UA Recipe Collection

Turkey Pot Pie


6 Servings
SourceChris Minx, Main Library (2006)
Prep time30 minutes
Cooking time20 minutes
Total time50 minutes


10 oz
frozen mixed vegetables
1⁄2 c
onion, chopped
1⁄2 c
fresh mushrooms, chopped
1⁄4 c
butter or margarine
1⁄3 c
1⁄2 t
3⁄4 t
dried sage, marjoram or thyme (or a combination of these)
1⁄8 t
freshly ground black pepper
2 c
chicken broth
1⁄2 t
3⁄4 c
4 c
cooked turkey, chopped
2 T
snipped fresh parsley
biscuits (either refrigerated or dough for homemade)


Preheat oven to 400 degrees. Cook vegetables according to package; drain. In saucepan, cook onion and mushrooms in butter or margarine until tender. Stir in flour, salt, herb(s) and pepper. Add chicken broth and milk. Cook and stir until thickened and bubbly. Stir in vegetables, turkey and parsley; heat until bubbly. Pour into 11x7 baking dish.

If using refrigerated biscuits, cut into halves or quarters and arrange on top of hot turkey mixture. If using homemade, drop dough by tablespoonfuls on top of hot turkey mixture. Bake about 15-20 minutes or until biscuits are golden.