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Greek Yogurt Turkey Pot Pie Casserole

Sophia Martinez
Creamy leftover-turkey casserole with a Greek yogurt sauce and a golden biscuit topping. 36g protein — 55 minutes, serves 6.
Print Recipe
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Course Dinner
Cuisine American
Servings 6
Calories 420 kcal

Equipment

  • 1 9x13 inch glass baking dish for the casserole and the biscuit topping
  • 1 large deep skillet for cooking the filling
  • 1 Wooden spoon for stirring the sauce without scraping the pan
  • 1 Rolling Pin if you are rolling out homemade biscuit dough

Ingredients
  

  • 500 g cooked turkey breast cut into bite-size pieces
  • 1 cup plain Greek yogurt full-fat holds up best
  • 2 carrots diced
  • 2 celery stalks diced
  • 1 medium onion diced
  • 1 cup frozen peas
  • 2 tbsp unsalted butter
  • 2 tbsp plain flour
  • 240 ml chicken broth
  • 120 ml whole milk
  • 1 can refrigerated biscuit dough about 400g, or 8 small homemade biscuits
  • 1 tsp fresh thyme leaves
  • 1 tsp coarse sea salt
  • 1 tsp black pepper freshly ground

Instructions
 

  • Heat the oven to 190°C (375°F). Lightly butter a 9x13 inch baking dish.
  • Melt the butter in a large deep skillet over medium heat. Add the onion, carrots and celery and cook for 6–7 minutes until softened.
  • Stir in the flour and cook for 1 minute. Slowly pour in the broth and milk, stirring all the time, until the sauce thickens — about 3 minutes.
  • Take the pan off the heat. Stir in the Greek yogurt, thyme, salt and pepper, then fold in the turkey and peas. Taste and adjust the salt.
  • Pour the filling into the baking dish and spread it out evenly. Arrange the biscuit dough on top, leaving a small gap between each biscuit so the steam can escape.
  • Bake for 30–35 minutes, until the biscuits are deep golden on top and the filling is bubbling at the edges.
  • Rest for 10 minutes before serving so the sauce sets — scooping it straight out of the oven makes it runny.

Notes

  • Stir the Greek yogurt in off the heat so the sauce stays smooth.
  • Use full-fat yogurt if you can.
  • Rest 10 minutes before serving so the sauce sets.
  • Keeps 3 days refrigerated.
Keyword casserole, Greek yogurt, high protein, thanksgiving leftovers, turkey pot pie