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Guest-Favorite Leftover Turkey Pot Pie with Easy Biscuit Topping

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This creamy, comforting pot pie features tender turkey and vegetables in a rich sauce, topped with golden, flaky biscuits. It’s the perfect way to transform leftover turkey into a showstopping dish that will have your guests asking for the recipe.

Ingredients

Scale
  • 3 tablespoons unsalted butter
  • 1 medium yellow onion, diced (about 1 cup)
  • 3 medium carrots, peeled and diced (about 1½ cups)
  • 2 celery stalks, diced (about 1 cup)
  • 3 cloves garlic, minced
  • ⅓ cup all-purpose flour
  • 2 cups low-sodium chicken or turkey broth
  • 1 cup whole milk
  • ½ cup heavy cream
  • 3 cups cooked turkey, shredded or diced
  • 1 cup frozen peas
  • 1 teaspoon fresh thyme leaves
  • ½ teaspoon dried rosemary
  • Salt and black pepper to taste (about 1 teaspoon salt and ½ teaspoon pepper)
  • 1 tablespoon fresh parsley, chopped (optional, for garnish)
  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon sugar
  • ½ teaspoon salt
  • ¼ teaspoon baking soda
  • 6 tablespoons cold unsalted butter, cubed
  • ¾ cup buttermilk, cold
  • 1 large egg
  • 1 tablespoon water

Instructions

  1. Preheat your oven to 400°F (200°C). Place a baking sheet on the middle rack to catch any drips.
  2. Start the filling base. Melt the 3 tablespoons of butter in your Dutch oven over medium heat. Add the diced onion, carrots, and celery. Cook for 6-8 minutes, stirring occasionally, until the vegetables soften and the onion turns translucent.
  3. Add the garlic. Toss in the minced garlic and cook for 1 minute more. Don’t let it brown.
  4. Make the roux. Sprinkle the ⅓ cup of flour over the vegetables and stir constantly for 2 minutes.
  5. Build the sauce. Slowly pour in the chicken broth while whisking continuously. Keep whisking until the mixture is smooth and starts to thicken, about 2-3 minutes. Then add the milk and heavy cream, whisking until combined.
  6. Season the filling. Stir in the fresh thyme, dried rosemary, 1 teaspoon of salt, and ½ teaspoon of black pepper. Taste and adjust.
  7. Add the turkey and peas. Fold in the shredded turkey and frozen peas. Stir gently until everything is well combined. Let it simmer for 2-3 minutes, then remove from heat.
  8. Transfer to baking dish. Pour the filling into your 9×13-inch baking dish and spread it evenly. Set aside while you make the biscuit topping.
  9. Make the biscuit dough. In a large mixing bowl, whisk together the 2 cups of flour, 1 tablespoon of baking powder, 1 teaspoon of sugar, ½ teaspoon of salt, and ¼ teaspoon of baking soda. Cut the cold butter into small cubes and add it to the flour mixture. Use a pastry cutter or two forks to cut the butter into the flour until the mixture resembles coarse meal with pea-sized butter pieces.
  10. Add the buttermilk. Make a well in the center of the flour mixture and pour in the cold buttermilk. Stir with a fork just until the dough comes together. It will be shaggy and sticky.
  11. Top the filling. Drop spoonfuls of the biscuit dough over the filling. Use about 12-15 spoonfuls, spaced evenly.
  12. Apply the egg wash. Whisk together the egg and 1 tablespoon of water. Brush the egg wash over the biscuit tops.
  13. Bake. Place the dish on the preheated baking sheet and bake for 25-30 minutes, until the biscuits are golden brown and the filling is bubbling around the edges. If the biscuits are browning too quickly, tent loosely with foil for the last 10 minutes.
  14. Rest and serve. Let the pot pie rest for 10 minutes before serving.

Notes

Keep butter cold for flaky biscuits. Don’t skip the roux cooking time. Season in layers. Let filling cool slightly before adding biscuit topping. Use a baking sheet to catch drips. For a gluten-free version, use a 1:1 gluten-free flour blend. For a dairy-free version, use vegan butter and unsweetened oat milk or cashew milk.

Nutrition

Keywords: leftover turkey, pot pie, biscuit topping, comfort food, Thanksgiving leftovers, turkey pot pie, easy pot pie

Find it online: https://dinadinnertable.com/guest-favorite-leftover-turkey-pot-pie-with-easy-biscuit-topping/