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Turkey Pot Pie with a Sage Biscuit Topping

Turkey Pot Pie with a Sage Biscuit Topping

  • Prep Time: 30 minutes, plus time to make the biscuit dough
  • Total Time: 2 to 2 1/2 hours
  • Yield: About 6 servings


  • 2 pounds boneless, skinless turkey breast, cut into 1-inch pieces
  • 1 1/2 teaspoons salt
  • 3/4 teaspoon freshly ground black pepper
  • 1 tablespoon olive oil
  • 3 tablespoons unsalted butter, plus 3 tablespoons melted
  • 1 pound cremini mushrooms, stemmed and quartered
  • 1 1/2 cups small-diced red onion
  • 3/4 cup small-diced parsnip
  • 3/4 cup small-diced celery
  • 1 tablespoon minced garlic
  • 1/4 cup all-purpose flour
  • 4 cups chicken/turkey stock or canned low-sodium chicken broth
  • 8 ounces Yukon Gold potatoes, scrubbed and diced
  • 1 tablespoon fresh thyme leaves
  • 1/2 cup fresh or frozen green peas
  • 1 recipe Sage Biscuits (see below)
  • For the Sage Biscuits:

  • 1 1/2 cups all- purpose flour, plus more for dusting
  • 1 cup cake flour
  • 1 1/4 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 2 teaspoons sugar
  • 1 1/2 teaspoons salt
  • 5 tablespoons cold unsalted butter, cubed
  • 1 tablespoon chopped fresh sage leaves
  • 1 1/2 cups buttermilk


  • For the Turkey Pot Pie:

    Set a 12-inch cast-iron skillet over medium-high heat.  In a large bowl, combine the turkey breast with 1 teaspoon of the salt, 1/2 teaspoon of the pepper, and the olive oil. Place half the turkey in the pan and sear, stirring occasionally, until the turkey begins to brown, 3 to 4 minutes. Remove the turkey and set aside in a separate bowl while you cook the remaining turkey. Place the cooked turkey in the bowl as well.

  • Add the unmelted butter to the pan and, when melted, add the mushrooms and the remaining salt and pepper. Cook until the mushrooms are well caramelized, 3 to 4 minutes, then add the red onions, parsnips, celery, and garlic and cook, stirring occasionally, until lightly caramelized, 4 to 5 minutes.  Add the flour and cook, stirring, for 1 minute.  Add the stock, browned turkey, potatoes, and thyme.

    Preheat the oven to 475°F.

  • Bring the liquid to a boil, reduce the heat so that the sauce just simmers, and cook, stirring occasionally, until the turkey and potatoes are tender, about 35 minutes.  Gently stir in the peas and then remove the pan from the heat.  Place the biscuits on top of the turkey and gravy, with 8 biscuits around the edge of the pan and the remaining 4 biscuits in the center. Be sure the biscuits do not touch. Brush the tops of the biscuits with the melted butter and bake until the biscuits are golden brown and flaky, 14 to 15 minutes. Allow the pot pie to cool briefly before serving.

  • For the Sage Biscuits:

    Sift the all-purpose flour, cake flour, baking powder, baking soda, sugar, and salt into a large bowl.  Using your fingers or a pastry cutter, work the cold butter into the flour until the pieces of butter are pea sized.  Add the sage and buttermilk and, with your hands or a rubber spatula, stir just until the milk and flour come together to form a dough.

    Sprinkle some of the extra all-purpose flour on a work surface and place the dough on top of the flour.  Use your hands to press the dough into a 1/2-inch-thick disk about 9 inches in diameter.  Using a 2-inch round cutter dusted with flour, cut out 12 dough rounds.  Be sure to press straight down when cutting the dough—a twisting motion will prevent the dough from rising. Place the biscuits on top of the pot pie and bake as directed.

    Yield: 12 Biscuits, 6 servings




Recipe Details