Homestyle Turkey & Biscuit Pot Pie
with Pillsbury™ Southern Homestyle Buttermilk Biscuits, Carrots, Celery & Fresh Thyme
- Wheat
- Milk
We jump at every chance to dig into a pot pie. The only problem: Who has time to make a homemade crust on a weeknight? Enter: biscuit crust, a rich, flaky, time-saving dinner hack. We layer the dough over a creamy filling of ground turkey, fresh thyme, and sautéed veggies, then swipe with melted butter and sprinkle with more thyme. It’s baked until the filling is steamy and the crust is perfectly golden-brown for a comforting dinner that’s easy as—what else?—pie!
Ingredients
6 ounce
Carrots
1 unit
Onion
¼ ounce
Thyme
2 tablespoon
Flour
(Contains: Wheat)
2 tablespoon
Cream Cheese
(Contains: Milk)
2.5 ounce
Celery
1 clove
Garlic
10 ounce
Ground Turkey
2 unit
Chicken Stock Concentrate
6 ounce
Pillsbury™ Buttermilk Southern Homestyle Biscuits
(Contains: Wheat)
Not included in your delivery
2 teaspoon
Cooking Oil
3 tablespoon
Butter
(Contains: Milk)
Salt
Pepper
Nutrition Values
Utensils
Cooking Steps
• Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce. • Strip half the thyme leaves from stems (all the leaves for 4 servings); mince leaves. Trim, peel, and finely dice carrots. Finely dice celery. Halve, peel, and dice half the onion (whole onion for 4). Peel and mince garlic.
• Heat a drizzle of oil in a medium, preferably ovenproof, pan over medium heat. (For 4 servings, use a large, preferably ovenproof, pan.) Add turkey*; season with a big pinch of salt and pepper. Cook, breaking up meat into pieces, until browned, 3-5 minutes (it’ll finish cooking in Step 5). • Transfer to a plate.
• Reserve ½ tsp minced thyme (you’ll use it in Step 5). (For 4 servings, reserve 1 tsp minced thyme.) • Heat a drizzle of oil in pan used for turkey over medium-high heat. Add carrots, celery, and diced onion; season with salt and pepper. Cook, stirring, until veggies are softened, 5-7 minutes. TIP: Lower heat if veggies begin to brown too quickly. • Add garlic and remaining minced thyme; cook until fragrant, 30 seconds.
• Add 2 TBSP butter (4 TBSP for 4 servings) to pan with veggies. Once melted, stir in flour; cook for 1 minute. • Pour in 1¼ cups water (1¾ cups for 4), stock concentrates, salt, and pepper. Bring to a boil and cook until thickened, 3-5 minutes. Turn off heat. • Stir in cream cheese until melted, then stir in turkey. Season with salt and pepper. TIP: If filling is too thick, stir in another splash of water. If your pan isn’t ovenproof, transfer filling to an 8-by-8-inch baking dish (13-by-9-inch for 4) after stirring in turkey.
• Place 1 TBSP butter in a small microwave-safe bowl; microwave until melted, 30 seconds. • Remove Pillsbury™ Southern Homestyle Buttermilk Biscuits from package; peel apart each biscuit at the center to create two thinner ones. TIP: For a crispier topping, cut the biscuits into quarters instead of peeling them apart. • Evenly top turkey filling with biscuits, then brush with melted butter and sprinkle with reserved minced thyme. • Bake on top rack until biscuits are golden brown and turkey is cooked through, 12-15 minutes.
• Let pot pie cool at least 5 minutes before serving. Divide between shallow bowls or plates and serve.
Ground Turkey is fully cooked when internal temperature reaches 165º.
Customer reviews
Review summary
Updated on Sep 2026- Flavor: The thyme-scented filling is deeply savory and comforting 🍲, though some found it mild and suggest adding extra herbs or a splash of white wine to boost depth. A few noted the dish can lean salty since the recipe calls for seasoning at multiple steps — ease up on added salt if you're sensitive.
- Ease of prep: There's a fair amount of chopping, and several customers noted prep took noticeably longer than the time listed on the card. Stripping thyme leaves is the most time-consuming step — budget extra time if you're new to it.
- Suggestions: Cut biscuits into quarters instead of peeling them apart for a crispier, more evenly cooked topping. Add frozen peas, corn, or diced potatoes to the filling for more substance and color; some customers also stirred in mushrooms with great results.
- Leftovers: This reheats very well — several customers enjoyed it for lunch the next day, and one noted it was just as tasty the second time around.
- Biscuits: Watch the oven carefully, as biscuits can burn at 425°F in under 12 minutes depending on your oven; check at 8–10 minutes and use the biscuit can's time and temperature as a backup guide.
- Meat: Ground turkey divided opinions on texture — those who preferred a heartier bite swapped in shredded or diced chicken with excellent results.
Reviews from our home cooks
I really love this pot pie. Only reason I gave it 3 stars is because of the amount of prep work that goes into cutting everything up. I usually add extra carrots and the last time I made it I added peas. I also roll out the biscuits so that it covers more area and gets crispy.
Great flavor, only suggestion I would have is to make the biscuits separate then put them on top of the pot pie mix for a few minutes. It is hard to get them to cook all the way through.
I've never liked pot pie but this was honestly one of the best recipes I've ever tried. I will absolutely be making this again!
So good! My kids usually won't eat pot pies but they loved this one. I really liked it and it was super simple to make
I loved this! But I would recommend maybe adding some peas into it for more vegetables - when I think of pot pie, I usually include peas. Might make for a good addition to bulk it out more.
Love the new recipe because it creates more of a gravy which goes well with the biscuits
This was very good. Enjoyed that it was quicker than making homemade turkey pot pie.
Very unique flavor concept and an easy way to make a pot pie.
