Description
If you’re looking for the ultimate comfort food, this Turkey Potpie with Biscuit Crust checks all the boxes. Creamy, savory, and perfectly seasoned, it’s loaded with juicy turkey, hearty vegetables, and a homemade gravy that’s so good, you’ll want to eat it straight from the pan.
Ingredients
For the Filling:
- 2 tablespoons butter
- 1 small onion, diced
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 2 cloves garlic, minced
- ¼ cup all-purpose flour
- 2 cups chicken or turkey broth
- 1 cup whole milk (or half-and-half for extra creaminess)
- 2 cups cooked turkey, shredded
- 1 cup frozen peas
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon dried thyme
- ¼ teaspoon dried sage
For the Biscuit Topping:
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon salt
- ½ teaspoon garlic powder (optional, for extra flavor)
- 6 tablespoons cold butter, cubed
- ¾ cup buttermilk (or milk with 1 teaspoon vinegar added)
Instructions
In a large oven-safe skillet or Dutch oven, melt the butter over medium heat. Add the onion, carrots, celery, and garlic. Cook for about 5 minutes, until the vegetables are softened.
Sprinkle in the flour and stir well to coat the veggies. Cook for 1 minute to remove the raw flour taste. Slowly pour in the broth and milk, whisking constantly until the mixture thickens into a creamy sauce.
Stir in the shredded turkey, frozen peas, salt, pepper, thyme, and sage. Simmer for 5 minutes, then remove from heat.
Preheat your oven to 400°F (200°C).
In a large bowl, whisk together the flour, baking powder, salt, and garlic powder. Cut in the cold butter using a pastry cutter or fork until the mixture resembles coarse crumbs. Pour in the buttermilk and mix until just combined.
Drop spoonfuls of the biscuit dough on top of the turkey mixture. Bake for 20-25 minutes, or until the biscuits are golden brown and cooked through.
Let the potpie cool for 5 minutes before serving. Enjoy!