Turkey Pot Pie with Biscuit Topping

Turkey pot pie with mixed vegetables in a creamy broth gravy, topped with biscuits and baked until golden. An easy one-dish comfort-food dinner.

Prep: 15 min · Cook: 22 min · Yield: 6 · Method: Oven

Ingredients

• 3 cups cooked turkey
• 2 cups mixed vegetables
• 2 cups chicken or turkey broth
• 0.5 cup milk
• 2 tablespoons all-purpose flour
• 1 tablespoon butter
• 0.75 teaspoon kosher salt
• 0.25 teaspoon black pepper
• 8 biscuits refrigerated biscuits

Cooking instructions

1. Heat the oven to 400°F. Melt the butter in a 10-inch ovenproof skillet over medium heat. Add the mixed vegetables and cook for 3 minutes, stirring occasionally. (about 3 min) — 400°F oven; medium heat
2. Sprinkle the flour over the vegetables and stir for 1 minute. Gradually pour in the broth and milk, stirring constantly until smooth. Add the salt and pepper. (about 2 min) — Medium heat
3. Bring the gravy to a gentle simmer and cook for 3 to 5 minutes, stirring often, until thick enough to coat a spoon. Stir in the cooked turkey and heat for 2 minutes. (about 7 min) — Gentle simmer
4. Arrange the biscuits over the hot filling, leaving small gaps for steam to escape. Bake for 18 to 22 minutes, until the biscuits are golden and cooked through and the filling is bubbling around the edges. (about 22 min) — 400°F
5. Rest the pot pie for 5 minutes before serving. (about 5 min) — Room temperature