Savory Turkey Pot Pie with Cheddar Biscuit Topping
Indulge in this comforting and hearty Turkey Pot Pie, perfect for family gatherings or cozy weeknight dinners. This recipe features a rich and flavorful filling made with tender turkey and a variety of vegetables, all enveloped in a creamy sauce that thickens beautifully as it cooks. The crowning glory is a delightful cheddar biscuit crust that puffs up perfectly in the oven, offering a golden-brown and flaky finish. This dish is versatile; feel free to substitute chicken or experiment with beef for a twist. Serve alongside a fresh salad or your favorite side dish for a truly satisfying meal. Originally featured in Gourmet Magazine, this version has been lovingly adapted for a heartwarming experience.
8
Servings
380
Calories
20
Ingredients
Ingredients
Onion
1 medium (chopped coarsely)
Carrots
2 large (scraped and cut into 1/2 pieces)
Celery ribs
2 (cut into 1/2 inch pieces)
Parsnip
1 large (peeled, cored, and cut into 1/2 inch chunks)
Chopped thyme
1 teaspoon
Unsalted butter
3 tablespoons (for cooking filling)
Mushrooms
1/2 lb (trimmed and quartered)
Flour
1/4 cup
Turkey meat
4 cups (cut into 1/2 inch pieces)
Baby peas
1 (10 ounce) package (thawed)
Turkey stock
3 1/2 cups
Flour
2 cups
Baking powder
2 teaspoons
Baking soda
1 teaspoon
Salt
1/2 teaspoon
Black pepper
1/2 teaspoon
Extra-sharp cheddar cheese
1 cup (coarse grated)
Parmesan cheese
1/4 cup (grated)
Cold butter
6 teaspoons (cut in chunks)
Buttermilk
1 1/4 cups (well shaken)
Instructions
1
Filling Preparation: In a large, oven-proof skillet or dutch oven, melt the unsalted butter over medium heat. Add the chopped onion, carrots, celery, parsnip, and thyme, seasoning with salt and pepper. Cook, stirring occasionally, for about 10-12 minutes, or until the vegetables are almost tender.
2
Add the quartered mushrooms to the skillet and continue to cook, stirring well, for 5-7 minutes until the mushrooms are tender.
3
Sprinkle the flour over the vegetable mixture, stirring constantly for about 2 minutes to cook off the flour before adding the liquid.
4
Gradually stir in the turkey stock, bringing the mixture to a boil. Reduce the heat to maintain a hard simmer, stirring frequently until the filling has thickened, roughly 3 minutes.
5
Fold in the chopped turkey and thawed peas, and adjust seasoning with salt and pepper to taste. Remove from heat while preparing the biscuit crust.
6
Biscuit Crust Preparation: Preheat your oven to 400°F (200°C). In a medium bowl, sift together the flour, baking powder, baking soda, salt, and black pepper. Stir in both the extra-sharp cheddar and parmesan cheeses, ensuring all cheese pieces are coated in the flour mixture.
7
Cut in the cold butter using a pastry cutter or your fingers, mixing until you achieve a coarse meal texture with small lumps of butter intact.
8
Pour in the buttermilk and gently mix until just combined, being careful not to overwork the dough.
9
Assembly: Bring the filling back to a hard simmer over medium heat, then drop spoonfuls of the biscuit dough evenly over the bubbling filling.
10
Transfer the skillet to the preheated oven and bake for approximately 40 minutes, or until the filling is bubbling and the biscuit topping is puffed and golden brown.
11
Once done, take the pot pie out of the oven and allow it to cool for about 10 minutes before serving, giving the filling time to set up a bit.
Nutrition Information
21g
Fat
33g
Carbs
20
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Savory Turkey Pot Pie with Cheddar Biscuit Topping?
It is a comforting and hearty dish featuring a rich filling of tender turkey and vegetables in a creamy sauce, topped with a flaky, golden-brown cheddar biscuit crust.
How many servings does this recipe provide?
This recipe yields approximately 8 servings.
Can I substitute chicken for turkey in this recipe?
Yes, this dish is versatile and you can easily substitute chicken or experiment with beef for a different twist.
What vegetables are needed for the filling?
The filling includes onion, carrots, celery, parsnip, mushrooms, and baby peas.
How long do the primary vegetables need to cook?
The onion, carrots, celery, and parsnip should be cooked for about 10-12 minutes until almost tender.
At what point should the mushrooms be added?
Add the quartered mushrooms after the initial vegetables have cooked for 10-12 minutes, then cook for an additional 5-7 minutes.
How is the pot pie filling thickened?
The filling is thickened by stirring flour into the vegetable mixture, then gradually adding turkey stock and simmering until thick.
What is the recommended oven temperature?
The oven should be preheated to 400 degrees Fahrenheit or 200 degrees Celsius.
What ingredients are in the biscuit crust?
The crust is made of flour, baking powder, baking soda, salt, black pepper, extra-sharp cheddar, parmesan, cold butter, and buttermilk.
How do I prepare the biscuit dough texture?
Cut cold butter into the flour and cheese mixture until it reaches a coarse meal texture with small lumps of butter remaining.
What type of buttermilk should be used for the biscuits?
The recipe calls for 1 and 1/4 cups of well-shaken buttermilk.
How do I assemble the pot pie before baking?
Bring the filling to a hard simmer and then drop spoonfuls of the biscuit dough evenly over the top.
How long does the pot pie bake in the oven?
It should bake for approximately 40 minutes until the filling is bubbling and the biscuits are golden brown.
Why should the pot pie cool for 10 minutes after baking?
Cooling for 10 minutes allows the filling time to set up before serving.
How many calories are in one serving?
Each serving contains approximately 380 calories.
What is the protein content per serving?
There are 20 grams of protein in each serving.
How much fat is in this dish?
Each serving contains 21 grams of fat.
What is the carbohydrate count per serving?
There are 33 grams of carbohydrates per serving.
How much turkey meat is required?
The recipe requires 4 cups of turkey meat cut into 1/2 inch pieces.
How should the carrots be prepared?
The carrots should be scraped and cut into 1/2 inch pieces.
Does this recipe use any fresh herbs?
Yes, it uses one teaspoon of chopped thyme.
What kind of cheese is used in the biscuits?
The recipe uses 1 cup of coarse grated extra-sharp cheddar and 1/4 cup of grated parmesan.
What is the size of the turkey pieces?
The turkey meat should be cut into 1/2 inch pieces.
Can I use frozen peas?
Yes, use one 10-ounce package of baby peas, ensuring they are thawed before adding to the filling.
What equipment is best for cooking the filling?
A large, oven-proof skillet or a dutch oven is ideal for this recipe.
Is this recipe suitable for Thanksgiving leftovers?
Yes, it is highly recommended as a way to use leftover turkey meat.
What should I serve as a side dish?
It pairs well with a fresh salad or your favorite side dish.
How do I handle the biscuit dough during mixing?
Gently mix the buttermilk in until just combined, taking care not to overwork the dough.
How do I prep the parsnip?
The parsnip should be peeled, cored, and cut into 1/2 inch chunks.
What was the original source of this recipe?
This version was lovingly adapted from a recipe originally featured in Gourmet Magazine.