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Turkey Pot Pie With Cheddar Biscuit Crust

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“From Gourmet Magazine, November 2007, page 208. Made this for lunch New Year's Day and it was a hit. Substitute chicken if you wish. If you don't feel like messing with the vegetables, use a thawed bag of frozen stew veggies or mixed veggies. Works great. I am not including the stock recipe from the magazine as it is a standard carcass/skin one that doesn't need explanation. I cut the recipe in half and cooked it in an 11-inch enameled cast iron frying pan. Works great. If you are feeling adventurous, sub. chunks of beef, beef stock and some red wine, maybe some garlic and a shot of Worcestershire and make a beef pot pie. If you try it, let me know how it turns out.”
1hr 10mins

Ingredients Nutrition


  1. Filling:
  2. Cook onion, carrots, celery, parsnip and thyme in butter with salt and pepper in a 3 - 4 quart oven proof shallow pot. Stir occasionally, cook until almost tender, about 10 - 12 minutes.
  3. Add mushrooms and cook, stirring, until tender, 5 - 7 minutes.
  4. Sprinkle with the flour and cook, stirring constantly, for 2 minutes.
  5. Stir in stock, bring to a boil, reduce to a hard simmer while stirring. This should thicken in about 3 minutes.
  6. Stir in turkey, peas, salt and pepper to taste.
  7. Remove from heat while making biscuits.
  8. Biscuit crust:
  9. Preheat oven to 400°F.
  10. Sift dry ingredients into medium bowl. Add cheeses and toss around to cover cheese with flour mixture.
  11. Add cold butter and work into cheese/flour mixture until it is the consistency of a coarse meal.
  12. Stir in buttermilk. Stir only until a dough forms.
  13. Assembly:
  14. Return pan with filling to heat. Bring up to a hard simmer again and drop biscuit mix onto filling.
  15. Place in oven and bake for around 40 minutes, or until filling is bubbly and crust has puffed up and is golden brown.
  16. Remove from heat and let stand for about 10 minutes before serving.

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