Published: · Modified: by Jessica Fisher
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We’re creatures of habit around here. When I find a recipe that all my people enjoy, I don’t typically veer from it. But over the last year or so, I’ve been experimenting with different methods and recipes looking for new and different ways to prepare our favorites.
We are pot pie kind of people around here. It’s a meal that’s well-received by my whole family. For the longest time, this Chicken Pot Pie was the regular standard. But, I’m busting out a little around here. I’ve made pot pie with beef, with pork, with a single crust, with a double crust.
This month I made it with a green-onion biscuit top. Super yum! And a little less messy than my typical short crust topping.
This is the perfect meal to repurpose leftovers from a large turkey or chicken dinner. If you’ve already got vegetables, meat, and gravy, all you need to do is whir up the crust in the food processor and slide this baby in the oven.To make it even simpler, I used a bag of frozen stir fry vegetables.
You can vary the fillings depending on what you have on hand. The savory top will go well on a number of fillings. I’m thinking of trying it over sausage, veggies, and tomato sauce as well as over a chile-scented pork filling. Really, the options are endless.
Turkey Pot Pie with Easy Biscuit Topping
Turkey, vegetables, and gravy make a luscious filling for an easy biscuit topping in this simple turkey pot pie.
5 from 1 vote
Print Pin Rate
Course: Main Course
Cuisine: American
Prep Time: 15 minutes minutes
Cook Time: 40 minutes minutes
Total Time: 55 minutes minutes
Servings: 8
Calories: 219kcal
Author: Jessica Fisher
Cost: $7
Ingredients
- 3 cup Mushroom Gravy or other favorite gravy
- 1 10-ounce package frozen mixed vegetables about 3 cups cooked vegetables
- 2 cup turkey (cooked and cubed)
- 1 cup unbleached, all-purpose flour
- ¼ cup butter cut into pieces
- ¼ cup green onion (chopped)
- 2 teaspoon baking powder
- ¼ teaspoon salt
- ¾ cup milk
US Customary - Metric
Instructions
Preheat the oven to 375°. Spray a 9x13-inch pan with non-stick cooking spray.
In a large mixing bowl, combine the gravy, vegetables, and turkey. Spoon this mixture into the prepared pan.
In a food processor fitted with a metal blade, place the flour, butter, green onions, baking powder, and salt. Pulse until coarse crumbs are formed.
Transfer this mixture into a mixing bowl. Stir in the milk. Pour this mixture over the meat filling.
Bake for 40 minutes or until the filling is bubbly and the biscuit topping is cooked and lightly browned.
Notes
Nutritional values are approximate and are based on ⅛ of the recipe. Refrigerate leftovers promptly and use within 4 days.
Nutrition
Calories: 219kcal | Carbohydrates: 23g | Protein: 11g | Fat: 10g | Saturated Fat: 5g | Cholesterol: 35mg | Sodium: 585mg | Potassium: 287mg | Fiber: 2g | Sugar: 3g | Vitamin A: 2059IU | Vitamin C: 4mg | Calcium: 87mg | Iron: 1mg
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Reader Interactions
Comments
Dena Vieira
My favorite gravy is one part cashews with one part water or broth and seasonings. Cook and add more water until it’s the right consistency. You won’t find a better gravy anywhere and it never lumps.
Reply
Jessica Fisher
Interesting! Do you soak and grind the cashews first?
Reply
Dena
I should have been more clear. I blend the cashews and water together. I usually add some soy sauce or some such thing and bouillon and onion powder.
Jessica Fisher
Thanks!
Dena
It seems to have lost my last reply. I hope it doesn’t come up twice. I don’t soak the cashews, I just blend them with water. Then you cook. Add more water as it thickens to the right consistency. I usually add bouillon, onion powder and soy sauce. Don’t add too much salt until you know how it will taste because the salt gets stronger as the cashews thicken, if that makes any sense. I think this reply was better anyway. Ha! 🙂
Jessica Fisher
You just landed in moderation both times. Email must have been different or something.
CG
I’ve made this a few times and I really enjoy it! It’s super easy. But there’s one thing…
The biscuit topping is super thick and can’t be poured. Plus, I have to double the recipe in order to cover a 9X13 pan. Is there something I’m doing wrong? Or should it be super thick?
Reply
Lea Stormhammer
I had exactly the same question CG! I ended up with half my pan covered.
Thanks for asking – hopefully with two of us asking, Jessica will be able to help us troubleshoot!Lea
Reply
Jessica Fisher
Thinking….
Jessica Fisher
Sorry for the delay in responding! I am behind…..
I’m a little perplexed why it did that. It’s been awhile since I’ve made it but, I will add it to the list again. Are you making everything yourself, gravy, too.
Reply
Emily
This looks great. We lean toward the “low carb” camp and have a favorite almond flour biscuit recipe. I’m wondering if I could adapt that to use on this!
Reply
Jen
Biscuit topped pot pies are our favorite. I made a Veggie pot pie with a rosemary biscuit topping the other night. It was a hit and we didn’t miss the meat.
Reply
Kjane
I’m wondering if this could be frozen successfully? I think I will make this recipe in two smaller pans and freeze one.
Reply
Jessica Fisher
I’ve been thinking about that. I think the biscuit topping would be really soggy. My suggestion would be to freeze the filling and the dry biscuit mix separately. Then all you’d need to do would be to mix the biscuit top and assemble.
Reply
Trish
this sounds wonderful! do you think I could use whole wheat flour in the topping? I am gonna try.
Reply
Jessica Fisher
Sure, you might need to add a bit more liquid.
Reply
kriswithmany
We love our biscuit-topped pot pie too! So much quicker to pull together. This looks great.
Reply
