Make Ahead

turkey and pepper-biscuit pot pie

November 27, 2015
1 Ratings
Photo by garlic and zest
  • Serves 6
Author Notes

For your leftover turkey, try this savory, homestyle turkey and pepper-biscuit pot pie.
garlic and zest

What You'll Need
  • 3 cups leftover turkey meat (preferably breast meat), cut into bite-sized chunks
  • 3 1/2 tablespoons unsalted butter
  • 2 carrots, peeled and cut into bite-sized pieces
  • 2 celery stalks, cut into bite-sized pieces
  • 8 ounces button mushrooms, sliced
  • 1/2 teaspoon chopped fresh rosemary
  • 1 teaspoon chopped fresh thyme
  • 3 tablespoons flour
  • 3 cups low-sodium chicken or vegetable broth
  • 1 cup frozen green peas
  • 1 cup frozen pearl onions
  • salt and pepper to taste
  • 1 3/4 cups all purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 scallions, thinly sliced
  • 1 stick cold, unsalted butter, cut into cubes
  • 3/4 cup buttermilk
  • 2 tablespoons cream
  • additional black pepper for garnish
  1. Preheat the oven to 375 degrees.
  2. Melt the butter in a large skillet over medium to medium-high heat. Add the mushrooms, carrots celery and herbs and saute until vegetables are just tender, about 6-7 minutes. Sprinkle the flour over the vegetables and stir until well combined. Add the broth a little at a time, stirring constantly. Bring to a low boil and cook for about 1 minute until the sauce thickens. Taste for seasoning and add a little salt and pepper if necessary - but don't go overboard as the biscuits have salt and pepper in them as well.
  3. Remove from heat and stir in the frozen peas and pearl onions. Set aside.
  4. In a medium bowl combine the flour, baking powder, baking soda, salt, pepper and scallions. Add the butter and cut the butter into the flour using a pastry cutter or 2 knives until it resembles coarse meal - it's ok for a few larger pieces of butter to be visible. Add the buttermilk and stir until just combined.
  5. Flour a work surface and turn the dough out onto it. Knead the dough once or twice, then pat it into a rectangle, about 3/4" thick. Use 2-3" biscuit cutters to form the biscuit. Re-assemble the scraps together, pat to 3/4" and cut out more biscuits.
  6. Spray a casserole dish with vegetable spray and transfer the turkey mixture to the dish. Arrange the biscuits on top of the filling. Brush the biscuits with the cream and sprinkle with a little additional pepper.
  7. Bake for 25-30 minutes until biscuits are golden brown and filling is bubbling. Serve.
  8. You may end up with extra biscuits - which can be cooked at the same time the pot pie is baking -- but the biscuits take about 5 minutes less time than the pot pie, so be vigilant and remove them accordingly.

See what other Food52ers are saying.

  • Michael Mosca
    Michael Mosca
  • garlic and zest
    garlic and zest

2 Reviews

Michael M. February 17, 2016
I made this completely vegetarian and added red potatoes. It was delicious. (Especially the biscuits!)
garlic A. February 18, 2016
I know - the biscuits are so good! I like your vegetarian swap! Genius!