Crusted Cheddar Biscuit Turkey Pot Pie

By Joseph A – vaughan, ON
Crusted Cheddar Biscuit Turkey Pot Pie
  • Prep Time: 15
  • Total Time: 45
  • Servings: 6

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About this Recipe

Holidays should be about family time and not about fussing with time consuming meals. This special One pot tasty Turkey meal won't take all day to make so you can spend time doing things that you enjoy. It's topped with bubbling cheddar infused biscuit dough to soak up the creamy gravy.


2 tbsp. grape seed
canola or vegetables oil
1 boneless skinless Maple Leaf Prime Turkey Breast diced into 1inch cubes
1 carrot peeled and diced
1 leek washed and sliced whites only
1 celery rib washed and diced
1 cup cremini or button mushrooms sliced
2 tbsp. flour
1 cup chicken stock
1 cup milk
1/2 cup each frozen corn and peas
2 tsp fresh thyme
340g refrigerated Tube Country Biscuits
1 cup shredded old cheddar
1/2 tsp fresh thyme


Heat oil in a large skillet on medium high heat
Add turkey, brown both sides for 5-8 minutes.
Add carrot, leek, celery and mushrooms.
Stir and saute for 3 minutes until slightly softened.
Sprinkle flour over mixture, stir to cook 1 minute.
Add stock, bring to a boil, continue to stir and reduce 1 minute.
Add milk, bring to a boil, immediately reduce heat, cook for 5 min.
Add frozen vegetables and remove from burner. Taste for seasonings and readjust to your liking.
This will cool down the mixture.
Pour into an 8"x8" casserole dish.
Cut each biscuit in half then into 2/3's making 6 small triangles of dough.
Toss dough with thyme and cheddar.
Top turkey mixture with cheddar biscuit dough.
Bake uncovered in preheated 350F for 25 minutes or until golden and bubbling.


The filling can be made 1 day in advance, topped when needed and popped into the oven.
Fresh chicken can be substituted.
This is a great easy make ahead meal for Pot Luck or Buffet

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