Mediterranean Monday: Whole Wheat Turkey Pot Pie

Dear Friends,

Can you believe it?! Thanksgiving is only 10 days away! I love this holiday, because the family all gets together at my grandma’s house and I get to help cook Thanksgiving dinner without destroying my own house. My grandma and I work very well together in the kitchen; so well, in fact, that I’m the only person she likes helping her because we have this uncanny natural rhythm where we can work without getting in each others’ way or stressing each other out.

The biggest thing on most everyone’s Thanksgiving menu, of course, is the turkey! When Thanksgiving is over and everyone goes home, there always seems to be so much turkey leftover, and we’re always looking for ways to use it besides just eating roasted turkey…because it doesn’t take long to get bored with it!

Well friends, ’tis the season for comfort food! And it just so happens that it’s possible to make comfort food that is rich and flavorful, but not loaded with fat and cholesterol. In fact, the only dairy/added fat in this whole recipe is the butter in the biscuits. I may try to develop a biscuit recipe that skips the butter, but I just can’t imagine an olive oil biscuit having the same flavor and texture as this classic biscuit recipe that I’ve been using my entire adult life, straight from the Better Homes and Gardens cookbook.

So, let’s get started!

Whole Wheat Turkey Pot Pie

For the Biscuits Supreme from BHG:



  • 3 cups Whole Wheat Flour (for a slightly fluffier biscuit, sub in all purpose flour for 1 cup of the wheat flour)
  • 1 TBS Baking Powder
  • 1 TBS Sugar
  • 1 tsp Salt
  • 3/4 tsp Cream of Tartar
  • 3/4 cup Butter (or 1/2 cup butter + 1/4 cup shortening)
  • 1 cup Unsweetened Almond Milk


  1. In a large bowl stir together dry ingredients.
  2. Cut butter into cubes, then cut into the dry ingredients using a pastry blender or fork.
  3. Make a well in the center and pour in milk, then stir mixture together with a fork just until blended.
  4. Turn dough onto a floured surface and knead until dough holds together. This recipe will use drop biscuits, but if you want to make traditional biscuits with it:
    Roll it out to about 1/2″ – 3/4″ thick. Then cut out biscuits using a biscuit cutter, round cookie cutter, or even the mouth of a drinking glass.
  5. For this recipe you need raw biscuits, not baked. But if you want to use this recipe just to make biscuits, then at this point you would bake them in a 450 oven for about 12 minutes, or until lightly golden.

For the Pot Pie:



  • Uncooked biscuits dough from recipe above
  • 2 cups Shredded Turkey
  • 1 1/2 cups Vegetable broth (can use Chicken broth, but I prefer to use plant based ingredients as much as I can)
  • 1 large Yukon Gold Potato, chopped small and boiled until slightly softened
  • 1 cup of frozen mixed vegetables
  • 1 cup Unsweetened Almond Milk
  • 1/2 tsp Minced Garlic
  • 1 TBS Cornstarch
  • 1/2 tsp Dried Thyme
  • salt and pepper to taste


  1. Preheat oven to 425. Grease a 2-quart baking dish and set aside (I used a round glass baking dish for mine, but a cast iron skillet would also be fabulous for this).
  2. In a small cup, stir together cornstarch and a splash of either vegetable broth or almond milk until smooth. Pour this mixture and all other ingredients except for the biscuits into a bowl and combine well.
  3. Pour mixture into the baking dish, then drop loosely formed balls of biscuit dough on top to cover the pie mixture.
  4. Bake for a out 30 minutes, or until the biscuits are golden.

b563404d-4909-4b28-a9df-bbe1c4b376f5I actually made a double batch of biscuits yesterday so I could make some breakfast biscuits at the same time as the pot pie. I do most of my food prep on Sunday, which usually includes breakfast for my kids and sometimes Michael too. For the breakfast sandwiches I mixed a dozen eggs with some almond milk, 3oz of diced prosciutto and a cup of shredded white cheddar, then distributed evenly among 18 muffin cups and baked at 400 for 10 minutes. Cut the biscuits in half and placed the baked eggs on them, then stored in the fridge for the week.

It’s always nice to use the same ingredients to make a couple of different recipes when meal prepping. It makes prep easier, and also helps the grocery budget! I plan to do a food prep post soon, so come back and see me!







Author: Loren Miller

I'm a Midwestern woman living my best and healthiest life, fueled by passion and caffeine. I follow the Mediterranean diet, I'm a yoga newbie, and a hiker and general explorer of the outdoors. I adore fashion and dressing up, and finding amazing, quality designer pieces through thrift shopping. Most all of my outfits have at least one thrifted item--saving my wallet and the planet one designer top at a time <3

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