Savory Turkey and Biscuit Pot Pie with Carrots and Celery

This savory pot pie combines tender ground turkey, carrots and celery in a rich, creamy sauce, all topped with flaky buttermilk biscuits. It’s a comforting meal that comes together quickly, making it ideal for busy weeknights.

The biscuit topping bakes to a golden brown, creating a delightful contrast with the savory filling. Serve this dish straight from the oven for a satisfying dinner that the whole family will love.

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Ingredients

10 ounce Ground TurkeyView ingredient guideLike ingredientDislike ingredient

6 ounce Buttermilk BiscuitsView ingredient guideLike ingredientDislike ingredient

6 ounce CarrotView ingredient guideLike ingredientDislike ingredient

0.5 unit OnionView ingredient guideLike ingredientDislike ingredient

2 tablespoon Cream CheeseView ingredient guideLike ingredientDislike ingredient

2 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

0.5 teaspoon Dried ThymeView ingredient guideLike ingredientDislike ingredient

1 clove GarlicView ingredient guideLike ingredientDislike ingredient

2 tablespoon FlourView ingredient guideLike ingredientDislike ingredient

2.5 ounce CeleryView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

3 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat the oven to 425°F (220°C) with a rack in the top position. Wash and dry the produce. Trim, peel and finely dice the carrots. Finely dice the celery. Halve, peel and dice half the onion. Peel and mince the garlic.
2. Heat a drizzle of oil in a medium ovenproof pan (or large pan for 4 servings) over medium heat. Add the ground turkey in a single layer; season with a pinch of salt and pepper. Cook, stirring occasionally, until browned all over, 3-5 minutes (it will finish cooking later). Transfer the turkey to a plate.
3. Heat another drizzle of oil in the same pan over medium-high heat. Add the carrots, celery and diced onion; season with salt and pepper. Cook, stirring, until softened, 5-7 minutes. Add the garlic and half the dried thyme (all for 4 servings); cook until fragrant, about 30 seconds.
4. Add 2 tablespoons butter (4 for 4 servings) to the pan. Once melted, stir in the flour and cook for 1 minute. Pour in 1¼ cups water (1¾ cups for 4 servings), the stock concentrates, salt and pepper. Bring to a boil and cook, stirring occasionally, until thickened, 3-5 minutes. Turn off the heat. Stir in the cream cheese until melted, then stir in the cooked turkey. Season with salt and pepper. If the filling is too thick, add a splash of water. If your pan is not ovenproof, transfer the filling to an 8×8-inch baking dish (13×9-inch for 4 servings).
5. Place 1 tablespoon butter in a small microwave-safe bowl; microwave until melted, about 30 seconds. Remove the biscuits from the package and peel each biscuit apart at the center to create two thinner biscuits. Evenly top the turkey filling with the biscuits, then brush with the melted butter. Bake on the top rack until the biscuits are golden brown and the turkey is cooked through, 12-15 minutes.
6. Let the pot pie cool for at least 5 minutes before serving. Divide among shallow bowls or plates and serve.

Recipe Tips

FAQ

Can I use chicken instead of turkey?

Yes, ground chicken works well as a substitute for ground turkey.

How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave.

Can I make this gluten-free?

Use gluten-free flour and gluten-free biscuits to adapt the recipe.