Turkey Pot Pie with Cheddar Garlic Biscuit Topping

• Meat

  • 3 cups Turkey breast, cooked
  • 1/2 cup Turkey gravy

• Produce

  • 1/2 tsp Garlic powder
  • 1 Shallot

• Refrigerated

  • 1/2 can Almond milk
  • 2 Eggs, large

• Canned Goods

  • 1 can Cream of chicken soup, condensed

• Baking & Spices

  • 1 cup All-purpose flour
  • 2 tsp Baking powder
  • 1/2 tsp Pepper, freshly ground
  • 1/2 tsp Salt

• Dairy

  • 1 tbsp Butter
  • 1 cup Cheddar cheese
  • 1/2 cup Heavy cream

• Frozen

  • 1 1/2 cups Mixed vegetables, frozen

Found on grumpyshoneybunch.com

Description

Ingredients

• 3 cups chopped cooked turkey breast
• 1 shallot
• 1 tablespoon butter
• 1-1/2 cups frozen mixed vegetables
• ½ cup turkey gravy
• 1 can condensed cream of chicken soup
• ½ can almond milk
• ½ teaspoon freshly ground pepper
• 1 cup all purpose flour
• ½ teaspoon salt
• ½ teaspoon garlic powder
• 2 teaspoons baking powder
• 1 cup shredded cheddar cheese
• 2 large eggs, slightly beaten
• ½ cup heavy cream

Directions

• Preheat oven to 350 degrees.  Saute shallot in butter over medium high heat in large skillet for 2-3 minutes.  Add frozen vegetables and turkey.  Cover and simmer 2-3 minutes more.   Mix gravy, soup, and almond milk together then stir into turkey/vegetable mixture.  Simmer, uncovered for about 5 minutes.  Remove from heat and place in deep casserole dish (I used my pampered chef oval ceramic oven baker - shown in first photo).
• While turkey mixture is simmering, assemble the biscuit topping.  In a medium sized bowl, toss flour, cheese, garlic powder and salt.  In another bowl, mix together egg and heavy cream.  Stir egg mixture into flour mixture until just moistened.
• Spoon biscuit topping over top of turkey mixture.  Place in oven and bake 35-40 minutes until biscuits are golden brown and cooked through.  Serve.