Are you looking for a delicious and comforting meal that’s perfect for any time of year? Look no further than the classic turkey pot pie. This beloved dish has been a staple in many households for generations, and it’s easy to see why. With its flaky crust, savory filling, and warm, comforting aroma, it’s a recipe that never goes out of style.
But why settle for just one way to make a turkey pot pie when you can have 20? In this article, we’ll take you on a culinary journey around the world, exploring different twists and turns on this classic dish. From traditional recipes with flaky crusts and creamy fillings, to innovative versions that incorporate new ingredients and flavors, we’ve got you covered.
So grab your apron, get ready to get creative, and let’s dive into the wonderful world of turkey pot pie!
Classic Turkey Pot Pie with Flaky Crust
This traditional recipe combines tender turkey, rich vegetables, and creamy sauce wrapped in a buttery, flaky crust. Perfect for a cozy dinner or special occasion.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1/4 cup cold unsalted butter, cut into small pieces
– 1/4 cup ice-cold water
– 2 lbs cooked turkey, diced
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 cup mixed vegetables (e.g., peas, carrots, corn)
– 1 cup all-purpose cream
– 1 tsp dried thyme
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F.
2. In a large skillet, sauté onion and garlic until softened. Add turkey, vegetables, and cream; stir until combined. Season with salt, pepper, and thyme.
3. Roll out chilled pastry dough to fit a 9×13-inch baking dish. Fill with turkey mixture and top with pie crust.
4. Bake for 35-40 minutes or until crust is golden brown.
Cooking Time: 35-40 minutes
Creamy Turkey and Vegetable Pot Pie
This comforting pot pie combines the savory flavors of turkey, vegetables, and creamy sauce, all wrapped up in a flaky pastry crust.
Ingredients:
– 1 pound ground turkey
– 1 onion, diced
– 2 cloves garlic, minced
– 1 cup mixed frozen vegetables (peas, carrots, corn)
– 1/2 cup all-purpose flour
– 1 cup chicken broth
– 1/2 cup heavy cream
– 2 teaspoons dried thyme
– Salt and pepper to taste
– 1 pie crust (homemade or store-bought)
Instructions:
1. Preheat oven to 375°F.
2. In a large skillet, cook turkey, onion, and garlic until the turkey is browned and the vegetables are tender.
3. Add frozen vegetables, flour, chicken broth, heavy cream, and thyme. Stir until combined.
4. Roll out pie crust and place in a 9-inch pie dish.
5. Pour the turkey mixture into the pie crust.
6. Bake for 35-40 minutes or until the crust is golden brown and the filling is hot and bubbly.
Cooking Time: 35-40 minutes
Cheesy Turkey Pot Pie with Biscuit Topping
This recipe combines the flavors of turkey, vegetables, and cheese with a flaky biscuit topping for a satisfying meal that’s perfect for any occasion.
Ingredients:
– 1 pound cooked turkey breast or thighs, diced
– 2 cups mixed vegetables (peas, carrots, corn)
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 cup all-purpose flour
– 1/2 cup butter, melted
– 1 cup grated cheddar cheese
– 1 egg, beaten
– 1 tablespoon milk
– Biscuit topping (see below)
Biscuit Topping:
– 1 1/2 cups all-purpose flour
– 3 1/2 teaspoons baking powder
– 1/4 teaspoon salt
– 1/2 cup cold butter, cut into small pieces
– 3/4 cup heavy cream
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large skillet, combine turkey, vegetables, onion, and garlic.
3. In a separate bowl, whisk together flour and melted butter until smooth.
4. Pour the mixture over the turkey mixture and stir until combined.
5. Transfer the mixture to a 9×13-inch baking dish.
6. Roll out biscuit topping dough to fit the top of the pot pie. Crimp edges to seal.
7. Brush with beaten egg mixed with milk.
8. Bake for 35-40 minutes or until golden brown.
Cooking Time: 35-40 minutes
Healthy Turkey Pot Pie with Whole Wheat Crust
A nutritious twist on the classic comfort food, this recipe combines tender turkey and vegetables with a wholesome whole wheat crust.
Ingredients:
– 1 pound ground turkey
– 1 onion, diced
– 2 cloves garlic, minced
– 1 cup mixed frozen vegetables (such as peas, carrots, and corn)
– 1 cup low-sodium chicken broth
– 1/2 cup whole milk
– 2 tablespoons olive oil
– 1 teaspoon dried thyme
– Salt and pepper to taste
– 2 cups whole wheat flour
– 1/4 cup cold unsalted butter, cut into small pieces
– 1/4 cup ice-cold water
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large skillet, cook turkey, onion, and garlic until the turkey is browned and cooked through.
3. Add frozen vegetables, chicken broth, milk, olive oil, thyme, salt, and pepper to the skillet. Stir until combined.
4. Roll out the whole wheat dough on a floured surface to a thickness of about 1/8 inch (3 mm).
5. Place the turkey mixture in the center of the dough, leaving a 1-inch (2.5 cm) border around it.
6. Fold the crust over the filling and press edges to seal.
7. Bake for 35-40 minutes or until the crust is golden brown.
Cooking Time: 35-40 minutes
Spicy Southwest Turkey Pot Pie
This Spicy Southwest Turkey Pot Pie recipe combines the comfort of a traditional pot pie with the bold flavors of the American Southwest. With a kick from jalapeños and a boost from cumin, this dish is perfect for those who like a little heat in their meals.
Ingredients:
– 1 lb ground turkey
– 1 onion, diced
– 2 cloves garlic, minced
– 1 red bell pepper, diced
– 2 jalapeños, diced
– 1 teaspoon cumin
– 1/2 teaspoon chili powder
– 1/4 teaspoon paprika
– 1 cup frozen corn kernels
– 1/2 cup chopped fresh cilantro
– 1 pie crust (homemade or store-bought)
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F.
2. In a large skillet, cook turkey, onion, garlic, red bell pepper, and jalapeños until browned.
3. Add cumin, chili powder, paprika, corn kernels, and cilantro. Cook for an additional 2 minutes.
4. Roll out pie crust and fill with turkey mixture. Top with remaining crust and crimp edges.
5. Bake for 35-40 minutes or until crust is golden brown.
Cooking Time: 35-40 minutes
Gluten-Free Turkey Pot Pie with Almond Flour Crust
This recipe combines the warmth of a classic pot pie with the comforting flavors of roasted turkey, all wrapped up in a crispy almond flour crust.
Ingredients:
For the filling:
– 1 pound cooked turkey breast or thighs, diced
– 2 tablespoons butter
– 1 onion, diced
– 2 cloves garlic, minced
– 1 cup mixed vegetables (carrots, peas, corn)
– 1/2 cup all-purpose gluten-free flour
– 1 cup chicken broth
– 1/4 cup heavy cream
– Salt and pepper to taste
For the crust:
– 1 1/2 cups almond flour
– 1/4 cup coconut oil, melted
– 2 tablespoons ice-cold water
– 1 tablespoon apple cider vinegar
– Pinch of salt
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large skillet, sauté the turkey, onion, and garlic until the vegetables are tender.
3. Add the mixed vegetables, gluten-free flour, chicken broth, heavy cream, salt, and pepper. Stir until combined.
4. Roll out the almond flour crust to fit a 9-inch pie dish. Place in the dish.
5. Fill the crust with the turkey mixture and smooth the top.
6. Bake for 35-40 minutes or until the crust is golden brown and the filling is hot.
Cooking Time: 35-40 minutes
Vegan Turkey-Style Pot Pie with Lentils
This hearty, comforting pot pie is a delicious vegan twist on the classic turkey-filled dish. The lentil and vegetable filling is perfectly balanced by a flaky, buttery crust.
Ingredients:
– 1 cup brown or green lentils, rinsed and drained
– 2 cups mixed vegetables (such as carrots, peas, corn)
– 1 onion, diced
– 2 cloves garlic, minced
– 1 teaspoon dried thyme
– 1/2 teaspoon paprika
– 1/4 teaspoon salt
– 1/4 teaspoon black pepper
– 1 cup vegetable broth
– 1 tablespoon tomato paste
– 1 tablespoon olive oil
– 1 package vegan puff pastry, thawed
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cook lentils according to package instructions. Drain and set aside.
3. In a large skillet, sauté onion, garlic, thyme, paprika, salt, and pepper until the vegetables are tender.
4. Add mixed vegetables, vegetable broth, and tomato paste to the skillet. Bring to a simmer and cook for 5 minutes.
5. Stir in cooked lentils and season with salt and pepper to taste.
6. Roll out puff pastry on a lightly floured surface to a thickness of about 1/8 inch.
7. Spoon the filling into a 9-inch pie dish, leaving a 1-inch border around the edges.
8. Place the rolled-out puff pastry over the filling, pressing the edges to seal.
9. Brush the top crust with olive oil and bake for 25-30 minutes or until golden brown.
Cooking Time: 35-40 minutes
Herb-Infused Turkey Pot Pie with Thyme and Rosemary
This savory pot pie combines the comforting warmth of turkey and herbs with the flaky crust of puff pastry, making it a perfect dish for a chilly evening.
Ingredients:
– 1 pound cooked turkey breast, diced
– 2 tablespoons olive oil
– 2 cloves garlic, minced
– 2 sprigs fresh thyme, chopped
– 1 sprig fresh rosemary, chopped
– 1 cup mixed vegetables (e.g., carrots, peas, corn)
– 1/2 cup all-purpose flour
– 1/4 cup butter
– 1 pie crust or puff pastry, thawed
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F.
2. In a large skillet, heat the olive oil over medium-high. Add the garlic, thyme, and rosemary; cook until fragrant, about 1 minute.
3. Add the diced turkey, mixed vegetables, flour, and butter to the skillet. Cook for 5 minutes or until heated through.
4. Roll out the pie crust or puff pastry to fit a 9-inch pie dish. Fill with the turkey mixture.
5. Brush the edges of the crust with water; roll out remaining dough to create a lattice top. Place on top of the filling and trim edges.
6. Bake for 35-40 minutes, or until the crust is golden brown.
Cooking Time: 35-40 minutes
Turkey and Mushroom Pot Pie with Puff Pastry
This comforting pot pie combines the savory flavors of turkey, mushrooms, and puff pastry to create a satisfying meal or snack. Perfect for a chilly evening or a special occasion.
Ingredients:
– 1 pound cooked turkey breast, diced
– 2 cups mixed mushrooms (button, cremini, shiitake), sliced
– 2 tablespoons butter
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 cup all-purpose flour
– 1 cup chicken broth
– 1/2 cup heavy cream
– Salt and pepper to taste
– 1 puff pastry sheet (thawed), rolled out
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large skillet, sauté mushrooms, onion, and garlic in butter until tender.
3. Add diced turkey, flour, chicken broth, and heavy cream. Bring to a simmer; cook for 5 minutes.
4. Roll out puff pastry sheet to fit a 9-inch pie dish.
5. Fill the pastry with the turkey-mushroom mixture, leaving a 1/2-inch border around edges.
6. Fold the pastry over the filling, pressing edges to seal.
7. Bake for 25-30 minutes or until golden brown.
Cooking Time: 25-30 minutes
Leftover Thanksgiving Turkey Pot Pie
Turn last night’s turkey dinner into a cozy comfort food with this easy pot pie recipe. Perfect for using up leftover turkey, veggies, and gravy.
Ingredients:
– 2 cups leftover roasted turkey, diced
– 1 cup mixed vegetables (peas, carrots, corn)
– 1/2 cup leftover turkey gravy
– 1 pie crust (homemade or store-bought)
– 1/4 cup shredded cheddar cheese (optional)
Instructions:
1. Preheat oven to 375°F.
2. In a large bowl, combine diced turkey, mixed vegetables, and leftover turkey gravy. Mix well.
3. Roll out the pie crust to fit a 9-inch pie dish. Place the crust in the dish.
4. Fill the pie crust with the turkey mixture and top with shredded cheddar cheese (if using).
5. Roll out the remaining pie crust to fit the top of the pie. Crimp edges to seal.
6. Cut a few slits in the top crust for steam to escape.
7. Bake for 25-30 minutes, or until the crust is golden brown.
Cooking Time: 25-30 minutes
Mini Turkey Pot Pies with Phyllo Dough
Elevate your comfort food game with these bite-sized turkey pot pies wrapped in crispy phyllo dough. Perfect for a quick dinner or party appetizer.
Ingredients:
– 1 pound ground turkey
– 1 onion, diced
– 2 cloves garlic, minced
– 1 cup mixed frozen vegetables (peas, carrots, corn)
– 1/2 cup all-purpose flour
– 1 teaspoon dried thyme
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 2 tablespoons butter, melted
– 1 package phyllo dough (usually found in the freezer section)
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large skillet, cook ground turkey, onion, and garlic until browned.
3. Add mixed vegetables, flour, thyme, salt, and pepper. Cook for 2-3 minutes or until the mixture thickens slightly.
4. Unroll phyllo dough and cut into squares (about 3 inches per side).
5. Place a tablespoon of turkey mixture in the center of each square. Fold phyllo over filling to form a triangle or rectangle, pressing edges to seal.
6. Brush tops with melted butter and place on a baking sheet lined with parchment paper.
7. Bake for 20-25 minutes or until golden brown.
Cooking Time: 20-25 minutes
Slow Cooker Turkey Pot Pie with Drop Biscuits
A comforting twist on the classic pot pie, this recipe combines tender turkey, vegetables, and creamy sauce with a crispy drop biscuit topping.
Ingredients:
– 1 pound boneless, skinless turkey breast or thighs
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 cup frozen mixed vegetables (peas, carrots, corn)
– 1 cup turkey gravy or chicken broth
– 1 tablespoon olive oil
– 1 teaspoon dried thyme
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1 cup drop biscuit mixture (see below)
Instructions:
1. In a slow cooker, combine turkey, onion, garlic, mixed vegetables, gravy or broth, olive oil, thyme, salt, and pepper.
2. Cook on low for 6-8 hours or high for 3-4 hours.
3. About 30 minutes before serving, prepare the drop biscuits by whisking together 1 cup all-purpose flour, 1/2 teaspoon baking powder, and 1/4 teaspoon salt. Add 1/2 cup milk and stir until a thick batter forms.
4. Drop tablespoon-sized balls of the biscuit mixture onto the turkey mixture in the slow cooker.
5. Cover and continue cooking for an additional 30 minutes.
Cooking Time: 6-8 hours (low) or 3-4 hours (high)
Turkey Pot Pie Soup with Pie Crust Dippers
This comforting soup takes the classic flavors of turkey pot pie and transforms them into a hearty, easy-to-make meal that’s perfect for a chilly evening. Serve it with crispy pie crust dippers for a satisfying twist on traditional croutons.
Ingredients:
– 1 lb boneless, skinless turkey breast or thighs
– 2 tablespoons butter
– 1 medium onion, diced
– 2 cloves garlic, minced
– 1 cup all-purpose flour
– 2 cups chicken broth
– 1/2 cup milk
– 1 teaspoon dried thyme
– 1/4 teaspoon ground black pepper
– 2 cups mixed vegetables (such as carrots, peas, and corn)
– Pie crust dippers (recipe below)
Instructions:
1. In a large pot or Dutch oven, melt butter over medium heat. Add onion and garlic; cook until softened.
2. Add turkey, flour, and chicken broth. Bring to a boil, then reduce heat and simmer for 10 minutes.
3. Stir in milk, thyme, and pepper. Add mixed vegetables and continue cooking until heated through.
Pie Crust Dippers:
– 1 cup all-purpose flour
– 1/4 teaspoon salt
– 1/4 cup cold unsalted butter, cut into small pieces
Combine flour and salt. Add butter; use a pastry blender or fingers to work into crumbs. Roll out dough on floured surface to about 1/8 inch thickness. Cut into squares or strips for dipping.
Cooking Time: 30-40 minutes (including prep time)
Bacon and Turkey Pot Pie with Cheddar Crust
A hearty and flavorful twist on the classic pot pie, this recipe combines tender turkey and crispy bacon with a rich and creamy filling, topped off with a golden cheddar crust.
Ingredients:
– 1 lb cooked turkey breast, diced
– 6 slices of bacon, diced
– 2 tablespoons butter
– 1 medium onion, diced
– 2 cloves garlic, minced
– 1 cup all-purpose flour
– 1 cup chicken broth
– 1/2 cup heavy cream
– Salt and pepper to taste
– 1 cup shredded cheddar cheese
– 2 pie crusts (homemade or store-bought)
Instructions:
1. Preheat oven to 375°F.
2. In a large skillet, cook the bacon until crispy. Remove from heat and set aside.
3. Add butter, onion, and garlic to the skillet and sauté until softened.
4. Add flour to the skillet and whisk together with broth and cream. Bring to a simmer.
5. Stir in turkey, cooked bacon, salt, and pepper.
6. Roll out one pie crust to fit a 9-inch pie dish. Fill with turkey mixture and top with second pie crust.
7. Sprinkle shredded cheddar cheese on top of the pie crust.
8. Bake for 35-40 minutes or until golden brown.
Cooking Time: 35-40 minutes
Turkey Pot Pie Casserole with Mashed Potato Topping
A twist on the classic pot pie, this comforting casserole combines tender turkey and vegetables with a crispy mashed potato topping. Perfect for a chilly evening or special occasion.
Ingredients:
– 1 pound cooked turkey breast, diced
– 1 onion, diced
– 2 cloves garlic, minced
– 2 cups mixed frozen vegetables (peas, carrots, corn)
– 1 cup chicken broth
– 1/4 cup milk
– 2 tablespoons butter
– 1 teaspoon dried thyme
– Salt and pepper to taste
– 3-4 large potatoes, peeled and chopped into chunks
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large skillet, sauté the onion and garlic until softened. Add turkey, frozen vegetables, chicken broth, milk, butter, thyme, salt, and pepper. Simmer for 5-7 minutes or until heated through.
3. Transfer the mixture to a 9×13-inch baking dish.
4. Boil the potato chunks until tender. Drain and mash with butter, salt, and pepper.
5. Spread the mashed potatoes evenly over the turkey mixture.
6. Bake for 25-30 minutes or until the potatoes are golden brown.
Cooking Time: 35-40 minutes
Curry-Spiced Turkey Pot Pie with Coconut Milk
A twist on the classic turkey pot pie, this recipe combines the warm spices of curry powder with the creamy richness of coconut milk and flaky puff pastry.
Ingredients:
– 1 pound ground turkey
– 1 onion, diced
– 2 cloves garlic, minced
– 1 teaspoon curry powder
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1 cup mixed vegetables (carrots, peas, corn)
– 1 cup coconut milk
– 2 tablespoons butter
– 1 pie crust (homemade or store-bought)
Instructions:
1. Preheat oven to 375°F.
2. In a large skillet, cook the turkey and onion until browned, breaking up the turkey with a spoon as it cooks.
3. Add garlic, curry powder, salt, and pepper; stir to combine.
4. Stir in mixed vegetables and coconut milk; bring to a simmer.
5. Roll out pie crust and place in a 9×13 inch baking dish.
6. Fill the pie crust with the turkey mixture and dot the top with butter.
7. Roll out remaining pie crust and use to cover the filling, crimping edges to seal.
8. Brush top with melted butter and bake for 35-40 minutes, or until golden brown.
Cooking Time: 35-40 minutes
Turkey Pot Pie with Sweet Potato Crust
Warm up with this comforting twist on traditional turkey pot pie, featuring a sweet potato crust that adds natural sweetness and creamy texture. This recipe is perfect for a cozy night in or a special occasion.
Ingredients:
For the filling:
– 1 lb cooked turkey breast or thighs, diced
– 1 onion, diced
– 2 cloves garlic, minced
– 1 cup frozen peas and carrots
– 1 cup chicken broth
– 1/4 cup heavy cream
– 1 tsp dried thyme
– Salt and pepper to taste
For the sweet potato crust:
– 2 large sweet potatoes, cooked and mashed
– 1/4 cup all-purpose flour
– 1/4 cup cold unsalted butter, cut into small pieces
– 1/2 tsp salt
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large skillet, sauté the onion and garlic until softened. Add the turkey, peas and carrots, chicken broth, heavy cream, thyme, salt, and pepper. Simmer for 5-7 minutes or until heated through.
3. Meanwhile, combine the mashed sweet potatoes, flour, butter, and salt in a bowl. Mix until a crumbly dough forms.
4. Roll out the dough to fit a 9-inch (23 cm) pie dish. Fill with the turkey mixture and smooth top.
5. Bake for 35-40 minutes or until crust is golden brown.
Cooking Time: 35-40 minutes
Turkey Pot Pie with Cornbread Topping
This recipe combines the comfort of traditional turkey pot pie with the warm, crumbly goodness of cornbread. Perfect for a chilly evening or a special occasion.
Ingredients:
– 1 pound cooked turkey, diced
– 2 cups mixed vegetables (peas, carrots, corn)
– 1 cup all-purpose flour
– 2 teaspoons dried thyme
– 1 teaspoon salt
– 1/4 teaspoon black pepper
– 2 cups chicken broth
– 1/2 cup milk
– 2 tablespoons butter
– 1 cup cornbread mix
– 1/2 cup heavy cream
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large skillet, sauté the turkey and mixed vegetables in butter until heated through.
3. In a separate bowl, whisk together flour, thyme, salt, and pepper. Gradually add chicken broth and milk; stir until smooth.
4. Pour the mixture over the turkey mixture; bring to a simmer.
5. Transfer the filling to a 9×13-inch baking dish. Top with cornbread mix, crumbled into small pieces.
6. Drizzle heavy cream over the cornbread topping.
7. Bake for 35-40 minutes or until the crust is golden brown and the filling is hot.
Cooking Time: 35-40 minutes
Turkey Pot Pie with a Twist of Cranberry Sauce
This Thanksgiving-inspired twist on the classic pot pie combines tender turkey, flaky crust, and a tangy cranberry sauce for a sweet and savory treat.
Ingredients:
– 1 lb cooked turkey breast or thighs
– 1 cup frozen mixed vegetables (peas, carrots, corn)
– 1/2 cup all-purpose flour
– 1 tsp dried thyme
– 1/4 tsp salt
– 1/4 tsp black pepper
– 1/4 cup unsalted butter, melted
– 1 cup cranberry sauce (homemade or store-bought)
– 1 pie crust (homemade or store-bought)
Instructions:
1. Preheat oven to 375°F.
2. In a large bowl, combine turkey, mixed vegetables, flour, thyme, salt, and pepper. Mix well.
3. Roll out the pie crust to fit a 9-inch pie dish. Fill with the turkey mixture and dot with melted butter.
4. Spoon cranberry sauce over the filling, leaving a 1-inch border around the edges.
5. Roll out remaining pie crust to fit the top of the pie. Crimp edges to seal and cut a few slits for steam to escape.
6. Bake for 35-40 minutes or until golden brown.
Cooking Time: 35-40 minutes
One-Pan Skillet Turkey Pot Pie with Buttermilk Biscuits
Get cozy with this comforting one-pan skillet turkey pot pie, topped with flaky buttermilk biscuits. This easy recipe is perfect for a weeknight dinner or a weekend treat.
Ingredients:
– 1 lb diced cooked turkey
– 2 cups mixed vegetables (peas, carrots, corn)
– 1 onion, diced
– 2 cloves garlic, minced
– 1 cup all-purpose flour
– 2 cups chicken broth
– 1/4 cup butter, melted
– 1 cup buttermilk biscuits dough (homemade or store-bought)
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F.
2. In a large skillet, combine turkey, vegetables, onion, and garlic. Mix well.
3. Sprinkle flour over the mixture; whisk in chicken broth and melted butter until smooth.
4. Roll out buttermilk biscuits dough to fit the top of the skillet.
5. Place biscuits on top of the pot pie mixture.
6. Bake for 25-30 minutes or until golden brown.
Cooking Time: 25-30 minutes
Summary
Get ready to indulge in a delicious and comforting treat with these 20 mouth-watering turkey pot pie recipes! From classic flaky crusts to creative twists with biscuits, phyllo dough, and even lentils, there’s something for every palate. Whether you’re looking for a healthy option or a show-stopping centerpiece, this article has got you covered. Discover how to use leftover turkey from Thanksgiving, make mini pot pies for a party, or create a slow cooker masterpiece with drop biscuits. Whatever your taste buds crave, these recipes will satisfy!
