Homestyle Turkey & Biscuit Pot Pie
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Homestyle Turkey & Biscuit Pot Pie

Homestyle Turkey & Biscuit Pot Pie

with Pillsbury™ Southern Homestyle Buttermilk Biscuits, Carrots, Celery & Fresh Thyme

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!


Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time50 minutes
Prep Time10 minutes


serving amount

6 ounce


1 unit


¼ ounce


2 tablespoon


(Contains Wheat)

2 tablespoon

Cream Cheese

(Contains Milk)

2.5 ounce


1 clove


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


(Contains Milk)




Nutrition Values

/ per serving
Calories810 kcal
Fat47 g
Saturated Fat20 g
Carbohydrate62 g
Sugar13 g
Dietary Fiber4 g
Protein35 g
Cholesterol155 mg
Sodium1330 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Medium Pan
Small Bowl



• 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.

Cook Turkey

• 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.

Cook Veggies

• 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.

Make Filling

• 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.

Add Biscuits & Bake

• 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.