This cozy Turkey Pot Pie with biscuits and a creamy filling loaded with turkey, potatoes, carrots, and peas is a simple, family-friendly meal!
A turkey pot pie is a classic comfort food, and it’s so good with golden, flaky biscuits on top! Parents love that it is easy to prepare and the whole meal is in one dish.
Tonia’s Notes
I’m a huge fan of pot pies and often order them at restaurants! So, when I was thinking about what to make with Thanksgiving leftovers, I decided to make a turkey pot pie.
Biscuits are an easy choice for the top, but you can also use a pie crust or puff pastry if you prefer. If you don’t have any leftover turkey, you can easily make a turkey tenderloin or substitute chicken breasts!
How To Make
Saute Veggies
Warm the butter and olive oil in a Dutch oven over medium heat. Add the diced onions and saute for a few minutes before adding the carrots, celery, and minced garlic.
Thicken
Sprinkle with flour, salt, black pepper, thyme, and sage. Cook and stir for two minutes. Then, stir in the chicken broth and potatoes. Simmer for 10-12 minutes, stirring and scraping the bottom often.
Thicken
Stir in the turkey, heavy cream, corn, and peas. Cook for a couple of minutes until heated through. Remove from the heat.
Biscuits
Slice refrigerated biscuits in half and carefully place them on the hot filling. Bake at 400˚F for 18-23 minutes until golden brown and bubbling.
Plan Ahead and Storage
- Plan Ahead: Save your leftover turkey, carrots, celery, corn, and peas to make this pot pie!
- Refrigerator: Store leftovers in an airtight container in the fridge for 2-3 days.
- Freezer: Freeze leftovers in an airtight container for up to a month.
More Turkey Recipes
Turkey Pot Pie With Biscuits
Equipment
Ingredients
- 3 tablespoons butter
- 3 tablespoons olive oil
- ½ cup diced onion
- ½ cup sliced carrots
- ½ cup chopped celery
- 1 teaspoon minced garlic
- 6 tablespoons all-purpose flour
- 1 teaspoon kosher salt
- 1 teaspoon coarse ground black pepper
- ½ teaspoon dried thyme leaves
- ¼ teaspoon ground sage
- 3 cups chicken broth
- 1 cup diced potatoes
- 2 cups cooked, diced turkey or chicken
- 1 cup heavy cream
- ½ cup corn
- ½ cup frozen peas
- 16.3 ounce tube refrigerated flaky layers biscuits
Instructions
- Preheat the oven to 400˚F. Warm the butter and olive oil in a Dutch oven over medium heat. Add the diced onions. Saute for 4-5 minutes.
- Add the sliced carrots, celery, and minced garlic. Saute for 2-3 minutes.
- Stir in the flour, salt, pepper, dried thyme leaves, and ground sage. Cook while stirring for 2 minutes.
- Pour in the chicken broth and add the diced potatoes. Stir until the flour clumps are dissolved. Then simmer for 10-12 minutes, stirring often, scraping the bottom.
- Stir in the diced turkey, heavy cream, corn, and frozen peas.
- Remove from the heat. Slice the biscuits in half and place them on top of the filling. Discard the remaining biscuit dough or use it for another purpose.
- Bake for 18-23 minutes or until the filling is bubbly and the biscuits are golden brown.
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