Turkey Pot Pie Recipe

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When I saw a recipe using this Bisquick topping, I absolutely had to give it a try on my Turkey Pot Pie Recipe. But that’s not all that makes my recipe special. I am using a seasoned turkey tenderloin that I have poached. Lastly, I use a bouillon instead of a broth or stock so that I can control the depth of flavor. It makes ALL the difference. Let me show you how to make it!

How to poach turkey tenderloin

Poaching is so simple and one of my favorite cooking methods. You can use water, but I used a mixture of water and vegetable stock for added flavor. This is optional as the turkey is also seasoned.

Over a very low heat, cook until the internal temperature reads about 145 to 150 degrees. Remove and cover with foil allowing it to rest. It will continue cooking in the oven so don’t worry if it doesn’t quite reach 165 degrees at this point. Resting the turkey will also allow the juices to evenly distribute. So tasty prepared this way.

How to make the filling for Turkey Pot Pie

Saute onions and celery in a bit of butter and/or oil until tender. Add a small amount of flour and cook for 1 to 2 minutes, just to remove that raw flour taste. Add your favorite broth and stir until combined.

CHEF’S TIP: If using a product like Better Than Bouillon, you would typically add 1 teaspoon to 1 cup of boiling water. I add just a bit more and that’s how I get that rich color and flavor.

Add the poached turkey (and any accumulated juices), the frozen peas and carrots and heavy cream. Cook until thickened and slightly darker in color.

Divide the filling evenly between your desired bowls. These are small ruffled pie dishes from Crate and Barrel (not and affiliate link, I just love them so much I wanted to share).

How to make the Bisquick Biscuit Topping

If you are unfamiliar, this is the product you want to look for:

This crust was just so interesting to me. When you mix together the Bisquick Original Pancake and Baking Mix , milk and an egg you think…did I just make pancake batter? And it seems too loose to do anything but…

Then I proceeded to spoon the mixture over the filling expecting the worst, but hoping for the best. It seems thin and I thought for sure this would overflow. It didn’t. I went right to the edges and you’ll see in a minute why that is important.

This, my friends, is the end result and I could not have been happier with this little experiment! Isn’t that a thing of beauty? The batter just seeps into those pie dish ruffles and I just love how it turned out.

It looks like it’s floating on top of the vegetables, but it’s baked right into the liquid. And b the way, that little bit of seep-age you see is why we place this on a sheet pan to bake 🙂

I cut into it so that you could see it’s deeply baked right into that filling. It absorbs just enough of the liquid and it’s light and fluffy and golden. Wow, it was so good! Every single bite was just delicious. I really hope you give this one a try.

And if you do make my Turkey Pot Pie Recipe, please leave a comment below and let me know what you thought!


Turkey Pot Pie Recipe

Turkey Pot Pie Recipe
Course Main Course
Cuisine American
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 2 4.5″ pot pies


  • Lined Sheet Pan
  • Individual Pie Dishes (or one larger dish, if desired)
  • Non-Stick Skillet
  • Mixing Bowl



  • 1 tbsp Butter
  • 1 tsp Oil
  • 1/2 medium Onion finely diced
  • 1/4 c Celery finely diced
  • 1 large Russet Potato peeled and diced
  • 2-3 tbsp All Purpose Flour
  • 2 c Frozen Peas and Carrots no need to defrost
  • 1 1/2 c Vegetable Broth (or chicken/turkey broth) I like Better Than Bouillon because you can make it stronger than traditional broth (I use 1-1/2 tsp to 1 cup of boiling water)
  • 1/2 c Heavy Whipping Cream or more if needed
  • 12 oz Jennie-O Turkey Tenderloin (Original OR Savory Roast Flavor) this 1/2 of a turkey tenderloin cut into bite sized pieces and poached, allow to rest (covered) until the temperature reaches 165 degrees
  • 2 tbsp Parsley chopped, plus a sprig for garnish
  • Salt and Pepper to taste


  • 1 c Original Bisquick Baking Mix see link in post
  • 1/2 c Milk
  • 1 large Egg


  • The first thing you'll want to prep is the turkey tenderloin. When you purchase a tenderloin, it's actually a package of two so you'll only be using one of them for this recipe. Freeze the other half for later.
    Cut the tenderloin into cubes about 1" or so. No need to be exact, but bite-sized pieces that are similar in size work best.
    Over low heat, simmer the turkey until it reaches about 145 to 150 degrees and remove to a plate. Cover with foil and rest. It will continue to cook in the sauce, so don't stress if it doesn't reach 165 degrees at this point.
  • This is also a good time to par cook the diced potatoes. Do not overcook or they will just fall apart. Strain and set aside.
  • Prep the rest of the vegetables including the onion and celery.
  • In a skillet, add oil and butter along with the onion and celery. Season with salt and pepper. Cook until tender.
  • Add the potatoes and flour. Cook for 1 to 2 minutes just to remove that raw flour taste.
  • Add the broth and stir until combined. There shouldn't be any remaining flour lumps.
  • Add the heavy cream, poached turkey and frozen vegetables. Allow to cook over medium heat until bubbling and thickened. Cool slightly. Add chopped parsley.
  • Preheat oven to 375 degrees.
  • Mist your pie dishes with cooking spray and divide the filling taking care not to over fill.
  • In a mixing bowl combine the Bisquick baking mix, milk and one egg. Stir until combined with no lumps. Spoon evenly over the filling.
  • Bake for 30 minutes or so. The top should be golden and should be firm like a biscuit. The filling is cooked, so it's that topping you'll need to pay attention to.
  • Serve warm. Season with additional salt and pepper if desired.
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