Turkey Pot Pie with Biscuits

This Turkey Pot Pie with biscuits turns leftover turkey into effortless comfort food. The rich, creamy filling and fluffy golden biscuits make a weeknight dinner feel just a little special on chilly evenings. Whether you’re cleaning out the fridge after a holiday or just craving something warm and homemade, this recipe never disappoints.

I first tried this after a big Thanksgiving when we had mountains of extra turkey and we all agreed it was even better than the main meal. It has been a winter regular ever since.

Ingredients

• Unsalted butter: gives silky texture and helps sauté vegetables for depth of flavor. Choose a good quality for best results
• Onion: diced for sweetness and flavor base. Look for firm onions with no soft spots
• Garlic: minced adds aroma and richness. Chop fresh cloves for zing
• All-purpose flour: thickens the sauce and gives the filling body
• Low-sodium chicken or turkey broth: brings savory flavor without being too salty. Homemade or a trusted brand is best
• Half and half: adds creaminess without being overly heavy
• Dried or fresh thyme: helps the filling taste earthy and fresh
• Dried or fresh rosemary: gives an herbal note that matches the turkey
• Salt and freshly ground black pepper: for balancing flavors
• Cooked diced or shredded turkey: use what you have on hand white or dark meat both work well
• Frozen peas and carrots: offer color nutrients and a gentle sweetness. Choose a bag with bright even pieces
• Canned or frozen buttermilk biscuits: make this easy and delicious. Use your favorite brand or homemade if you have time

Step-by-Step Instructions

Sauté the Aromatics:

Melt butter in a large oven safe skillet over medium heat. Add the diced onion and cook about five to six minutes until translucent and golden around the edges. Stir in garlic thyme and rosemary and keep stirring for another minute so the herbs release their flavor

Build the Roux:

Sprinkle in the flour and stir constantly to coat the onions. Cook for a full minute watching so the flour does not burn but turns just slightly golden

Make the Creamy Base:

Slowly whisk in the chicken or turkey broth a little at a time to avoid lumps. Once smooth and slightly thick add the half and half whisking after each addition

Simmer and Season:

Bring everything to a gentle simmer then season generously with salt and freshly ground black pepper. Let it bubble for a minute to bring all aromas together

Add Turkey and Veggies:

Stir in the cooked turkey pieces making sure each bit is coated by the creamy sauce. Continue stirring as the filling gets thick about four to five minutes. Add frozen peas and carrots and mix in well

Transfer if Needed:

If your skillet is not ovenproof pour the filling into a 9 by 13 baking dish. Even out the top before moving on

Top with Biscuits:

Arrange biscuits evenly across the top of the filling so each portion will have its own biscuit. Place them gently so the filling does not bubble up above

Bake Until Golden Brown:

Bake at 400F for twenty five to thirty minutes. The tops of the biscuits should look golden and crisp and the bottoms need to feel baked through—lift a biscuit to check if unsure

Serve and Enjoy:

Let the pot pie rest for five minutes before serving so the filling thickens a touch more. This makes it easier to scoop and enjoy

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The thyme in this dish is my favorite part. Its fragrance reminds me of Sunday afternoons when the whole kitchen smells like Thanksgiving. Years ago my youngest tried to help by tearing the biscuits and ever since we have made “biscuit mountains” instead of perfect circles. It makes the dish even more special to us.

Storage Tips

Let leftovers cool completely before covering tightly and storing in the fridge for up to four days. Reheat individual portions in the microwave or warm the whole dish in the oven until heated through. For longer storage freeze in portions for up to two months and thaw overnight before reheating.

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Ingredient Substitutions

You can swap the half and half for whole milk if you want a lighter sauce or use heavy cream if you prefer something extra rich. Any cooked meat works if turkey is not available such as rotisserie chicken or even leftover roast pork. Try mixed frozen vegetables or simply diced carrots if you are out of peas and carrots.

Serving Suggestions

Turkey pot pie is satisfying on its own but you can add a crisp green salad for freshness or serve with steamed green beans. If you bake extra biscuits on the side everyone can dunk them into the creamy filling for even more comfort.

A Little History

Pot pie has roots in British cuisine where savory pies were hearty meals for busy families. Swapping out a pastry crust for fluffy biscuits on top probably started here in America for convenience and flavor and now it is a staple in southern kitchens.

Recipe FAQs

→ What type of turkey works best?

Both roasted and smoked turkey taste great. Shredded or diced turkey makes for a hearty filling.

→ Can I use chicken instead of turkey?

Yes, cooked diced or shredded chicken is a perfect swap in this savory dish.

→ How do I make the biscuits extra golden?

Brush melted butter, or garlic herb butter, on biscuit tops before baking for richer flavor and color.

→ What's the best pan to use?

A large, oven-safe skillet like cast iron is ideal, but a 9x13-inch baking dish works if needed.

→ Can the pot pie be frozen?

Yes, cool completely, transfer to an airtight container, and freeze for up to two months. Thaw overnight to reheat.

→ How do I prevent the biscuits from getting soggy?

If you prefer crispier biscuits, bake them separately and add them on top just before serving.