Turkey Pot Pie with Biscuits
This Turkey Pot Pie With Biscuits is an easy one-pot meal, perfect for weeknights and holiday dinners. In 30 minutes you will have a delicious and hearty meal!
Servings: 8
Calories: 331kcal
Ingredients
- 3 tbsp butter
- 1 tbsp olive oil
- 1/2 cup onion finely diced
- 2 garlic cloves, minced
- kosher salt and fresh cracked black pepper, to taste
- ⅓ cup all-purpose flour
- 1 cup chicken stock
- ¾ cup half & half
- 1 tbsp white cooking wine
- ½ tbsp Italian seasoning
- ½ tsp paprika
- 2 cups cooked turkey, shredded or cubed
- 3 carrots, peeled and diced
- 1 cup frozen corn
- 1 cup frozen peas
- 1 cup frozen pearl onions
- 3 tbsp chopped fresh parsley
- 2 bay leaves
- 8 canned buttermilk biscuits
- 1 egg, beaten
Instructions
- Heat the butter and olive oil in a 12" cast iron pan over medium-high heat. When the butter is melted, add the onion and garlic, and the salt and pepper to taste. Sauté until the onions have softened, about 1-2 minutes.3 tbsp butter, 1 tbsp olive oil, 1/2 cup onion, 2 garlic cloves,, kosher salt and fresh cracked black pepper,
- Whisk in the flour and cook until lightly browned, about 1-2 minutes. Gradually whisk in the chicken stock, heavy whipping cream, cooking wine, Italian seasoning, and paprika; cook, while whisking, until the mixture starts to thicken, about 5 minutes.⅓ cup all-purpose flour, 1 cup chicken stock, ¾ cup half & half, 1 tbsp white cooking wine, ½ tbsp Italian seasoning, ½ tsp paprika
- Mix in the chicken, vegetables, parsley, and bay leaves. Simmer over medium-low heat for 15 minutes. Season with salt and pepper to taste.2 cups cooked turkey,, 3 carrots,, 1 cup frozen corn, 1 cup frozen peas, 1 cup frozen pearl onions, 3 tbsp chopped fresh parsley, 2 bay leaves
- Meanwhile, preheat the oven to 400 F. If you are using a skillet that is not safe for the oven, transfer the filling to a baking dish at this point.
- Remove the bay leaves and place the biscuits evenly on top of the filling. Brush the biscuits with the egg and sprinkle with sea salt.8 canned buttermilk biscuits, 1 egg,
- Bake on the center rack until golden, about 25-30 minutes. Check the bottom of one biscuit to make sure it's are cooked through before removing from the oven, then allow it to cool for about 10 minutes before serving.
- To serve, scoop the filling into a bowl and top with a biscuit.
Video
Notes
If you don’t have a cast iron skillet, the filling can be transferred to a 9x13-inch baking dish and then topped with biscuits.
Nutrition
Calories: 331kcal | Carbohydrates: 33g | Protein: 7g | Fat: 20g | Saturated Fat: 9g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.2g | Cholesterol: 58mg | Sodium: 365mg | Potassium: 380mg | Fiber: 4g | Sugar: 6g | Vitamin A: 4521IU | Vitamin C: 14mg | Calcium: 64mg | Iron: 2mg
