ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Turkey Potpie with Biscuit Crust

Photo: Tina Rupp
Prep time 10 mins
Other time 40 mins
Yield 4 servings

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

Nutrition Information

  • calcium 124 mg
  • calories 565
  • caloriesfromfat 0 %
  • carbohydrate 63 g
  • cholesterol 35 mg
  • fat 24 g
  • fiber 4 g
  • iron 5 mg
  • protein 24 mg
  • satfat 6 g
  • sodium 2245 mg

How to Make It

  1. 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.