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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.
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Turkey and Mushroom Pie with Herb Biscuits

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.
Course Dinner
Cuisine American
Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings 10 Servings
Calories 573kcal
Author Debs

Ingredients

  • 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

Instructions

  • 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.

Notes

Notes: This recipe is enough for 2 batches of pie and biscuits. If you’re making this to freeze, cook the filling to the last step. Either, divide into two batches and let cool completely, then place into 2 ziplock bags and label and freeze. Or, make the pie and place half in a casserole dish to bake and half to cool and freeze. For freezing the biscuits, complete all the steps and bake them off. Let cool and wrap and freeze. To defrost: Place in the pie filling in fridge overnight and then heat. Wrap the biscuits in foil and heat through.