Turkey Pot Pie with Cheesy Biscuit Topping from Cinderella’s Royal Table at Magic Kingdom Park

From our friends at D23.com

Screen Shot 2015-03-08 at 12.20.49 AMIn the Spring 2015 issue of Disney twenty-three we offer a taste of what’s new at Magic Kingdom’s Cinderella’s Royal Table restaurant and the nearby Harambe Village at Disney’s Animal Kingdom, both at Walt Disney World Resort. Now we’d like to offer you the opportunity to enjoy a taste of Cinderella’s Royal Table at home, with this recipe for Turkey Pot Pie—gluten-free and a perfect comfort dish to warm up these last weeks of winter. And parents can take extra comfort in learning that this recipe has earned a Mickey Check, making it a nutritious choice that families can feel good about serving—and eating!

1/4 cup olive oil
1 cup small diced onion
1 cup small diced celery
1 cup small diced carrots
2 tablespoons minced garlic
1/3 cup plus 2 cups rice flour, divided
4 cups vegetable stock
5 cups cooked turkey cut into bite-sized cubes
1/4 teaspoon chopped fresh thyme
1/4 teaspoon chopped fresh sage
1 teaspoon freshly ground black pepper
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon black pepper
6 tablespoons (3/4 stick) unsalted butter, cold, cut into small pieces
1 cup coarsely shredded extra-sharp cheddar cheese
1/4 cup grated Parmesan cheese
1 1/2 cups heavy cream

Preheat oven to 350°F.

  1. Heat oil in a large skillet over medium-low heat; add onion, celery, carrots, and garlic. Cook until vegetables are softened and onions are translucent, about 8 minutes.
  2. Sprinkle with 1/2 cup rice flour and cook 2 minutes more. Raise heat to high and whisk in vegetable stock. When mixture simmers, add turkey, thyme, sage, and pepper. Simmer until thickened, 2 to 3 minutes.
  3. Combine remaining 2 cups rice flour, baking powder, baking soda, salt, and pepper in the work bowl of a food processor. Pulse to combine. Add butter, cheddar, and Parmesan; pulse 4 or 5 times for 2 seconds each time, until butter is in pea-size pieces. Transfer mixture to a large bowl and stir in enough cream until dough holds together. (You may not use all of the cream.)
  4. Pat or roll dough to 1-inch thickness on a lightly floured surface. Trim edges and cut into 6 squares.
  5. Divide turkey mixture among 6 individual oven-safe dishes or ladle into one medium oven-safe casserole dish.
  6. Top each individual dish with one biscuit, or top larger casserole dish with all biscuits, leaving a half-inch space between each biscuit.
  7. Place casserole dish(es) on a baking sheet. Bake until biscuits are golden brown, 23 to 25 minutes.

Serves 8

This recipe has been converted from a larger quantity in the restaurant kitchens. The flavor profile may vary from the restaurant’s version.


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Michele Atwood is the Owner/Editor of The Main Street Mouse and it’s subsidiaries and author of the books “Moving to Main Street U.S.A.” “How Many Sleeps Till Disney?” and “How Many Sleeps Till Disneyland?” Michele also contributes Disney news to the Joe Kelley Morning Show on 96.5 WDBO in Orlando. She and her family made the move from Michigan to the Orlando area to pursue their Disney dreams. Michele is a life long Disney fan, and has two sons who have followed suit, each going on their first Disney trip before their first birthday’s. Part of the goal Michele has for The Main Street Mouse is not only to keep members informed, but to create somewhat of a Disney Family by relating to others through personal experiences and opinions. Also, Michele is making it a priority to share stories of inspiration and hope to other Disney Fans in an effort to share the Magic and hopefully make a difference in the lives of others. ~ I enjoy writing personal perspective blogs, doing TMSM Meet Ups for our readers, and keeping the constant interaction going with others, sharing the Disney Magic to people when they can’t be at their Happy Place.

Michele has 5619 posts and counting. See all posts by Michele


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