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A cast iron skillet with turkey pot pie and biscuits inside.

Turkey Pot Pie with Biscuits

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 2 reviews
  • Author: Erin Jensen
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 8 servings 1x
  • Category: Dinner/Entree
  • Method: Stove Top + Oven
  • Cuisine: American


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


  1. Preheat oven to 350 degrees F. 
  2. 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.
  3. Add onion, carrots, celery, peas and potatoes. Sauté for 5-6 minutes or until veggies are starting to soften. 
  4. Add butter and let melt; stir to coat veggies. Add flour and stir to coat veggies again. 
  5. 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. 
  6. Add salt, pepper, thyme, oregano, lemon zest and turkey. Stir to combine. Taste and adjust any seasonings to your liking.
  7. Open the can of biscuits and place them in a single layer on top of the turkey mixture.
  8. Place the whole skillet in the oven and bake, uncovered, for 30-35 minutes.
  9. 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.
  10. 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