I had some leftover turkey and gravy in the fridge and decided to pull what I had together to make a pot pie. To make it a little more special, I decided to use a cheddar garlic biscuit topping similar to what you get at Red Lobster with their biscuits. I originally did not brush the biscuits with a garlic butter topping but have updated my recipe to do so since.
Turkey Pot Pie Gravy Tip
- Use shred your own cheese. I like to buy the brick of cheddar and shred it myself. I feel the cheese has better flavor.
- Toss the shredded cheese into the flour mixture before adding the liquid ingredients. This will individually coat each shred of cheese with flour and keep the shred separated during baking.
- Don't over stir your biscuit dough. Stir only until the dry ingredients have been combined with the wet. Overstirring causes a tough biscuit.
- Be sure to whisk your wet ingredients together well before adding to the dry ingredients and add the wet ingredients all at once to your dry.
To keep your biscuits uniform, you will want to use a large tablespoon to drop the biscuits over the batter. Evenly distributing the batter over the turkey mixture ensures the biscuit will spread while baking to fully cover the casserole.
Add A Flavor Boost
- Add some flavor to your biscuit dough. I do this with garlic powder. Feel free to experiment and add some other flavors. Sage and Onion powders are a good idea to start with!
- Give your topping another boost of flavor by brusing the biscuit topping with a garlic butter mixture as soon as the casserole comes out of the oven.
- Don't skip the salt. A little bit of salt does a lot of wonders. If you're watching your sodium count, you can use a reduced sodium salt, but don't skip it. The flavor will not be there if you do.
More Casserole Recipes
- Broccoli Rice and Cheese Casserole
- Bubble Up Pizza Casserole
- Big Mac Casserole
- Leftover Thanksgiving Turkey Casserole
- Spaghetti Pie - Oven Baked Casserole
Turkey Pot Pie with Cheddar Garlic Biscuit Topping
For the filling:
For the biscuit topping:
Butter Garlic topping to brush over baked biscuits:
- 1 tablespoon salted butter
- ¼ teaspoon garlic powder
- ¼ teaspoon dried parslely flakes
- Preheat oven to 350 degrees. Saute shallot in butter over medium high heat in large skillet for 2-3 minutes. Add frozen vegetables and turkey. Cover and simmer 2-3 minutes more. Mix gravy, soup, and almond milk together then stir into turkey/vegetable mixture. Simmer, uncovered for about 5 minutes. Remove from heat and place in deep casserole dish (I used my pampered chef oval ceramic oven baker - shown in first photo).
- While turkey mixture is simmering, assemble the biscuit topping. In a medium sized bowl, toss flour, cheese, garlic powder and salt. In another bowl, mix together egg and heavy cream. Stir egg mixture into flour mixture until just moistened.
- Spoon biscuit topping over top of turkey mixture. Place in oven and bake 35-40 minutes until biscuits are golden brown and cooked through.
- Optional: Mix together topping ingredients and brush over top of biscuits when they come out of the oven.