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Turkey and Cheddar Biscuit Casserole

Turkey and cheddar biscuit casserole pairs a creamy, savory turkey filling with soft, shaggy cheddar biscuits baked until golden. The filling bubbles underneath while the biscuit centers cook through to 165°F.
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Prep Time 20 minutes
Cook Time 45 minutes
resting 10 minutes
Total Time 1 hour 15 minutes
Servings: 8 servings
Course: Dinner
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

For the filling
  • 1 Nonstick cooking spray for coating
  • 4 tbsp unsalted butter
  • 1 yellow onion medium, diced
  • 2 carrots medium, diced
  • 2 celery stalks, diced
  • 2 cloves garlic minced
  • 0.33 cup all-purpose flour
  • 3 cups low-sodium chicken broth
  • 1 cup whole milk
  • 0.5 tsp dried thyme
  • 1 tsp kosher salt
  • 0.5 tsp black pepper
  • 3 cups cooked turkey shredded or chopped
  • 1 cup frozen peas
For the biscuit topping
  • 2 cups all-purpose flour
  • 1 tbsp baking powder
  • 0.5 tsp kosher salt
  • 6 tbsp unsalted butter cold, cut into small pieces
  • 1 cup sharp cheddar cheese shredded
  • 0.75 cup whole milk

Equipment

  • 1 9x13-inch baking dish
  • 1 4-quart saucepan

Method
 

Make the filling
  1. Heat the oven to 400°F.
  2. Coat a 9x13-inch baking dish with nonstick cooking spray.
  3. Melt the butter in a 4-quart saucepan over medium heat.
  4. Add the onion, carrots, and celery and cook for 6 to 8 minutes, stirring occasionally, until softened.
  5. Stir in the garlic and cook for 30 seconds.
  6. Stir in the flour until the vegetables are coated.
  7. Gradually whisk in the chicken broth and milk.
  8. Add the thyme, salt, and pepper and bring to a simmer, stirring often, until thickened, about 4 to 6 minutes.
  9. Stir in the turkey and peas.
  10. Transfer the filling to the prepared baking dish.
Make the biscuit topping and bake
  1. Whisk the flour, baking powder, and salt in a medium bowl.
  2. Cut in the cold butter with a pastry cutter or your fingertips until the mixture has pea-size pieces.
  3. Stir in the cheddar.
  4. Pour in the milk and stir just until a soft, shaggy dough forms.
  5. Drop 8 portions evenly over the filling.
  6. Bake for 25 to 30 minutes, until the biscuits are golden and cooked through, the filling is bubbling, and the center of the filling reaches 165°F.
  7. Let the casserole rest for 10 minutes before serving.

Notes

For evenly cooked biscuits, leave space between the portions. Refrigerate leftovers for up to 3 days; freezing is not recommended because the biscuit topping can soften. For a gluten-free variation, use a 1:1 gluten-free flour blend in both the filling and biscuits.