Looking for a delicious way to use up leftover turkey? This easy Turkey Pot Pie with Biscuits is sure to become a new family favorite!
Turkey Pot Pie
With the holidays just around the corner, comfort food season is in full swing.
For many, leftover turkey means endless sandwiches, soups, and casseroles in the days following Thanksgiving. If you find yourself with leftover roasted turkey this year, look no further than this easy and delicious turkey pot pie recipe.
This Turkey Pot Pie with Biscuits is the ultimate hearty, stick-to-your-ribs dinner, perfect for chilly fall and winter nights.
Diced turkey and vegetables like carrots, celery, onions, peas and corn simmer in a creamy sauce flavored with thyme and garlic.
The mixture gets an insanely flaky biscuit topping that bakes to a beautiful golden brown. Together they make a meal that will satisfy any craving for a classic comfort food dish.
Ingredients for Turkey Pot Pie with Biscuits
Turkey - I prefer using leftover roasted turkey so the meat is extra moist and flavorful, but you can also quickly cook some ground turkey for this recipe or roast a turkey breast.
Onion - A combination of yellow and white onion gives the best flavor. I like to saute them until translucent.
Carrots - Fresh carrots are best, but sometimes I use frozen to save time. Just thaw them before adding.
Celery - Look for crisp, green stalks with lots of leaves. The leaves add great flavor.
Garlic - Fresh garlic is a must!
Peas and Corn - I always keep a bag of each in the freezer for recipes like this.
Flour - All-purpose flour works great here. Make sure to whisk it well into the broth.
Broth - I prefer turkey broth for more flavor but chicken works too. Go low sodium if you can.
Milk - Whole milk or 2% milk both work well.
Thyme - Dried thyme is perfect for convenience. Fresh thyme also tastes amazing.
Seasonings and Spices - Kosher salt, black pepper and any other spices you'd like. Get creative!
Butter - I use unsalted butter. Keep it chilled until ready to use.
Buttermilk - This makes super fluffy biscuits!
Parsley - Fresh parsley adds nice color and freshness. Dried parsley works as well.
How to Make
To make the Turkey Pot Pie, preheat oven to 375°F. In a skillet, melt butter over medium heat. Sauté onion, carrots, celery and garlic until softened. Stir in flour and cook briefly.
Gradually whisk in broth and milk until thickened, about 5-7 minutes. Add turkey, peas, corn, thyme, salt and pepper. Simmer for 5 more minutes.
In a large bowl, whisk flour, baking powder and salt for biscuit dough. Cut in cold butter until coarse crumbs. Gently stir in buttermilk until just combined.
Roll out dough and cut biscuits.
Top filling with biscuits and bake for 25-30 minutes, until biscuits are golden brown. Enjoy warm after a few minutes to set. The filling will thicken as it cools.
Here are some tips for easily making this delicious Turkey Pot Pie with Biscuits:
- Use leftover roasted turkey or roast a turkey breast to have meat ready to go. Leftover turkey makes this recipe a breeze.
- Chop veggies ahead of time. Having the onion, carrots, celery, and garlic prepped saves time.
- Make the filling up to 2 days in advance. Let it cool completely before refrigerating.
- You can use refrigerated biscuit dough is you prefer for ease and to cut down on the time it takes to make this.
- Use chicken broth if you don't have homemade turkey broth.
- Substitute dried thyme if fresh is not available.
- Mix up the veggies! Try parsnips, sweet potatoes, green beans or mushrooms.
- Garnish with fresh parsley or green onions for a pop of color.
Properly storing leftovers is key to keeping this turkey pot pie fresh and delicious for days after cooking.
Make sure to refrigerate within 2 hours of cooking. Uneaten portions should be transferred to an airtight container or covered with plastic wrap before placing in the fridge.
I suggest removing the biscuits from the casserole before storing. They can be store in a ziplock bag.
When ready to reheat, individual portions can be warmed up in the microwave until heated through, taking care not to overheat which can make the crust soggy.
I suggest you reheat by baking the leftover pot pie straight from fridge in a 350°F oven until hot, about 30 minutes. The biscuit top may lose a bit of crispiness but the flavors will still be delicious!
Let any microwaved or baked leftovers stand a few minutes before serving.
What to serve it with
Here are some delicious side dish ideas to serve with Turkey Pot Pie with Biscuits:
- Cranberry sauce - tart, bright flavor is perfect with turkey
- Roasted vegetables - like Brussels sprouts, carrots, parsnips
- Mashed potatoes - smooth, creamy potatoes are a classic
- Stuffing or dressing - great for using up leftover bread
- Green salad - arugula or spinach with vinaigrette
- Soup - butternut squash or potato soup pairs nicely
- Creamed spinach or kale - rich, velvety cooked greens
- Roasted root vegetables - cubes of sweet potato, carrot, turnips
- Green beans - fresh or roasted green beans
- Corn on the cob - grilled or boiled, slathered in butter
- Glazed carrots - sweet, glistening cooked carrots
Turkey Pot Pie with Biscuits
- 2 cups cooked turkey diced (leftover or freshly cooked)
- 3 Tablespoons unsalted butter
- 1 onion chopped
- 2 carrots diced
- 2 celery stalks diced
- 2 cloves garlic minced
- ½ cup frozen peas
- ½ cup frozen corn
- ¼ cup all-purpose flour
- 2 cups turkey or chicken broth
- 1 cup whole milk
- ½ teaspoon dried thyme
- Salt and black pepper to taste
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon salt
- ½ cup cold unsalted butter cubed
- ¾ cup buttermilk or regular milk
- ¼ cup chopped fresh parsley optional, for garnish
- Preheat your oven to 375°F (190°C).
- In a large skillet or pan, melt the butter over medium heat. Add the chopped onion, carrots, celery, and garlic. Sauté for about 5-7 minutes, or until the vegetables start to soften.
- Stir in the flour and cook for 1-2 minutes, stirring constantly.
- Gradually whisk in the turkey or chicken broth and milk, ensuring there are no lumps. Cook, stirring continuously, until the mixture thickens, about 5-7 minutes.
- Add the diced turkey, frozen peas, frozen corn, dried thyme, salt, and black pepper. Stir well and simmer for an additional 5 minutes. Remove from heat and set aside.
- To prepare the Biscuit Topping: In a large mixing bowl, whisk together the flour, baking powder, and salt.
- Cut in the cold cubed butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
- Gradually add the buttermilk, stirring with a fork until just combined. Be careful not to overmix; the dough should be slightly shaggy.
- Turn the dough out onto a lightly floured surface. Fold the dough over itself about 5 times to create layered biscuits. Roll out until about 1 inch thick.
- Using a floured biscuit cutter, cut the biscuits without twisting the biscuit cutter. Place the biscuits over the turkey filling.
- Bake in the preheated oven for 25-30 minutes or until the biscuits are golden brown, and the filling is bubbling.
- Remove from the oven and let it cool for a few minutes.
- Garnish with chopped fresh parsley if desired.
- Serve hot and enjoy your delicious homemade turkey pot pie with biscuits!