Turkey and Pepper-Biscuit Pot Pie

Turkey Biscuit Pot Pie in a casserole dish.

Think you’re all turkey-ed out?  Well, think again.  This turkey dinner has all the comforting goodness of the one you slaved over yesterday – without the weeks of prep and planning.  

vegetables in a pan

I’m not saying this is a 30 minute meal, but, hands-on it’s probably 45 minutes – ok, an hour if your sipping wine and gloating over your Black Friday purchases while you assemble the dish!

turkey and vegetables in a pan with spoon

And what could be more satisfying, really?  Big chunks of tender turkey and tender-crisp vegetables in a savory gravy — topped with biscuits!  Oh, yeah — the biscuits!

flour and green onions in a bowl

Scallion and black pepper buttermilk biscuits to be exact.  The scallions and black pepper are mixed with the dry ingredients, then the butter is cut in with a pastry blender – or improvise and use two knives in a cross-hatch motion for cutting the fat into pea-sized crumbs.

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pastry cutter in flour
brushing biscuits with cream

Biscuit dough is one of my favorite to work with because despite the fact that I SUCK AT PASTRY, this doesn’t give me any problems.  Just one or two light kneads is all it takes.  

Use floured hands to pat it to a 3/4″ thickness.  The biscuit cutters make lovely little symmetrical rounds making me appear more proficient than I really am.  

This biscuit recipe could be cut in half as it makes more biscuits than you actually need for the pot pie – but we don’t mind having extra.

Turkey and Pepper-Biscuit Pot Pie before baking

Even if you don’t make this tonight or tomorrow, you’re going to want it in your rotation – and so will the fam-bam “Emily slang” for family)  

You can easily swap chicken or ham for the turkey or make it vegetarian using vegetable broth and your favorite combo of veggies.  I think a mushroom, kale and carrot blend would be “meaty” and satisfying.

Turkey Pot Pie with Biscuit crust.

More hearty chicken stew recipes:

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turkey and pepper-biscuit pot pie | Garlic + Zest
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4.75 from 4 votes

Turkey And Pepper-Biscuit Pot Pie

A traditional turkey pot pie filling with a black pepper and scallion biscuit topping!
Author: Lisa Lotts
Course Main Course
Cuisine American
Keyword pot pie, turkey
Prep Time 40 minutes
Cook Time 30 minutes
Total Time 1 hour 10 minutes
Servings 6

INGREDIENTS:

For the filling

  • 3 ½ tablespoons unsalted butter
  • 2 carrots peeled and cut into bite-sized pieces
  • 2 stalks celery cut into bite-sized pieces
  • 8 ounces button mushrooms sliced
  • ½ teaspoon rosemary chopped fresh
  • 1 teaspoon thyme chopped fresh
  • 3 tablespoons flour
  • 3 cups turkey stock
  • 2 cups diced cooked turkey or chicken
  • 1 cup frozen green peas
  • 1 ½ cups frozen pearl onions
  • salt and pepper to taste

for the biscuit topping

  • 1 ¾ cups all purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ½ teaspoon freshly ground black pepper
  • 2 scallions thinly sliced
  • 1 stick cold unsalted butter , cut into cubes
  • ¾ cup buttermilk
  • 2 tablespoons cream
  • additional black pepper for garnish

DIRECTIONS:

  • Preheat the oven to 375 degrees.

For the filling

  • 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.
  • Remove from heat and stir in the diced turkey, frozen peas and pearl onions. Set aside.

For the biscuit topping

  • 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.
  • 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.

To assemble the pot pie

  • 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.
  • Bake for 25-30 minutes until biscuits are golden brown and filling is bubbling. Serve.

NOTES:

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.

NUTRITION:

Calories: 535kcal | Carbohydrates: 50g | Protein: 23g | Fat: 28g | Saturated Fat: 16g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 102mg | Sodium: 577mg | Potassium: 777mg | Fiber: 5g | Sugar: 10g | Vitamin A: 4515IU | Vitamin C: 18mg | Calcium: 126mg | Iron: 3mg

Don’t Forget To “Pin It” For Later!

Use leftover turkey or chicken in this easy recipe for Turkey and Pepper-Biscuit Pot Pie. It's the ultimate comfort food!

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2 Comments

  1. 5 stars
    Hi Lisa
    How did you measure out 3 cups of turkey meat before you cut it into bite-size chunks.

    1. I can generally eyeball measurements and have a pretty good sense of how much of an ingredient I’m working with before I measure it. If it helps, just cut off small chunks of turkey and cut it into bite size chunks, then measure them until you have three cups.