Turkey Pot Pie With Biscuits

Got turkey leftovers? This turkey pot pie with biscuits is made in one skillet for a warm, flavorful meal with minimal cleanup!

Hello friends! 

I know it’s Tuesday, but if you have any turkey leftovers from Thanksgiving, you NEED to make this recipe.  It’s so comforting and full of delicious flavors, plus it’s made in one skillet for easy cleanup.  

Not a pot pie fan?  Check out my Healthy Leftover Turkey Recipes or my most popular leftover turkey recipe.  

I must admit, it’s pot pie skillet > pot pie for me any day.  It’s the clean-up for me. The flavor is the same. The process is the same. You don’t have to transfer said recipe into another dish with a crust.  This is why biscuits are so delicious!  They bake right on top of the pot pie creating a fluffy, buttery, crunchy top that some would argue is better than the pie crust.  Yes, I said it.  

Now listen, it’s the week after Thanksgiving.  I’m not about to make biscuits from scratch, but if you want to, you do you. I’m impressed. But I have two small kids under four, and I’m pregnant, and a million and one other things, so I used a package of immaculate brand biscuits. You can’t get any cleaner in your ingredient list than that.  No, this isn’t sponsored. I’m just lazy and appreciate great pre-packaged food made with cleaner ingredients.  

That being said, biscuits aren’t that hard to make, and if you want to step up your nutrition game, you could make some whole-wheat ones.  But again, that’s not for my current stage in life!  Homemade or pre-packaged biscuits you NEED to make this pot pie, even if you are out of turkey.  Make it with rotisserie chicken. Just make it, then freeze some.  You’ll thank me later. 

How to Make Turkey Pot Pie with Biscuits (Tips)

This is a one-skillet meal for the win!  I made everything in my cast iron pan, but any oven-safe skillet will work.  

I started by melting butter and sizzling it with fresh leftover “thanksgiving herbs” like rosemary, sage, and thyme.  This is 100% optional, but it creates herb-flavored butter, which is divine. (I removed the herbs, but alternatively, you could chop them up and add them if you like a lot of spice!  However, I wanted also to make a recipe that was friendly to not having fresh herbs on hand as well) PS  I wanted to dip some bread in the skillet right there, but I went ahead with the pot pie. 

Then cook your onion and garlic in said butter, followed by celery and carrots.  Please take note of the approximate size of my carrots and celery.  The celery is sliced thinly and as uniformly as possible.  The carrots are quartered and then chopped somewhat uniformly.  This little bit of tedious prep work ensures that you get uniformly cooked veggies vs. some that are mushy and some that are too crunchy.  

Now, the fun part is making the creamy filling.  Mix the veggies with flour.  I used whole wheat flour, but you can use all-purpose or gluten-free.  Then you’ll pour in chicken broth and milk, alternating small bits at a time.  In other words, pour about 1/4 cup chicken broth and 1/2 cup milk, stir until smooth and repeat.  The whole wheat flour absorbed a lot of liquid, so I used more liquid than I thought I would.  

The filling is ready when you have a filling that resembles a thick soup, not a paste.  If you have a paste, add more liquid in equal parts.  If you add too much liquid, let it simmer for 7-10 minutes, this may help thicken it up.  Don’t forget your seasonings here!

Then you can add in those turkey leftovers and frozen peas.  Top with biscuits slathered in butter and bake.  No, I did not make my biscuits from scratch. After Thanksgiving, I don’t have it in me to make everything from scratch.  If you do, by all means, get after it, super-woman or man! 

Swaps and Substitutions 

Let’s talk swaps and substitutions!

• Butter – Butter is the best choice for richness in flavor, but you can substitute vegan butter or any other oil.  
• Fresh Herbs (Thyme, Rosemary, and Sage) – This is 100% optional, but it creates herb-flavored butter, which is, of course, divine.
• Onion – Feel free to sub other onions such as sweet, yellow, or red. Know it may alter the flavor a bit.  
• Garlic – Optional but recommended.  
• Celery- Do not omit. 
• Carrots- Do not omit.  
• Whole Wheat Flour – Can sub all-purpose flour.  Do not omit. 
• Poultry Seasoning – Do not omit. 
• Sea salt – Adjust to taste.  
• Chicken broth – could use vegetable broth.  
• Milk – You could use 2% milk in a pinch.  For dairy-free, I recommend ripple, as it’s thick enough to work as a one-to-one substitution in this recipe.  
• Turkey – or sub rotisserie chicken. Vegetarian? Sub-chopped mushrooms (saute with other veggies) or even green beans
• Frozen Peas – optional. You can also use fresh or canned. 
• Biscuit Roll – could make your own from scratch, if desired

How to Store and Freeze Turkey Pot Pie

To store:  Store in an air-tight container for up to five days, and reheat in the microwave.  

To freeze:  Freeze in a freezer-safe container for up to 3 months.  Defrost under refrigeration or in the microwave, and eat immediately.  Do not refreeze after it’s been frozen.  Do not freeze if you used previously frozen turkey meat.  

Tag me if you make these! I love to see what you guys make! You can tag me on Insta @hungryhobbyRD and Facebook @hungryhobby!