This Turkey Pot Pie With Biscuits recipe is an easy one-pot meal, perfect for weeknights and holiday dinners. In 30 minutes you will have a delicious and hearty meal!
Why you’ll love this turkey pot pie with biscuits recipe
When it comes to an easy dinner, it doesn’t get easier than a one pan recipe. But it’s more than that. This turkey pot pie with biscuits recipe has it ALL.
Turkey pot pie is at the top of the list when it comes to “dinners that give you a hug”, it’s pure comfort food. It’s an easy recipe to make your own. It’s also a great addition to your alternative Thanksgiving meals!
You can swap veggies and seasonings based on what you’re in the mood for, creating the perfect meal. It’s one of those things that tastes just as good the next day and it’s hearty so it’ll leave you satisfied for a while!
What is turkey pot pie made of?
- Onions and garlic: add aromatic depth and savory flavor to a pot pie, enhancing the overall taste of the filling.
- Liquids: you will need chicken stock, half & half, and white cooking wine. This combination gets thickened with all-purpose flour to make the creamy, savory sauce. Turkey broth can be used in place of chicken stock.
- Turkey: you can use shredded or cubed turkey. This recipe also works great with leftover chicken. Shredded turkey offers a tender, melt-in-your-mouth texture. On the other hand, cubed turkey provides a heartier, chunky bite.
- Veggies: I like to use carrots, frozen corn, peas, and pearl onions. However, almost any type of vegetable can be used in the creamy filling from green beans to mushrooms! This recipe is great for just about any leftover veggies you’ve got in the fridge.
- Seasonings: I use a blend of Italian seasoning, paprika, fresh parsley, bay leaves, and of course, salt and black pepper throughout the dish. You can change things up by using different seasonings or fresh herbs like parsley and thyme.
- Buttermilk biscuits: one of the best parts about this recipe is that it uses canned biscuits that you can have on hand any time! Having these on hand are great for when you don’t want to make homemade biscuits. A biscuit crust is much easier than using a traditional pie crust, and just as delicious!
- Egg: brushing an egg wash over the biscuits will give you a beautiful golden brown color when the biscuits are baked.
*For a detailed list of ingredients and measurements, please reference the recipe card down below.
How to Make Turkey Pot Pie with Biscuits
1. Sauté the onions: In an oven-safe skillet, heat the butter and oil over medium-high heat. Add the onion and garlic and season with salt and pepper. Sauté until the onions have softened, about 1-2 minutes.
2. Make the filling. Whisk in the flour and cook until it is lightly browned. Slowly add in the sauce ingredients and seasonings. Cook while whisking until it starts to thicken. Add the turkey, veggies, and seasoning. Simmer for 15 minutes.
3. Bake the pot pie. Remove the bay leaves from the turkey mixture. Place the biscuits on top of the filling. Brush the biscuits with egg and sprinkle with sea salt. Bake the turkey pot pie on the center rack until golden brown. Make sure the biscuits are done on the bottom and then let cool for 10 minutes before serving. Scoop the filling, including a biscuit, and serve.
My favorite serving dish
This is the serving dish I used for my pot pie, it’s a classic and so pretty! I use it for everything from classic pies to savory pies and it even works for smaller-sized casseroles.
Can I make Skillet Turkey Pot Pie ahead of time?
Certainly! This Turkey Pot Pie with Biscuits can be prepared ahead of time. It’s great to make as a freezer meal so you can have delicious comfort food to pull from the freezer, bake, and enjoy. It’s a great way to skip takeout.
When making ahead, I recommend making the turkey pot pie all the way up to the biscuits stage. Instead of baking them, let the pot pie cool completely before covering and freezing. When ready to eat, transfer the dish from the freezer straight to the oven.
You might need to add a few extra minutes to the bake time since the filling will be cold. If the biscuits are browned before the filling is heated through, cover it with foil.
If you’ve got leftovers, be sure to store them properly so you can enjoy them the next day. Trust me, pot pie only tastes better the next day! Make sure you cool the leftovers completely before transferring to an airtight container. You can store it in the fridge for 3 to 4 days.
Freezing the Pot Pie
Transfer the cooled pot pie to a freezer-safe, airtight container and freeze for up to 2 months. When you’re ready to enjoy it, thaw it overnight in the refrigerator and reheat it in the microwave or oven.
Turkey Pot Pie with Biscuits Recipe Tips and Tricks:
- Prep ahead: save time by chopping vegetables and shredding the turkey in advance. Store them in the fridge until you’re ready to cook.
- Veggies: if you don’t like your carrots to be firm, you can add them to the pan after the onion so they cook longer. Feel free to experiment with the type of veggies you use, too. Peas, carrots, and corn are traditional, but you can add others like bell peppers or green beans for variety.
- For crispier biscuits: bake them separately on a baking sheet or in the air fryer while preparing the filling on the stovetop, and then place them on the filling.
- Garlic butter topping: add extra flavor with this garlic butter sauce brushed over the top.
- Don’t have a cast iron skillet? If you don’t have a cast iron skillet, the filling can be transferred to a 9X13-inch baking dish and then topped with biscuits.
- Flavor twist: add a sprinkle of Trader Joe’s everything but the leftovers seasoning when you add parsley, it’s so good!
More leftover turkey recipes
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Turkey Pot Pie with Biscuits
- 3 tbsp butter
- 1 tbsp olive oil
- 1 onion finely diced
- 2 garlic cloves, minced
- kosher salt and fresh cracked black pepper, to taste
- ⅓ cup all-purpose flour
- 1 cup chicken stock
- ¾ cup half & half
- 1 tbsp white cooking wine
- ½ tbsp Italian seasoning
- ½ tsp paprika
- 2 cups cooked turkey, shredded or cubed
- 3 carrots, peeled and diced
- 1 cup frozen corn
- 1 cup frozen peas
- 1 cup frozen pearl onions
- 3 tbsp chopped fresh parsley
- 2 bay leaves
- 8 canned buttermilk biscuits
- 1 egg, beaten
- Heat the butter and olive oil in a 12" cast iron pan over medium-high heat. When the butter is melted, add the onion and garlic, and the salt and pepper to taste. Sauté until the onions have softened, about 1-2 minutes.
- Whisk in the flour and cook until lightly browned, about 1-2 minutes. Gradually whisk in the chicken stock, heavy whipping cream, cooking wine, Italian seasoning, and paprika; cook, while whisking, until the mixture starts to thicken, about 5 minutes.
- Mix in the chicken, vegetables, parsley, and bay leaves. Simmer over medium-low heat for 15 minutes. Season with salt and pepper to taste.
- Meanwhile, preheat the oven to 400 F. If you are using a skillet that is not safe for the oven, transfer the filling to a baking dish at this point.
- Remove the bay leaves and place the biscuits evenly on top of the filling. Brush the biscuits with the egg and sprinkle with sea salt.
- Bake on the center rack until golden, about 25-30 minutes. Check the bottom of one biscuit to make sure it's are cooked through before removing from the oven, then allow it to cool for about 10 minutes before serving.
- To serve, scoop the filling into a bowl and top with a biscuit.
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