This turkey and mushroom pie with herb biscuit topping is the cosiest way to use up leftover turkey. The simple biscuit topping elevates this pie to a luxurious dinner. Perfect for cosy and casual entertaining.
Notes: This recipe is enough for 2 batches of pie and biscuits. If you’re making this to freeze, cook the filling to the last step. Either, divide into two batches and let cool completely, then place into 2 ziplock bags and label and freeze. Or, make the pie and place half in a casserole dish to bake and half to cool and freeze. For freezing the biscuits, complete all the steps and bake them off. Let cool and wrap and freeze. To defrost: Place in the pie filling in fridge overnight and then heat. Wrap the biscuits in foil and heat through.