled)
1/2 cup milk

Steps:

  • Preheat the oven to 400°F. Move a rack to the second from the bottom rung.
  • Add 1 cup of water to a 2 quart saucepan and heat to boiling. Add in the broccoli florets and carrots. Cook, covered, for about 5 minutes until veggies are tender-crisp. Drain the water.
  • Melt butter in a 3 quart saucepan over medium heat. Add in onions and cook until translucent, about 6-8 minutes. Stir in flour (mixture will be a little clumpy). Slowly beat in broth with a whisk. Once well mixed, add in sage. Reduce the heat down to medium-low, stirring occasionally until the sauce has thickened, about 5 minutes.
  • Add carrots, broccoli florets, and turkey into gravy. Pour the mixture into an ungreased 8x8-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.
  • Bake for 22-25 minutes, uncovered, until the biscuits are nicely browned.

Nutrition Facts : Calories 515 kcal, Carbohydrate 38 g, Protein 39 g, Fat 23 g, SaturatedFat 11 g, TransFat 1 g, Cholesterol 115 mg, Sodium 1671 mg, Fiber 5 g, Sugar 12 g, UnsaturatedFat 11 g, ServingSize 1 serving

TURKEY POT PIE WITH CHEDDAR BISCUIT CRUST



Turkey Pot Pie With Cheddar Biscuit Crust image

From Gourmet Magazine, November 2007, page 208. Made this for lunch New Year's Day and it was a hit. Substitute chicken if you wish. If you don't feel like messing with the vegetables, use a thawed bag of frozen stew veggies or mixed veggies. Works great. I am not including the stock recipe from the magazine as it is a standard carcass/skin one that doesn't need explanation. I cut the recipe in half and cooked it in an 11-inch enameled cast iron frying pan. Works great. If you are feeling adventurous, sub. chunks of beef, beef stock and some red wine, maybe some garlic and a shot of Worcestershire and make a beef pot pie. If you try it, let me know how it turns out.

Provided by Queen Dragon Mom

Categories     Savory Pies

Time 1h10m

Yield 8 serving(s)

Number Of Ingredients 20

1 medium onion, chopped coarsely
2 large carrots, scraped and cut into 1/2 pieces
2 celery ribs, cut into 1/2 inch pieces
1 large parsnip, peeled, cored and cut into 1/2 inch chunks
1 teaspoon chopped thyme, 1/2 tsp dry thyme
3 tablespoons unsalted butter
1/2 lb mushroom, trimmed and quartered
1/4 cup flour
4 cups turkey meat, cut into 1/2 inch pieces
1 (10 ounce) package baby peas, thawed
3 1/2 cups turkey stock
2 cups flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon black pepper
1 cup extra-sharp cheddar cheese, coarse grated
1/4 cup parmesan cheese, grated
6 teaspoons cold butter, cut in chunks
1 1/4 cups buttermilk, well shaken

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.

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TURKEY POT PIE WITH CHEDDAR GARLIC BISCUITS - GRUMPY'S HONEYBUNCH
2013-12-02 Instructions Preheat oven to 350 degrees. Saute shallot in butter over medium high heat in large skillet for 2-3 minutes. Add frozen... While turkey mixture is simmering, assemble the biscuit topping. In a medium sized bowl, toss flour, cheese, garlic... Spoon biscuit topping over …
From grumpyshoneybunch.com


TURKEY POT PIE WITH CHEDDAR BISCUIT CRUST RECIPE - FOOD.COM
Nov 28, 2014 - From Gourmet Magazine, November 2007, page 208. Made this for lunch New Year's Day and it was a hit. Substitute chicken if you wish. If you don't feel like messing with the vegetables, use a thawed bag of frozen stew veggies or mixed veggies. Works great. I am not including the stock recipe from the magazine as it is a…
From pinterest.ca


TURKEY POT PIE WITH CHEDDAR BISCUIT CRUST RECIPE - EAT YOUR BOOKS
Save this Turkey pot pie with cheddar biscuit crust recipe and more from The Epicurious Cookbook: More Than 250 of Our Best-Loved Four-Fork Recipes for Weeknights, Weekends & ...
From eatyourbooks.com


BACON-CHEDDAR BISCUIT TOPPED TURKEY POT PIE - CURIOUS CUISINIERE
2017-04-12 Add onions, celery, and garlic. Sauté 2-3 min, until onions and celery begin to soften. Add flour and mix well. Cook 30 seconds – 1 min, until flour begins to stick. Gradually add broth and milk. Simmer until mixture thickens, 3-5 min, stirring constantly. Add potatoes, carrots, mushrooms, turkey, and peas.
From curiouscuisiniere.com


LEFTOVER TURKEY POT PIE WITH CHEDDAR BISCUIT CRUST | RECIPE CART
1 medium onion, small dice 2 large carrots, peeled and small dice 2 celery ribs, small dice 1 large parsnip, peeled and small dice 1 teaspoon chopped fresh thyme 3 Tablespoons unsalted butter 1/2 pound mushrooms, trimmed and quartered 3 1/2 cups low sodium turkey or chicken stock 1/4 cup all-purpose flour 4 cups roast turkey (or chicken) meat, cut into 1/2-inch pieces
From getrecipecart.com


LEFTOVER TURKEY POT PIE WITH CHEDDAR BISCUIT CRUST RECIPE | YUMMLY
Apr 12, 2021 - Leftover Turkey Pot Pie With Cheddar Biscuit Crust With Medium Onion, Large Carrots, Celery Ribs, Parsnip, Thyme, Unsalted Butter, Mushrooms, Turkey Stock, All Purpose Flour, Roast Turkey, Peas, All Purpose Flour, Baking Powder, Baking Soda, Salt, Black Pepper, Cheddar Cheese, Grated Parmesan Cheese
From pinterest.com


TURKEY POT PIE WITH BISCUIT CRUST RECIPE - RECIPELAND.COM
Put the turkey, vegetable mixture, and the peas in the bottom of a baking dish. Pour the sauce over the filling. Cover the filling with chunks of the biscuit dough. It's ok if the filling is not completely covered. Bake at 450℉ (230℃) for 15 minutes, or …
From recipeland.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 POTPIE WITH CHEDDAR BISCUIT CRUST - LUNCH RECIPES
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 …
From fooddiez.com


LOW CARB TURKEY POT PIE RECIPE WITH BISCUIT CRUST
2018-04-17 · Unmarried pie crust pot pie: upload the turkey pot pie filling to the bottom of a pie dish. add the top pie crust, vent the crust, bake for 20 to 30 minutes. Crustless chicken pot pie the dizzy cook dinner.
From foodnewsnews.com


TURKEY POTPIE WITH CHEDDAR BISCUIT CRUST
Carcass and skin from a 12- to 14-pound roast turkey; 10 cups water; 1 medium onion, coarsely chopped; 2 large carrots, cut into 1/2-inch pieces
From mealplannerpro.com


TURKEY POTPIE WITH CHEDDAR BISCUIT CRUST- WIKIFOODHUB
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.
From wikifoodhub.com


TURKEY APPLE POT PIE WITH CHEDDAR BISCUIT CRUST - SIPPITYSUP
Preheat oven to 375 degrees F with rack in middle of the oven. Sift together flour, baking powder, baking soda, salt, and pepper into a medium bowl. Add cheese and toss to coat. Blend in butter and shortening with a pastry blender until mixture resembles coarse meal. Add buttermilk and stir just until a rough dough forms.
From sippitysup.com


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