Cheddar & Broccoli Turkey Pot Pie Casserole
Some nights you just want dinner to be cozy, filling, and simple, the kind of recipe you can throw together without fuss but still feels homemade. That’s exactly what this Cheddar & Broccoli Turkey Pot Pie Casserole is.
It has all the best parts of a traditional pot pie – creamy filling, golden biscuits on top, and that bubbling, cheesy layer underneath – but made lighter with ground turkey and cottage cheese. Instead of fussing with pie crust and a stovetop sauce, everything mixes up in one bowl, goes straight into the casserole dish, and bakes into comfort food perfection.
This is one of those dinners I come back to over and over because it’s hearty, sneaks in plenty of veggies, and feels like something special without taking extra time.
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why you’ll love this recipe:
- Comfort food made simple: all the pot pie flavor without the hassle.
- Protein-packed with ground turkey and cottage cheese.
- Kid-approved and veggie-loaded (hello broccoli + carrots).
- A true one-dish dinner: no sides required.
- Meal-prep and freezer friendly.
Recipe Tips
Even biscuit browning: If your biscuits start to brown too quickly, loosely cover with foil for the last 10 minutes.
Pre-cook option: For more depth of flavor, you can sauté the turkey and onion first before mixing — but it works perfectly as a dump-and-bake recipe.
Extra cheesy topping: Add an extra half cup of cheddar under the biscuits for an oozy cheese layer.
Smaller biscuits: If your biscuit dough has large pieces, cut them in half so they bake evenly.
Ingredient Swaps:
- No ground turkey? ? Ground chicken or lean ground beef both work well.
- No cottage cheese? ? Use Greek yogurt or cream of chicken soup for creaminess.
- Gluten-free option ? Swap in a gluten-free biscuit dough.
- Veggie boost ? Add peas, corn, or spinach to bulk up the filling.
- Dairy-free ? Use dairy-free shredded cheese and coconut cream in place of cottage cheese.
Kid Friendly Option: If your kids don’t love big biscuits, use smaller biscuits or crescent roll dough for a softer topping. You can also chop the veggies a little smaller so they blend in with the filling more.
Meal Prep Tips: This casserole is a dream for busy weeknights. You can mix the filling together the night before and keep it in the fridge, then top with biscuits and bake right before dinner. If you want to save even more time, prep the filling and freeze it (without biscuits). When you’re ready, thaw, add biscuits, and bake fresh.
Storage Tips: Leftovers keep well in the fridge for up to 4 days. Reheat in the oven for best results so the biscuits stay crisp, though the microwave works fine if you’re short on time. For long-term storage, freeze just the filling (no biscuits) for up to 1 month.
Troubleshooting:
- Biscuits not fully cooked? Cover the dish with foil and bake an additional 5–10 minutes to let the centers finish through.
- Filling too runny? Bake a few extra minutes uncovered — it thickens as it cools.
- Bottom too soggy? Make sure you didn’t add too much broth. You can also par-bake the filling for 10 minutes before adding biscuits.
- Want more flavor? Add a clove of garlic or a dash of smoked paprika to the filling for extra depth.
Frequently Asked Questions
Can I use frozen broccoli?
Yes, just thaw and pat dry before mixing so the filling doesn’t get watery.
Can I make this ahead of time?
Absolutely. Assemble the filling the night before, store in the fridge, and top with biscuits right before baking.
Do I need to cook the turkey first?
Nope! It bakes right in the casserole, making this a true dump-and-bake dinner.
Try These Recipes Next:
Cheddar Broccoli Turkey Pot Pie Casserole
Ingredients
- 1 lb ground turkey
- 2 cups broccoli florets
- 1 cup carrots
- 1 onion diced
- 1 cup cottage cheese
- 1 cup chicken broth
- 1 tsp thyme
- ½ tsp salt
- ½ tsp pepper
- 1 cup shredded cheddar cheese
- 1 package biscuit dough
Instructions
- Preheat oven to 375°F and grease a 9×13 dish.
- Mix turkey, broccoli, carrots, onion, cottage cheese, broth, thyme, salt, and pepper. Spread in dish.
- Sprinkle with cheddar, then top with biscuits.
- Bake 35–40 minutes until biscuits are golden and filling is bubbly.
- Let cool for 5 minutes before serving.
