This Turkey Pot Pie with Biscuits is the perfect way to use up leftover turkey after Thanksgiving. From the creamy homemade sauce to the fluffy biscuits on top, this pot pie is pure comfort food!
If you're looking for recipes that use leftover turkey, this one has been a favorite in my kitchen for years. We always have plenty of leftover Thanksgiving turkey that I never want to waste, and turning it into a warm, cozy pot pie is something my whole family looks forward to.
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If you love my Chicken Pot Pie and my Creamy Chicken Noodle Soup, you're going to love this Turkey Pot Pie with Biscuits too!
Key Ingredients
- Turkey-This recipe is perfect for using leftover turkey.
- Vegetables-You'll need a combination of carrots, potatoes, onions, and english peas.
- All-purpose flour-Used to thicken the sauce and to make the homemade biscuits.
- Chicken Stock-A good quality stock really shines in the sauce.
- Heavy Cream-Helps create the creamy base.
- Seasonings-Just salt, pepper, and a little poultry seasoning (optional) to keep things simple and flavorful.
How To Make Turkey Pot Pie with Biscuits
The full recipe can be found in the recipe card below. This cozy turkey pot pie comes together in just a few simple steps:
- Step 1: Par cook the carrots and potatoes for 6 minutes. Add the peas and cook for another 2 minutes. Drain and set aside.
- Step 2: Sauté the diced onions in the butter until tender.
- Step 3: Sprinkle in the flour to make the roux. Cook for 1 minute.
- Step 4: Whisk in the chicken stock and heavy cream to make the sauce. Add salt, pepper and poultry seasoning, if using. Keep whisking until the sauce has thickened. Set aside.
- Step 5: Shred or chop the cooked turkey.
- Step 6: Combine the sauce, shredded turkey, carrots, potatoes and peas. Transfer to a greased 9x13 baking dish. Set aside to cool.
7. Step 7: Top with the homemade biscuits.
8. Step 8: Bake for 35 minutes or until the biscuits are cooked through and the filling is bubbly. Enjoy!
Substitutions & Variations
- Any cooked turkey works; it doesn't have to be leftover turkey.
- Substitute milk for heavy cream if needed.
- Green beans or corn can be added or substituted.
- Use canned or frozen biscuit dough for an easy shortcut
👉 Tips
- If you save your turkey bones, make homemade turkey stock to use instead of chicken stock. I like making a big batch and freezing the extra.
- Bake the biscuits separately if you prefer a crispier bottom. My husband loves them this way, so I always bake a few on a sheet pan just for him.
- Brush the biscuits with melted butter when the pot pie comes out of the oven for extra buttery goodness!
Storage & Freezing Tips
- To freeze, mix the sauce and vegetables, let them cool completely, then transfer to a freezer bag or container and freeze until needed.
- For the biscuits, prepare the dough, cut it out, and freeze on a baking sheet. Once the dough is fully frozen, transfer the biscuits to a freezer bag.
- Alternatively, you can prepare the biscuits fresh when you're ready to bake the pot pie.
- Thaw overnight in the refrigerator and bake according to the recipe directions.
- For the leftovers, I love freezing individual portions for easy lunches during the winter.
I hope this Turkey Pot Pie with Biscuits becomes one of your favorite leftover turkey recipes too. It's cozy, comforting, and such a delicious way to utilize those Thanksgiving leftovers.
-Sky🩷
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📖 Recipe
Turkey Pot Pie with Biscuits
Ingredients
Pot Pie Filling
- 12 ounces leftover turkey shredded
- 2 tablespoons olive oil
- 4 tablespoons butter
- ¾ cup yellow or white onions small diced
- 1 pound red potatoes small diced
- 2-3 large carrots peeled and small diced
- 1 cup english peas frozen
- 6 tablespoons all-purpose flour
- 3 cups chicken stock
- ½ cup heavy cream
- 2 ½ teaspoons salt
- 1 teaspoon pepper
- ½ teaspoon poultry seasoning
Biscuits
- 3 ounces unsalted butter cubed or shredded and chilled
- 2 cups all-purpose flour extra for dusting
- 1 tablespoon granulated sugar
- ¼ teaspoon baking soda
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 cup buttermilk chilled
Instructions
Turkey Pot Pie Filling
- Bring a large pot of water to a boil. Add the diced potatoes and carrots and cook for 6 minutes. Add the English peas and cook 2 more minutes. Drain and set aside.
- Place the same pot over medium heat, add the olive oil. Add the onions and sauté for about 6 minutes, or until softened.
- Add the butter to the pot. Once melted, stir in the flour and cook for 30 seconds. Slowly pour in the chicken stock while whisking to avoid lumps. Continue whisking until the mixture thickens enough to coat the back of a spoon.
- Stir in the heavy cream. Season with salt, pepper, and poultry seasoning if using. Remove from the heat.
- Add the shredded turkey, potatoes, carrots, and peas to the sauce. Stir gently to combine. Lightly grease a 9x13 baking dish and pour in the filling.
Biscuits
- Preheat the oven to 375°F.
- In a large bowl, whisk together the flour, baking powder, baking soda, salt, and sugar. Add the cold butter and rub it into the flour using your fingertips until the mixture looks crumbly.
- Pour in the chilled buttermilk and gently stir with a spoon just until the dough comes together. It should look wet and sticky.
- Lightly flour your work surface and turn the dough out onto the flour. Dust the top with a little flour. Gently pat it into a rectangle. Using a bench scraper, fold the dough over itself 4 to 5 times, patting lightly between folds. Pat or roll into a 1-inch-thick circle.
- Cut out the biscuits and arrange them on top of the pot pie filling.
- Bake for 35 minutes or until the filling is bubbly and the biscuits are golden brown. Brush the tops with butter and serve. Enjoy!
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