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Leftover Turkey Pot Pie with Biscuits

Leftover turkey pot pie with biscuits is here. Easy using refrigerated, frozen biscuits, homemade or with Bisquick. Just set on top and bake in the oven inside your cast iron skillet. One of our favorite leftover turkey recipes to make the day after Thanksgiving or Christmas.

Turkey Pot Pie with Biscuits

Biscuit pot pie is so easy to do! Yes we have made this for years with our pot pie crust on the bottom but it is fun turned upside down with the goodies on the top. Scooped out this easy weeknight dinner without the need to slice to serve it is full of diced meat and tender vegetables. (post may contain affiliate links present)

Turkey Pot Pie with Pillsbury Biscuits

Based off of our easy chicken pot pie recipe but with the leftovers we always have after the holidays. I mean there are only so many sandwiches you can eat y’all. I mean from scratch is great but after an entire day of cooking I really need simple options to make the week after all of that.

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There are several ways you can make the top. Refrigerated rolls of course are the easiest. Just pop open and after a bit of baking you just plop those on to get golden brown. You can defrost frozen rolls too before you prep this to have enough time to soften and do the same thing.

Biscuit Pot Pie

Pot Pie with Refrigerated Biscuits

Third way is to make a batch of fluffy Bisquick biscuits which again is quite quick and you can do so in the 15 minutes of initial baking in your skillet. Biggest tip for all of these is to ensure they are all the same thickness and size. If you flatten some, so so for all in order for them to cook evenly.

Last but not least you can start from scratch. We love this Hardees Biscuits Recipe but you may have one passed down to you thru the generations. Any buttermilk or savory version will work. You are going to need the following ingredients for the pot pie filling;

  • 2 c Leftover turkey or leftover or precooked chicken
  • 3 tbsp butter unsalted
  • Onion diced
  • 2 tbsp minced garlic
  • Frozen vegetables
  • Aall purpose flour
  • Chicken broth
  • 1 c milk whole, or dairy free alternative
  • Thyme
  • salt and ground black pepper to taste

Unlike our Chicken Pot Pie Recipe with Cream of Chicken Soup, there is no condensed soup used for this one. As far as the baking dish you could use a 9×9 if you don’t have an oven safe skillet like we used here.

Chicken Pot Pie with Biscuits

Chicken Pot Pie with Biscuits

Preheat your oven to 375° F. In a large skillet or pan, melt the butter over medium heat. Add the chopped onions, and sauté for about 5 minutes, add garlic or 2 more minutes. Stir in the flour and cook for 1-2 minutes, stirring constantly. Pure comfort food y’all.

  • 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 vegetables, dried thyme, salt, and black pepper.
  • Stir well and simmer for an additional 5 minutes.
  • Bake in the preheated oven for 15 minutes so filling starts to bubble.
  • If you are making homemade biscuits follow the link above and make while filling is baking.
    • With refrigerated biscuits just open tube.
    • Bisquick pot pie you can use 1 tbsp dropped in spots and use the back of the spoon to spread out a bit
  • After 15 minutes in oven carefully place the buttermilk biscuits on top over the turkey pot pie recipe filling without overlapping them.
  • Bake for time on refrigerated biscuit container or about 20 minutes for homemade or until they are golden brown and puffed.

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 meal. Now you could make this with the same ingredients, thinned out into a leftover turkey pot pie soup too. Make on the stovetop as is with more broth at the end to thin. Bake rolls separately.

Turkey Pot Pie with Pillsbury Biscuits

Biscuit Pot Pie

For Leftover Turkey Pot Pie you would want to store the filling separately and once it has completely cooled. Top won’t save well as the bottoms will be wet, unless you like the texture of gnocchi then by all means save in a container as is. I am a texture person and I just need fresh for that part when reheated.

You’ll want to enjoy again within the next 3 days or so. Just transfer into a microwave safe dish and heat for 1 minute stirring halfway thru. Before that I will make a few Frozen Biscuits in Air Fryer and then enjoy those together once hot.

Hope this becomes one of your favorite leftover meals too and you add it to your meal preparations. Let us know what you think!

Pot Pie with Refrigerated Biscuits

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Turkey Pot Pie with Biscuits
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Turkey Pot Pie with Biscuits

Leftover turkey pot pie with biscuits is here. Easy using refrigerated biscuits, homemade or with Bisquick. Set on top and bake in a skillet.
Course Entree
Cuisine American
Keyword chicken, pot pie, refrigerated biscuits, turkey
Prep Time 15 minutes
Cook Time 32 minutes
Servings 6
Calories 218kcal
Author The Typical Mom

Equipment

  • 1 skillet large, oven safe

Ingredients

Instructions

  • Preheat your oven to 375° F. In a large skillet or pan, melt the butter over medium heat. Add the chopped onions, and sauté for about 5 minutes, add garlic or 2 more minutes. 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 vegetables, dried thyme, salt, and black pepper. Stir well and simmer for an additional 5 minutes.
  • Bake in the preheated oven for 15 minutes so filling starts to bubble.
  • If you are making homemade biscuits follow the link above and make while filling is baking. With refrigerated biscuits just open tube. After 15 minutes in oven carefully place the biscuits over the turkey filling without overlapping them.
  • Bake for time on refrigerated biscuit container or about 20 minutes for homemade or until they are golden brown and puffed.
  • 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 meal.

Video

Nutrition Facts
Turkey Pot Pie with Biscuits
Amount Per Serving (2 oz)
Calories 218 Calories from Fat 99
% Daily Value*
Fat 11g17%
Saturated Fat 5g31%
Trans Fat 0.3g
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
Cholesterol 72mg24%
Sodium 425mg18%
Potassium 362mg10%
Carbohydrates 14g5%
Fiber 2g8%
Sugar 4g4%
Protein 17g34%
Vitamin A 3726IU75%
Vitamin C 4mg5%
Calcium 80mg8%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Recipe Rating




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