Name: Turkey & Apple Cheddar Biscuit Pie
Yield: about 6 servings
Ingredients: 1 tablespoon olive oil; 1 lb ground turkey (we prefer dark meat for ground); 1 medium onion, diced; 2 large carrots, diced; 2 celery stalks, halved lengthwise and diced; 1 large potato, peeled and diced; 1 teaspoon ground sage; 1/2 teaspoon poultry seasoning; salt and freshly ground black pepper, to taste; 2 cloves garlic, minced; 3 tablespoons all-purpose flour; 1-1/4 cups apple cider (not apple cider vinegar); 1-1/4 cups chicken stock/broth; 1 large apple, cored and diced; 2 cups all-purpose flour; 2 teaspoons baking powder; 1/2 teaspoon salt; 4 tablespoons cold unsalted butter, cubed; 1 cup grated extra-sharp cheddar cheese; 1 cup milk; fresh chopped parsley for garnish, optional

October 17, 2026

Turkey and Apple Cheddar-Biscuit Pie

This meal is full is full-on autumn comfort food at its best! Turkey, apples, and vegetables in a cider gravy all topped with light and buttery cheddar biscuits and baked until golden and bubbly.

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This dinner has become an autumn staple that we look forward to every year since I first made it ten autumns ago. It's warm, cozy, and comforting.

Turkey, vegetables, and apples are cooked in a rich apple cider gravy and then topped with fluffy biscuits with extra sharp cheddar cheese in them. It's a meal that is full of flavor and your whole meal comes together in one pan.

This is a meal that takes some time to put together and cook. There is a bit of peeling and chopping and then cooking the turkey and vegetables along with the gravy. Then you need to make the biscuit topping and bake it all together.

It's worthwhile in my opinion, especially if you have some time on a cool and crisp autumn weekend to make it. It's a delicious way to warm up after spending an autumn day outside enjoying the apples, pumpkins, leaves, and cool air.

The filling uses onion, celery, carrots, and potato along with the apple. It also includes garlic and herbs like sage. If you would like, you can try other vegetables in the filling like parsnips, butternut squash, sweet potatoes, etc. Just be mindful that those vegetables may make the filling more on the sweeter side.

We always have a large variety of apples available at the local orchard we visit each year. So I use all kinds of different ones in my cooking.

A large apple on the sweet to sweet-tart end is what I like best in this recipe. You can use Jonagold, Empire, Crispin, Gala, or another favorite you have that will stay firm and hold its shape while cooking. If you use sweeter vegetables in the filling, then try an apple that is more on the tart side.

This recipe is adapted from one of my favorite books: Apples of Uncommon Character: Heirlooms, Modern Classics, and Little-Known Wonders. This book is perfect for apples lovers or those who want to learn more and the history of apples and the vast variety that exist. It is not a cookbook, but it does have several recipes in the back.

Give this recipe a try this autumn if you are looking for a comforting dinner that uses apples and apple cider. It's a delicious way to incorporate apples into a main dish that is full of savory flavors.

Check out all the apple recipes on this blog as well as this post for 25 Savory Apple Recipes to Try this Fall.

Yield: about 6 servings

Author: Amy B (Savory Moments)

Turkey & Apple Cheddar Biscuit Pie

This meal is full-on autumn comfort food at its best! Turkey, apples, and vegetables in a cider gravy all topped with light and buttery cheddar biscuits and baked until golden and bubbly.

Ingredients

For the filling

1 tablespoon olive oil
1 lb ground turkey (we prefer dark meat for ground)
1 medium onion, diced
2 large carrots, diced
2 celery stalks, halved lengthwise and diced
1 large potato, peeled and diced
1 teaspoon ground sage
1/2 teaspoon poultry seasoning
salt and freshly ground black pepper, to taste
2 cloves garlic, minced
3 tablespoons all-purpose flour
1-1/4 cups apple cider (not apple cider vinegar)
1-1/4 cups chicken stock/broth
1 large apple, cored and diced

For the topping

2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
4 tablespoons cold unsalted butter, cubed
1 cup grated extra-sharp cheddar cheese
1 cup milk
fresh chopped parsley for garnish, optional

Instructions

In a 9- or 10-inch cast-iron skillet, heat about 1 tablespoon of olive oil over medium heat. Add the turkey and brown, stirring often.
When cooked through, move the turkey to the edges of the pan and stir in the onion, carrot, celery, and potato. Add more oil, if needed. Cook until the onion is translucent.
Stir everything together and then stir in the sage, poultry season, a bit of salt and pepper, and the garlic. Cook for one minute and then stir in the flour and cook for another minute.
Add the cider and broth and stir well, scraping the bottom of the pan. Bring to boil and reduce to a simmer. Let cook until the vegetables are just about fork tender and the gravy thickens. Taste and adjust seasoning, if needed.
Meanwhile, preheat the oven to 400 degrees and make the topping.
Whisk together the flour, baking powder, and salt in a large bowl. Cut in the butter with your fingers until it resembles coarse meal. Stir in the cheese and then the milk until just combined. Set aside.
When the gravy has thickened, stir in the apple. Turn off the heat.
Drop the biscuit dough by the tablespoons full across the top of the skillet. Bake for about 20 minutes, until the biscuits are golden and an inserted toothpick comes out clean.
Let cool for 5 minutes before serving. Top with parsley, if desired.