Creamy Turkey Pie
Submitted by mybabies
Ground turkey pie with cream cheese and mushrooms in a biscuit crust, topped with a blended cottage cheese custard. A savory, protein-packed dinner pie ready in one hour.
YIELD
6 servingsPREP
20 minCOOK
30 minREADY
1 hrsThis savory pie is like a pot pie and a quiche had a really satisfying baby.
Ground turkey gets browned with onions, then stirred with cream cheese and sliced mushrooms for a rich, savory filling. That goes into a press-in biscuit crust (no rolling pin needed), then gets topped with a smooth cottage cheese and egg custard that bakes up golden and set.
Cut it into wedges, garnish with tomato slices and chives, and you’ve got a complete dinner from one pie plate.
Kitchen Tips
- Press the biscuit dough up the sides evenly so there are no thin spots that might crack or burn.
- Cube the cream cheese before adding it to the hot turkey so it melts quickly and evenly.
- Blend the cottage cheese, egg, and flour until completely smooth. Lumpy cottage cheese in the topping is not what we’re going for.
- Let the pie rest for 5 to 10 minutes after baking. It slices much cleaner when it’s had a chance to set.
Ingredients
Directions
In a large skillet, cook turkey or turkey sausage and onion until browned.
Drain. Stir in cream cheese until combined; add mushrooms and set aside.
For the crust: Lightly grease a 9 inch pie plate with non-stick spray.
Unwrap biscuits and separate.
Arrange biscuits in pie plate, pressing onto the bottom and up the sides of the plate, ex- tending the biscuits at ½ inch intervals, if desired.
Spoon turkey mixture into shell, spreading evenly.
In blender or food processor, combine egg, cottage cheese, and flour.
Cover and blend or process until smooth.
Spoon over turkey mixture.
Bake, uncovered, for 25 to 30 minutes at 350℉ (180℃) F or until edges are browned and filling is set.
Let stand 5 to 10 min. before cutting into wedges. Garnish with tomato slices and chives, if desired.
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