This Easy Turkey Pot Pie With Biscuit Crust Recipe is perfect for your holiday leftovers. Not only is it loaded with delicious turkey but it is also packed with veggies and served in a tasty and flavorful creamy sauce. The best part is that instead of making a time consuming traditional pie crust, this recipe uses canned biscuits for a real time saver!
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Table of contents
- Why You’ll Love This Easy Turkey Pot Pie With Biscuit Crust Recipe!
- Equipment Needed
- Key Ingredients
- Step-By-Step Instructions
- Serving Suggestions
- Why Do You Not Use A Bottom Crust On Pot Pie?
- What Is The Sauce Made Of In A Pot Pie?
- Substitutions And Additions
- What If I Do Not Have An Oven Safe Skillet?
- Love Easy Dinners? Try These Next!
Why You’ll Love This Easy Turkey Pot Pie With Biscuit Crust Recipe!
I love all of the food that we serve during the holiday season but what I love even more is using the Thanksgiving leftovers in tasty and creative ways. This easy turkey pot pie is perfect for your leftover meat. This recipe is so easy to bring together with the biscuit topping and you can have a full meal ready and on the table in less than an hour.
My hearty turkey pot pie is so simple to make and tastes amazing. It is the ideal solution to transform your leftover roast turkey into a filling and satisfying meal that the whole family is going to love. It is pure delicious comfort food with every mouthful.
I love using up my leftovers in tasty ways, and this easy turkey pot pie recipe is one of the best. I also have a great Turkey and Dumplings recipe if you would rather make pillowy scratch made dumplings.
- Easy to make - The buttery biscuits on top along with the leftover turkey make for an easy meal that tastes amazing.
- Everyone will love it - There isn’t much you can’t like about this recipe. It gets the whole family's seal of approval.
- Great way to use up leftovers - If you are looking for leftover turkey recipes then this leftover turkey pot pie is a great way to use up leftovers from Thanksgiving or other Holiday season festivities.
- Full of flavor - Leftover Thanksgiving turkey never tasted so good. The veggies, the creamy sauce, the topping, it all makes for a flavorful meal.
- Large skillet- if you have an oven safe skillet (I love my Lodge cast iron skillet) then you can make this in just one dish for easy clean up or you will need to transfer to a casserole dish to bake in the oven.
- Sharp knife
- Chopping board
Turkey - Cooked turkey is best for this skillet turkey pot pie recipe. I like to use leftover roast turkey breast but any leftover cooked turkey will work.
Biscuits - To make this pot pie quick and easy I have used canned biscuits for the topping. You could also make your own homemade biscuits topping. I have suggested some other options later in this post.
Mushrooms and peas - I like to add more veggies to my pot pie. Mushrooms and peas work well with the creamy sauce.
Carrots, celery, white onion, and garlic - This is the perfect base to make the creamy flavorful sauce.
Parsley - I like to add a burst of freshness to my dish and using fresh parsley is perfect. You could also use some dried herbs to add some extra flavor. Fresh thyme is also a great herb to use in a pot pie.
Heavy cream - This is the main base for the sauce and makes it creamy and delicious.
Butter and flour - Combining unsalted butter and all-purpose flour helps to thicken the sauce.
Broth - I like to use chicken stock or turkey broth to add some extra flavor to the leftover meat.
Salt and pepper - Seasoning helps to bring this together. Add according to your preference in taste.
Gather all of your ingredients together and the leftovers you are using. Preheat the oven to 400° F.
Heat an oven safe skillet, like a cast iron skillet, over medium heat. Melt butter in the heated skillet. If you do not have an oven safe skillet check out the recipe card for detailed instructions.
Add the onion, carrots, celery and mushrooms to the skillet and sauté in the butter for 5 minutes to soften. Next add the minced garlic and sauté for 1 minute more.
Add the flour to the vegetables and stir to cook the flour for 2 minutes to remove the raw flour taste.
Slowly add the chicken broth and heavy cream while stirring. This will begin to make a thick sauce.
Stir in the chopped turkey, peas and parsley. Season to taste with salt and pepper.
Separate the canned biscuits and place on top of the vegetable mixture.
Place the entire skillet in a preheated oven, uncovered and bake for 30-35 minutes or until the biscuits are cooked through and golden brown.
Or just a simple side salad with a light dressing like this creamy balsamic dressing.
This is a recipe using leftovers, so if you do have anything left from this dish then transfer them to an airtight container and store them in the refrigerator for up to 2 days. This is something that is best eaten sooner rather than later.
You could freeze this pie for another day. Simply get to the stage where you have assembled the pot pie and then freeze as it is. You can then thaw for 24 hours and bake.
Why Do You Not Use A Bottom Crust On Pot Pie?
The main thing to remember with this pot pie is that the filling is cooked in the skillet to maximize the flavors and then the crust is placed on top for that texture. If you put the crust on the bottom then it will go soggy. You can create a pie with a bottom crust, but it will need to be a pastry crust that is pre-baked before any filling is added. This pot pie is simple, quick, and tastes amazing. That’s the beauty of it.
What Is The Sauce Made Of In A Pot Pie?
The heavy cream and broth is combined together once you have added butter and flour to the pan. This is what thickens the sauce and makes the creamy white sauce base for the filling. The main ingredients are the broth, cream, butter and flour, what you add to it is down to you.
Substitutions And Additions
Topping - You can add different toppings to this creamy pot pie. Mashed potato, shortcrust, or puff pastry will all be welcome additions.
Added ingredients - You could add some extra ingredients to this pie. Slices of bacon will add a salty flavor. Adding different vegetables will also make it more filling. You could consider adding sweetcorn, green beans, or even cauliflower and broccoli.
Turkey - This recipe will work well with leftover chicken or shredded rotisserie chicken for a chicken pot pie recipe.
Sauce - You could use cream of chicken soup or leftover gravy as a tasty shortcut to make the pie filling.
What If I Do Not Have An Oven Safe Skillet?
You can still make this pot pie even if you do not have an oven safe skillet. Make as directed on the stove top. Before adding the biscuits transfer the turkey mixture to a casserole dish. Top with the biscuits and bake as directed.
Love Easy Dinners? Try These Next!
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Easy Turkey Pot Pie With Biscuit Crust Recipe
- oven safe skillet (see notes)
- 4 tablespoons butter
- ½ cup onion, diced
- 1 cup carrots, chopped
- 1 cup celery, chopped
- 1 cup mushrooms, sliced
- 2 cloves garlic
- ¼ cup flour
- 2 cups turkey or chicken broth
- ½ cup heavy cream
- salt and pepper to taste
- 2 teaspoons fresh parsley, chopped
- 2 cups cooked turkey, cubed (white or dark meat)
- ½ cup frozen peas, thaw
- 1 can refrigerator biscuits, buttermilk
- Preheat oven to 400° F.
- Heat an oven safe skillet, like a cast iron skillet over medium heat. Add butter to the heated skillet. If you do not have an oven safe skillet see notes below.
- Add onion, carrots, celery and mushrooms to the skillet and sauté in the butter for 5 minutes to soften.
- Add the minced garlic and sauté for 1 minute more.
- Add flour to the vegetables and stir to cook the flour for 2 minutes to remove the raw flour taste.
- Slowly add the chicken broth and heavy cream while stirring. This will begin to make a thick sauce.
- Stir in the chopped turkey, peas and parsley. Season to taste with salt and pepper.
- Separate the canned biscuits and place on top of the vegetable mixture.
- Place the entire skillet in preheated oven, uncovered and bake for 30-35 minutes or until the biscuits are cooked through.