Turkey Pot Pie With Cheddar Biscuit Crust

READY IN: 1hr 10mins




  • Filling:
  • Cook onion, carrots, celery, parsnip and thyme in butter with salt and pepper in a 3 - 4 quart oven proof shallow pot. Stir occasionally, cook until almost tender, about 10 - 12 minutes.
  • Add mushrooms and cook, stirring, until tender, 5 - 7 minutes.
  • Sprinkle with the flour and cook, stirring constantly, for 2 minutes.
  • Stir in stock, bring to a boil, reduce to a hard simmer while stirring. This should thicken in about 3 minutes.
  • Stir in turkey, peas, salt and pepper to taste.
  • Remove from heat while making biscuits.
  • Biscuit crust:
  • Preheat oven to 400°F.
  • Sift dry ingredients into medium bowl. Add cheeses and toss around to cover cheese with flour mixture.
  • Add cold butter and work into cheese/flour mixture until it is the consistency of a coarse meal.
  • Stir in buttermilk. Stir only until a dough forms.
  • Assembly:
  • Return pan with filling to heat. Bring up to a hard simmer again and drop biscuit mix onto filling.
  • Place in oven and bake for around 40 minutes, or until filling is bubbly and crust has puffed up and is golden brown.
  • Remove from heat and let stand for about 10 minutes before serving.