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Rosemary Turkey Pot Pie with Biscuits: 1 Amazing Meal

Rosemary Turkey Pot Pie with Biscuits
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Enjoy a comforting Rosemary Turkey Pot Pie topped with flaky biscuits. This recipe transforms leftovers into a creamy, flavorful dish perfect for a cozy meal.

Ingredients

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  • 1 tablespoon olive oil
  • 1 cup chopped yellow onion
  • 1 cup chopped carrots
  • 1 cup chopped celery
  • 2 cloves garlic, minced
  • 1/4 cup all-purpose flour
  • 2 cups chicken broth
  • 1 cup milk
  • 1 teaspoon dried rosemary
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 cups cooked turkey, shredded or diced
  • 1 cup frozen peas
  • 1 sheet refrigerated pie crust
  • 1 cup biscuit mix
  • 1/3 cup milk
  • 1 tablespoon melted butter

Instructions

  1. Preheat oven to 400°F (200°C).
  2. Heat olive oil in a large skillet over medium heat. Add onion, carrots, and celery. Cook until softened, about 8-10 minutes.
  3. Add garlic and cook for 1 minute more.
  4. Stir in flour and cook for 1 minute.
  5. Gradually whisk in chicken broth and milk until smooth. Bring to a simmer, stirring constantly, until thickened.
  6. Stir in rosemary, salt, and pepper.
  7. Add cooked turkey and frozen peas. Cook until heated through.
  8. Pour the turkey mixture into a 9-inch pie plate.
  9. Unroll the pie crust and place it over the filling. Crimp the edges and cut slits in the top to allow steam to escape.
  10. In a small bowl, combine biscuit mix and 1/3 cup milk. Stir until just combined.
  11. Drop spoonfuls of biscuit dough over the pie crust.
  12. Bake for 25-30 minutes, or until the crust is golden brown and the filling is bubbly.
  13. Brush the biscuits with melted butter before serving.

Notes

  • You can use leftover chicken or other cooked poultry instead of turkey.
  • Add other vegetables like corn or green beans if desired.
  • For a richer flavor, use half-and-half instead of milk.

Nutrition

Find it online: https://savorandpin.com/rosemary-turkey-pot-pie-biscuits/