Turkey Pot Pie with Biscuits is a delicious recipe for using leftover roast turkey from the holidays! The turkey pot pie recipe has tender turkey meat and fresh vegetables in a creamy, savory sauce with a flaky biscuit top.
The Best Turkey Pot Pie With A Biscuit Topping
After making a big turkey dinner it is hard to imagine cooking another meal, but we promise you that this one is worth it! This quick and easy weeknight dinner is a perfect option for any leftover turkey, whether it’s light meat, dark meat, or a combination. A one skillet dinner that is packed with great flavor and a creamy texture. The whole family will love it (we also have a chicken pot pie with biscuits if you prefer that)!
Prefer your turkey pot pie in a pie crust? We have you covered – check out our Classic Turkey Pot Pie Recipe!
What You Will Need
- olive oil – just swirl some around in the skillet to start things off.
- garlic – the perfect flavor to get the your easy dinner started.
- yellow onion, carrots, celery, frozen peas, & potatoes – a combination of vegetables that are included in most classic pot pie recipes.
- butter – adds some flavor and combines with the flour to create a roux that will thicken your filling.
- flour – we used all-purpose flour but you can also use a 1-to-1 gluten-free flour, if you prefer.
- chicken broth – just grab some from your grocery store or use a homemade chicken broth (turkey broth works too).
- kosher salt, ground black pepper, dried thyme leaves, & dried oregano leaves – simple seasonings that pair really well with turkey.
- lemon zest – a bit of acidity that will help to amplify all of the great flavors.
- turkey meat – no matter how you cook your turkey we love making enough to have leftovers for meals like this!
- biscuits – feel free to use any of your favorite refrigerated biscuits – we love these!
How To Make Turkey Pot Pie With Biscuits
Now you can heat up your cast iron pan on medium high heat with a splash of olive oil. Once it is warm you can move garlic around in the pan for about 30 seconds and then add the diced vegetables. After those cook for about 5-6 minutes, you can add the butter to melt and then the flour.
Continue to whisk your mixture to create a roux around the vegetables and then gradually add the chicken broth and continue to whisk for best results on getting a thick, creamy filling. Next, add your seasonings, frozen peas, and cooked turkey meat.
Mix with a large spoon to fully combine and simmer on a low heat until it has reached your desired thickness.
Pop open the refrigerated biscuits and place them in a single layer on top of the turkey mixture.
Move the whole skillet to the middle rack of the preheated oven and bake for about 30-35 minutes. Check your biscuits to make sure they are fully cooked. If they aren’t, you can keep baking and check it in 5 minute increments until they are fully cooked.
Can I Make Turkey Pot Pie Ahead Of Time
Yes, not all of it but definitely the main part. The turkey filling can easily be stored in an airtight container in the refrigerator for 3-4 days before adding the biscuits on top and then baking. You could also freeze the turkey pot pie filling in a freezer-safe container in the freezer for up to 2 months. Just move to the fridge to thaw if you plan to make it the next day. Then you can add the biscuits and bake.
Made this recipe and loved it?! We would love it if you would take a minute and leave a star rating and review – it is also helpful if you made any substitutions or changes to the recipe to share that as well. THANK YOU!
Turkey Pot Pie with Biscuits – a delicious way to use that leftover Thanksgiving turkey! So easy and the whole family will love it!
- 1 tablespoon olive oil
- 1 teaspoon garlic, minced
- 1/2 cup yellow onion, diced
- 1 cup carrots, sliced
- 1 cup celery, sliced
- 1 cup frozen peas
- 1/2 cup russet potato, small cubes
- 3 tablespoons butter (ghee or vegan butter works)
- 1/3 cup flour (gluten-free works)
- 2 1/3 cup chicken broth (or turkey broth)
- 1 teaspoon kosher salt, more to taste
- 1/8 teaspoon ground black pepper
- 1 teaspoon dried thyme leaves
- 1/8 teaspoon dried oregano leaves
- 1/8 teaspoon very fine lemon zest (I used a microplane)*
- 2 cups turkey meat, cubed or just cut into bite-sized chunks
- 16.3 oz can of refrigerated biscuits
- Preheat oven to 350 degrees F.
- Bring large to cast iron skillet to medium-high heat. Add oil and swirl to coat. Add garlic and move around until fragrant – about 30 seconds.
- Add onion, carrots, celery, peas and potatoes. Sauté for 5-6 minutes or until veggies are starting to soften.
- Add butter and let melt; stir to coat veggies. Add flour and stir to coat veggies again.
- Grab a small whisk and slowly start adding in the broth, about 1/3 cup at a time, and then whisk to combine with the flour. Continue whisking and adding the broth until you have a nice thick mixture – ensure the heat remains high enough for the liquid to come to a light simmer as this will help it continue to thicken if it doesn’t do so initially.
- Add salt, pepper, thyme, oregano, lemon zest and turkey. Stir to combine. Taste and adjust any seasonings to your liking.
- Open the can of biscuits and place them in a single layer on top of the turkey mixture.
- Place the whole skillet in the oven and bake, uncovered, for 30-35 minutes.
- Check to make sure the biscuits are cooked all the way through. If they aren’t, continue checking them every 5 minutes until they are done.
- Serve immediately.
- *lemon zest: you don’t want a lot of lemon zest or too much of the flavor will come through – we just want a little bit thrown in to help brighten the flavors and bring them to life more.
- Biscuits: we used Annie’s biscuits and they took about 30-35 minutes to fully bake. Your cook time might vary depending on what biscuits you use.
- Storage: leftovers can be stored in an airtight container in the refrigerator for 3-4 days.
- Serving Size: 1 cup
- Calories: 213
- Sugar: 2.8 g
- Sodium: 567.8 mg
- Fat: 9.1 g
- Carbohydrates: 13.1 g
- Protein: 19.2 g
- Cholesterol: 70.1 mg
Keywords: turkey pot pie with biscuits