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Turkey Biscuit Pot Pie

 Turkey Biscuit Pot Pie
For a comforting weeknight meal, try this easy version of a turkey potpie. Refrigerated biscuits create the golden crust that covers creamy ground turkey and vegetables.—Vicki Kerr, Portland, Maine
5 ServingsPrep/Total Time: 30 min.


  • 1 pound ground turkey
  • 3 tablespoons all-purpose flour
  • 2 cups 2% milk
  • 2-1/2 cups frozen peas and carrots, thawed
  • 1/4 to 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 tube (12 ounces) refrigerated buttermilk biscuits, separated into 10 biscuits


  • 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. Yield: 5
  • servings.
Nutritional Facts: 1 serving (1 cup) equals 460 calories, 19 g fat (7 g saturated fat), 75 mg cholesterol, 896 mg sodium,

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Turkey Biscuit Pot Pie (continued)

Nutritional Facts: 49 g carbohydrate, 3 g fiber, 26 g protein.