Bacon-Cheddar Biscuit Topped Turkey Pot Pie
This flavorful turkey pot pie recipe has a surprise in the crust: garlic, bacon, cheddar biscuits! Yield: 1 8x8 pan (Recipe can be doubled to fill a 9x13 baking dish.)
Servings: 5 people
Calories: 495kcal
Ingredients
For the Filling
- 4 tablespoon salted butter
- ½ onion, diced
- 1 celery stalk, diced
- 2 garlic cloves, minced
- 3 tablespoon unbleached all-purpose flour
- 1 c chicken broth (we prefer low sodium)
- ¾ c milk
- 1 small baking potato, diced
- 2 carrots, diced
- 2 c cooked turkey (or chicken), diced
- 1 c frozen peas
- 1 teaspoon lemon juice
- ½ teaspoon paprika
- ½ teaspoon oregano
- ¼ teaspoon sage
- ¼ teaspoon thyme
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
For the Biscuit Topping
- 1 c unbleached all-purpose flour
- 1 ½ teaspoon baking powder
- ½ teaspoon garlic powder
- ¼ teaspoon salt
- 4 tablespoon salted butter, cold
- ⅓ c sharp cheddar cheese, shredded
- 2 tablespoon crumbled bacon (approx 2 strips, cooked)
- 1 tablespoon chives
- ½ c milk
Instructions
- Preheat oven to 450F.
- Lightly grease an 8x8 baking dish with butter.
For the Filling
- In a large, 4 quart saucepan, melt the butter over medium-high heat. Add onions, celery, and garlic. Sauté 2-3 min, until onions and celery begin to soften.
- Add flour and mix well. Cook 30 seconds – 1 min, until flour begins to stick. Gradually add broth and milk. Simmer until mixture thickens, 3-5 min, stirring constantly.
- Add potatoes, carrots, mushrooms, turkey, and peas. Simmer, stirring occasionally, until the potatoes begin to soften, 7-10 min.
- Pour the mixture into prepared baking dish.*
For the Biscuit Topping
- In a large bowl, mix together flour, baking powder, garlic powder, and salt.
- Add the butter and cut it into the flour until the mixture resembles coarse crumbs.
- Mix in cheese, bacon, and chives.
- Add milk and stir until a sticky dough forms.
Finishing It Off
- Drop dough by the tablespoon over filling.
- Place casserole in the oven and bake 15-20 minutes, until biscuits are golden and filling is bubbly. (It may be beneficial to place a large baking sheet on the rack below your pot pie to catch any drips of filling that might come bubbling over.)
- Remove from oven and let stand 5-10 minutes before serving.
Notes
*Filling can be made ahead of time up to this point and refrigerated. Remove from fridge when ready to start dinner. Cover, and bake for 20-30 min at 450F, or until the filling just begins to bubble. In the last 10 min of the baking time, make the biscuits. Remove casserole from oven and drop biscuit dough evenly across the top. Return to the oven to bake until biscuits are golden, 15-20 min.
Nutrition
Serving: 5servings | Calories: 495kcal | Carbohydrates: 42.8g | Protein: 30.9g | Fat: 20.7g | Saturated Fat: 6g | Cholesterol: 60mg | Sodium: 939mg | Fiber: 5.3g | Sugar: 8g