Homestyle Turkey and Bisquit Pot Pie

Turkey and bisquit pot pie with carrots, Celery and fresh thyme

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Adjust rack to top position and preheat oven to 425 degrees

Step 2

Strip half the thyme leaves from stems; mince leaves

Step 3

Trim, peel and finely dice carrots. Finely dice Celery. Halve, peel and dice half the onion. Peel and mince garlic

Step 4

Heat a drizzle of oil in a medium, preferably oven proof pan over medium heat

Step 5

Add turkey; season with salt and pepper.

Step 6

Cook, breaking up meat into pieces, until browned, 3-5 minutes. Transfer to plate

Step 7

Reserve 1/2 tsp minced thyme

Step 8

Heat a drizzle of oil in pan used for turkey over medium-high heat. Add carrots, celery and diced onion; season with salt and pepper

Step 9

Cook, stirring until veggies are softened, 5-7 minutes

Step 10

Add garlic and remaining minced thyme; cook until fragrant, 30 seconds

Step 11

Add 2 tbsp butter to pan with veggies

Step 12

Once melted, stir in flour, cook for 1 minute

Step 13

Pour in chicken stock, salt and pepper

Step 14

Bring to a boil and cook until thickened, 3-5 minutes. Turn off heat

Step 15

Stir in cream cheese until melted, then stir in turkey

Step 16

Season with salt and pepper

Step 17

Place 1 tbsp butter in a small microwave safe bowl; microwave until melted, 30 seconds

Step 18

Peel apart each bisquit to make 2 thinner ones

Step 19

Evenly top turkey filling with bisquits, brush with melted butter and sprinkle with reserved thyme

Step 20

Bake on top rack until bisquits are golden brown; 12-15 minutes