Biscuit Turkey Bake Recipes

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TURKEY POTPIE WITH A BISCUIT CRUST



Turkey Potpie with a Biscuit Crust image

Provided by Food Network

Categories     main-dish

Time 50m

Yield 4 to 6 servings

Number Of Ingredients 25

2 tablespoons (28 grams) unsalted butter
2 tablespoons (30 grams) olive oil
1 red bell pepper, seeded and finely chopped
1 medium yellow onion, finely chopped
1 large carrot, finely chopped
1 clove garlic, minced
2 cups (290 grams) fresh English peas
1 cup (165 grams) fresh corn kernels, from about 2 cobs
1 teaspoon (1 gram) dried thyme
1/4 cup (30 grams) all-purpose flour
2 cups (480 milliliters) chicken broth
1/2 cup (120 milliliters) heavy cream
2 cups roast turkey meat picked off bone and broken into bite-size pieces
Salt and pepper, to taste
3 cups (360 grams) all-purpose flour, plus for dusting the work surface
1 teaspoon (6 grams) salt
1 tablespoon (11 grams) sugar
1 tablespoon (15 grams) baking powder
1/2 cup (100 grams) vegetable shortening, frozen, cut into 1/2-inch cubes
1/2 cup (100 grams) unsalted butter, chilled, cut into 1/2-inch cubes
1 cup (240 milliliters) low-fat buttermilk
1 large egg
2 teaspoons fresh thyme, minced
Egg wash (1 egg whisked with 2 tablespoons water)
Coarse sea salt, for sprinkling

Steps:

  • To make the filling: In a large (14-inch) ovenproof skillet, melt the butter and olive oil over medium heat. Add the bell pepper, onion, carrot, and garlic and saute until soft.
  • Stir in the peas, corn and thyme. Sprinkle the flour over the vegetables and then add the chicken broth and cream. Stir to distribute the flour and the liquids. Simmer until the sauce thickens, about 10 minutes. Stir in the turkey and add salt and pepper to taste. Set the mixture aside to cool slightly.
  • To make the biscuit top crust: In a large mixing bowl, combine the flour, salt, sugar, and baking powder. Whisk for thirty seconds to combine and evenly distribute the leavening. Add the shortening and butter and toss to coat the fat a bit with the flour. Using your fingertips, gently work the fats into the flour until the mixture resembles coarse cornmeal with some pea-size chunks of fat.
  • In a small bowl, whisk together the buttermilk and egg, and add this to the flour mixture. Stir together with a wooden spoon. Then, gently work through the mixture with your hands to separate any wet patches and bring the dough together.
  • Turn the dough out onto a floured work surface, sprinkle with the minced thyme and knead gently until it just holds together. Pat it into a rough 1/2-inch-tall disk and cut it into 7 biscuits using a 3-inch round biscuit cutter. (Bake off the scraps and use for croutons in the Broccoli Salad recipe.)
  • To assemble: Preheat the oven to 400 degrees F. Top the filling in the skillet with the biscuit rounds. Brush the tops with egg wash and sprinkle them with sea salt.
  • Bake the potpie for 25 to 30 minutes, until the filling is bubbling and the biscuits are golden brown.

TURKEY BISCUIT SKILLET



Turkey Biscuit Skillet image

My mother always made this while I was growing up. Now I make it for my husband and kids. I cut the biscuits into smaller pieces so they will brown nicely on top. I also sometimes add mushrooms to this recipe because my family likes them so much. -Keri Boffeli, Monticello, Iowa

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 9

1 tablespoon butter
1/3 cup chopped onion
1/4 cup all-purpose flour
1 can (10-1/2 ounces) condensed chicken broth, undiluted
1/4 cup fat-free milk
1/8 teaspoon pepper
2 cups cubed cooked turkey breast
2 cups frozen peas and carrots (about 10 ounces), thawed
1 tube (12 ounces) refrigerated buttermilk biscuits, quartered

Steps:

  • Preheat oven to 400°. Melt butter in a 10-in. cast-iron or other ovenproof skillet over medium-high heat. Add onion; cook and stir until tender, 2-3 minutes. , In a small bowl, mix flour, broth, milk and pepper until smooth; stir into pan. Bring to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes. Add the turkey and frozen vegetables; heat through. Arrange biscuits over stew. Bake until biscuits are golden brown, 15-20 minutes.

Nutrition Facts : Calories 319 calories, Fat 10g fat (4g saturated fat), Cholesterol 43mg cholesterol, Sodium 878mg sodium, Carbohydrate 36g carbohydrate (4g sugars, Fiber 2g fiber), Protein 22g protein.

BISQUICK'S EASY TURKEY POT PIE



Bisquick's Easy Turkey Pot Pie image

Make and share this Bisquick's Easy Turkey Pot Pie recipe from Food.com.

Provided by KitchenCraftsnMore

Categories     Savory Pies

Time 1h

Yield 6 serving(s)

Number Of Ingredients 7

2 (10 3/4 ounce) cans condensed cream of chicken soup or 2 (10 3/4 ounce) cans cream of mushroom soup
1 (10 1/2 ounce) can condensed chicken broth
4 cups cut-up cooked turkey
1 (1 lb) bag frozen mixed vegetables
2 cups original Bisquick baking mix or 2 cups Bisquick reduced-fat baking mix
1/2 teaspoon poultry seasoning
1 1/2 cups milk

Steps:

  • Heat oven to 375ºF.
  • (350ºF. for glass pan).
  • Heat soup, broth, turkey and vegetables to boiling, stirring constantly.
  • Boil and stir 1 minute.
  • Spread in ungreased rectangular pan, 13x9x2-in.
  • Stir remaining ingredients until blended.
  • Pour evenly over soup mixture (crust will rise during baking).
  • Bake about 30 minutes or until light brown.

BISCUIT TURKEY BAKE



Biscuit Turkey Bake image

As a college student, I go for stick-to-your-ribs foods that are also easy on the budget. Here's one that fits the bill. I like to bake this casserole for friends' birthdays. -Stephanie Denning, Mt. Pleasant, Iowa

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 5 servings.

Number Of Ingredients 7

1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1 cup chopped cooked turkey or chicken
1 can (4 ounces) mushroom stems and pieces, drained
1/2 cup frozen peas
1/4 cup 2% milk
Dash each ground cumin, dried basil and thyme
1 tube (12 ounces) refrigerated buttermilk biscuits

Steps:

  • Preheat oven to 350°. In a large bowl, combine soup, turkey, mushrooms, peas, milk and seasonings. Pour into a greased 8-in. square baking dish; arrange biscuits over top., Bake, uncovered, 20-25 minutes or until biscuits are golden brown.

Nutrition Facts : Calories 327 calories, Fat 13g fat (5g saturated fat), Cholesterol 34mg cholesterol, Sodium 1117mg sodium, Carbohydrate 38g carbohydrate (6g sugars, Fiber 2g fiber), Protein 14g protein.

BISCUIT TURKEY BAKE



Biscuit Turkey Bake image

As a college student, I go for stick-to-your-ribs foods that are also easy on the budget. Here's one that fits the bill. I like to bake this casserole for friends' birthdays. -Stephanie Denning, Mt. Pleasant, Iowa

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 5 servings.

Number Of Ingredients 7

1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1 cup chopped cooked turkey or chicken
1 can (4 ounces) mushroom stems and pieces, drained
1/2 cup frozen peas
1/4 cup 2% milk
Dash each ground cumin, dried basil and thyme
1 tube (12 ounces) refrigerated buttermilk biscuits

Steps:

  • Preheat oven to 350°. In a large bowl, combine soup, turkey, mushrooms, peas, milk and seasonings. Pour into a greased 8-in. square baking dish; arrange biscuits over top., Bake, uncovered, 20-25 minutes or until biscuits are golden brown.

Nutrition Facts : Calories 327 calories, Fat 13g fat (5g saturated fat), Cholesterol 34mg cholesterol, Sodium 1117mg sodium, Carbohydrate 38g carbohydrate (6g sugars, Fiber 2g fiber), Protein 14g protein.

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