Turkey Pot Pie with Biscuits

Turkey Pot Pie with Biscuits is the ultimate comforting dinner and the best way to use up your leftover turkey from the holidays! The pot pie filling is loaded with flavor and it’s simple to make using cooked shredded turkey and frozen mixed veggies. It’s topped with homemade soft and buttery biscuits that are so easy to make in one bowl. Turkey pot pie with biscuits is so delicious and flavorful- everyone will love it!

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Why This Recipe is So Good 

• You don’t have to prepare a crust. This recipe features a flavorful pot pie filling and homemade biscuits on top. No crust is required and since we are using cooked leftover turkey, it makes this recipe even quicker to prep!
• It’s perfect for meal prep because it reheats and freezes very well!
• This recipe is the perfect way to use up leftover Thanksgiving turkey. If you are looking for a delicious way to repurpose your holiday leftovers, look no further than this turkey pot pie. It doesn’t matter how your turkey was cooked because it will taste delicious anyway!
• It’s customizable – Instead of turkey, use chicken. Swap out frozen mixed veggies for diced potatoes, carrots, mushrooms, or any other veggie that you love. 

Recipe Ingredients

• Cooked turkey – Use your leftover turkey from the holidays! Using cooked turkey makes this recipe quicker. You can substitute with cooked chicken as well. 
• Broth – Chicken broth or turkey broth is used to make the pot pie gravy. It’s best to use broth instead of water because it will add more flavor.
• Mixed veggies – I used the vegetable mix with corn, peas, carrots, and string beans. Feel free to substitute with whatever you like instead. 
• Flour – All-purpose flour is cooked with oil to make the gravy for the pot pie filling. Use a gluten-free 1-to-1 flour to make it gluten-free if needed.
• Biscuits – We are topping this turkey pot pie with homemade biscuits. They are made with flour, baking powder, salt, a dash of sugar, milk, and tons of butter. If you are short on time, use your favorite canned refrigerator biscuits. 

How to Make Turkey Pot Pie with Biscuits

All ingredients, measurements, and instructions are in the recipe card at the bottom of this post.

Turkey pot pie filling

1. In a large pot set over medium heat, saute diced onions and celery with a large pinch of salt in olive oil for 5 minutes or until they have softened, stirring occasionally. Next, stir in minced garlic and dried herbs, cooking for another 1 – 2 minutes or until fragrant. Transfer cooked vegetables to a plate, then set aside. 
2. In the same pot set over medium heat, add vegetable oil and flour. Cook for 1 – 2 minutes or until it starts to smell like pie crust. Whisk in cold chicken broth. Allow your sauce to come to a simmer then add in cooked vegetables and shredded turkey. Taste and adjust for salt, then stir in frozen mixed vegetables. 
3. Pour turkey pot pie filling into a 9×13-inch baking dish, then set aside. 
4. Preheat oven to 400 degrees Fahrenheit. 

For biscuits

1. In a large mixing bowl, stir together flour, baking powder, sugar, and salt. Add cubed butter and use a pastry cutter or your hands to work the butter into the flour until it’s the size of small peas and the flour feels like wet sand. 
2. Pour the milk into the dry ingredients, then stir together until it forms a dough, add a splash of milk if it’s not coming together. You don’t want the biscuit dough to be too wet or dry, it should be workable but not sticky or crumbly. 
3. Turn the dough onto a lightly floured counter or work surface and fold the biscuit dough over itself a couple of times. Use a rolling pin to roll out the biscuit dough into a rectangle 1/2 inch thick. Cut into squares or use a 3-inch round biscuit cutter to cut biscuits. Don’t twist the biscuit cutter when cutting out the biscuits. You should have 11 or 12 biscuits. 
4. Place each biscuit on top of the turkey pot pie filling in the baking dish. Reroll the dough as needed until all the dough is gone. Try not to work the dough too much; otherwise, it will become tough and chewy. 
5. Brush the tops of the biscuits with an egg wash if you like, then bake in a preheated oven for 25 – 30 minutes or until the biscuits are browned on top and the pot pie filling is bubbly. 

Frequently Asked Questions  —

Looking For More Recipes?

• Double-crust Chicken Pot Pie
• Homemade Southern Buttermilk Biscuits
• Turkey Breakfast Sausage Patties
• Grandpa’s Southern Turkey Cornbread Dressing
• Dutch Oven Whole Roast Chicken with Potatoes
• Whole Roast Duck

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Turkey Pot Pie with Biscuits

Turkey Pot Pie with Biscuits is the ultimate comforting dinner and the best way to use up your leftover turkey from the holidays! The pot pie filling is loaded with flavor and it's simple to make using cooked shredded turkey and frozen mixed veggies. It’s topped with homemade soft and buttery biscuits that are so easy to make in one bowl. Turkey pot pie with biscuits is so delicious and flavorful- everyone will love it!

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Course: Dinner

Cuisine: American

Prep Time: 30 minutes minutes

Cook Time: 40 minutes minutes

Total Time: 1 hour hour 10 minutes minutes

Servings: 5 (2 biscuits each or 11 – 12 biscuits total)

Calories: 828kcal

Author: Tonya Fowler

Cost: $10

Equipment

• 1 Large pot
• 1 Large mixing bowl
• 1 Biscuit cutter
• 1 Pastry brush
• 1 9×13 inch baking dish

Ingredients

Turkey pot pie filling

• 2 tablespoons vegetable oil or olive oil
• 1 small onion diced
• 2 stalks of celery thinly sliced
• 3 garlic cloves minced
• ½ teaspoon dried rosemary
• ½ teaspoon dried thyme
• ¾ teaspoon salt
• ½ teaspoon ground black pepper
• ½ teaspoon salt-free all-purpose seasoning optional
• ⅓ cup vegetable oil or olive oil
• ⅓ cup all-purpose flour + 2 tablespoons
• 4 cups homemade chicken broth or store-bought low-sodium chicken or turkey broth
• 1 ¼ cup mixed vegetables frozen
• 3 cups cooked turkey breast shredded

Biscuits

• 1 ½ cup all-purpose flour
• 1 ½ teaspoon baking powder
• 1 tablespoon granulated sugar
• ½ teaspoon salt
• ¾ cup butter unsalted, cold, and cubed, or 1 ½ sticks (6 ounces)
• ¾ cup whole milk or buttermilk

Egg wash

• 1 large egg whisked
• 1 tablespoon water

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Instructions 

Turkey pot pie filling

• In a large pot set over medium heat, saute diced onions and celery with a large pinch of salt in olive oil for 5 minutes or until they have softened, stirring occasionally. Next, stir in minced garlic and dried herbs. Transfer cooked vegetables to a plate, then set aside.
• In the same pot set over medium heat, add vegetable oil and flour. Cook for 1 – 2 minutes or until it starts to smell like pie crust. Whisk in cold chicken broth. Allow your sauce to come to a simmer then add in cooked onions and celery and cooked and shredded turkey. Taste and adjust for salt, then stir in frozen mixed vegetables.
• Pour turkey pot pie filling into a 9×13-inch baking dish, then set aside.
• Preheat oven to 400 degrees Fahrenheit.

For biscuits

• In a large mixing bowl, stir together flour, baking powder, sugar, and salt. Add cubed butter and use a pastry cutter or your hands to work the butter into the flour until it’s the size of small peas and the flour feels like wet sand.
• Pour the milk into the dry ingredients then stir together until it forms a dough, add a splash of milk if it’s not coming together. You don’t want the biscuit dough to be too wet or dry it should be workable but not sticky or dry.
• Turn the dough onto a lightly floured counter or work surface and fold the biscuit dough over itself a couple of times. Use a rolling pin to roll out the biscuit dough into a rectangle 1/2 inch thick. Cut into squares or use a 3-inch round biscuit cutter to cut biscuits. Don’t twist the biscuit cutter when cutting out the biscuits. You should have 11 or 12 biscuits.
• Place each biscuit on top of the turkey pot pie filling in the baking dish. Reroll out the dough as needed and continue until all the dough is gone. Try not to work the dough too much otherwise, it will become tough and chewy.
• Brush the tops of the biscuits with an egg wash if you like, then bake in a 400-degree Fahrenheit preheated oven for 25 – 30 minutes or until the biscuits are browned on top and the pot pie filling is bubbly.

Notes

Storage instructions

• Store turkey pot pie and biscuits in the fridge for up to 3 days.
• To store in the freezer – divide into freezer-safe bags or air-tight freezer-safe-storage containers to freezer for up to 3 months.
• Reheat from the fridge: Reheat partially covered in a 400-degree oven for 15 minutes or until heated through.
• Reheat From frozen: Reheat from frozen at 400 degrees Fahrenheit for 30 minutes, partially covered with foil, then remove the foil and heat for another 10 minutes or until the biscuits are crisp on top and everything is heated through.

Tips and Tricks

• Turkey: use 3 cups of shredded cooked turkey – it doesn’t matter how it was seasoned. Feel free to swap out chicken for turkey.
• How to use raw meat instead of cooked: Cut 1- 1 1/2 lbs of turkey or chicken breast into 1-inch cubes. Heat a large skillet over medium-high heat with 2 tablespoons of olive oil. Season with ¾ teaspoon of dried thyme and rosemary, ½ teaspoon of all-purpose seasoning, 1 teaspoon of salt, and ½ teaspoon of black pepper. Cook for 5 – 7 minutes or until browned.
• Vegetables: Instead of frozen mixed vegetables, use your favorites. Fresh or frozen green beans, diced potatoes, carrots, or broccoli florets. Make sure the vegetables are diced small and uniformly so everything cooks evenly.
• Biscuits: Instead of making them from scratch, top your turkey pot pie with store-bought canned biscuit dough.
• Pot pie gravy: Reduce the chicken broth to 3 1/2 cups, then add ½ cup of milk or half-and-half to make the pot pie filling richer and creamier. 

Biscuit Tips

• Make sure you are using really cold butter for tender biscuits. 
• Don’t overwork the biscuit dough. Fold the dough over itself just a couple of times to create flaky layers.
• Make sure the biscuit dough has the right texture. You don’t want it wet and sticky or dry and crumbly. It should be easy to fold and roll out without sticking to the counter or rolling pin when lightly dusted with flour. 
• Don’t twist the biscuit cutter otherwise, it could “seal” the edges of the biscuits and prevent them from rising as readily in the oven. 

 

Nutrition

Calories: 828kcal | Carbohydrates: 49g | Protein: 41g | Fat: 53g | Saturated Fat: 22g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 23g | Trans Fat: 1g | Cholesterol: 191mg | Sodium: 1969mg | Potassium: 646mg | Fiber: 4g | Sugar: 6g | Vitamin A: 3314IU | Vitamin C: 7mg | Calcium: 187mg | Iron: 4mg

All nutrition information is automatically generated and should be only used as a rough estimate. This recipe card may contain affiliate links.