Turkey Pot Pie with Biscuits
Cozy Turkey Pot Pie with Biscuits made with leftover Thanksgiving turkey. Creamy, comforting, and easy to make.
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
I always use Kosher salt in my kitchen! If using table salt, start with half the amount and adjust to taste, as it is much "saltier" by volume.
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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