Turkey Pot Pie with Biscuits

5 from 1 vote

Creamy turkey and veggie filling topped with golden brown biscuits for a delicious spin on turkey pot pie.

Prep Time5

Cook Time35

Course: dinner, lunch, Main Course

Cuisine: American

Servings:

2 tbsp butter
1/2 large yellow onion diced
2 stalks celery diced
4 cloves garlic minced
1/4 cup flour
2 cups chicken broth or turkey stock
1/2 cup whole milk or heavy cream
12 oz frozen mixed peas and carrots or mixed vegetable
12 oz frozen cauliflower florets
3/4 tsp salt
1/2 tsp black pepper
2-3 cups cooked turkey diced
16 oz. can of biscuits or homemade biscuits, unrolled crescent rolls also work great

Preheat the oven to 425 degrees F.
Melt butter in a large ovenproof skillet over medium heat. Add onion and celery. Saute for 5-6 minutes until soft and translucent. Add in garlic and cook for an additional 1-2 minutes until fragrant.
Sprinkle flour evenly over the onions and celery and cook constantly for 1-2 minutes until flour is golden brown.
Reduce heat to low and slowly add 2 cups chicken broth, whisking to break up any clumps of flour.
Next, add frozen vegetables. Cover and simmer for 8-10 minutes, stirring regularly and breaking up any large cauliflower florets as they soften into diced-size pieces. Add salt and pepper plus more to taste.
Remove the pan from heat and stir in milk and cooked turkey. Note: If the gravy is too thick add additional broth ¼ cup at a time.
Top turkey and veggie mixture with biscuit dough, arranging evenly around the pan. If you don’t have an oven-safe skillet, transfer to an oven safe baking dish before topping with biscuits. Note: If your biscuits are very thick, I recommend slicing them in half (for example, split flaky biscuits into two thinner biscuits) so that they are thinner. You can also bake them ahead of time to ensure they cook through evenly.
Bake in the oven for 12-15 minutes or until the biscuits are golden brown. Baking time may vary slightly depending on the size and thickness of your biscuits. Note: If your biscuits are too thick, the bottoms will be a little soft. Bake them ahead if you prefer a much crispier biscuit.