Turkey Pot Pie with Biscuits (Easy Recipe for Leftover Turkey)

This turkey pot pie is the perfect delicious, nutritious and easy meal to use up leftover Thanksgiving turkey. This recipe is a play on a classic chicken pot pie, but it uses cooked turkey instead of chicken and biscuits instead of traditional pie crust.

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Why you’ll love this

There are so many ways to love this skillet turkey pot pie with biscuits, and here are just a few!

1.  No pie crust making required!  Instead of making a traditional pie crust, you can save time and energy by using a can of biscuits! It still has that buttery, flaky topping but it’s so much easier.
2. The perfect way to use up your Thanksgiving turkey leftovers. We always have tons of turkey leftover after Thanksgiving, and there are only so many turkey sandwiches one can eat. This turkey pot pie is the best way to use up that leftover turkey and veggies. Plus, it’s a great easy recipe option for when you’ve already spent all week cooking.
3. It’s a great healthy meal option. This recipe was created with nutrition in mind. One serving of this turkey pot pie has 30 grams of protein and 5 grams of fiber!
4. It’s warm and comforting. There’s just something about that flaky biscuit topping and the creamy dreamy filling that is so comforting and hearty on a cold evening. This turkey pot pie will be sure to satisfy your whole family for dinner! 

This easy turkey pot pie recipe is the perfect meal for leftover roast turkey but it’s great for any weeknight dinner too. Let’s get into what you need.

Ingredients

• Butter: You’ll be using the butter to sauté up your onion, celery, and garlic and adds extra flavor to the base. You can use olive oil if you prefer.
• Yellow onion: Use this vegetable chopper to dice up your onion without any tears.  
• Celery: Dice up your celery using the vegetable chopper also to save time!  
• Garlic: A garlic grater like this one can help make mincing a breeze. Lots of garlic is key for a delicious pot pie filling.
• All purpose flour: You’ll be using flour to help thicken your pot pie filling. Any type of flour will work here.
• Chicken broth or turkey broth: You’ll need chicken broth to make the gravy for the filling. You can also use turkey stock or even mix in some leftover gravy if you have some.
• Whole milk: Milk is how you’ll get the creamy filling. You can also sub in heavy cream.
• Frozen peas and carrots: These are classic pot pie veggies, and frozen peas and carrots make adding veggies to this pot pie so easy! You can also use traditional frozen mixed vegetables, which typically include green beans too.
• Frozen cauliflower florets: Frozen cauliflower adds more veggies and works perfectly with these flavors because it’s such a neutral veggie.
• Cooked turkey: This is a great way to use up your leftovers from Thanksgiving or the holidays.  If you’re making this another time of year, chicken from a rotisserie chicken would work great, too. I like to use turkey breast but any part of the turkey will work.
• Biscuits: Use pre-made canned biscuits to save you time and energy! If you like to make homemade biscuits, you can use those too!
• Salt + black pepper

Step-by-step instructions

1. Preheat the oven to 450 degrees F.
2. Melt butter in a large skillet that is oven proof over medium heat. Add onion and celery. Saute for 5-6 minutes until soft and translucent. Add in garlic and cook for an additional 1-2 minutes until fragrant.
3. Sprinkle flour evenly over the onions and celery and cook constantly for 1-2 minutes until flour is golden brown.

4. Reduce heat to low and slowly add 2 cups chicken broth, whisking to break up any clumps of flour.
5. Next, add frozen vegetables. Cover and simmer for 8-10 minutes, stirring regularly and breaking up any large cauliflower florets as they soften into diced-size pieces. Add salt and pepper plus more to taste. 

6. Remove the pan from heat and stir in milk and cooked turkey. Note: If the gravy is too thick add additional broth ¼ cup at a time.

7. Add biscuit dough to the top of the filling, arranging evenly around the pan. Note: If you don’t have an oven-safe skillet, transfer to a baking dish or casserole dish before topping with biscuits.
8. Bake in the oven for 12-15 minutes or until biscuit tops are perfectly golden brown.

How to store

You can store leftover turkey pot pie with biscuits in an airtight container in the refrigerator for up to 3 days. The biscuits aren’t quite as crispy when reheated, so I recommend reheating in the oven if you’re able to. Keep in mind, leftover turkey is typically good up to 4 days, so you want to take that into consideration when determining how long your leftovers will be good for.

Variations

• Use cooked chicken instead of turkey. Rotisserie chicken works great!
• Use crescent rolls or even pre-made pie crust instead of using biscuits.
• Add in different veggies like broccoli, carrots, or corn. 
• Add shredded cheddar cheese to your filling for a cheesy boost.
• Add finely minced fresh herbs like thyme, rosemary and sage for more flavor in the filling.

More leftover turkey recipes

These were recipes were developed with chicken, but they work perfectly with turkey too!

• Chicken Broccoli Cheddar Soup
• Spicy Chicken Noodle Soup
• 4-Ingredient Chicken Salad
• Chicken Cauliflower Soup

This turkey pot pie with biscuits would go great with these recipes, too:  

• Cottage Cheese Mashed Potatoes
• Crispy Feta Brussels Sprouts with Balsamic 
• Air Fryer Broccoli and Feta (under 10 minutes!)
• Kale and Broccoli Salad with Easy Greek Yogurt Dressing

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