Turkey and Biscuit Pot Pie with Carrots, Celery and Thyme

This turkey and biscuit pot pie is the ultimate comfort food for busy weeknights. A rich, creamy filling of ground turkey, carrots, celery and fresh thyme is topped with flaky buttermilk biscuits and baked until golden brown. It’s a satisfying dinner that comes together quickly without the fuss of a traditional pie crust.

The secret to this dish is using store-bought biscuits as a topping, saving time while still delivering a homemade taste. The filling is thickened with a simple roux and enriched with cream cheese for extra creaminess. Serve it straight from the oven for a cozy meal that the whole family will love.

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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 ovenproof pan over medium heat. Add turkey; season with salt and pepper. Cook, breaking up meat, until browned, 3-5 minutes. 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 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) to 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 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.
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. Evenly top filling with biscuits, brush 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. Spoon into bowls and serve.

Recipe Tips

FAQ

Can I use chicken instead of turkey?

Yes, ground chicken or even shredded cooked chicken 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 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 an ovenproof pan?

Cook the filling in a regular pan, then transfer it to a baking dish before topping with biscuits and baking.