Flaky Biscuit-Topped Turkey Pot Pie with Carrots and Thyme

Pot pie is the ultimate comfort food, but making a homemade crust on a busy weeknight? Not happening. That’s where this clever twist comes in: we top a creamy turkey and vegetable filling with flaky buttermilk biscuits. The result is a golden, buttery crust that bakes right on top of the steamy filling-no rolling pin required.

This version features ground turkey, sweet carrots, crisp celery and fresh thyme in a rich, velvety sauce. A brush of melted butter and a sprinkle of thyme before baking give the biscuits an irresistible finish. It’s a satisfying dinner that comes together faster than you’d think.

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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 Pillsbury™ Buttermilk Southern Homestyle BiscuitsView ingredient guideLike ingredientDislike ingredient

2 teaspoon Cooking OilView ingredient guideLike ingredientDislike ingredient

3 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

Salt to tasteView ingredient guideLike ingredientDislike ingredient

Pepper to tasteView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F with rack in top position. 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 ovenproof pan over medium heat. Add ground turkey; season with salt and pepper. Cook, breaking up meat, until browned, 3-5 minutes (it will finish cooking later). Transfer turkey 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 onion; season with salt and pepper. Cook, stirring, until softened, 5-7 minutes. Add garlic and remaining minced thyme; cook until fragrant, 30 seconds.
4. Add 2 tbsp butter (4 tbsp for 4 servings) to the pan. Once melted, stir in flour; cook 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, add a splash of water. If pan is not ovenproof, transfer filling to an 8×8-inch baking dish (13×9-inch for 4).
5. Place 1 tbsp butter in a small microwave-safe bowl; microwave until melted, about 30 seconds. Remove biscuits from package; peel each biscuit apart at the center to create two thinner rounds. Evenly top turkey filling with biscuits. Brush biscuits with melted butter and sprinkle with reserved minced thyme.
6. Bake on top rack until biscuits are golden brown and turkey is cooked through, 12-15 minutes. Let cool at least 5 minutes before serving. Divide among shallow bowls or plates.

Recipe Tips

FAQ

Can I use a different type of meat?

Yes, ground chicken or pork can be substituted for turkey. Adjust cooking time as needed to ensure the meat is fully cooked.

Can I make this pot pie ahead of time?

The filling can be prepared a day in advance and refrigerated. When ready to bake, top with biscuits and bake as directed, adding a few extra minutes if the filling is cold.

What if I don't have an ovenproof pan?

Simply transfer the filling to a baking dish (8×8-inch for 2 servings, 13×9-inch for 4) before topping with biscuits and baking.