Flaky Biscuit-Topped Turkey Pot Pie with Carrots and Celery

This hearty turkey pot pie skips the traditional crust in favor of flaky, buttermilk biscuits that bake up golden and tender on top. The creamy filling is packed with ground turkey, carrots, celery and a touch of thyme for a comforting, home-style dinner that comes together quickly.

Perfect for busy weeknights, this one-pan meal (or baking dish version) delivers all the cozy flavors of pot pie without the fuss of rolling dough. Serve it straight from the oven for a satisfying dinner 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) SaltView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

3 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust rack to top position and preheat oven to 425°F. Wash and dry produce. Trim, peel and finely dice carrots. Finely dice celery. Halve, peel and dice half the onion. Peel and mince garlic.
2. Open package of ground turkey and drain any excess liquid. Heat a drizzle of oil in a medium ovenproof pan (or large pan for 4 servings) over medium heat. Add 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 turkey to a plate.
3. 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 softened, 5-7 minutes. Add garlic and half the dried thyme; cook until fragrant, 30 seconds.
4. Add 2 tablespoons butter to the pan with the vegetables. Once melted, stir in flour; cook for 1 minute. Add 1¼ cups water, stock concentrates, salt and pepper. Bring to a boil and cook, stirring occasionally, 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 the filling is too thick, add a splash of water. If your pan is not ovenproof, transfer filling to an 8×8-inch baking dish.
5. Place 1 tablespoon butter in a small microwave-safe bowl; microwave until melted, 30 seconds. Remove biscuits from package and peel apart each biscuit at the center to create two thinner biscuits. Evenly top the turkey filling with biscuits, then brush with melted butter. 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.

Recipe Tips

FAQ

Can I use chicken instead of turkey?

Yes, you can substitute ground chicken or diced cooked chicken breast for the ground turkey. Adjust cooking time as needed.

Can I make this pot pie ahead of time?

You can prepare the filling up to a day in advance and refrigerate. 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 buttermilk biscuits?

You can use any refrigerated biscuit dough or make your own drop biscuits. The baking time may vary slightly.