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4.75 from 8 votes

Turkey Pot Pie Turnovers

Delicious turkey pot pie inside a turnover. If you're a fan of Thanksgiving, this might be the best thing you have ever tasted!
Prep Time20 mins
Cook Time20 mins
Total Time40 mins
Course: Dinner
Cuisine: American
Keyword: pot pie, turkey pot pie
Servings: 16
Calories: 147kcal
Author: Kelly Stilwell

Ingredients

For the Pot Pie Filling

  • 4 cups chopped turkey
  • 4 large red potatoes chopped small
  • 1 cup carrots shredded or sliced
  • 1 cup corn kernels fresh or canned
  • salt & pepper

Sauce

  • 3 Tablespoons unsalted butter plus extra for the crust
  • 3 garlic cloves minced
  • 1/2 cup flour
  • 3 cups chicken stock
  • 1 Bay leaf
  • 1 Tablespoon dried Italian seasoning
  • 1/2 teaspoon dried thyme
  • salt and pepper

For the Turnover

  • 2 cans Pillsbury Grands Southern Homestyle Buttermilk Biscuits grab a coupon!

Instructions

  • Melt butter in a saucepan.
  • Add garlic and cook until fragrant, about 1 minute
  • Add flour slowly, whisking until combined, 2-3 minutes
  • Slowly whisk in stock, thyme and Italian seasoning
  • Whisk constantly, over medium heat until sauce thickens, about 5 minutes.
  • Season with salt and pepper
  • Add turkey and vegetables to pan, combining well.
  • Cook until heated through.
  • Let cool slightly.
  • Roll out biscuits to about 5 inches diameter.
  • Add spoonful of pot pie to center of biscuit dough.
  • Fold dough over, pinching to close turnover.
  • Use a dough crimper to make a ridge along edge of turnover.
  • Brush with melted butter.
  • Bake at 375 for 25 minutes.
  • Serve warm with a side of cranberry sauce.
  • Makes 16 turnovers.

Nutrition

Serving: 1 | Calories: 147kcal | Carbohydrates: 18g | Protein: 9g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 25mg | Sodium: 159mg | Potassium: 403mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1430IU | Vitamin C: 5mg | Calcium: 20mg | Iron: 1mg