Go Back
Print Recipe

Biscuit Crust Turkey Pot Pie

Prep Time30 minutes
Cook Time25 minutes
Servings: 4
Calories: 380kcal

Ingredients

Biscuit Crust

  • 2 tablespoon powdered buttermilk
  • ½ cup tepid, lukewarm water
  • 2 teaspoon active dry yeast
  • 1¼ cup all-purpose flour
  • 2 tbsp sugar
  • 1 teaspoon dried parsley flakes
  • 1 teaspoon dried thyme
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 2 tablespoon canola oil (or other neutral-tasting oil)

Turkey Pot Pie Filling

  • 1 teaspoon canola oil (or other neutral oil)
  • 1 leek (thinly sliced)
  • 4 ounces mushrooms (sliced)
  • 2 cups chopped leftover turkey
  • ¼ cup flour
  • 1½ cups low-sodium turkey broth or chicken broth
  • 1½ cups frozen peas and carrots
  • ½ teaspoon dried parsley flakes
  • ½ teaspoon dried thyme
  • ½ teaspoon ground black pepper
  • 2 cups chopped leftover turkey (discard the skin)

Instructions

Make the biscuit crust

  • I don't usually keep buttermilk on hand, but Saco buttermilk powder is great for this. Fill up ½ cup of tepid water -- water should feel neither hot nor cold when you stick your finger in it. Add 2 tablespoons of buttermilk powder and stir it into the lukewarm water until it kinda dissolves (there'll still be some lumps...)
  • Add 2 teaspoons of active dry yeast to the tepid buttermilk. Stir it in to dissolve and let it sit for 5 minutes.
  • Meanwhile, whisk together the flour, sugar, baking soda, dried parsley, dried thyme, and salt in a large bowl.
  • Whisk the 2 tablespoons of oil into the buttermilk/yeast mixture.
  • Add the liquid ingredients to the dry ingredients and stir them around until a dough starts to come together. Knead the dough a few times until it becomes workable - about the consistency of an earlobe. Add more flour if the dough is too loose.
  • Cover the bowl of dough with plastic wrap and set it aside as you prepare the turkey pot pie filling.

Make The Turkey Pot Pie Filling

  • Preheat the oven to 400 °F . Lightly spray an 8x8-inch casserole dish with nonstick spray.
  • Heat the oil in a skillet over medium heat.
  • Add the leeks and mushrooms to the hot skillet. Cook for about 3 minutes until the veggies start to turn soft.
  • Stir the flour into the turkey stock or chicken stock to make a slurry. Pour this into the skillet with the leeks and mushrooms. Scrape up any browned bits at the bottom of the pan.
  • Add the dried herbs, pepper, frozen peas and carrots, and turkey to the skillet. Turn the heat up to medium-high and bring the mixture to a boil. Then, turn the heat down and let the mixture simmer for 5 minutes until heated through.
  • Transfer the turkey pot pie filling mixture to the prepared baking dish.

Assemble The Turkey Pot Pie

  • Turn the biscuit dough out onto a lightly floured surface. Divide the dough into 4 equal sized pieces. Roll each piece into a ball and flatten it out like a pancake.
  • Arrange the 4 dough pieces in the baking dish, on top of the turkey pot pie mixture.
  • Give the tops of the biscuits a light spray with nonstick spray or an olive oil mister.
  • Bake in the 400 °F oven for about 25 minutes, until the tops of the biscuits are nice and brown.