Turkey And Vegetable Pot Pie With Biscuits

Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.

American · 55 min · Turkey · high-protein

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Ingredients

• 3/4 lb boneless turkey breast, cubed
• 3 tbsp butter
• 1/4 cup all-purpose flour
• 3/4 cup whole milk
• 1 cup chicken broth
• 1/4 cup heavy cream
• 2 medium carrots
• 1 ribs celery
• 1 medium yellow onion
• 3/4 cup frozen peas
• 1 medium russet potato
• 1 16 oz can refrigerated biscuit dough
• to taste thyme, salt and pepper

Method (tap to check — screen stays awake)

1. Heat the oven to 400°F.
2. Melt the butter in a large ovenproof skillet and cook the onion, carrots, celery and potato until the onion is translucent and the carrots have softened at the edges, 8 minutes.
3. Add the turkey and cook, stirring, until the outside turns opaque white, about 4 minutes.
4. Sprinkle in the flour and stir constantly for 2 minutes so the raw taste cooks out.
5. Pour in the broth and milk in a slow stream, whisking, and simmer until the filling is thick enough to mound on a spoon, 5 minutes.
6. Stir in the cream, peas and thyme, and season aggressively; underseasoned filling tastes flat under biscuits.
7. Arrange the biscuits over the top, leaving small gaps for steam, and bake 18 to 22 minutes until the biscuits are golden and cooked through on the underside.
8. Let it sit 10 minutes so the filling sets before spooning it out.

Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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