Turkey Pot Pie with Biscuits (Cozy Leftover Turkey Dinner Recipe)

This turkey pot pie with biscuits is my favorite way to use up leftover Thanksgiving turkey. It’s loaded with big chunks of turkey and plenty of veggies in a rich, creamy sauce, then topped with golden, flaky biscuits that bake up crisp on the outside and soft in the middle. Using biscuits instead of a traditional pie crust makes this turkey pot pie faster, easier, and honestly even more comforting. It’s the kind of cozy, oven-baked dinner the whole family will dive into, and it’s the perfect simple meal to make in the days after a busy Thanksgiving or Christmas.

Why I Love This Turkey Pot Pie Recipe

I love this turkey pot pie because it gives you that classic, from-scratch pot pie flavor without all the extra work. Everything starts in one skillet on the stovetop—you make a quick creamy sauce, stir in leftover turkey and veggies, then transfer it to a baking dish, top with biscuit dough rounds, and slide it into the oven. Making turkey pot pie with biscuits truly couldn’t be easier! I got this trick from my grandma, who used to make chicken pot pie with biscuits, so I took her foolproof method and adapted it for turkey.

This recipe also uses two big shortcuts—leftover turkey and canned biscuits—so you skip making a separate crust and still end up with a bubbling, homemade-tasting pot pie. It’s exactly the kind of low-effort, high-reward dinner you want after a hectic holiday. The filling is ultra-rich and creamy, packed with turkey, peas, and carrots, and it bakes under a layer of crispy, buttery biscuits instead of pastry.

It’s even more satisfying than a traditional chicken pot pie, and it’s always a hit with both kids and adults. Even the picky eaters at the table usually go back for seconds, which is why this easy turkey pot pie with biscuits is a regular in my post-Thanksgiving lineup.

Ingredients Needed

• 3 tablespoon butter
• ½ cup chopped onion
• 1 teaspoon garlic powder
• 3 tablespoon flour
• 1 ¾ cups chicken stock
• ½ cup half cream
• 1 teaspoon dried thyme
• Salt and pepper, to taste
• 2 ½ cups cooked turkey, chopped (any leftover turkey works great)
• 9oz. frozen peas and carrots, thawed
• 8 canned biscuits

How To Make Turkey Pot Pie with Biscuits

Step 1: Make the roux

Preheat the oven to 400°F (200°C). Melt butter in a large skillet over medium heat, then add the chopped onion and cook until softened. Sprinkle the flour over the onion and stir until it is coated.

Step 2: Cook the pot pie filling

 Pour the chicken broth into the skillet gradually, followed by the half cream, garlic powder, and dried thyme. Bring the mixture to a simmer with occasional stirring, then taste and season with salt and pepper as needed. Stir in the cooked turkey and the thawed carrots and peas. Simmer for another 3 minutes or until the soup is slightly thickened.

Step 3: Assemble the pot pie

Transfer the turkey mixture into a 9x9 inch baking dish. If you cooked the filling in a large enough oven-safe skillet, you can also use that instead. Arrange six canned biscuits on top. Cut smaller circles from the other two biscuits to fill in the rest of the gaps.

Step 4: Bake and serve

Put the pot pie into the oven and bake for 25-30 minutes or until the biscuits are golden brown on top. Serve warm, and enjoy!

Expert Tips To Make The Best Turkey Pot Pie Recipe

• Par-bake or split big biscuits so they cook through. If you’re using Pillsbury Grands or any large, flaky-layer biscuits, they can stay doughy where they touch the filling. To avoid that, either bake them on a sheet pan for about 8–10 minutes before placing them on top of the pot pie, or slice each biscuit in half horizontally so they’re thinner and cook faster.
• Leave space between the biscuits. Don’t pack the biscuits tightly together on top of the filling. Space them out and tuck smaller biscuit pieces into gaps so steam can escape and hot air can circulate. This helps the biscuits rise properly and turn golden brown instead of staying pale and underdone.
• Thaw frozen biscuits first. If you’re starting with frozen biscuit dough, thaw it in the fridge overnight or according to the package directions before using. Cold-but-thawed biscuits will rise more evenly and bake at the same rate as the filling, so everything is done at the same time.
• Pre-cook fresh veggies so they’re tender. Frozen peas and carrots are par-cooked, so they soften quickly in the sauce. If you’re using fresh carrots, peas, or other firm vegetables, blanch or simmer them in salted water for 5–10 minutes before adding them to the filling so they end up tender, not crunchy, after baking.
• Load it up with extra vegetables. You can easily turn this into a veggie-packed turkey pot pie. Celery, corn, mushrooms, green beans, and onions all work really well here. A bag of frozen mixed vegetables is a great shortcut—just stir it right into the filling with the turkey.
• Don’t rush the simmer. When you add the stock and cream, give the sauce a few minutes to simmer and thicken before stirring in the turkey and veggies. A slightly thicker sauce means a creamier pot pie that isn’t runny when you scoop it. If it looks too thick, you can always splash in a bit more stock.
• Try a cheddar biscuit topping for a fun twist. For a different variation, cook the turkey filling as directed, then top it with baked Bisquick cheddar bay biscuits or your favorite cheesy biscuit recipe. The sharp cheddar and herbs in the biscuits pair perfectly with the creamy turkey filling and make the pot pie feel extra special.
• Let it rest before serving. As tempting as it is to dig in right away, let your turkey pot pie with biscuits sit for 5–10 minutes after it comes out of the oven. The filling will thicken and set slightly as it cools, which means cleaner scoops and less soupy sauce, while still being hot and cozy when you serve it straight from the baking dish.

Turkey Pot Pie Recipe FAQS

How do I store turkey pot pie with biscuits?

For the best texture, store the turkey pot pie filling and the biscuits separately. Let everything cool completely, then transfer the creamy turkey filling to an airtight container and refrigerate for 3–4 days. Keep the biscuits in a separate container or zip-top bag at room temperature for 1–2 days, or in the fridge if you need them to last longer. Storing them separately helps the biscuits stay crisp instead of getting soggy from the sauce.

Can I freeze turkey pot pie?

Yes, turkey pot pie freezes really well, and it’s a great way to use up leftover Thanksgiving turkey. You can freeze the filling and biscuits together or separately. For the best results, freeze just the filling in a freezer-safe container or tightly wrapped baking dish for up to 3 months, then add fresh biscuits on top before baking. If you want to freeze everything assembled, bake it first, let it cool completely, then wrap it tightly and freeze. Thaw overnight in the fridge and reheat until hot and bubbly.

Can I make turkey pot pie ahead of time?

Absolutely. You can make the turkey pot pie filling up to 1–2 days in advance and store it in the fridge. When you’re ready to bake, transfer the filling to a baking dish, top with biscuit dough, and bake as directed (adding a few extra minutes if the filling is very cold). This is especially helpful right after Thanksgiving when you want a low-effort, bake-and-serve dinner.

How do I reheat turkey pot pie?

The best way to reheat leftovers is to warm the filling and biscuits separately so everything tastes fresh. Reheat the turkey filling in a pot on the stove over medium heat, stirring often, until hot and bubbly. Warm the biscuits in the oven at 350–400°F or in an air fryer at 350°F for a few minutes until heated through and crisp again. You can also microwave the filling and biscuits together in short bursts, but the biscuits will be softer. Plate the warm filling, top with a hot biscuit, and dig in.

Can I use chicken instead of turkey in this pot pie?

Yes, this recipe works just as well with cooked chicken. Rotisserie chicken, leftover roast chicken, or shredded chicken breast all make an easy swap for turkey. Just use the same amount of cooked chicken and follow the recipe as written. It’s a great year-round option when you don’t have leftover holiday turkey.

Can I use homemade biscuits instead of canned?

Definitely. If you prefer homemade biscuits, bake them until they’re just starting to set but not fully browned, then place them on top of the hot filling and finish baking everything together. Keep an eye on them so they don’t over-brown. Homemade biscuits give the pot pie an even more “from-scratch” feel.

Why are my biscuits doughy on the bottom?

If your biscuits are still doughy where they touch the filling, they either needed a little more time in the oven or they were too thick. Try par-baking large biscuits for a few minutes before placing them on top, or slice them in half horizontally so they cook through faster. Also, make sure your filling is hot and bubbling when it goes into the oven—that helps cook the biscuit bottoms from underneath.

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• Chicken pot pie with biscuits
• Chicken pot pie with puff pastry
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• Ground turkey casserole
• Turkey tenderloin
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