The pot pie experience has never felt so fast and never tasted so wonderful, especially during the workweek! This Turkey-in-a-Biscuit Bake tops the classic creamy filling with buttery, flaky biscuits for the perfect pot pie experience, and that filling isn’t going to disappoint either! It’s packed with tender poultry and vegetables, and has all the richness and heartiness you want from a great meal. This Turkey-in-a-Biscuit Bake simplifies the pot pie formula, but never forgets the taste, and it’s something you’ll be eager to whip up when your weekday needs some punching up!
Ingredients
- 1 tablespoon butter
- 1/3 cup onion, chopped
- 1/4 cup all-purpose flour
- 1 (10.5-ounce) can condensed chicken broth, undiluted
- 1/4 cup fat-free milk
- 1/8 teaspoon pepper
- 2 cups turkey breast, cooked, cubed
- 2 cups frozen peas and carrots, thawed
- 1 (12-ounce) tube refrigerated buttermilk biscuits, quartered
Directions
Step 1 –Preheat the oven to 400 degrees F.
Step 2 –Melt the butter in a 10-inch cast-iron or other ovenproof skillet over medium-high heat.
Step 3 –Add the onion to the butter and cook, while stirring, until tender, about 2-3 minutes.
Step 4 –In a small bowl, mix the flour, the broth, the milk, and the pepper until smooth.
Step 5 –Stir the broth mixture into the onion mixture.
Step 6 –Bring the broth mixture to a boil and cook, stirring constantly, until thickened, about 1-2 minutes.
Step 7 –Add the turkey and the peas and carrots to the filling mixture, and cook until heated through.
Step 8 –Arrange the biscuits over the filling.
Step 9 –Bake until the biscuits are golden-brown, about 15-20 minutes.
Step 10 –Serve.
