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Turkey Pot Pie with Cheddar Herb Biscuit Topping

Turkey Pot Pie with Cheddar Herb Biscuit Topping

Need recipe ideas for those Thanksgiving leftovers? Try this family favorite, Turkey Pot Pie with Cheddar Herb Biscuit Topping!
Course Entree, Main, Main Course
Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Author Heather H. of Kitchen Concoctions: www.kitchen-concoctions.com

Ingredients

  • For Turkey Pot Pie Filling:
  • ¼ cup unsalted butter
  • 1 large yellow onion, diced
  • 1 leek, cleaned and sliced*
  • 3 large carrots, peeled and diced
  • 3 celery ribs, diced
  • 1 medium Russet potato, peeled and diced*
  • 2 cups frozen peas
  • 3 cloves garlic, minced
  • ¼ cup unbleached all-purpose flour
  • 3 cups low-sodium chicken broth
  • 1 cup whole milk or half and half
  • 3 cups shredded leftover turkey or chicken
  • 1 tablespoon fresh thyme leaves
  • ½ teaspoon each Kosher salt and black pepper, or to taste
  • --
  • Cheddar Herb Biscuit Topping:
  • Cheddar Biscuits:
  • 3 cups unbleached all-purpose flour
  • 1 ½ tablespoons baking powder
  • ½ teaspoon garlic powder
  • ¾ teaspoon salt
  • 7 tablespoons cold butter, cubed
  • 1 ½ cups buttermilk
  • 1 ½ cups freshly grated sharp cheddar cheese
  • --
  • Herb Butter Topping:
  • 4 ½ tablespoons butter, melted
  • 1 ½ teaspoons dried Italian seasoning
  • ¾ teaspoon garlic powder

Instructions

  1. Preheat the oven to 400 degrees F. Grease one 9×13-inch baking dish or two 8-inch pie plates. Set aside.

  2. In a large heavy pot, melt the butter over medium heat. Add the onion and leeks and cook for 5-7 minutes.

  3. Add the carrots, celery and potatoes and cook for an additional 4-5 minutes. Stir in the peas and garlic and cook for 2-3 minutes.
  4. Sprinkle the flour over the vegetables and cook, stirring constantly, for 3-4 minutes.
  5. Stirring quickly, add one cup of chicken broth. Continue stirring broth and vegetables until flour has completely dissolved.
  6. Stir in remaining chicken broth and shredded turkey and cook for 3-4 minutes or until mixture has thickened slightly.

  7. Reduce heat to low and stir in the milk, fresh thyme leaves, salt and pepper. Let mixture simmer for about 10 minutes and remove from heat. Pour filling into the prepared baking dish. Set aside.

  8. Meanwhile, to make biscuit topping, in a large bowl, stir together the flour, baking powder, garlic powder and salt. Using a pastry cutter, fork or your fingers, cut in butter until coarse, sand-like crumbs are formed. Lightly mix in grated cheese. Make a well in the middle of the bowl, pushing the flour mixture to the sides. Add buttermilk and slowly mix, using a wooden spoon, just until moist- do not over mix.
  9. Using an ice cream scoop or large spoon, drop the biscuit dough by the spoonful on top of the pot pie filling in the baking dish. Bake for 25-30 minutes at 400 degrees F or until biscuits are golden brown and filling is bubbly.
  10. While the pot pie is baking, in a small bowl stir together melted butter, dried herbs, and garlic powder. When the pot pie comes out of the oven, evenly brush the butter/herb mixture over the biscuits. Serve immediately.

Recipe Notes

If you can’t find a leek, it can be omitted or substituted with an additional half of a large onion.

5-6 red potatoes can be substituted. No need to peel, just wash and quarter them.

See notes in blog post about freezing the extra pot pie.