I had some leftover turkey and gravy in the fridge and decided to pull what I had together to make a pot pie. To make it a little more special, I decided to use a cheddar garlic biscuit topping similar to what you get at Red Lobster with their biscuits. I originally did not brush the biscuits with a garlic butter topping but have updated my recipe to do so since.
Turkey Pot Pie Gravy Tip
Tips for making the cheddar biscuit topping to get the best results!
- Use shred your own cheese. I like to buy the brick of cheddar and shred it myself. I feel the cheese has better flavor.
- Toss the shredded cheese into the flour mixture before adding the liquid ingredients. This will individually coat each shred of cheese with flour and keep the shred separated during baking.
- Don’t over stir your biscuit dough. Stir only until the dry ingredients have been combined with the wet. Overstirring causes a tough biscuit.
- Be sure to whisk your wet ingredients together well before adding to the dry ingredients and add the wet ingredients all at once to your dry.
How to make sure your cheddar garlic biscuit dough will cover your entire dish
To keep your biscuits uniform, you will want to use a large tablespoon to drop the biscuits over the batter. Evenly distributing the batter over the turkey mixture ensures the biscuit will spread while baking to fully cover the casserole.
Tips for an added flavor boost to your casserole
- Add some flavor to your biscuit dough. I do this with garlic powder. Feel free to experiment and add some other flavors. Sage and Onion powders are a good idea to start with!
- Give your topping another boost of flavor by brusing the biscuit topping with a garlic butter mixture as soon as the casserole comes out of the oven.
- Don’t skip the salt. A little bit of salt does a lot of wonders. If you’re watching your sodium count, you can use a reduced sodium salt, but don’t skip it. The flavor will not be there if you do.
For the filling:
- 3 cups chopped cooked turkey breast
- 1 shallot
- 1 tablespoon butter
- 2 cups frozen mixed vegetables
- 1/2 cup turkey gravy
- 1 can condensed cream of chicken soup
- 1/2 cup milk
- 1/2 teaspoon freshly ground pepper
For the biscuit topping:
- 1 cup all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon garlic powder
- 2 teaspoons baking powder
- 1 cup shredded cheddar cheese
- 2 large eggs, slightly beaten
- 1/2 cup heavy cream
Butter Garlic topping to brush over baked biscuits:
- 1 tbsp salted butter
- 1/4 tsp garlic powder
- 1/4 tsp dried parslely flakes
Preheat oven to 350 degrees. Saute shallot in butter over medium high heat in large skillet for 2-3 minutes. Add frozen vegetables and turkey. Cover and simmer 2-3 minutes more. Mix gravy, soup, and almond milk together then stir into turkey/vegetable mixture. Simmer, uncovered for about 5 minutes. Remove from heat and place in deep casserole dish (I used my pampered chef oval ceramic oven baker - shown in first photo).
While turkey mixture is simmering, assemble the biscuit topping. In a medium sized bowl, toss flour, cheese, garlic powder and salt. In another bowl, mix together egg and heavy cream. Stir egg mixture into flour mixture until just moistened.
Spoon biscuit topping over top of turkey mixture. Place in oven and bake 35-40 minutes until biscuits are golden brown and cooked through.
Optional: Mix together topping ingredients and brush over top of biscuits when they come out of the oven.
Nutrition information calculated for 4 servings using myfitnesspal is provided as a courtesy, but will vary depending on the specific brands of ingredients you use. Please consult with your doctor regarding specific health needs.
Serving Size:1/6th recipe
Amount Per Serving: Calories: 555 Total Fat: 23g Saturated Fat: 11g Cholesterol: 172mg Sodium: 1035mg Carbohydrates: 55g Fiber: 5g Sugar: 8g Protein: 34g