This turkey pot pie with biscuits is the most delicious way to use up leftover Thanksgiving turkey! It's loaded with chunks of turkey and veggies in a rich and creamy sauce, topped with a flaky and crunchy biscuit topping that's even better than a pie crust. This easy turkey pot pie recipe is pure comfort food deliciousness the whole family will love!
Table of Contents
Why You'll Love This Turkey Pot Pie Recipe
Simple to make. Everything is cooked in one skillet on the stovetop, then you just top it with biscuit dough rounds and pop it into the oven to finish up. Making turkey pot pie has never been easier!
It's convenient. This recipe uses leftover turkey and canned biscuits, so it requires fewer steps than a traditional pot pie. It's the ideal simple meal for making after a hectic Thanksgiving.
A delicious combination. The ultra-rich and creamy filling is filled with turkey, veggies, and savory flavors, all topped with crispy butter biscuits. It's so much more delicious than a traditional chicken pot pie! This recipe is always a hit with kids and adults, and it's a combination not even the pickiest eater can resist!
- Butter- adds a nice rich flavor while sauteeing the vegetables.
- Onion- brings a sweet undertone and slightly thickens the sauce.
- Garlic powder- for garlicky umami notes.
- Flour- thickens and helps bind everything together.
- Chicken stock- forms the base of the creamy filling and adds depth with its savory chicken soup flavor.
- Half cream- also known as half-and-half, provides a smooth richness that's thicker than milk but lighter than full cream.
- Dried thyme- adds a subtle and refreshing earthiness.
- Salt and pepper- to bring out all those delicious flavors.
- Cooked turkey- you can use any turkey leftovers you have.
- Frozen peas and carrots- for vibrant pops of veggies in every bite. Be sure to thaw them completely.
- Biscuits- canned biscuits are what makes this recipe so convenient.
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!
Tips To Make The Best Recipe
- If you are using Pillsbury Grands or biscuits with flakey layers, you'll want to either bake them first for about 10 minutes before adding to the filling or cut them in half.
- Make sure to leave enough space between the biscuits and the smaller biscuit pieces so they can rise and brown properly as they bake.
- If you're using frozen biscuits, thaw them in the fridge overnight before adding them to the recipe.
- Frozen veggies already come pre-cooked, so if you're using fresh carrots and peas, simmer them in salted water for 5-10 minutes before adding them to the filling.
- Add other veggies to make an even healthier pot pie. Some great ones to include here are celery, corn, mushrooms, and green beans. A bag of frozen mixed veggies works great.
- Cook the filling and then top with these baked Bisquick cheddar bay biscuits for a different variation of this recipe.
Storage and Reheating Instructions
In the fridge: Store the biscuits and the filling in separate airtight containers. You can keep them in the fridge for 3-4 days.
In the freezer: You can freeze the filling and biscuits together or separately. Use a freezer-safe airtight container or freezer bag and store them in the freezer for up to 3 months.
Reheating: I've found the best way to reheat the leftovers is separately. Warm the leftover turkey pot pie filling in a pot on the stove over medium heat, stirring constantly until heated through. Warm the biscuits in the oven at 400°F or in an air fryer at 350°F for about 5 minutes until warm and golden brown. You can also just microwave them in 10-second increments till warm. Then plate the two components together and dig in!
- Chicken pot pie with biscuits
- Chicken pot pie with puff pastry
- Chicken pot pie with crescent rolls
- Ground turkey casserole
- Turkey tenderloin
- 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
- 9oz. frozen peas and carrots, thawed
- 8 canned biscuits
- Preheat oven to 400°F.
- Melt butter in a large skillet over medium-high heat. Add onion and cook until tender.
- Add flour and give it a good stir until the onion is coated.
- Gradually fold in chicken stock. Add half cream, garlic powder, and thyme. Give it a mix.
- Bring to a simmer and season to taste with salt and pepper.
- Stir in the turkey and the carrots and peas. Simmer for 3 minutes or until gently thickened.
- Transfer the filling to a 9-inch greased baking dish.
- Place six biscuits on top. You can cut the other two biscuits into smaller circles and assemble them on top of the rest of the filling, filling in the gaps.
- Bake for 25-30 minutes until the biscuits are golden brown on top. Serve warm.
If you are using Pillsbury Grands or other flakey biscuits with layers, either cut them in half or bake first for about 10 minutes before adding to the filling.
Serving Size:1 serving
Amount Per Serving: Calories: 468Total Fat: 22.6gSaturated Fat: 7.8gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 68mgSodium: 1058mgCarbohydrates: 42.7gFiber: 26gSugar: 5gProtein: 24.1g