This Turkey Pot Pie with Biscuits is the perfect comfort food dinner to use up all those holiday leftovers. Simple, easy, and delicious!
When the holiday cheer is in the rearview, and you’re left with a fridge full of Thanksgiving leftovers, there’s no dish more inviting than a homemade Turkey Pot Pie crowned with buttery biscuits.
Imagine the creamy filling, brimming with tender turkey and sweet veggies, all snug beneath a layer of golden-brown biscuits that are just waiting to be pulled apart and savored. Let’s dive into making this heartwarming classic together!
Gather ’round the table for a slice of this Turkey Pot Pie with Biscuits, a meal that feels like a warm embrace. It’s a perfect meal that brings the holiday spirit into an everyday meal, proving that comfort food can be both easy to make and delightful to eat.
With a flaky biscuit crust and a savory, creamy filling, this dish is a celebration in every bite. Bake it today and watch it become a beloved staple in your home!
Common Questions About Turkey Pot Pie with Biscuits
Can I use my leftover Thanksgiving turkey for this recipe?
Absolutely! It’s an excellent way to transform your leftover Thanksgiving turkey into a brand-new, delicious meal. In fact, it’s probably my favorite part about this easy turkey pot pie recipe.
What if I don’t have buttermilk for the biscuit topping?
No problem at all. Regular milk will work just fine, or you can create a buttermilk substitute with milk and a splash of vinegar or lemon juice. The buttermilk is there for the flavor it brings. Regular milk can be just as tasty, though!
Is it possible to make this dish with a rotisserie chicken instead?
Of course! Rotisserie chicken is a great substitute if you’re out of leftover turkey but still want to enjoy this creamy, hearty dish. I mean, this is practically a chicken pot pie recipe anyway, right? This is definitely an easy recipe to change up!
Storage
Turkey meat is probably my favorite thing to have as leftovers. It’s a delicious comfort food that I’ll eat right out of the plastic bag from the fridge. Ha! Be honest. You do it too…
Refrigerator
Keep your Turkey Pot Pie with Biscuits fresh for 3-4 days when stored properly in an airtight container.
Freezer
For longer storage, wrap it well and freeze. It’ll keep for up to two months.
Tips
For reheating this hearty turkey pot pie, you have a few options. I’m a fan of the air fryer and the crispness that it brings to the crust. The oven or the microwave will work too, though!
- Cold Butter Is Crucial: For the perfect biscuit dough, ensure your butter is cold and cubed before cutting it into the flour mixture.
- Avoid Overmixing: Handle the biscuit dough as little as possible for a flaky, tender crust.
- Variety in Veggies: Feel free to swap in green beans or yellow onions for a personalized veggie twist.
Ingredients
These are classic ingredients the whole family will enjoy. Often, I think the best way to enjoy turkey is the classic way. I mean, it’s popular for a reason, right?
- Cooked, diced turkey
- Butter
- Onion
- Carrots
- Celery stalks
- Garlic cloves
- Frozen peas
- Frozen corn
- All-purpose flour
- Turkey or chicken broth
- Whole milk
- Dried thyme
- Salt
- Black pepper
- All-purpose flour (for biscuit topping)
- Baking powder
- Salt (for biscuit topping)
- Cold unsalted butter (for biscuit topping)
- Buttermilk
- Parsley (optional, for garnish)
How to Make Turkey Pot Pie with Biscuits
This is a delicious recipe and the perfect way to enjoy turkey. Don’t worry, it’s not complicated. Just follow these steps and you’re on your way to pot pie heaven!
- Preheat the oven to 375°F (190°C).
- In a large skillet or pan, melt the butter over medium heat. Add the chopped onion, carrots, celery, and garlic. Sauté for about 5-7 minutes, or until the vegetables start to soften.
- Stir in the flour and cook for 1-2 minutes, stirring constantly.
- Gradually whisk in the turkey or chicken broth and milk, ensuring there are no lumps. Cook, stirring continuously, until the mixture thickens, about 5-7 minutes.
- Add the diced turkey, frozen peas, frozen corn, dried thyme, salt, and black pepper. Stir well and simmer for an additional 5 minutes. Remove from heat and set aside.
Prepare the Biscuit Topping
- In a large mixing bowl, whisk together the flour, baking powder, and salt.
- Cut in the cold cubed butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
- Gradually add the buttermilk, stirring with a fork until just combined. Be careful not to overmix; the dough should be slightly shaggy.
- Turn the dough out onto a lightly floured surface. Fold the dough over itself about 5 times to create layered biscuits. Roll out until about 1 inch thick.
- Using a floured biscuit cutter, cut the biscuits without twisting the biscuit cutter. Place the biscuits over the turkey filling.
- Bake in the preheated oven for 25-30 minutes or until the biscuits are golden brown, and the filling is bubbling.
- Remove from the oven and let it cool for a few minutes.
- Garnish with chopped fresh parsley if desired.
- Serve hot and enjoy your delicious homemade turkey pot pie with biscuits!
Kitchen Supplies You’ll Need for Turkey Pot Pie with Biscuits
I’m a fan of using a good old cast iron skillet for my pot pies. It’s just a great way to cook. A classic pan for a classic meal. Am I right?
- A large skillet or 12-inch cast-iron skillet
- Mixing bowls
- Measuring cups and spoons
- A rolling pin
- A biscuit cutter or a sharp knife
- Parchment paper
What to Serve With Turkey Pot Pie with Biscuits
Got any leftover gravy from Thanksgiving? Pour it on! Turkey broth is also really amazing over the biscuits on top. Extra flavor, here we come!
- A crisp green salad dressed in a light vinaigrette to cut through the richness of the pie.
- For those with a sweet tooth, follow up with a slice of pumpkin pie or a handful of sugar cookies.
Why You Should Make Turkey Pot Pie with Biscuits
What’s your favorite part of the turkey? I’d have to say any of the dark meat. It’s got so much flavor! Whether it’s turkey breast or thigh, though, it’s high on my list of favorite foods.
- Ultimate Comfort Food: This dish is pure comfort food, perfect for chilly evenings.
- Family-Friendly: Loved by both adults and kids, it’s sure to become a family favorite.
- Versatile Dish: Use up that leftover Thanksgiving turkey or any other leftover meat.
- Impressive Yet Easy: It looks impressive enough for guests but is straightforward to make.
- Customizable: Easily adapted with different fillings and spices.
Variations and Add-Ins for Turkey Pot Pie with Biscuits
Though I’m a super-fan of the original, you can certainly try out some variations here. Make sure to save the printable recipe card below. You’re going to want this dish again!
- Cheese, Please: Add cheddar cheese to the biscuit dough for a cheesy twist.
- Herbaceous Flair: Mix fresh thyme or rosemary into the filling for an aromatic touch.
- Spicy Kick: A pinch of red pepper flakes in the filling can add a little heat.
- Veggie Delight: Add green beans or a mix of red and green bell peppers for more veggie goodness.
If you love this easy dinner recipe, you’re going to love these other pot pie recipes too. Please click each link below to find the easy, printable recipe!
Try These Turkey Recipes
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Turkey Pot Pie with Biscuits
Ingredients
Filling
- 2 cups turkey cooked, diced (leftover or freshly cooked)
- 3 tablespoons butter – unsalted
- 1 onion chopped
- 2 carrots diced
- 2 celery stalks diced
- 2 cloves garlic minced
- ½ cup peas frozen
- ½ cup corn frozen
- ¼ cup all-purpose flour
- 2 cups turkey broth or chicken
- 1 cup whole milk
- ½ teaspoon thyme dried
- Salt and black pepper to taste
Biscuit Topping
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon salt
- ½ cup butter cubed – cold – unsalted
- ¾ cup buttermilk or regular milk
- ¼ cup parsley – chopped fresh, optional, for garnish
Instructions
- Preheat the oven to 375°F (190°C).
- In a large skillet or pan, melt the butter over medium heat. Add the chopped onion, carrots, celery, and garlic. Sauté for about 5-7 minutes, or until the vegetables start to soften.
- Stir in the flour and cook for 1-2 minutes, stirring constantly.
- Gradually whisk in the turkey or chicken broth and milk, ensuring there are no lumps. Cook, stirring continuously, until the mixture thickens, about 5-7 minutes.
- Add the diced turkey, frozen peas, frozen corn, dried thyme, salt, and black pepper. Stir well and simmer for an additional 5 minutes. Remove from heat and set aside.
Prepare the Biscuit Topping
- In a large mixing bowl, whisk together the flour, baking powder, and salt.
- Cut in the cold cubed butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
- Gradually add the buttermilk, stirring with a fork until just combined. Be careful not to overmix; the dough should be slightly shaggy.
- Turn the dough out onto a lightly floured surface. Fold the dough over itself about 5 times to create layered biscuits. Roll out until about 1 inch thick.
- Using a floured biscuit cutter, cut the biscuits without twisting the biscuit cutter. Place the biscuits over the turkey filling.
- Bake in the preheated oven for 25-30 minutes or until the biscuits are golden brown, and the filling is bubbling.
- Remove from the oven and let it cool for a few minutes.
- Garnish with chopped fresh parsley if desired.
- Serve hot and enjoy your delicious homemade turkey pot pie with biscuits!
Nutrition
Nutritional information for the recipe is provided as a courtesy and is approximate. Please double-check with your own dietary calculator for the best accuracy. We at Yummi Haus cannot guarantee the accuracy of the nutritional information given for any recipe on this site.
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