Description
This turkey pot pie with biscuits is the coziest and easiest way to use leftover turkey. A creamy, savory turkey and veggie filling is topped with golden, flaky biscuits and baked until bubbly for the ultimate comfort food dinner.
Ingredients
Scale
- 3 tablespoons butter
- 1/2 cup chopped onion
- 1 teaspoon garlic powder
- 3 tablespoons flour
- 1 3/4 cups chicken stock
- 1/2 cup half cream
- 1 teaspoon dried thyme
- Salt and pepper to taste
- 2 1/2 cups cooked turkey, chopped
- 9 oz frozen peas and carrots, thawed
- 8 canned biscuits
Instructions
- Preheat oven to 400°F.
- Melt butter in a large skillet over medium high heat. Add onion and cook until tender.
- Stir in flour until the onion is coated.
- Gradually pour in chicken stock. Add half cream, garlic powder, and thyme. Stir to combine.
- Simmer and season with salt and pepper.
- Add turkey and thawed vegetables. Simmer 3 minutes until slightly thickened.
- Transfer filling to a greased 9 inch baking dish if not using an oven safe skillet.
- Arrange six biscuits on top, cutting the remaining two into smaller circles to fill gaps.
- Bake 25 to 30 minutes or until the biscuits are golden brown.
- Let rest briefly and serve warm.
Notes
Par bake large biscuits for 8 to 10 minutes if needed. Add extra veggies to make it even heartier. To freeze, cool the filling completely first.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 portion
- Calories: 480
- Sugar: 6g
- Sodium: 890mg
- Fat: 26g
- Saturated Fat: 12g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 24g
- Cholesterol: 100mg