Leftover Turkey Pot Pie with Biscuits
Leftover Turkey Pot Pie is pure comfort food! The filling is rich and the homemade biscuits are crazy delicious for clean plates all around!
Why We Love Turkey Pot Pie Casserole
- There is always so much leftover turkey after Thanksgiving that I’m on the hunt for new ways to use it all up each November. This turkey pot pie recipe is super easy and is a yummy spin on classic chicken pot pie you’re going to love.
- Sure pie crust is great, but give me big, buttery biscuits to sop up that creamy pot pie filling and I’m in heaven. One bite of this pot pie and you’ll be a biscuit believer!
- Yes, this recipe is to help with the holiday food fallout, but you can totally swap in chicken for turkey and have chicken pot pie instead. It’s a big ol’ dinner win.
- The biscuits are so good, you can make them all on their own for breakfast or to serve with your favorite meals.
Ingredients You’ll Need to Make Leftover Turkey Pot Pie
TURKEY: I usually chop up a combination of light and dark turkey meat so we can get through all the leftovers. You could also make a turkey breast and shred or chop up that meat if you want to make this recipe outside for the Thanksgiving season.
PRODUCE: You will need frozen mixed veggies (keeping it easy friends), an onion, garlic, and some parsley.
DAIRY: For the filling and biscuits, grab some half-and-half, buttermilk, and unsalted butter.
PANTRY ITEMS: You’ll need canned cream of chicken soup, salt and pepper, flour, baking powder, baking soda, and some sugar.
How to Make Turkey Pot Pie
Jump to RecipeSTEP 1 Preheat your oven to 375 degrees F and coat a 9×13 baking dish with non-stick spray. In a large skillet, melt some butter and sauté the onions until translucent and then stir in the garlic. Add the frozen veggies to the skillet and cook until they’re heated through.
STEP 2 Add the half-and-half and canned soup to the skillet and whisk everything together. Then add the turkey and pepper, and simmer until it starts to bubble. Then pour the filling into the baking dish.
STEP 3 Add the flour, baking powder, sugar, salt, and baking soda to a large mixing bowl and stir that all together. Add the cold butter and cut it into the dry ingredients until it has a sand-like texture. Then pour in the buttermilk and stir everything together.
STEP 4 Knead the biscuit dough on a floured surface, roll it into a 1/2-inch thick rectangle, and then cut it into 8 pieces. Place the biscuits on top of the filling and brush the tops with a little more buttermilk.
STEP 5 Bake for 20-25 minutes until the filling is bubbling and the biscuits are golden brown. Take the pot pie out of the oven and let rest for 5-10 minutes. Sprinkle with some chopped parsley and serve warm.
Tips & Tricks
- Don’t have any turkey on hand? Don’t sweat. Grab a rotisserie chicken from the store, shred the meat, and use that instead. Or use up leftover chicken from earlier in the week.
- Do you prefer your turkey pot pie with pie crust? I’ve got you. The filling part of this recipe should be enough to make 2 double-crust pot pies. Line two 9-inch pie plates with prepared pie crust and pour half the filling into each crust. Then top each pie with a second crust, crimp the edges closed, and cut a few steam vents in the top of each pie. Bake at 370 degrees F on the lowest oven rack for 40-45 minutes until the crust is golden brown.
- I love making homemade biscuits to top off this pot pie, but you can absolutely use store-bought refrigerated biscuits. Just be sure to get the “grands” size biscuits so they’re nice and big.
- You can swap out the biscuit topping and make turkey pot pie with puff pastry to make things a little fancier. Cover the top of the baking dish with a sheet (or two) of thawed puff pastry, crimping it onto the edges of the dish. Brush the pastry with egg wash and then bake at 400 degrees F for 40-50 minutes until the puff pastry with golden brown.
More Ways to Use Leftover Thanksgiving Turkey
- Cranberry, Brie & Bacon Turkey Sandwich
- Turkey & Stuffing Air Fryer Egg Rolls
- Turkey Patties
- Leftover Turkey Quesadilla
- Instant Pot Leftover Turkey Noodle Soup
Homemade Turkey Pot Pie FAQ
How long is leftover turkey good for?
Leftover turkey is good for about 3-4 days in the fridge, stored in an airtight container.
What is the difference between a meat pie and a pot pie?
The big question, right?! Pot pies typically have a soupier filling with more veggies and can have either a double crust or just a top crust. Meat pies usually have a thicker filling and are completely enclosed in crust (AKA double crust). All the meat pies I’ve had are individual sized whereas pot pies can be individual and family-sized.
Other Recipes You May like
- How to Cook Thanksgiving Turkey
- Crock Pot Chicken and Dumplings
- Chicken Corn Chowder
- Chicken and Cornbread Casserole
- Ham & Turkey Club Sliders
Leftover Turkey Pot Pie with Biscuits
Ingredients
Turkey Filling
- 4 tablespoons unsalted butter
- 1 small yellow onion peeled and minced
- 2 cloves garlic minced
- 3 cups frozen mixed vegetables (two 12 ounce bags)
- 2 ½ cups half-and-half
- 21 ounces cream of chicken soup (2 cans)
- 4 cups cooked turkey shredded or diced
- ½ teaspoon black pepper
- Fresh parsley chopped, for garnish
Biscuit Topping
- 2 cups all-purpose flour
- 1 ½ tablespoons baking powder
- 2 teaspoons granulated sugar
- ½ teaspoon salt
- ¼ teaspoon baking soda
- 8 tablespoons unsalted butter very cold, grated or diced
- ¾ cup buttermilk
- 1 tablespoon buttermilk for coating
Instructions
- Preheat your oven to 375 degrees F. Coat a 9-inch x 13-inch baking dish with non-stick cooking spray. Set aside.
- Place a large skillet over medium heat. Add the butter and let it melt. Add the onions, stirring occasionally until soft and translucent, 5-8 minutes. Add the garlic, stirring constantly until fragrant, about 30 seconds.
- Add the frozen veggies to the skillet and cook until heated through, stirring occasionally, about 10 minutes. Add the half and half and cream of chicken soup and whisk it in until combined.
- Add the turkey and pepper and stir it in until coated in the sauce. Heat until it just starts to bubble, taste, and add salt or more pepper if needed. Pour the filling into the prepared baking dish and set aside.
- In a large bowl, stir together the flour, baking powder, sugar, salt, and baking soda. Add the butter to the bowl and cut it in with a pastry cutter or a fork. (You can use your fingers, but work quickly if you do!) The mixture should resemble coarse sand with bits of butter no larger than peas throughout. Add ¾ cup of buttermilk and stir it in until combined. There may be some loose flour in the bottom of the bowl. That’s okay.
- Turn the biscuit mixture out onto a floured work surface, and knead it a few times until it comes together to form a dough. Roll out the dough into a rectangle ½-inch thick. Cut into 8 even pieces.
- Place the biscuits right on top of the pot pie filling. Brush the tops with the remaining 1 tablespoon of buttermilk.
- Bake for 20-25 minutes until the filling is bubbly and the biscuits are lightly golden brown. If the biscuits aren’t browned enough, put the broiler on high until they're browned to your liking.
- Remove from the oven and let rest for 5-10 minutes. Sprinkle the top with some chopped parsley and serve warm.
Notes
- You can substitute store-bought rotisserie chicken or pre-cooked chicken breast in place of the turkey.
- To make with pie crust: Line two 9-inch pie plates with prepared pie crust and pour half the filling into each crust. Then top each pie with a second crust, crimp the edges closed, and cut a few steam vents in the top of each pie. Bake at 370 degrees F on the lowest oven rack for 40-45 minutes until the crust is golden brown.
- To make with puff pastry: Cover the top of the baking dish with a sheet (or two) of thawed puff pastry, crimping it onto the edges of the dish. Brush the pastry with egg wash and then bake at 400 degrees F for 40-50 minutes until the puff pastry with golden brown.
Nutrition
All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.