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4.8 from 12 votes

Turkey And Pepper-Biscuit Pot Pie

A traditional turkey pot pie filling with a black pepper and scallion biscuit topping!

Prep Time
40 mins
Cook Time
40 mins
Total Time
1 hr 10 mins
Servings: 6
Calories: 535 kcal
Course: Main Course
Cuisine: American

Ingredients

For the filling
  • 3 ½ tablespoons unsalted butter
  • 2 carrots peeled and cut into bite-sized pieces
  • 2 talks celery cut into bite-sized pieces
  • 8 ounces button mushrooms sliced
  • ½ teaspoon rosemary chopped fresh
  • 1 teaspoon thyme chopped fresh
  • 3 tablespoons flour
  • 3 cups turkey stock
  • 2 cups diced cooked turkey or chicken
  • 1 cup frozen green peas
  • 1 ½ cups frozen pearl onions
  • salt and pepper to taste
for the biscuit topping
  • 1 ¾ cups all purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ½ teaspoon freshly ground black pepper
  • 2 scallions thinly sliced
  • 1 tick cold unsalted butter , cut into cubes
  • ¾ cup buttermilk
  • 2 tablespoons cream
  • additional black pepper for garnish

Instructions

    Cup of Yum
  1. Preheat the oven to 375 degrees.
For the filling
  1. Melt the butter in a large skillet over medium to medium-high heat. Add the mushrooms, carrots celery and herbs and saute until vegetables are just tender, about 6-7 minutes. Sprinkle the flour over the vegetables and stir until well combined. Add the broth a little at a time, stirring constantly. Bring to a low boil and cook for about 1 minute until the sauce thickens. Taste for seasoning and add a little salt and pepper if necessary - but don't go overboard as the biscuits have salt and pepper in them as well.
  2. Remove from heat and stir in the diced turkey, frozen peas and pearl onions. Set aside.
For the biscuit topping
  1. In a medium bowl combine the flour, baking powder, baking soda, salt, pepper and scallions. Add the butter and cut the butter into the flour using a pastry cutter or 2 knives until it resembles coarse meal - it's ok for a few larger pieces of butter to be visible. Add the buttermilk and stir until just combined.
  2. Flour a work surface and turn the dough out onto it. Knead the dough once or twice, then pat it into a rectangle, about 3/4" thick. Use 2-3" biscuit cutters to form the biscuit. Re-assemble the scraps together, pat to 3/4" and cut out more biscuits.
To assemble the pot pie
  1. Spray a casserole dish with vegetable spray and transfer the turkey mixture to the dish. Arrange the biscuits on top of the filling. Brush the biscuits with the cream and sprinkle with a little additional pepper.
  2. Bake for 25-30 minutes until biscuits are golden brown and filling is bubbling. Serve.

Notes

  • You may end up with extra biscuits - which can be cooked at the same time the pot pie is baking -- but the biscuits take about 5 minutes less time than the pot pie, so be vigilant and remove them accordingly.

Nutrition Information

Calories 535kcal (27%) Carbohydrates 50g (17%) Protein 23g (46%) Fat 28g (43%) Saturated Fat 16g (80%) Polyunsaturated Fat 2g Monounsaturated Fat 7g Trans Fat 1g Cholesterol 102mg (34%) Sodium 577mg (24%) Potassium 777mg (22%) Fiber 5g (20%) Sugar 10g (20%) Vitamin A 4515IU (90%) Vitamin C 18mg (20%) Calcium 126mg (13%) Iron 3mg (17%)

Nutrition Facts

Serving: 6Serving

Amount Per Serving

Calories 535

% Daily Value*

Calories 535kcal 27%
Carbohydrates 50g 17%
Protein 23g 46%
Fat 28g 43%
Saturated Fat 16g 80%
Polyunsaturated Fat 2g 12%
Monounsaturated Fat 7g 35%
Trans Fat 1g 50%
Cholesterol 102mg 34%
Sodium 577mg 24%
Potassium 777mg 17%
Fiber 5g 20%
Sugar 10g 20%
Vitamin A 4515IU 90%
Vitamin C 18mg 20%
Calcium 126mg 13%
Iron 3mg 17%

* Percent Daily Values are based on a 2,000 calorie diet.