Biscuit Turkey Pot Pie
If thanksgiving has come and gone for you, or you’re planning ahead for after thanksgiving (good for you!) then you’re probably wanting a way to use up leftover turkey without eating the same thanksgiving dinner over and over again. Cue in this amazing Biscuit Turkey Pot Pie Recipe! It’s nourishing, simple to make, and is a great way to use up thanksgiving turkey leftovers!
Full disclosure, I love this turkey pot pie so much that I purchase whole turkeys for my freezer so I can make this at other times of the year too! If you are blessed to live somewhere where you can access turkey year around, then you’ll love this spin on a classic pot pie (and I’m jealous!)
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Why You’ll Love This Recipe
Simple to Whip Up
With straightforward steps and minimal prep, this recipe is perfect for a busy weeknight or when you’re easing back into cooking after the Thanksgiving hustle.
Uses Leftover Thanksgiving Turkey
Finally, a way to repurpose that leftover turkey into something exciting! No repeat turkey dinners here, just a comforting and nourishing dish that your family will love.
Scratch-Made Ingredients
From the creamy filling to the optional homemade biscuits, this recipe delivers that homemade touch you crave without feeling fussy or complicated. If you don’t have time to whip up biscuits, no worries! A canned version tastes delicious too. I prefer using this brand because of the healthier ingredients.
Ingredient List
Biscuit Dough
Store-bought or homemade (like a sourdough biscuit recipe), these bake up fluffy and delicious on top of the creamy filling, making this pot pie irresistibly comforting.
Roast Turkey
The star of the show! Shredded turkey brings a satisfying heartiness to the recipe while making excellent use of Thanksgiving leftovers.
Roast Turkey
Can’t have biscuit turkey pot pie without turkey… or biscuits of course 🙂 I prefer the textured of shredded turkey (and it’s easier than dicing a turkey) but feel free to cut it to your preference. Make sure to leave out all ligaments and skin.
Unsalted Butter
Provides a rich, flavorful base for sautéing the vegetables and creating the creamy filling. Using unsalted butter lets you control the seasoning.
Yellow Onion
Also a white, Vidalia onion, Walla walla, or shallots will work too. You will want to stay away from using red onions in this recipe.
Mushrooms
These hearty, earthy mushrooms enhance the savory profile of the pot pie. Cremni, white, or button mushrooms work well in this turkey pot pie recipe.
All-Purpose Flour
Used to thicken the creamy filling for that classic pot pie texture.
Turkey Stock (or Chicken Stock)
A flavorful liquid base that ties everything together. I always use the turkey carcass to make a big batch of turkey stock. Homemade stock elevates this dish, but store-bought works too!
Carrots
Sliced into thin rounds, carrots add a touch of sweetness, color, and nutrition.
Heavy Cream
The key to a luxuriously creamy filling. For a lighter option, you can substitute half-and-half, but it won’t be as rich. I have also used just whole milk in a pinch, but again, it will not be as rich.
Milk (for Brushing)
Brushing a bit of milk on the biscuit dough before baking creates a beautifully golden, glossy finish.
This recipe also calls for salt, pepper, and parsley.
Tools and Equipment
10-Inch Cast-Iron Skillet or 8-Cup Baking Dish
A cast-iron skillet works perfectly for sautéing the filling and baking everything in one pan. Alternatively, use an oven-safe baking dish to transfer the filling into if needed. This is the one I LOVE and use on a regular basis.
Cutting Board and Sharp Knife
Essential for chopping the onions, carrots, mushrooms, parsley, and turkey into even pieces for consistent cooking. A solid set of kitchen knives is a write of passage for a home cook. I have had these J.A. Henckels ones for years.
Pastry Brush
A pastry brush like this one is used to lightly coat the biscuit tops with milk for a golden, glossy finish. This optional step makes the turkey pot pie look perfectly golden brown and delicious!
Tips and Tricks
Use Homemade Turkey (or Chicken) Stock for Maximum Flavor
If you have leftover turkey bones, consider making a quick batch of turkey stock to use in the filling. It adds a depth of flavor you can’t get from store-bought.
Prepare Biscuits Ahead of Time
If making homemade biscuit dough, you can prepare and refrigerate it a few hours before. This saves time when you’re assembling the pot pie.
Adjust the Vegetables
Don’t love mushrooms or carrots? Swap them out for your favorite pot pie veggies, such as peas, green beans, or diced potatoes. This recipe is extremely forgiving, so feel free to experiment. Just make sure to watch out for adding high hydration veggies to your pot pie and adjust the liquid accordingly.
Make it a Freezer Meal
Prepare the filling in advance, let it cool, and store it in the freezer in an airtight container. When ready to serve, thaw the filling, place it in a baking dish, and top with fresh biscuit dough before baking.
Biscuit Turkey Pot Pie Recipe
Biscuit Turkey Pot Pie
This Biscuit Turkey Pot Pie is simple, nourishing, and made with scratch ingredients. The perfect post-Thanksgiving dinner idea or cozy comfort food year-round!
Ingredients
- 4 tbsp unsalted butter
- 1 small, yellow onion, diced
- 8 oz cremini mushrooms, quartered
- 2 tbsp all-purpose flour
- 1 ½ cups turkey stock, or chicken stock
- 1 medium carrot, peeled, and thin slice into rounds
- ½ cup heavy cream
- 3 cups roast, turkey, shredded
- ½ cup minced fresh parsley
- Salt and pepper
- 2 tbsp of milk for brushing
- 1 can of biscuits or homemade
Instructions
- Preheat the oven to 400°F. If you’re using homemade biscuit dough, prepare it now (try this sourdough biscuit recipe for a homemade touch).
- Use an 8-cup oven-safe baking dish (about 2 inches deep) or a 10-inch cast-iron skillet with 2-inch sides for cooking and baking.
- In the skillet, melt the butter over medium heat. Add the diced onion and sauté until softened, about 2 minutes. Stir in the mushrooms and cook until lightly browned, about 3 minutes.
- Sprinkle the flour evenly over the onion-mushroom mixture. Stir to coat the vegetables, cooking for 1 minute to eliminate the raw flour taste. Gradually pour in the stock while stirring to prevent lumps. Bring to a simmer and cook for about 2 minutes, or until slightly thickened.
- Add the carrots to the skillet. Simmer the mixture for 10 minutes, or until the carrots are your preferred tenderness.
- Stir in the heavy cream and bring it to a simmer. Add the diced turkey and fresh parsley, mixing everything together. Season with salt and pepper to taste.
- Remove the skillet from heat. If using a baking dish, transfer the filling to the dish now.
- Place the biscuit dough over the top of the filling, centering it in the pan or dish. Press the dough lightly along the edges to seal.
- Lightly brush the tops of the biscuit dough with milk for a golden finish.
- Bake for about 25 minutes, or until the biscuits are golden brown and the filling is bubbling.
- Serve warm with a side salad, fruit, mashed potatoes, or roasted veggies.
Notes
Storage Instructions:
Refrigeration: If you have leftovers, let the pot pie cool completely. Then, cover it tightly with plastic wrap or aluminum foil, or store it in an airtight container. It can be kept in the refrigerator for up to 3–4 days.
Freezing: To freeze, allow the pot pie to cool completely, then wrap it tightly in plastic wrap or aluminum foil and place it in a freezer-safe container. It will keep for 2–3 months in the freezer. When ready to bake, you can thaw it in the refrigerator overnight and bake as directed, or bake directly from frozen, adding extra baking time.
Reheating: Reheat the leftover pot pie in a 350°F oven for about 15–20 minutes until warmed through and the biscuits are still crispy. For individual portions, you can also reheat in the microwave.
Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 364Total Fat: 23gSaturated Fat: 12gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 120mgSodium: 338mgCarbohydrates: 14gFiber: 1gSugar: 4gProtein: 25g
