Turkey Cheddar Biscuit Pot Pie

Pot pie is the ultimate cozy comfort food. In this recipe, tender poached cubes of turkey nestle in a rich, thick cream sauce decked out with carrots, potatoes and onions, all topped with our famous cheddar cheese biscuits. The biscuits are perfect on their own and will become an everyday family favourite in your home, too.


  1. In a food processor, combine the flour, sugar, baking powder, pepper, baking soda and salt. Pulse to blend. Add the butter and pulse until a fine meal forms. Transfer the mixture to a large bowl. Stir in the cheese. Cover and chill in the refrigerator for at least 20 minutes. The dough can be prepared to this point up to 4 hours ahead.
  2. Mix up to 1 cup of buttermilk into the dough to bind it. Turn the dough out onto a floured surface and knead gently until combined, about 10 turns. Using a rolling pin, roll out the dough to ¾-inch thickness. Using a 3-inch cookie cutter, cut out biscuits. Reroll the dough scraps and cut additional biscuits. You should have at least 12 biscuits. (To bake biscuits on their own, preheat the oven to 400°F. Arrange the biscuits on an ungreased baking sheet. Brush with the egg wash. Bake until golden brown and firm to touch, about 18 minutes. Serve warm.)


  1. Preheat the oven to 375°F.
  2. Heat the olive oil in a large skillet over medium-high heat. Add the turkey and season well with salt and pepper. Cook, stirring occasionally, until the turkey is lightly browned on all sides, 4 to 5 minutes total. (The turkey will not be cooked through.) Transfer the turkey to a large bowl.
  3. Return the skillet to medium heat and add 2 tablespoons of the butter, the onion, carrots and celery and cook, stirring occasionally, until the onions have softened, about 5 minutes. Add the vegetables to the bowl of turkey.
  4. In the same skillet, over medium heat, combine the remaining ½ cup butter and the flour. Stir together until mixed well. Slowly whisk in the chicken stock, making sure you whisk well to avoid lumps. Bring to a boil, then add the cream, potatoes, thyme and rosemary. Add the turkey and cooked vegetable mixture and any juices from the bowl. Season with salt and pepper and simmer, stirring occasionally, until the potatoes and turkey are cooked, 8 to 10 minutes. Remove the thyme and rosemary. sprigs. Gently ladle the filling into a large casserole dish.
  5. Evenly top the filling with 12 biscuit dough rounds. (You will have extra biscuits that can be baked separately.) Brush the biscuits with the beaten egg and bake until the biscuits are golden and the gravy mixture is bubbling, about 20 minutes. Cool slightly before serving.


Cheddar cheese Biscuits (makes at least 12 biscuits)

2 cups all-purpose flour

1 tablespoon granulated sugar 2½ teaspoons baking powder 1 teaspoon black pepper

½ teaspoon baking soda

½ teaspoon kosher salt

6 tablespoons cold unsalted butter, cut into ½-inch pieces

1¼ cups grated extra-sharp cheddar cheese

1 cup cold buttermilk, or as needed 1 egg, beaten

Turkey Pot Pie

2 tablespoons olive oil

12 ounces (340 g) boneless, skinless turkey breast, cut into 1-inch cubes

Kosher salt and freshly ground black pepper

2 tablespoons + ½ cup unsalted butter, at room temperature, divided

1 cup diced white onion

1 cup diced peeled carrots 1 cup diced celery

½ cup all-purpose flour

3 cups Roasted Chicken Stock (page 237 or store-bought)

½ cup heavy (35%) cream

1 cup peeled and diced Yukon Gold potato

1 sprig fresh thyme

1 sprig fresh rosemary