Turkey Potpie with Biscuit Crust

Turkey Potpie with Biscuit Crust
Photo by Tina Rupp

Ingredients

  • 1 17.3-ounce package refrigerated corn biscuits
  • 1 large carrot, peeled and cut into 1/4-inch pieces
  • 1 large carrot, peeled and cut into 1/4-inch pieces
  • 3 scallions, trimmed and thinly sliced
  • 3 scallions, trimmed and thinly sliced
  • 1 to 1 1/2 cups leftover turkey meat
  • 1 to 1 1/2 cups leftover turkey meat
  • + 13 more ingredients
    • 1 ¼ cups turkey gravy
    • 1 ¼ cups turkey gravy
    • Freshly ground black pepper
    • Freshly ground black pepper
    • 1 teaspoon kosher salt
    • 1 teaspoon kosher salt
    • 1 medium zucchini, cut into 1/2-inch pieces
    • 1 medium zucchini, cut into 1/2-inch pieces
    • ½ cooked sweet potato, cut into 1-inch pieces (about 1 cup)
    • ½ cooked sweet potato, cut into 1-inch pieces (about 1 cup)
    • 1 tablespoon fresh thyme, or 1 teaspoon dried leaves
    • 1 tablespoon fresh thyme, or 1 teaspoon dried leaves
    • 1 17.3-ounce package refrigerated corn biscuits

Heat oven to 350° F. In a 2-quart baking dish, combine the turkey, sweet potato, zucchini, carrot, scallions, thyme, salt, and a few grinds of pepper and toss well. Pour the gravy on top. Bake in the oven, uncovered, for 25 minutes. Gently roll out 4 biscuits individually and overlap them to make...

View full recipe at My Recipes

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