Turkey Pot Pie With Cheddar Biscuit Crust

70 mins (prep 30, cooking 40)
20 ingredients
8 servings
From Gourmet Magazine, November 2007, page 208. Made this for lunch New Year's Day and it was a hit. Substitute chicken if you wish. If you don't feel like messing with the vegetables, use a thawed bag of frozen stew veggies or mixed veggies. Works great. I am not including the stock recipe from the magazine as it is a standard carcass/skin one that doesn't need explanation. I cut the recipe in half and cooked it in an 11-inch enameled cast iron frying pan. Works great. If you are feeling adventurous, sub. chunks of beef, beef stock and some red wine, maybe some garlic and a shot of Worcestershire and make a beef pot pie. If you try it, let me know how it turns out.

Categories:  easy , poultry , main-dish , meat , <-4-hours , brunch , savory-pies , eggs~dairy , time-to-make ,
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Serving Size (222.84 g)
Servings 8
Amount per Serving
Calories 391.37 Calories from Fat 149.58
% Daily Value *
Total Fat 16.62g 204.56%
Saturated Fat 6.85g 274.03%
Trans Fat 0.18g %
Cholesterol 96.28mg 256.76%
Sodium 1698.44mg 566.15%
Total Carbohydrate 32.19g 85.83%
Dietary Fiber 4.09 g 130.96%
Sugars 3.84 g %
Protein 29.58g 473.33%
Vitamin A 230.68IU% Vitamin C 0.76mg%
Calcium 227.67mg% Iron 3.21mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
medium onion, large carrots, celery ribs, large, chopped, turkey meat, baby peas, extra-sharp cheddar cheese, cold butter