Homestyle (Turkey) & Biscuit Pot Pie with Carrots, Celery, & Fre

Updated at: Thu, 17 Aug 2023 07:39:11 GMT

Step 1

Adjust oven rack to top position.

Step 2

Heat a drizzle of oil in med., ovenproof pan over med. Add turkey; season with a big pinch of salt/pepper. Cook (3-5 min.), breaking up meat into pieces, until browned (it’ll finish cooking in step 5). • Transfer to a plate.

Step 3

Reserve ½ tsp minced thyme (you’ll use it in step 5). Heat drizzle of oil in pan used for turkey over med.-high. Add carrots, celery, & diced onion; season with salt/pepper. Cook (5-7 min.), stirring, until veggies are softened. (Lower heat if veggies begin to brown too quickly.). Add garlic & remaining minced thyme; cook (30 sec.) until fragrant.

Step 4

Add 2 Tbsp butter to pan with veggies. Once melted, stir in flour; cook (1 min.) Pour in 1¼ cups water, stock concentrates, & salt/pepper. Bring to a boil; cook (3-5 min.) until thickened. Turn off heat. • Stir in cream cheese until melted, then stir in turkey; season with salt/pepper. (If filling is too thick, stir in another splash of water.). (If your pan isn’t ovenproof, transfer filling to 8”x8”baking dish.)

Step 5

Place 1 Tbsp butter in sm. micro.-safe bowl; microwave (30 sec.) until melted. 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 of peeling them apart.) Evenly top turkey filling with biscuits; brush with melted butter & sprinkle with reserved minced thyme.

Step 6

Bake (12-15 min.) on top rack until biscuits are golden brown & turkey is cooked through.

Step 7

Cool pot pie (at least 5 min.) before serving. Spoon into shallow bowls or plates & serve.

1 liked

0 disliked

Bland

Easy

Fresh

Never again