Making pot pie does not have to be an hours-long affair. Not anymore!
A few clever hacks, like frozen veggies and prepared biscuit dough, get this rustic dinner to the table in just over 30 minutes. JENNIE-O® Ground Turkey makes a protein-packed base for the filling, and a roux-based gravy adds incredible creaminess. The seasoning — a few dried herbs, salt and pepper — is subtle and mild, just enough to ground the flavors and keep you coming back for bite after bite.
Ingredients
| 1 | pound JENNIE-O® Ground Turkey |
| 2 | tablespoons unsalted butter |
| ½ | yellow onion, diced |
| 2 | cloves garlic, minced |
| ¼ | cup all-purpose flour |
| 2 | cups low-sodium chicken broth |
| ½ | cup milk or half-and-half |
| 1 | teaspoon dried thyme |
| ½ | teaspoon dried parsley |
| 1 | teaspoon salt |
| ½ | teaspoon black pepper |
| 1 | (12-16-oz.) bag frozen mixed vegetables, such as carrots, peas, green beans, pearl onions, carrots, broccoli, cauliflower, snap peas, or corn. |
| 1 | can refrigerated biscuit dough |
| Chopped fresh parsley, for garnish |
Directions
Preheat oven to 400°F. In a large oven-safe skillet over medium heat, cook turkey until browned and fully cooked, breaking it up as it cooks, about 6-8 minutes. Remove from skillet and set aside to drain.
Melt butter in the same skillet over medium heat. Add diced onion, and cook until softened, about 3-4 minutes. Add garlic, and cook until fragrant, about 1 minute.
Sprinkle flour over onions and stir until just toasted, about 1-2 minutes. Gradually add chicken broth and milk, whisking vigorously to prevent any lumps. Continue whisking until the mixture thickens into a creamy gravy, about 5-7 minutes.
Stir in mixed vegetables, thyme, parsley, salt and pepper. Return the turkey to the skillet and cook until everything is just heated through, about 2-3 minutes. Remove from heat and top the filling evenly with biscuit dough.
Place skillet in oven and bake until biscuits are golden-brown and cooked through, about 15-18 minutes. Remove from oven and let cool for at least 10 minutes before garnishing with parsley and serving.