This turkey and mushroom pie with herb biscuit topping is the cosiest way to use up leftover turkey. The simple biscuit topping elevates this pie to a luxurious dinner. Perfect for cosy and casual entertaining.
Hey everyone! This is it now. The last of the leftover turkey posts. If you’re like us, then you’ve had more turkey leftovers than you though possible. But, we’re also at the point where we’re loving leftovers, but equally excited to be eating something else. So, with that I give you this turkey and mushroom pie with herb biscuit topping. It’s a hearty kinda dinner that will make you feel like you’ve been wrapped in a warm hug.
So for this turkey pie, I’ve made a large batch. You can use it for one large family pie, or you can divide it in two and freeze half for a night when you’ve really run out of options. I went with option 2. It’s perfect for when there’s only two or 3 of you. Freeze the rest and sleep easy knowing that you’ve got a backup plan for sometime in mid January when you’ve got no idea what to do, but you know it needs to be easy and cosy. The biscuit recipe also makes enough to freeze. See the recipe notes on how to take care of that like a pro chef.
How to make Turkey and Mushroom Pie with Herb Biscuit Topping Step by Step
Step 1. Make sure your mushrooms are really clean. You can read about how to clean mushrooms properly, just to make sure that you are making the most of them. Brown your mushrooms and onions in your heavy based sauce pan over a medium-high heat. I used a cast iron pan, but any large one will do.
Step 2. Deglaze your pan with some chicken broth. Just enough to get all the brown bits up. Add your potatoes, carrots and turkey. Mix in 2 Tbsp of cornstarch.
Step 3. Add the rest of your broth and the cream. Mix well, Bring to the boil and simmer gently until the carrots and potatoes are cooked. About 20 minutes.
Step 4. While your pie filling is cooking, make your biscuits. Place the flour and the butter into a medium bowl and rub them together until you get a breadcrumb like texture. Add the cream and bring to a dough. Roll out on a floured surface and use a biscuit cutter to cut out rounds.
Step 5. This last bit is where you really get to play. I’m a fanatic when it comes to texture in and on my food. I’m also obsessed with making it all look pretty. So, whenever you make something like biscuits or scones, it’s a mini blank canvas to add seeds, herbs and maybe even nuts if you feel like it. Not only does it really jazz up the flavour of what your making, visually it becomes next level and texturally it’s heaven. And… it’s one of the easiest ways to make something entertaining worthy. But you don’t need to be entertaining to make it gorgeous. Everyday is a celebration, so get those seeds and herbs into action.
Okay. Now that we’ve talked leftovers and pies and all things texture in food, let’s talk about the new year. BTW, this pie would make a great fuss free dinner for new year’s, if you happen to be staying in. Do you have big plans? Do you do resolutions? This year, I’m only making one goal. That’s it. But it’s a biggie. I’m diving deep into self worth and self love and all that it entails. I know. Huge, right?!
It hit me like a train this year. When you set goals, no matter how hard you work, you won’t achieve them… if you don’t think you deserve to. So, there will be lots of reading and journaling in my future, so I’m excited to get started. Armed with some turkey pie and biscuits, you just can’t lose.
*Use the buttons in the recipe card to switch between metric and American measurements and to adjust serving sizes.
Turkey and Mushroom Pie with Herb Biscuits
- 2 Tablespoons vegetable oil
- 2 Tablespoons butter
- 2 cups chestnut mushrooms washed and halved
- 2 cups small white pearl onions or whole onions, diced
- 2 large carrots diced
- 12 small new potatoes chopped
- 2 Tablespoons cornstarch
- 1 pound left over turkey diced or shredded
- 3 cups chicken broth divided
- 1 cup frozen peas
- 1 cup heavy cream
- 1/4 cup chopped parsley
- 6 sprigs thyme leaves picked
For the Biscuits
- 2 cups all purpose or plain flour
- 1 Tablespoon baking powder
- 1 teaspoon sea salt
- 2 Tablespoons parsley
- 1/4 pound 1 stick butter
- 3/4 cup heavy cream
- 1 egg beaten
- 1 Tablespoon poppy seeds optional
- 1 Tablespoon black onion seeds optional
- 4 sprigs thyme optional
- 2 Tablespoons white cheddar cheese optional
- Heat the oil and the butter in a large heavy pan over a medium high heat. Add the mushrooms and the thyme. Cook until the mushrooms are golden and brown. Remove from the pan and set aside.
- Add the pearl onions cook until the are golden and softened. Place the mushrooms back in the pan.
- Pour 1/4 of the chicken broth into the pan and deglaze (scraping the brown bits) the pan. Add the carrots and new potatoes.
- Add the cornstarch to the pan and mix well.
- Pour the rest of the chicken broth into the pan. Bring the pan up to a boil and simmer covered for about 20 minutes. Until the potatoes are cooked.
- Add the cream to the pan and bring to the boil again for about 2 minutes to ensure that the filing is still hot. Stir in the parsley.
- Top with the biscuits (recipe below) and bake for 20-25 minutes, until the biscuits are baked through.
For the biscuits
- Place the flour, baking powder, parsley and salt into a large mixing bowl. Add the butter and rub into the flour until the texture is like breadcrumbs.
- Pour the cream into the bowl and mix to form a dough. Roll out on a lightly floured surface and cut into biscuits with a round cutter.
- Brush the tops of the biscuits with the egg and top with the seeds and thyme sprigs.