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Turkey Potpie with Biscuit Crust

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Photo: Tina Rupp
Prep Time
10 Mins
Other Time
40 Mins
Yield
4 servings
Kay Chun
September 2003
RECIPE BY Real Simple

Ingredients

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

Nutritional Information

  • Calcium 124mg
  • Calories 565
  • Caloriesfromfat 0%
  • Carbohydrate 63g
  • Cholesterol 35mg
  • Fat 24g
  • Fiber 4g
  • Iron 5mg
  • Protein 24mg
  • Satfat 6g
  • Sodium 2245mg

How to Make It

Heat oven to 350º 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 a crust that will cover the baking dish. Bake until the top is golden brown, about 15 more minutes.

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