Turkey Pot Pie with Biscuit Topping
Ingredients
FOR THE TURKEY POT PIE MIXTURE
- 12 tablespoons butter
- 1 small onion, chopped
- 2 celery ribs, diced
- 3/4 cups all-purpose flour
- 5 cups chicken stock
- 1 teaspoon chicken bouillon granules
- 1/2 teaspoon poultry seasoning
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon dried thyme
- 1/2 cup heavy cream
- 3 cups cubed turkey meat (from leftover turkey)
- 8 - 10 ounces frozen peas and carrots
FOR THE BISCUIT TOPPING
- 1 cup biscuit mix , such as Bisquick
- 1 egg
- 1/2 cup milk, I use whole milk)
Instructions
- Preheat the oven to 350 degrees Fahrenheit.
- In a large pot or Dutch oven melt the butter over medium heat. Add the onions and celery and cook for about 4 - 5 minutes or until the onions become translucent,
- Whisk in the flour and cook for about 2 - 3 minutes stirring constantly. Slowly stir in about half of the stock. Pour in the remaining stock, stirring constantly until the mixture becomes smooth. Simmer for 2 - 3 minutes or until the sauce thickens.
- Add the chicken bouillon, poultry seasoning, ground black pepper, dried thyme and heavy cream and mix to combine. Simmer for 1 to 2 minutes.
- Add the cubed turkey meat and frozen vegetables. Mix well and season to taste. Pour the turkey mixture into a 10-inch baking dish.
TO MAKE THE BISCUIT TOPPING
- In a small bowl, combine the biscuit mix, egg and milk. Whisk until smooth and pour over the turkey mixture.
- Bake uncovered for 30 minutes or until lightly brown.
Notes
- You can use turkey stock if you prefer.
- You can use a 9-inch deep pie baking dish to bake this Turkey Pot Pie.
- Nutrition information provided is an estimate and will vary based on the brands of ingredients used.
Nutrition
Calories: 500 kcal, Carbohydrates: 29 g, Protein: 29 g, Fat: 29 g, Saturated Fat: 16 g, Cholesterol: 151 mg, Sodium: 771 mg, Potassium: 540 mg, Fiber: 1 g, Sugar: 5 g, Vitamin A: 3560 IU, Vitamin C: 4.5 mg, Calcium: 92 mg, Iron: 2.5 mg
