Turkey Pot Pie with Cheddar Garlic Biscuit Topping
This Turkey Pot Pie is a creamy, comforting casserole topped with tender cheddar drop biscuits. It's a wholesome way to use leftover turkey and makes a warm, filling dinner the whole family can enjoy.
Servings 6
Calories 506kcal
Equipment
- Deep casserole dish
- Biscuit scoop , or spoon
Ingredients
For the filling:
For the biscuit topping:
- 1 cup all-purpose flour
- ½ teaspoon salt
- ½ teaspoon garlic powder
- 2 teaspoons baking powder
- 1 cup shredded cheddar cheese
- 2 large leggs slightly beaten
- ½ cup heavy cream
Butter Garlic topping to brush over baked biscuits:
- 1 tablespoon salted butter
- ¼ teaspoon garlic powder
- ¼ teaspoon dried parslely flakes
Instructions
- 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 milk together then stir into turkey/vegetable mixture. Simmer, uncovered for about 5 minutes. Remove from heat and place in deep casserole dish.
- 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.
- In a small bowl, mix together butter, garlic powder, and parsley flakes and brush over top of biscuits when they come out of the oven. (optional)
Nutrition
Calories: 506kcal | Carbohydrates: 32g | Protein: 39g | Fat: 25g | Saturated Fat: 13g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.2g | Cholesterol: 184mg | Sodium: 1237mg | Potassium: 570mg | Fiber: 3g | Sugar: 3g | Vitamin A: 3916IU | Vitamin C: 7mg | Calcium: 305mg | Iron: 3mg | Net Carbohydrates: 29g
