Use your holiday leftovers in this delicious turkey pot pie. It's a hearty family meal filled with turkey, carrots, peas, and sweet corn in a creamy sauce and topped with herb biscuits. It's simple to make in a cast iron skillet or pie dish.
This easy turkey noodle soup is another great way to use holiday leftovers.
Jump to:
⭐️ Why this recipe works
- Comforting and Hearty: Combines tender turkey and a rich, savory filling with fluffy herb biscuits.
- Perfect for leftovers: Great use for leftover turkey, and you can easily substitute ingredients based on what you have on hand.
- One-Dish Meal: Minimal cleanup and a complete meal in one dish, making it perfect for busy weeknights.
- Family-Friendly: An easy dinner that everyone loves!
🧾 Ingredient notes
- Cooked turkey: Provides the main protein.
- Carrots: Add sweetness and texture.
- Peas: Provide a pop of color and sweetness.
- Sweet corn: Adds sweetness and crunch.
- Butter: Forms the base of the roux for the sauce.
- All-purpose flour: Thickens the sauce.
- Chicken broth: Forms the liquid base of the filling.
- Milk: Adds creaminess to the filling.
- Salt: Enhances overall flavor.
- Black pepper: Adds a bit of heat and depth.
- Dried thyme: Adds an earthy, aromatic note.
- Dried sage: Complements the turkey with a slightly peppery flavor.
- All-purpose flour (for biscuits): Forms the base of the biscuit dough.
- Baking powder: Leavens the biscuits, making them light and fluffy.
- Cold butter: Creates flaky layers in the biscuits.
- Fresh parsley and chives: Add fresh, herbal notes to the biscuits.
For precise measurements and additional ingredients, refer to the recipe card at the bottom of the page.
👩🏻🍳 Here's how to make it
Easy Leftover Turkey Pot Pie with Biscuits step-by-step
- Preheat your oven to 400°F (200°C).
- Melt the butter in a large cast iron skillet or medium saucepan over medium heat. Add the flour and cook, stirring constantly, for about 1-2 minutes until it forms a paste.
- Gradually whisk in the chicken broth and milk. Continue to whisk until the mixture thickens and becomes smooth.
- Stir in the shredded turkey, carrots, peas, sweet corn, salt, pepper, thyme, and sage. Cook for another 5 minutes until the vegetables are tender.
- If using a cast iron skillet, keep the filling in the skillet. If using a round pie dish, transfer the filling to the pie dish.
- In a large bowl, whisk together the flour, baking powder, and salt for the herb biscuits.
- Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
- Stir in the milk until just combined. Fold in the chopped parsley and chives.
- Drop spoonfuls of the biscuit dough over the turkey filling in the cast iron skillet or round pie dish.
- Place the skillet or pie dish in the preheated oven and bake for 20-25 minutes, or until the biscuits are golden brown and cooked through, and the filling is bubbling.
💡 Chef's Guide: Expert Tips
Drawing from a decade in Michelin-starred kitchens and Cordon Bleu training, here are my top tips for recipe success.
- Make it smoky: Add a touch of smoked paprika to the filling for a subtle smoky flavor.
- Add a splash of white wine: Deglaze the pan with a bit of white wine after cooking the flour and butter for extra depth of flavor.
- Extra texture: Brush the tops of the biscuits with a little beaten egg and sprinkle with poppy seeds before baking for extra texture.
- Layer with cheese: Place a layer of cheese, such as Gruyère or sharp cheddar, on top of the filling before adding the biscuits for a creamy, cheesy layer.
📖 Substitutions and variations
- Vegetables: Swap in green beans, mushrooms, or spinach for a different flavor and texture profile.
- Biscuits: Use a pre-made biscuit dough or puff pastry for a quicker version.
- Herbs: Experiment with herbs like rosemary or oregano for a unique twist.
🍯 Storing and reheating leftovers
- Fridge: Store the cooled turkey pot pie in an airtight container in the fridge for up to 3 days.
- Freezer: For longer storage, place the turkey pot pie in a freezer-safe container and freeze for up to 3 months.
- Reheat: To reheat, preheat your oven to 350°F (175°C), cover the pot pie with foil, and bake for 20-30 minutes until heated through.
❓Recipe FAQ's
Can I make individual pot pies?
Absolutely! Divide the filling among individual ramekins or oven-safe bowls and top each with a smaller portion of biscuit dough. Adjust the baking time as needed.
How can I make the filling thicker?
If you prefer a thicker filling, add an extra tablespoon of flour when making the roux or reduce the amount of broth slightly.
How do I prevent the biscuits from getting soggy?
Ensure the filling is hot and bubbling before adding the biscuit dough on top. This helps to cook the underside of the biscuits and prevents sogginess.
More delicious ways to use leftover turkey:
Did you make this Easy Leftover Turkey Pot Pie with Biscuits? Please leave a star rating below, and tag me when you share a photo on social media—I love seeing what you’re up to in the kitchen!
You can also follow along on Pinterest, Facebook, and Instagram!
You can also find weekly meal plans and budget recipes on our sister site Savvy Bites.
Easy Leftover Turkey Pot Pie
This turkey pot pie is the perfect way to use up leftover holiday turkey. Its creamy filling is loaded with carrots, peas, and sweet corn, all topped with fluffy herb biscuits. Ideal for a cozy family dinner.
Print
Pin
Rate
Servings: 6 Servings
Ingredients
For the filling:
- 2 cups cooked turkey, shredded
- 1 cup carrots, diced
- 1 cup peas
- 1 cup sweet corn
- ¼ cup butter
- ¼ cup all-purpose flour
- 2 cups chicken broth
- 1 cup milk
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ teaspoon dried thyme
- ½ teaspoon dried sage
For the herb biscuits:
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- ¼ cup cold butter, cubed
- 1 cup milk
- 1 tablespoon chopped fresh parsley
- 1 tablespoon chopped fresh chives
Instructions
Prepare the filling:
- Preheat your oven to 400°F (200°C).
- Melt the butter in a large cast iron skillet or medium saucepan over medium heat. Add the flour and cook, stirring constantly, for about 1-2 minutes until it forms a paste.
- Gradually whisk in the chicken broth and milk. Continue to whisk until the mixture thickens and becomes smooth.
- Stir in the shredded turkey, carrots, peas, sweet corn, salt, pepper, thyme, and sage. Cook for another 5 minutes until the vegetables are tender.
- If using a cast iron skillet, keep the filling in the skillet. If using a round pie dish, transfer the filling to the pie dish.
Make the herb biscuits:
- In a large bowl, whisk together the flour, baking powder, and salt.
- Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
- Stir in the milk until just combined. Fold in the chopped parsley and chives.
- Drop spoonfuls of the biscuit dough over the turkey filling in the cast iron skillet or round pie dish.
Bake:
- Place the skillet or pie dish in the preheated oven and bake for 20-25 minutes, or until the biscuits are golden brown and cooked through, and the filling is bubbling.
Notes
- Turkey Substitutes: If you don’t have leftover turkey, cooked chicken works just as well.
- Vegetable Variations: Feel free to add other vegetables like green beans or potatoes for more variety.
- Herb Options: Fresh herbs can be substituted with dried ones; use 1 teaspoon of dried herbs for every tablespoon of fresh.
- Freezing Tips: This pot pie can be prepared in advance and frozen before baking. Thaw in the refrigerator overnight and bake as directed.
Nutrition
Calories: 467kcal | Carbohydrates: 52g | Protein: 21g | Fat: 20g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 83mg | Sodium: 1099mg | Potassium: 688mg | Fiber: 4g | Sugar: 8g | Vitamin A: 4440IU | Vitamin C: 12mg | Calcium: 223mg | Iron: 3mg
have you made this recipe? I'd love to see it! Tag me @salted_mint or use #saltedmint!
Meet the Chef!
Hi, I'm Debs, a Cordon Bleu-trained chef and recipe developer. I help you get incredible dinners on the table fast with fool-proof recipes, step-by-step instructions, and tips and tricks I've learned over a 10-year career in professional kitchens.
Leave a Reply