We modified the vegetables as well. We added red potatoes, corn, and broccoli. Fatima hates carrots and I don’t like peas, so we opted in for veggies we like and we encourage you to do the same! This turkey biscuit pie was delicious and hits the spot when the weather gets cold.
Turkey Biscuit Pie
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Loading...Ingredients
- Extra-virgin olive oil, for drizzling
- 2 large red onions (1 cut into wedges, 1 diced)
- 2 1/2-lbs turkey breast
- 4 teaspoons chopped thyme
- Salt and pepper
- 4 tablespoons unsalted butter
- 3 red potatoes
- 2 stalks celery, chopped
- 1/4 cup all-purpose flour
- 2 cups low-sodium turkey or chicken broth
- 1/2 cup whole milk
- 1 cup frozen corn
- 1 cup frozen broccoli
- 1 can Pillsbury Grands Biscuits
Instructions
Preheat the oven to 375 degrees and drizzle a baking dish with olive oil.
Arrange the onion wedges in the dish and set the turkey breast on top.
Season the turkey generously with salt and pepper, 2 tsp of thyme, and drizzle with olive oil.
Bake until cooked thoroughly, about 45 minutes. Let cool, then shred.
Melt the butter in a large pot over medium heat. Add the diced onion, corn, celery, broccoli, thyme, 1/2 teaspoon salt and pepper.
Cook, stirring, until the vegetables are tender, about 7 minutes.
Sprinkle the flour over the vegetables.
Cook, stirring, until the flour is toasted, about 2 minutes.
Whisk in the broth, milk and shredded turkey and bring to a boil.
Reduce the heat to medium low and simmer until slightly thickened, about 3 minutes.
Remove from the heat and season with salt and pepper.
Transfer filling to a baking dish.
Open the grands, flatten and stretch them out, and lay over the top, so the slices cover the filling.
Place in the oven for about 18-25 minutes or until the grands are done.
Let stand 5 minutes before serving.
