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Turkey Pot Pie

Turkey Pot Pie
  • 12 Mason Dixie Biscuits, thawed in the fridge overnight
  • 1 stick butter 
  • 1 medium yellow onion, chopped 
  • 5 cloves garlic, chopped
  • 2 stalks celery, chopped 
  • 1/2 C. flour 
  • 4 C. chicken or turkey broth 
  • 2 small potatoes, cut into ½ inch cubes (about 1 ½ cups)
  • 2 Tbsp. freshly chopped sage, rosemary and thyme
  • ¼ tsp. curry powder  
  • ¼ tsp. red pepper flakes 
  • 1 bag of frozen peas and carrots (green beans are great here too!)
  • 2 C. turkey shredded or cut into ¾ inch cubes
  • Salt and Pepper to taste

How To Bake

  • Thaw Biscuits in fridge overnight.
  • Add butter to a deep pot or dutch oven over medium-high heat.
  • Add the onion, garlic and celery and sauté until softened.
  • Add the flour and cook until golden brown, stirring often.
  • Add the broth, potatoes and herbs and bring to a simmer, stirring frequently. Simmer for 5-10 minutes.
  • Add the frozen vegetables, turkey and heavy cream and simmer for another 5 minutes. Season with salt and pepper to taste, remove from heat, and set aside to cool.
  • Preheat oven to 400 degrees.
  • Once cooled, pour mixture into a 9x13 baking dish and top with 12 Mason Dixie Biscuits. Bake for 35-40 minutes until the biscuits are golden brown.
  • Enjoy!

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