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Homemade Turkey Pot Pie
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Turkey Pot Pie with Buttermilk Biscuit Topping

Turkey pot pie is a traditional weekday meal after every holiday season on the Canadian Prairies. Every mother makes them differently. This recipe is sure to please all whose mothers are great home cooks. It absolutely delicious and so deeply satisfying. A real taste of home!
Prep Time45 minutes
Cook Time40 minutes
Total Time1 hour 25 minutes
Course: Main Course
Cuisine: Canadian
Servings: 20 cups
Author: Valerie Lugonja

Ingredients

Ingredients for Filling

  • 1 tablespoon olive oil
  • 2 large onions chopped
  • 1 tablespoon Vegeta
  • 2 cups carrots peeled and sliced
  • 2 cups celery diced
  • 1 teaspoon salt
  • generous amount of freshly ground black pepper to taste
  • 2 leeks cleaned, quartered and chopped
  • 1 small red bell pepper diced
  • 1 small yellow bell pepper diced
  • 4 garlic cloves minced
  • 2 pounds cremini mushrooms sliced
  • 6 cups turkey chopped
  • 1 ½ cup frozen peas

Ingredients for White Sauce or Simple Béchamel

  • ¾ cup butter
  • ¾ - 1 cup flour
  • 1 litre whole milk
  • ½ teaspoon salt
  • generous amount of freshly ground black pepper to taste
  • 1 teaspoon Vegeta

Ingredients for Buttermilk Biscuits

  • Link to Recipe in Notes Section

Instructions

Instructions for Filling

  • Sauté onions for 3-4 minutes in heavy Dutch oven on medium heat; add Vegeta
  • Add celery and carrots; sauté 3-4 more minutes; season with salt and lots of pepper
  • Add leeks and peppers; sauté 3-4 more minutes
  • Add garlic and mushrooms; stir while sautéing about 2-3 more minutes
  • Add turkey; turn off heat and set aside

Instructions for White Sauce or Simple Béchamel

  • Make roux in skillet with equal amounts butter and flour over medium heat; stir until it comes together to forma paste, then cook for 3-4 minutes, stirring constantly
  • Add liquid from filling, stirring to incorporate; add milk, but by bit, stirring constantly until a thick gravy consistency
  • Turn off heat; season to taste
  • Add frozen peas to white sauce; gently fold white sauce and peas into turkey with filling until fully incorporated

Instructions for Biscuits

  • Link to Buttermilk Biscuits is in the Notes

Instructions for Putting it All Together

  • Pre-heat oven to 375F; lightly grease (butter) individual or large casserole dishes
  • Divide filling into dishes; top each with dollops of biscuit dough, leaving a small space between dollops
  • Bake large casserole on middle rack in oven for 40-45 minutes until bubbly and topping is golden brown; set on rack to cool 15 minutes and serve with a dab of sweet butter in the middle of the biscuit topping
  • Bake individual casseroles on middle rack in oven for 25-30 minutes until bubbly and topping is golden brown; set on rack to cool 5-10 minutes and serve with a dab of sweet butter in the middle of the biscuit topping
  • Freeze remaining filling in labeled, dated freezer bags; freeze remaining completed casseroles overnight, then wrap well and freeze until needed
  • Bake frozen casseroles on middle rack in pre-heated oven 10 minutes longer than recommended above; topping may need to be covered with foil to avoid over browning

Notes

Buttermilk Biscuit Recipe is here; one batch is enough for two cups of turkey