If you have turkey leftovers, this turkey pot pie with biscuits can be made in just one skillet, so it’s easy to clean up afterward.
Even though it’s Tuesday, you HAVE to make this recipe if you still have turkey from Thanksgiving. It’s so comforting and full of delicious flavors, plus it’s made in one skillet for easy cleanup.
If you don’t like pot pie, try one of my healthy leftover turkey recipes or my most popular leftover turkey recipe.
I must admit, it’s pot pie skillet > pot pie for me any day. It’s the clean-up for me. The flavor is the same. The process is the same. You don’t have to transfer said recipe into another dish with a crust. Why are biscuits so tasty? Because they bake on top of the pot pie, making a fluffy, buttery, crunchy top that some say is better than the pie crust. Yes, I said it.
Now listen, it’s the week after Thanksgiving. I’m not about to make biscuits from scratch, but if you want to, you do you. I’m impressed. But I have two young children under four years old, I’m pregnant, and a million other things, so I used a package of Immaculate Brand cookies. You can’t get any cleaner in your ingredient list than that. No, this isn’t sponsored. I’m just lazy and appreciate great pre-packaged food made with cleaner ingredients.
That being said, biscuits aren’t hard to make. If you want to get healthier, you could make whole-wheat biscuits. Again, that’s not for me right now! You NEED biscuits, whether they are homemade or bought in a package, to make this pot pie, even if you are out of turkey. Make it with rotisserie chicken. Just make it, then freeze some. You’ll thank me later.
After the big Thanksgiving meal, you’re often left with piles of leftover turkey Before the meat dries out in the fridge, transform it into a cozy biscuit-topped pot pie! This comforting recipe takes boring leftovers to new heights with its fluffy biscuit crust, veggie-filled filling, and savory gravy sauce
Turkey pot pie provides the perfect way to use up extra cooked turkey after the holidays. A pot pie starts with turkey meat and gravy paired with vegetables like carrots, peas and corn. Topped with biscuits or pie crust, it makes a warm, hearty meal for a chilly night. You can even bake turkey pot pie in one large dish for a fun, casual family dinner.
Why Make Turkey Pot Pie?
Here’s why leftover turkey deserves a second life as pot pie
- Comforting, nostalgic flavor
- Allows creativity with fillings
- Feeds a crowd or provides leftovers
- Warming family meal on a budget
- Great way to use up extra turkey
- Kids love the fun biscuit topping
With endless ways to customize your fillings and topper turkey pot pie always satisfies.
Step-by-Step Biscuit Turkey Pot Pie Recipe
This easy method uses leftover turkey in a creamy veggie gravy under a flaky biscuit crust.
Filling Ingredients:
- 2 tbsp butter
- 2 tbsp olive oil
- 1 onion, chopped
- 1 carrot, chopped
- 1 red pepper, chopped
- 2 cups peas
- 1 cup corn
- 2 cups turkey, chopped
- 2 cups chicken broth
- 1/2 cup cream
Biscuit Topping:
- 3 cups flour
- 1 tbsp baking powder
- 1/2 cup shortening
- 1/2 cup butter
- 1 cup buttermilk
- 1 egg
Instructions:
- Sauté onion, carrots and pepper 5 minutes.
- Add peas, corn, broth, cream and turkey. Simmer until thickened.
- Mix biscuit ingredients to form a dough. Roll out and cut into rounds.
- Transfer turkey filling to a baking dish. Arrange biscuits on top.
- Bake at 400°F for 25-30 minutes until biscuits are golden brown.
Customize your pot pie with veggies like celery, mushrooms, potatoes or herbs!
Tips for Flawless Turkey Pot Pie
Follow these tips for pot pie perfection:
- Make biscuits first so they are ready to top the cooled filling.
- Brush biscuits with egg wash and sprinkle salt on top before baking.
- Bake in an oven-safe skillet for easy stovetop simmering and oven baking.
- For richer flavor, use homemade turkey broth in the filling.
- Play with different biscuit shapes like squares, triangles or rounds.
- Bake with biscuits on the side for an open face pot pie presentation.
Why Use Biscuits?
Flaky, tender biscuits make the ideal topping for turkey pot pie. Here’s why:
- Easy to make from pantry ingredients
- Rise up light and fluffy when baked
- Provide crunch contrasting the filling
- Can be customized into fun shapes
- Give a handmade, homemade look
- Less fuss than rolling out pie dough
- Delicious flavor complementing the filling
Biscuits take turkey pot pie to the next level!
More Creative Turkey Pot Pie Ideas
This basic recipe leaves lots of room for innovation. Try these fun flavor ideas:
- Use cornbread biscuits for a Southern flair
- Top with puff pastry instead of biscuits
- Add chopped kale or spinach for a veggie boost
- Stir in grated cheddar cheese for extra richness
- Mix in diced apples or cranberries for fruit flavor
- Drizzle biscuits with honey butter before baking
Leftover turkey transforms into a comforting, hearty meal when turned into a veggie-filled pot pie topped with fluffy biscuits. This soulful recipe allows endless creativity while using up extra turkey in a crave-worthy way. Whip up a biscuit turkey pot pie this season for a new family favorite!
How to Store and Freeze Turkey Pot Pie
To store: Store in an air-tight container for up to five days, and reheat in the microwave.
To freeze: Freeze in a freezer-safe container for up to 3 months. Defrost under refrigeration or in the microwave, and eat immediately. Do not refreeze after it’s been frozen. Do not freeze if you used previously frozen turkey meat.
Tag me if you make these! I love to see what you guys make! You can tag me on Insta @hungryhobbyRD and Facebook @hungryhobby!
How to Make Turkey Pot Pie with Biscuits (Tips)
This is the best one-skillet meal ever! I used a cast iron pan, but any skillet that can go in the oven will do.
I started by melting butter and sizzling it with fresh leftover “thanksgiving herbs” like rosemary, sage, and thyme. This is 100% optional, but it creates herb-flavored butter, which is divine. (I took out the herbs, but you could chop them up and add them if you like a lot of spice! I also wanted to make a recipe that would work even if I didn’t have any fresh herbs on hand.) PS: I wanted to dip some bread in the skillet right then, but I baked the pot pie instead.
Then cook your onion and garlic in said butter, followed by celery and carrots. Please take note of the approximate size of my carrots and celery. The celery is sliced thinly and as uniformly as possible. The carrots are quartered and then chopped somewhat uniformly. This little bit of tedious prep work ensures that you get uniformly cooked veggies vs. some that are mushy and some that are too crunchy.
Now, the fun part is making the creamy filling. Mix the veggies with flour. I used whole wheat flour, but you can use all-purpose or gluten-free. Then you’ll pour in chicken broth and milk, alternating small bits at a time. In other words, pour about 1/4 cup chicken broth and 1/2 cup milk, stir until smooth and repeat. I used more water than I thought I would because the whole wheat flour soaked up a lot of it.
The filling is ready when you have a filling that resembles a thick soup, not a paste. If you have a paste, add more liquid in equal parts. If you add too much liquid, let it simmer for 7-10 minutes, this may help thicken it up. Don’t forget your seasonings here!.
Then you can add in those turkey leftovers and frozen peas. Top with biscuits slathered in butter and bake. No, I did not make my biscuits from scratch. After Thanksgiving, I don’t have it in me to make everything from scratch. If you do, by all means, get after it, super-woman or man!.
Let’s talk swaps and substitutions!
- Butter—For a rich flavor, butter is best, but you can use vegan butter or any other oil instead.
- Some fresh herbs like thyme, rosemary, and sage can be added. This is not required, but it makes herb-flavored butter that is, of course, divine.
- Onion: You can use sweet, yellow, or red onions instead of this one. Know it may alter the flavor a bit.
- Garlic – Optional but recommended.
- Celery- Do not omit.
- Carrots- Do not omit.
- Whole Wheat Flour – Can sub all-purpose flour. Do not omit.
- Poultry Seasoning – Do not omit.
- Sea salt – Adjust to taste.
- Chicken broth – could use vegetable broth.
- Milk – You could use 2% milk in a pinch. I like ripple because it’s dairy-free and thick enough to work in this recipe as a direct replacement.
- Turkey – or sub rotisserie chicken. If you’re a vegetarian, you could use chopped mushrooms or even green beans in place of meat.
- Frozen Peas – optional. You can also use fresh or canned.
- You could make your own biscuit roll from scratch if you wanted to.