Homestyle Turkey & Biscuit Pot Pie
with Buttermilk Biscuits
- Wheat
- Milk
We jump at every chance to dig into a pot pie, and how better to impress and entice a new boo? 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, homestyle 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
¼ ounce
Thyme
20 ounce
Ground Turkey
6 ounce
Buttermilk Biscuits
(Contains: Wheat)
6 ounce
Carrot
½ unit
Onion
2 tablespoon
Cream Cheese
(Contains: Milk)
2 unit
Chicken Stock Concentrate
1 clove
Garlic
2 tablespoon
Flour
(Contains: Wheat)
2.5 ounce
Celery
Not included in your delivery
2 teaspoon (tsp)
Cooking Oil
3 tablespoon (tbsp)
Butter
(Contains: Milk)
teaspoon (tsp)
Salt
teaspoon (tsp)
Black 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 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.
Customer reviews
Review summary
Updated on Feb 2026- Flavor: Many found it delicious and flavorful, with the fresh thyme adding a special touch. Some felt it could use more seasoning.
- Ease of prep: While tasty, several noted longer prep time than expected due to vegetable chopping. Some found it simple, others more complex.
- Suggestions: Consider adding peas or potatoes for extra veggies. Some preferred chicken over ground turkey for better texture and flavor.
- Portions: Generous servings with leftovers for many, though a few wished for more filling compared to biscuits.
- Comfort factor: Frequently described as cozy, comforting, and perfect for cold weather 🍲.
Reviews from our home cooks
One of the best meals I've made with Hello Fresh. I love the idea of biscuits on a pot pie and the fresh thyme added a surprising depth and warmth to the cozy meal.
This was a simple, comforting meal that I really liked. My mom, who doesn't like adventurous food, told me several times how much she liked it. It's definitely helpful to cut the biscuits into quarters to get more even coverage on the top of the pie. I also think it might have been better to bake it in a casserole dish, deeper than a skillet. The filling layer was thin compared to the biscuit topping. I also added sweet peas to the filling to up the veggie content a little bit.
The biscuits were nice as the top layer. The gravy was very hearty and delicious! The seasonings were just right. This is a very easy dish to prepare. We especially liked the texture of the ground turkey.
Was a little suspicious of the recipe because it has cream cheese in it, my wife can be picky so I was worried. I played the sly card, didn't tell her, and cooked it anyway. The dish was absolutely amazing, flavorful, and an absolute hit! Wife had no idea and still doesn't! Let's hope she doesn't notice it next time we get the turkey & biscuit pot pie.
We added 3 medium potatoes (cubed) to this recipe. Can't imagine that there would have been enough filling for the biscuits without adding this additional ingredient. The fresh thyme was nice, but we also added fresh rosemary, which really improved the taste. I have another skillet pot pie recipe that calls for dijon mustard instead of cream cheese. The dijon mustard also adds nice flavor to the sauce. Consider using diced chicken/turkey instead of ground.
This was fabulous!! I added the thyme to the pot pie filling instead of just sprinkling it on the biscuits and that is totally the right call- instructions should be updated. When I followed cook time my biscuits were very done, 15 more seconds in the oven and they would have been burnt. 13 minutes would have been better in my oven.
It was good, I did not do the oven part though. I baked the biscuits separately and then served them with the "pie" portion.
These pot pie dishes are absolute favorite. They are so delicious. We did like the chicken one better but this was fantastic.
Tasted just like a pot pie. I don't like pot pie crust so the biscuits made this better.
The pot pie recipes are always a lot of work but they are so worth it. So good!
