Go Back
–+ servings
Print Recipe

Turkey Pot Pie Recipe

Turkey Pot Pie Recipe
Prep Time30 minutes
Cook Time30 minutes
Total Time1 hour
Course: Main Course
Cuisine: American
Servings: 2 4.5" pot pies
Calories:

Equipment

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

Ingredients

FOR THE FILLING:

  • 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

FOR THE BISCUIT TOPPING:

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

Instructions

  • 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.