Turkey Biscuit Pot Pie Recipes

Steps:

• To make the filling: In a large (14-inch) ovenproof skillet, melt the butter and olive oil over medium heat. Add the bell pepper, onion, carrot, and garlic and saute until soft.
• Stir in the peas, corn and thyme. Sprinkle the flour over the vegetables and then add the chicken broth and cream. Stir to distribute the flour and the liquids. Simmer until the sauce thickens, about 10 minutes. Stir in the turkey and add salt and pepper to taste. Set the mixture aside to cool slightly.
• To make the biscuit top crust: In a large mixing bowl, combine the flour, salt, sugar, and baking powder. Whisk for thirty seconds to combine and evenly distribute the leavening. Add the shortening and butter and toss to coat the fat a bit with the flour. Using your fingertips, gently work the fats into the flour until the mixture resembles coarse cornmeal with some pea-size chunks of fat.
• In a small bowl, whisk together the buttermilk and egg, and add this to the flour mixture. Stir together with a wooden spoon. Then, gently work through the mixture with your hands to separate any wet patches and bring the dough together.
• Turn the dough out onto a floured work surface, sprinkle with the minced thyme and knead gently until it just holds together. Pat it into a rough 1/2-inch-tall disk and cut it into 7 biscuits using a 3-inch round biscuit cutter. (Bake off the scraps and use for croutons in the Broccoli Salad recipe.)
• To assemble: Preheat the oven to 400 degrees F. Top the filling in the skillet with the biscuit rounds. Brush the tops with egg wash and sprinkle them with sea salt.
• Bake the potpie for 25 to 30 minutes, until the filling is bubbling and the biscuits are golden brown.

Steps:

• Heat oven to 400°F. In 2-quart saucepan, heat 1 cup water to boiling. Add carrots and broccoli; cook about 4 minutes or until carrots and broccoli are crisp-tender. Drain.
• Meanwhile, in 3-quart saucepan, melt butter over medium heat. Add onion; cook about 2 minutes, stirring occasionally, until tender. Beat in flour with wire whisk. Gradually beat in broth and sage. Reduce heat to medium-low; cook about 5 minutes, stirring occasionally, until sauce thickens. Stir carrots, broccoli and turkey into sauce. Spoon turkey mixture into ungreased 2-quart casserole.
• Place bacon on microwavable plate; cover with microwavable paper towel. Microwave on High 4 to 6 minutes or until crisp. Crumble bacon; place in medium bowl. Add remaining biscuit ingredients; stir just until blended. Spoon biscuit batter around edge of turkey mixture.
• Bake 25 to 30 minutes or until biscuit crust is golden brown.

Steps:

• In a large skillet coated with cooking spray, cook turkey until no longer pink; drain. Meanwhile, in a large saucepan, combine flour and milk until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the vegetables, salt, pepper and turkey; remove from the heat and keep warm. , Place biscuits 2 in. apart on an ungreased baking sheet. Bake at 400° for 5 minutes. , Transfer turkey mixture to a greased 8-in. square baking dish. Place nine biscuits over turkey mixture. Bake potpie and remaining biscuit for 5-7 minutes or until biscuits are golden brown.

Steps:

• Make the filling: Preheat the oven to 375 degrees F and drizzle a baking dish with olive oil. Arrange the onion wedges in the dish and set the turkey breast on top. Add the thyme sprigs, season the turkey generously with salt and pepper and drizzle with olive oil. Roast until a thermometer inserted into the thickest part of the turkey registers 165 degrees F, about 45 minutes. Let cool, then shred, discarding the skin. (You should have about 4 cups meat.)
• Melt the butter in a large cast-iron skillet over medium heat. Add the diced onion, chopped carrots, celery and thyme, 1/2 teaspoon salt and a few grinds of pepper. Cook, stirring, until the vegetables are tender, about 7 minutes. Stir in the mustard, then sprinkle the flour over the vegetables. Cook, stirring, until the flour is toasted, about 2 minutes. Whisk in the broth, milk and shredded turkey and bring to a boil. Reduce the heat to medium low and simmer until slightly thickened, about 3 minutes. Remove from the heat and season with salt and pepper.
• Make the topping: Whisk the flour, cornmeal, chives, baking powder, sugar, 3/4 teaspoon salt, the baking soda and a few grinds of pepper in a medium bowl. Using a pastry blender or your fingers, cut the butter into the flour mixture until it resembles coarse crumbs. Add 3/4 cup buttermilk and stir until the dough comes together. Stir in up to 1/4 cup more buttermilk, a little at a time, if the dough feels dry.
• Stir the peas into the turkey filling. Using a spoon, drop about 14 mounds of batter on top. Transfer the skillet to the oven and bake until the topping is puffed and golden, about 25 minutes. Let stand 5 minutes before serving.

Steps:

• Preheat oven to 375˚F (190˚C).
• In a 10-inch (25 cm) cast iron skillet, melt 4 tablespoons of butter over medium heat. Add the ¼ cup (30 g) of flour, and cook, stirring constantly, until smooth.
• Add the chicken stock and salt to taste. Cook until the stock has reduced and thickened.
• Add in the rosemary, frozen vegetables, turkey, and additional salt, and stir until fully mixed. Remove from the heat.
• Add remaining flour, baking soda, 8 tablespoons of butter, and pinch of salt to a bowl. Using a wooden spoon or your hands, mix together until the butter is the size of peas.
• Add the buttermilk and mix until the dough barely comes together, about 1 minute.
• Place the dough on a floured countertop and gently form into a 1½-inch (4 cm) thick layer.
• Use a 3-inch (6 cm) round cutter to cut 10-12 biscuits, rerolling the dough as needed.
• Place the biscuits on the turkey in the cast iron skillet. Brush the top of the biscuits with heavy cream (optional). Bake for 20-25 minutes, until biscuits are golden brown.
• Serve immediately.
• Enjoy!

Steps:

• Heat oven to 375ºF.
• (350ºF. for glass pan).
• Heat soup, broth, turkey and vegetables to boiling, stirring constantly.
• Boil and stir 1 minute.
• Spread in ungreased rectangular pan, 13x9x2-in.
• Stir remaining ingredients until blended.
• Pour evenly over soup mixture (crust will rise during baking).
• Bake about 30 minutes or until light brown.

Steps:

• In a large saucepan coated with cooking spray, cook onion and garlic over medium heat until tender. Add the potatoes, carrots, beans and broth; bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until potatoes are tender. , Remove from the heat. Combine the flour and mushroom soup; stir into vegetable mixture. Add the turkey and seasonings. Transfer to a 2-qt. baking dish coated with cooking spray., In a large bowl, combine the flour, baking powder and oregano. Cut in the butter until evenly distributed. Stir in milk. Drop batter in six mounds onto hot turkey mixture. , Bake, uncovered, at 400° for 20-25 minutes or until a toothpick inserted in center of biscuits comes out clean and biscuits are golden brown.

Steps:

• In a large skillet coated with nonstick cooking spray, cook turkey until no longer pink; drain.
• In a large saucepan, combine flour and milk until smooth. Bring to a boil, cook and stir for 2 minutes or until thickened.
• Stir in vegetables and turkey.
• Transfer to a greased 8-inch baking dish.
• Separate biscuits; place over turkey mixture.
• Bake at 400 degrees for 12-15 minutes or until biscuits are golden brown.
• Let stand for 5 minutes before serving.

Steps:

• Filling:.
• Cook onion, carrots, celery, parsnip and thyme in butter with salt and pepper in a 3 - 4 quart oven proof shallow pot. Stir occasionally, cook until almost tender, about 10 - 12 minutes.
• Add mushrooms and cook, stirring, until tender, 5 - 7 minutes.
• Sprinkle with the flour and cook, stirring constantly, for 2 minutes.
• Stir in stock, bring to a boil, reduce to a hard simmer while stirring. This should thicken in about 3 minutes.
• Stir in turkey, peas, salt and pepper to taste.
• Remove from heat while making biscuits.
• Biscuit crust:.
• Preheat oven to 400°F.
• Sift dry ingredients into medium bowl. Add cheeses and toss around to cover cheese with flour mixture.
• Add cold butter and work into cheese/flour mixture until it is the consistency of a coarse meal.
• Stir in buttermilk. Stir only until a dough forms.
• Assembly:.
• Return pan with filling to heat. Bring up to a hard simmer again and drop biscuit mix onto filling.
• Place in oven and bake for around 40 minutes, or until filling is bubbly and crust has puffed up and is golden brown.
• Remove from heat and let stand for about 10 minutes before serving.

Steps:

• Grease a 3 qt casserole dish.
• In lg. saucepan, combine carrots and broth; bring to a boil. Reduce heat and cover.
• Simmer for 5 minutes or til crisp-tender.
• Heat oven to 400°F In small bowl, mix 1 1/2 cups milk& 1/4 cup flour.
• Mix the milk mixture, sage, 1 T marg. and 1/2 t salt into carrot mixture. Bring back to a boil, constantly stirring.
• Boil for approximately 1 min, add chicken and corn.
• Pour into greased casserole dish.
• In medium bowl, mix together the 1 cup flour, onions, baking powder, and 1/4 t salt.
• Once mixed well stir in the 1/2 c milk and 1 T melted or soft marg. until soft dough forms.
• Drop dough by spoonful evenly onto chicken mixture.
• Bake at 400F for 20-25 minutes or till top is golden brown.
• *Note-if not enough biscuits for your liking feel free to double up on the biscuit mix on the top turns out just as well.