Turkey Pot Pie with Biscuits

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Turkey Pot Pie with Biscuits

star rating (11) rate this recipe »
Published prior to 2008

Do you think making chicken or turkey pie is a long, arduous process? Think again. A few simple steps are all that stand between you and a family-sized pan of luscious poultry and vegetables in cream sauce, topped with tender biscuits. And, don't think that the word "pie" automatically means getting out the rolling pin. In this case, you're making a biscuit topping, which can simply be patted into a rectangle before cutting. (Feel free to smooth it out with your trusty rolling pin, though, if you just can't resist!)

3 pounds boneless chicken thighs (or about 6 cups leftover cooked chicken or turkey)
1 teaspoon salt
1 quart (32 ounces) water

6 tablespoons (3 ounces) unsalted butter
6 tablespoons (1 1/2 ounces) King Arthur Unbleached All-Purpose Flour
1/2 teaspoon salt
2 1/2 cups (20 ounces) chicken broth (canned is fine, or make your own)
1 1/4 to 1 1/2 cups (10 to 12 ounces) milk or half and half; use the lesser amount for a thicker sauce
1 1/2 cups (8 ounces, half a 1-pound bag) frozen peas and carrots, thawed
1 1/2 cups (8 ounces, half a 1-pound bag) frozen small white onions, thawed
1/2 teaspoon salt, or to taste
1/4 teaspoon coarsely ground black pepper
1/4 teaspoon dried thyme
2 tablespoons dry sherry (optional)

Biscuit Topping
4 cups (17 ounces) King Arthur Unbleached All-Purpose Flour
4 teaspoons Maine Bakewell Cream®*
2 teaspoons baking soda*
1 teaspoon salt
1/2 cup (1 stick, 4 ounces) unsalted butter
1 1/3 to 1 1/2 cups (10 3/8 to 12 ounces) cold milk or half and half

*Or substitute 4 teaspoons baking powder, omitting the baking soda.

To prepare the chicken: Place the chicken thighs and salt in a deep saucepan. Add the water; it should cover the chicken (if it doesn't, add more). Bring the water to a boil, reduce the heat to low, and cover. Simmer the chicken for 10 minutes, then turn the heat off (leave the cover on), and let it rest for 35 minutes, until it's cooked through. This gentle method of cooking the chicken will keep it nice and moist. Remove the chicken from the pot, and spread it on a platter to cool.

Preheat the oven to 450°F. Lightly grease a 2- to 3-quart casserole dish, 9" x 13" baking pan, or equivalent.

Filling: Heat the butter over medium heat till it's melted. Add the flour and salt, and stir to combine. Gradually pour in the 2 1/2 cups broth, whisking constantly. Cook and stir the sauce over medium heat till it comes to a boil, then reduce the heat and simmer it for 5 minutes.

While the sauce is simmering, remove the skin (if any) from the chicken, and tear it into 1-inch pieces. When the sauce is ready, add 1 1/4 cups of the milk or half and half, the chicken, vegetables, salt, pepper, thyme, and sherry. Stir to combine. Understanding that the sauce will thicken a bit as the pie cooks, add additional milk or cream, if desired, till it's the thickness you like. Bring the mixture to a simmer, then spoon the filling into the prepared dish. Place the dish in the oven, and let it cook as you prepare the biscuits.

To prepare the biscuits: In a medium-sized bowl, whisk together the flour, Bakewell Cream, baking soda, and salt. Work the butter into the dry ingredients until the mixture is crumbly, using a pastry fork or pastry blender, your fingers, or a mixer. Add 1 1/3 cups of the milk all at once, stirring quickly to make a cohesive dough; if the dough seems too dry, add the remaining milk. Turn the dough out onto a well-floured work surface, and knead it 5 or 6 times to smooth it out. Roll and pat the dough about 3/4" thick. Cut it into about 10 circles, squares, or whatever shape you like; our hexagon cutter makes short work of this task.

Remove the pan from the oven, and place the biscuits atop the chicken and vegetables, gently pressing them down a bit. Bake the pie for 15 to 18 minutes, until the biscuits are golden brown and the filling is bubbly. Check to make sure the biscuits are done inside. If they're not (or if the filling doesn't seem hot enough), tent the pan with aluminum foil, and bake for an additional 10 to 15 minutes, till the biscuits are cooked through, and the filling is hot. Remove the pie from the oven, and allow it to cool for 10 minutes before serving. Yield: 8 to 10 servings.


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  • star rating 01/13/2015
  • Jessye from Portland, OR
  • This recipe has never failed me! I've made it with Turkey after Thanksgiving, with chicken on wintery nights when I want something warm and comforting, and now that I live off an almost entirely vegetarian menu, I've made it sans meat. (added potatoes, and added any other vegetable that sounded like a good idea). It's a go to recipe that I almost know by heart at this point!
  • star rating 12/26/2012
  • Janie from Smithtown NY
  • I looked at several recipes for a pot pie with a biscuit topping that didn't use a mix. This was very good. Everyone loved it and I will probably use the biscuit recipe again for other dishes. Should have checked my favorite baking sit in the first place!
  • star rating 09/23/2012
  • jgagne21 from KAF Community
  • This pot pie recipe was perfect. I used chicken, and added some diced potatoes, frozen peas, corn, beans, and instead of the biscuit top just made a nice flaky pie top! So good. I would have preferred biscuits but the boyfriend insisted on regular top! I made it in 2 two quart dishes and it worked out good. I added about another 1/2 cup of milk before dividing them up. Thanks kaf:)
  • star rating 02/05/2012
  • from
  • I personally thought it needed a bit more flavor, so I added some celery salt and onion powder.
  • star rating 12/04/2011
  • natetowne from KAF Community
  • The taste was amazing, but really for me this was stew with biscuits on top of it, not a pot pie per se.
  • star rating 12/03/2009
  • Kathy from Orem, Utah
  • My husband halved this recipe because we're feeding just the 2 of us. He used leftover turkey, mostly dark meat. Even though he added more milk, we found our preference to be more saucy than the end result. The pearl onions (I think) were too much. They were too large and dominant in the finished pie. My recommendation is to halve the amount of pearl onions, and to cut each onion in half.
  • star rating 11/29/2009
  • Bridget from Chicago
  • I halved this recipe and fed it to my husband last night. I used buttermilk for the milk and everything worked perfectly - although I did use more veggies etc.
  • star rating 11/28/2009
  • Amelia from Taunton, MA
  • I used some of my left over turkey....mostly the moist dark meat. My family enjoyed it and I didn't hear anyone say "Oh no! Not turkey again!"
  • star rating 07/05/2009
  • Mrs. Nicholoff from Wilton, Maine
  • I made this and ran into a bit of trouble the first time. Too watery in the end. And the biscuits came out doughy-gross my kids said.But I cut back on the milk and broth by 1/4 to half a cup and added a bit more spices. That came out fine. But I ended up making biscuits separate to see if that helped any. It did when I placed a biscuit or two on the plate and spooned the "chicken mix" over it. EVERYBODY ate it then. Overall, a very good recipe, just needed some fine tuning on my end. Thank you!
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