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Monday, November 26, 2012

Turkey Pot Pie with Honey and Cheese Biscuits

When I think of the word comfort I think of a pot pie, but even better I think of the word biscuit. They are rich and fluffy and can warm anyone's heart. (Speaking of warm if you look closely in the picture above you can see the steam coming off of the biscuit topping). Comfort is what I need right now, especially since my husband and I are moving into our new apartment this week. It is going to get chaotic Wednesday, which is the big move in day. Until then I'll do what I do best which is make delicious food to calm my nerves. This turkey pot pie recipe is my own, but the biscuits were adapted from the whole wheat honey and goat cheese drop biscuits from the Joy the Baker Cookbook.

Turkey Pot Pie:

1. I took the stock that I saved from the Thankgiving turkey and added celery, mushrooms and peeled carrots to it. (I love all of the pretty colors and textures that vegetables can add to a dish and I am a mushroom fanatic.) I then shredded the rest of the Thankgiving turkey and added it to the mixture.

2. Place ingredients in a pie dish and set aside.


Now comes the fun part. I love making homemade biscuits and the feeling of the dough between my fingers. It reminds me of when I was in the kitchen as a little girl with my Grandma. These biscuits are light and fluffy with a sweet taste to them with the addition of honey and a little sugar. I topped the pot pie with these biscuits, but you can certainly make them separate. They taste good topped with a warm melted butter and honey mixture.

Honey and Cheese Biscuits:

Adapted from whole wheat honey and goat cheese drop biscuits from the Joy the Baker Cookbook


2 cups all purpose flour

3 teaspoons baking powder

1/4 teaspoon baking soda

1 1/2 teaspoons salt

1/2 teaspoon sugar

1/4 cup unsalted butter (cold and cubed)

4 tablespoons Kraft Italian Five Cheese (shredded)

1 cup buttermilk

2 tablespoons honey


Honey and Cheese Biscuit Instructions:

1. In a medium bowl combine flour, baking powder, baking soda, salt and sugar. Whisk until all ingredients are combined.

2. Add cubed butter and shredded cheese to the flour mixture. Be sure to incorporate the butter into the flour mixture with your hands or with a dough blender. After incorporating all ingredients it should resemble coarse meal like the photo above.

Mix the honey and buttermilk together in a measuring cup. (I just love the picture of the honey above. Don't you?) Pour the buttermilk mixture into the flour mixture and mix well.

Bringing the pot pie and biscuits together:

1. Top pot pie ingredients with biscuit mixture.

2. Bake at 400 degrees for 20-25 minutes or until pot pie ingredients are sizzling and biscuit topper is golden brown like the picture above. Pot pie tastes the best when eaten right away. Refrigerate any uneaten portions.

While the pot pie was cooking I got to eat some leftover carrots with blue cheese dressing. A healthy snack for all of the work that goes into making a pot pie!!! I hope that you enjoy this comfort food recipe. If you try the biscuits separate or combine them with the pot pie recipe let me know how you like them by commenting below or emailing me at Have a blessed week.

Savor the Baking,





  1. I will be very happy eating this pie for my Thanksgiving :D

  2. I made chicken pot pie only last week. Why didn't I think of biscuit topping? I used puff pastry. Biscuit topping will be on my to-try list.

    1. I'm the total opposite. I know that a lot of people use puff pastry, and that's great. I've always used biscuits for the topping though, They are a little more fluffy than the puff pastry. Let me know if you make the biscuit topping next time and thanks for stopping by.

  3. chicken pot pie ranks among the highest of all comfort foods for me, and the biscuits atop this version make it extra special--nice touch!

    1. Thanks Grace. :-) Have a great week and thanks for always visiting my blog.