Savory Turkey Pot Pie with Flaky Buttermilk Biscuit Topping

There’s nothing quite like a warm, hearty pot pie on a chilly evening. But who has time to make a from-scratch pie crust on a busy weeknight? This clever version uses buttermilk biscuits as a quick and delicious topping. The creamy filling features ground turkey, fresh thyme and tender vegetables, all baked until bubbly and topped with golden, flaky biscuits.

With just a few simple steps, you can have a comforting homemade meal on the table. The biscuits soak up the savory gravy while staying crisp on top, creating a delightful contrast of textures. It’s the perfect dinner for when you crave something cozy without spending hours in the kitchen.

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Ingredients

6 ounce CarrotsView ingredient guideLike ingredientDislike ingredient

1 unit Yellow OnionView ingredient guideLike ingredientDislike ingredient

0.25 ounce ThymeView ingredient guideLike ingredientDislike ingredient

2 tablespoon FlourView ingredient guideLike ingredientDislike ingredient

2 tablespoon Cream CheeseView ingredient guideLike ingredientDislike ingredient

2.5 ounce CeleryView ingredient guideLike ingredientDislike ingredient

1 clove GarlicView ingredient guideLike ingredientDislike ingredient

10 ounce Ground TurkeyView ingredient guideLike ingredientDislike ingredient

2 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

6 ounce Buttermilk BiscuitsView ingredient guideLike ingredientDislike ingredient

2 teaspoon Cooking OilView ingredient guideLike ingredientDislike ingredient

3 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust rack to top position and preheat oven to 425°F. Wash and dry produce. Strip half the thyme leaves from stems (all leaves for 4 servings); mince leaves. Trim, peel and finely dice carrots. Finely dice celery. Halve, peel and dice half the onion (whole onion for 4). Peel and mince garlic.
2. Heat a drizzle of oil in a medium, preferably ovenproof, pan over medium heat. (For 4 servings, use a large, preferably ovenproof, pan.) Add ground turkey; season with a big pinch of salt and pepper. Cook, breaking up meat into pieces, until browned, 3-5 minutes (it will finish cooking in Step 5). Transfer to a plate.
3. Reserve ½ tsp minced thyme (1 tsp for 4 servings). Heat a drizzle of oil in the same pan over medium-high heat. Add carrots, celery and diced onion; season with salt and pepper. Cook, stirring, until veggies are softened, 5-7 minutes. (Lower heat if veggies brown too quickly.) Add garlic and remaining minced thyme; cook until fragrant, 30 seconds.
4. Add 2 TBSP butter (4 TBSP for 4 servings) to pan with veggies. Once melted, stir in flour; cook for 1 minute. Pour in 1¼ cups water (1¾ cups for 4), stock concentrates, salt and pepper. Bring to a boil and cook until thickened, 3-5 minutes. Turn off heat. Stir in cream cheese until melted, then stir in cooked turkey. Season with salt and pepper. (If filling is too thick, stir in a splash of water. If your pan isn’t ovenproof, transfer filling to an 8-by-8-inch baking dish or 13-by-9-inch for 4 servings.)
5. Place 1 TBSP butter in a small microwave-safe bowl; microwave until melted, 30 seconds. Remove biscuits from package; peel apart each biscuit at the center to create two thinner ones. (For a crispier topping, cut biscuits into quarters instead.) Evenly top turkey filling with biscuits, then brush with melted butter and sprinkle with reserved minced thyme. Bake on top rack until biscuits are golden brown and turkey is cooked through, 12-15 minutes.
6. Let pot pie cool at least 5 minutes before serving. Divide between shallow bowls or plates and serve. (Ground turkey is fully cooked when internal temperature reaches 165°F.)

Recipe Tips

FAQ

Can I use a different type of meat?

Yes, ground chicken or pork can be substituted for ground turkey. Adjust cooking time as needed.

Can I make this pot pie ahead of time?

You can prepare the filling and store it in the refrigerator for up to 2 days. When ready to bake, top with biscuits and bake as directed, adding a few extra minutes if needed.

What if I don't have an ovenproof pan?

No problem! After stirring in the turkey, transfer the filling to a baking dish (8×8-inch for 2 servings, 13×9-inch for 4 servings) before topping with biscuits and baking.