Turkey/Chicken Stew with Herbed Buttermilk Biscuit Crust

I am constantly reinventing the turkey/chicken potpie. It’s versatile, comes together in a flash, and you can get all your food groups in one small package. Home run.

Too bad that pie crust is the worst. I have a solution though…

I am an avid believer that pie crust is like the wrapping paper on a present. It’s fun to remove, to find out what is hiding underneath. But then it’s rendered useless and sits forgotten. Probably because it has no further use.

That’s why you should top your next pot pie with biscuits. It’ll save you time. That should be reason enough.

Serving these in individual portions make them worthy of a dinner party. They are much easier than fussing over individual pie crusts.

Turkey/Chicken Stew with Herbed Buttermilk Biscuit Crust

Print Recipe
Serves: 8


  • 3 lbs chicken or turkey, cubed (bite size pieces)- use leftovers or raw
  • 2 cups diced, peeled squash (you can use any variety - I used delicata because you don't have to peel it!)
  • 2 medium onions diced
  • 2 stalks celery diced
  • 1 large carrot diced
  • 1 cup fresh or dried sliced mushrooms
  • 3 cloves minced garlic
  • 1 tbsp dried basil or any herb
  • 2 tbsp soy sauce (optional- can also use salt to taste)
  • 1/2 cup white wine (optional)
  • 2 cups chicken broth
  • 1 tbsp miso paste (optional- but adds a more savoury flavour- if you have gravy add that instead!)
  • 2 tbsp cornstarch
  • 1/4 cup water
  • 1 cup frozen green peas
  • 1 cup frozen corn
  • 1 recipe herbed buttermilk biscuits- cut out but uncooked



In a large pot, sauté the chicken or turkey (if using raw) in a couple tbsp of vegetable oil until browned. Set aside.


In the same pot, sauté the onions, carrots and celery until the onions are softened. Add the mushrooms and garlic and sauté for another couple minutes. Add in the herbs.


Deglaze the pan with white wine and soy sauce. Let the liquid evaporate and scrape any browned bits off the bottom before adding the chicken broth and miso paste. Add the turkey/chicken back in. Bring the stew to a boil, turn it down and let it simmer for an hour.


Add the peas and carrots into the stew as well as the cornstarch slurry. Stir until thickened. Adjust seasoning to taste.


Preheat the oven to 425 degrees F. Portion the stew into individual oven proof containers, or into a large baking dish. Place the rounds of biscuit on top of each portion of stew. Bake for ~20 minutes until the biscuits are golden and the stew is bubbling. Enjoy.

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