Turkey Biscuit Bake (Print Version)
Juicy turkey, sweet peas, and carrots under buttery biscuits in a velvety sauce.
# Ingredients:
→ Pot Pie Filling
01 -
3 cups cooked turkey, shredded or chopped (about 420 grams)
02 -
½ teaspoon dried rosemary or 1 teaspoon chopped fresh rosemary
03 -
½ teaspoon dried thyme or 1 teaspoon chopped fresh thyme
04 -
340 grams frozen peas and carrots (12 ounces)
05 -
Salt and black pepper to taste
06 -
60 grams all-purpose flour (¼ cup)
07 -
4 tablespoons unsalted butter
08 -
180 millilitres half and half (¾ cup)
09 -
600 millilitres low-sodium chicken or turkey broth
10 -
2 garlic cloves, minced
11 -
1 onion, diced (about 1 cup)
→ Biscuit Topping
12 -
8 buttermilk biscuits, canned or frozen
# Steps:
01 -
Dish it up hot and dig in right away.
02 -
Let it bake for 25 to 30 minutes. Biscuits should be puffed and golden. Pop one out and check underneath to make sure it’s done.
03 -
Scatter biscuits over the top, making sure they’re spaced out across the filling.
04 -
Take the pan off the heat. If you’re using a regular skillet, switch the mixture into a 23 x 33 cm baking dish.
05 -
Mix in the frozen peas and carrots so everything’s evenly spread.
06 -
Keep stirring as it comes back to a simmer. Lower the heat and let it cook for 4 or 5 minutes until it thickens up.
07 -
Toss the cooked turkey into the mix now.
08 -
Bring it to a low boil. Now salt and pepper it the way you like.
09 -
Start pouring in the broth slowly while whisking the whole time, then add the half and half a bit at a time. Let each bit soak in before adding more.
10 -
Sprinkle in the flour and keep whisking for about a minute to blend it all up.
11 -
Throw in garlic, thyme, and rosemary. Give it a minute while stirring until it gets fragrant.
12 -
Drop the butter into a big, oven-friendly skillet. Cook onions for 5 to 6 minutes until they’re clear.
13 -
Start by heating your oven to 200°C (400°F).
# Notes:
01 -
If you want your sauce thinner, you can swap the half and half out for whole milk; for a creamier bite, heavy cream works great.
02 -
Make your biscuits extra crisp by baking them on their own, then placing them on the dish right before serving.
03 -
Try brushing your baked biscuits with melted butter or a butter mixed with garlic and herbs for more taste.
04 -
Once it cools down, stash leftovers in a sealed container in the fridge. It’ll stay good up to four days.
05 -
Want to freeze it? Move your cooled pie into a container safe for the freezer. It keeps for up to two months—just thaw in the fridge overnight before warming back up.
06 -
If you’re not using cast iron, any oven-going skillet or big baking pan does the job just fine.