This easy Turkey Pot Pie recipe is the perfect way to use up leftover turkey! Creamy, hearty and loaded with flavor, this is going to be one of your new favorite recipes for leftover turkey. This Turkey Pot Pie with biscuits is wonderfully delicious comfort food that will fill your belly and warm your soul.
Looking for more comfort food favorites? Don’t miss my Mac and Cheese or this Lazy Day Lasagna!
Turkey Pot Pie Recipe
Whether you’re looking for a way to use up leftover turkey or simply craving a cozy, comfort food type meal, this Turkey Pot Pie with Biscuits is what you want to make!
This delicious Turkey Pot Pie recipe is made with biscuits! Instead of a traditional pie crust topping, the biscuits add a fluffy, flaky layer without any hassle. Pure comfort food that is sure to satisfy even the heartiest of appetites.
Why You’ll Love This Recipe
If you love fast, easy, comfort food, this Turkey Pot Pie with Biscuits is sure to be a new favorite. Here’s why we love this delicious recipe:
- It’s easy! This recipe may seem like an undertaking with the ingredients list but it really is a simple process. And the results are absolutely worth it!
- Hearty and filling. Homey, classic pot pie flavors are always in style! This easy turkey pot pie recipe delivers on all fronts!
- Uses up leftover turkey. Easy turkey recipes are a lifesaver when it comes to using up extra turkey. Leftover turkey recipes like this one make it easy to enjoy that turkey in a yummy, unique way.
More Comfort Food Favorites
What You’ll Need
Turkey Pot Pis is a classic comfort dish your family will love! A made from scratch filling is a great way to use up leftover turkey and it’s all topped with flaky biscuits! (Use my homemade biscuit recipe to really make this dish special!) As always, you can find the full printable recipe with complete instructions in the recipe card at the end of this post. Let’s take a look at what you’ll need…
- unsalted butter – the base of the roux, unsalted butter is my butter of choice but if you only have salted on hand, just reduce the amount of salt a bit when seasoning.
- onion – you’re looking for about one cup of diced onion which is about one medium onion.
- garlic – you’ll need two cloves of garlic, nicely minced.
- thyme and rosemary – you can use dried or fresh in this recipe. If using dried, you’ll want to add it in with the garlic, if using fresh, add it in with the chicken broth.
- all-purpose flour Рonce the garlic and onion are saut̩ed, the flour gets added to form the roux. Make sure you give it a full minute of cook time, stirring continuously, to really cook out the raw flour taste.
- low-sodium chicken broth or turkey broth – I always make my own turkey broth with I’m preparing my Thanksgiving turkey and love to save the leftovers for this pot pie. Chicken broth or stock works equally as well.
- half and half – the half and half adds a nice richness and creaminess to the pot pie filling.
- salt and freshly ground black pepper – Make sure you taste the filling to make it’s seasoned well, adding salt and pepper as needed.
- shredded or diced cooked turkey – the perfect use for leftover turkey! You can also use rotisserie chicken in this recipe.
- peas and carrots – I just grab a bag of frozen peas and carrots – no dicing needed!
For The Topping
- canned biscuits or frozen buttermilk biscuits – separate the biscuits and place them on top of the filling.
I used canned biscuits in this recipe to cut down on the time but you could absolutely whip up some homemade biscuits or use frozen buttermilk biscuits.
How To Make This Turkey Pot Pie Recipe
- Preheat oven to 400°F.
- Melt butter in a large, oven safe skillet, over medium heat. Add the diced onions and saute until translucent, about 5 to 6 minutes.
- Add minced garlic, thyme and rosemary and cook for an additional minute, stirring continuously.
- Whisk in the flour and cook for about 1 minute, stirring continuously.
- Slowly whisk in the chicken broth followed by the half and half making sure to fully incorporate the liquid before adding more.
- Bring to a simmer and season with salt and pepper to taste.
- Stir in the shredded or diced turkey.
- Bring the mixture back to a simmer, stirring constantly. Reduce heat to low and cook until the filling is thickened to your liking, about 4 to 5 minutes.
- Stir in the peas and carrots.
- Remove from heat and set aside. (If you are using a skillet that is not safe for the oven, transfer the filling to a baking dish at this point.)
- Place biscuits evenly over the top of the filling.
- Bake for 25-30 minutes or until the biscuits are golden brown on top and cooked completely through. Check the bottom of a biscuit to be sure it is cooked through.
The high baking temperature is needed to help the biscuits cook all the way through but you may find that the biscuits begin to brown early. Keep an eye on the biscuits and cover with foil if you notice the biscuits browning too much.
Optional Garlic Herb Butter Topping
Amp up the flavor of this turkey pot pie recipe by adding a garlic herb butter topping to the biscuits when they’re done baking. This is what I do with my Cheddar Bay Biscuits and it’s INCREDIBLE.
- In a small bowl, stir together half a teaspoon of garlic powder and one quarter cup of melted butter. Add two tablespoons of chopped parsley and stir to combine.
- Use a pastry brush to brush the melted butter mixture on top of each biscuit. Serve immediately.
Storage Information
This pot pie recipe is best serve hot, straight from the oven. Leftovers should be cooled completely then transferred to an airtight container. Refrigerate for 3 to 4 days.
To freeze: Transfer cooled pot pie to a freezer safe, airtight container and freeze for up to 2 months. Thaw overnight in the refrigerator and reheat in the microwave or oven.
Trish’s Tips and Tricks
- I used canned biscuits for convenience this time but this recipe is sensational with my homemade biscuit recipe. For even more flavor, try my Cheddar Bay Biscuits!
- Add one teaspoon of better than bouillon for extra chicken flavor.
- You can substitute whole milk for a thinner filling or heavy cream for a thicker filling.Â
- Bake the biscuits separately on a baking sheet and place them on the filling for a crispier biscuit topping.
- Brush butter on top of the biscuits at the end for more flavor. You can even try making a garlic herb butter mixture (see notes above).
- If you don’t own a cast iron skillet filling can be transfer to a 9 by 13-inch baking dish and topped with biscuits.
More Turkey Recipes
- Turkey Chili
- Turkey and Wild Rice Soup
- Turkey Cranberry Pinwheels
- Crockpot Turkey Breast with Herbs
- Turkey Meatballs with Herbed Gravy
- Turkey Burgers
How To Make Turkey Pot Pie Recipe with Biscuits
Turkey Pot Pie Recipe with Biscuits
Ingredients
Pot Pie Filling
- 4 tablespoons unsalted butter
- 1 onion diced about 1 cup
- 2 cloves garlic minced
- ¼ cup all-purpose flour
- 2 ½ cups low-sodium chicken broth or turkey broth
- ¾ cup half and half
- ½ teaspoon dried thyme or 1 teaspoon fresh thyme, minced
- ½ teaspoon dried rosemary or 1 teaspoon fresh rosemary, minced
- salt and freshly ground black pepper to ttaste
- 3 cups cooked diced turkey or shredded (or any cooked meat)
- 12 ounces frozen peas and carrots
- 8 canned biscuits or frozen buttermilk biscuits
Instructions
Preparing pot pie filling:
- Preheat oven to 400°F.
- Melt butter in a large, oven safe skillet, over medium heat. Add the diced onions and saute until translucent, about 5 to 6 minutes.
- Add minced garlic, thyme and rosemary and cook for an additional minute, stirring continuously.
- Whisk in the flour and cook for about 1 minute, stirring continuously.
- Slowly whisk in the chicken broth followed by the half and half making sure to fully incorporate the liquid before adding more.
- Bring to a simmer and season with salt and pepper to taste.
- Stir in the shredded or diced turkey.
- Bring the mixture back to a simmer, stirring constantly. Reduce heat to low and cook until the filling is thickened to your liking, about 4 to 5 minutes.
- Stir in the peas and carrots.
- Remove from heat and set aside. (If you are using a skillet that is not safe for the oven, transfer the filling to a baking dish at this point.)
- Place biscuits evenly over the top of the filling.
- Bake for 25-30 minutes or until the biscuits are golden brown on top and cooked completely through. Check the bottom of a biscuit to be sure it is cooked through.
- Serve and enjoy!
Notes
- You can substitute whole milk for a thinner filling or heavy cream for a thicker filling.Â
- Bake the biscuits separately on a baking sheet and place them on the filling for a crispier biscuit topping.
- Brush butter on top of the biscuits at the end for more flavor. You can even try making a garlic herb butter mixture (see notes above).
- If you don’t own a cast iron skillet filling can be transfer to a 9 by 13-inch baking dish and topped with biscuits.
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