Try this Turkey Pot Pie with Biscuit Crust recipe, or contribute your own.
Suggest a better descriptionMix the baking powder with the 2 1/4 c of flour. Using your fingers, rub the butter into the flour mixture until there are uniform granules of butter/flour chunks (< 3 mm or so). Stir in the milk. Knead the mixture with your hands until it holds together in a sticky mass. Set aside. Saute the turkey until almost completely cooked. Remove from the pan. Melt 1 T of butter and saute the vegetables (except the peas) until soft. Remove from the pan. Melt remaining 2 T of butter, stir in the flour, and cook to form a roux. Add the broth and seasonings, cooking until thickened. Put the turkey, vegetable mixture, and the peas in the bottom of a baking dish. Pour the sauce over the filling. Cover the filling with chunks of the biscuit dough. Its ok if the filling is not completely covered. Bake at 450 deg for 15 min, or until crust is firm and somewhat brown.
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Serving Size: 1 Serving (274g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 371 | ||
Calories from Fat: 115 (31%) | ||
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Amt Per Serving | % DV | |
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Total Fat 12.8g | 17 % | |
Saturated Fat 7.4g | 37 % | |
Monounsaturated Fat 3.2g | ||
Polyunsanturated Fat 1.1g | ||
Cholesterol 65.9mg | 20 % | |
Sodium 2166.9mg | 75 % | |
Potassium 374.1mg | 10 % | |
Total Carbohydrate 46.6g | 14 % | |
Dietary Fiber 2.5g | 10 % | |
Sugars, other 44.2g | ||
Protein 19g | 27 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 371
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