Ingredients
Scale
- 1/4 cup Butter, salted or unsalted
- 1 small-medium Onion, diced
- 1 large Carrot, diced
- 1 stalk Celery, diced
- 1 medium Russet Potato, diced
- 1 teaspoon Minced Garlic
- 1/4 cup All-Purpose Flour
- 2 cups Chicken Stock or Broth
- 2 cups Whole Milk
- 1 tablespoon chopped Fresh Rosemary, or 1 teaspoon dried
- 1 tablespoon chopped Fresh Thyme, or 1 teaspoon dried
- 1 cup Frozen Peas
- 2 cups Cooked and Shredded Turkey
- Kosher Salt and Pepper
- 1 16oz can Grands Biscuits
- 2 tablespoons Salted Butter, melted
- 1 tablespoon chopped Fresh Rosemary, or 1 teaspoon dried
- 1 tablespoon chopped Fresh Thyme, or 1 teaspoon dried
Instructions
- Heat a large cast iron skillet over medium-high heat and melt the butter. Add the onion, carrots, celery, potato, and a good pinch of salt and pepper. Cook for about 5 minutes until softened and slightly browned. Add garlic and sauté for one minute.
- Sprinkle flour over cooked veggies and stir to combine. Slowly add the chicken stock while stirring, scraping bits off the bottom.
- Stir in milk and herbs. Bring to a simmer – lower heat, if necessary. Simmer for 4-5 minutes until thickened.
- Stir in turkey and peas, folding gently so the shredded meat warms through and peas retain their color.
- Combine melted butter with the herbs. Top the pot pie with the biscuits, spacing them evenly, and brush tops with the melted herb butter.
- Bake in preheated oven for 25-30 minutes until the biscuits are golden brown and the pot pie filling is bubbly. After 10-15 minutes, tent loosely with foil if the biscuit tops get too dark.
- Allow to cool for 5 minutes before serving.
Notes
Start with cold butter for even browning. Taste early for seasoning, as stock strength varies. Preheat skillet for a crisper biscuit bottom.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 6g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 60mg