Turkey Pot Pie Recipe with Biscuits
This easy Turkey Pot Pie recipe is the perfect way to use up leftover turkey! Creamy, hearty and loaded with flavor, this is going to be one of your new favorite recipe for leftover turkey. This Turkey Pot Pie with biscuits is wonderfully delicious comfort food that will fill your belly and warm your soul.
Servings 8
Calories 293kcal
Ingredients
Pot Pie Filling
- 4 tablespoons unsalted butter
- 1 onion diced about 1 cup
- 2 cloves garlic minced
- ¼ cup all-purpose flour
- 2 ½ cups low-sodium chicken broth or turkey broth
- ¾ cup half and half
- ½ teaspoon dried thyme or 1 teaspoon fresh thyme, minced
- ½ teaspoon dried rosemary or 1 teaspoon fresh rosemary, minced
- salt and freshly ground black pepper to ttaste
- 3 cups cooked diced turkey or shredded (or any cooked meat)
- 12 ounces frozen peas and carrots
- 8 canned biscuits or frozen buttermilk biscuits
Instructions
Preparing pot pie filling:
- Preheat oven to 400°F.
- Melt butter in a large, oven safe skillet, over medium heat. Add the diced onions and saute until translucent, about 5 to 6 minutes.
- Add minced garlic, thyme and rosemary and cook for an additional minute, stirring continuously.
- Whisk in the flour and cook for about 1 minute, stirring continuously.
- Slowly whisk in the chicken broth followed by the half and half making sure to fully incorporate the liquid before adding more.
- Bring to a simmer and season with salt and pepper to taste.
- Stir in the shredded or diced turkey.
- Bring the mixture back to a simmer, stirring constantly. Reduce heat to low and cook until the filling is thickened to your liking, about 4 to 5 minutes.
- Stir in the peas and carrots.
- Remove from heat and set aside. (If you are using a skillet that is not safe for the oven, transfer the filling to a baking dish at this point.)
- Place biscuits evenly over the top of the filling.
- Bake for 25-30 minutes or until the biscuits are golden brown on top and cooked completely through. Check the bottom of a biscuit to be sure it is cooked through.
- Serve and enjoy!
Notes
Storage Information
This pot pie recipe is best serve hot, straight from the oven. Leftovers should be cooled completely then transferred to an airtight container. Refrigerate for 3 to 4 days.
To freeze: Transfer cooled pot pie to a freezer safe, airtight container and freeze for up to 2 months. Thaw overnight in the refrigerator and reheat in the microwave or oven.
- You can substitute whole milk for a thinner filling or heavy cream for a thicker filling.
- Bake the biscuits separately on a baking sheet and place them on the filling for a crispier biscuit topping.
- Brush butter on top of the biscuits at the end for more flavor. You can even try making a garlic herb butter mixture (see notes above).
- If you don’t own a cast iron skillet filling can be transfer to a 9 by 13-inch baking dish and topped with biscuits.
Nutrition
Calories: 293kcal | Carbohydrates: 24g | Protein: 18g | Fat: 14g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.2g | Cholesterol: 58mg | Sodium: 387mg | Potassium: 389mg | Fiber: 2g | Sugar: 3g | Vitamin A: 4313IU | Vitamin C: 6mg | Calcium: 66mg | Iron: 2mg