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Quick Leftover Turkey Pot Pie with Easy Biscuit Topping

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A quick and easy weeknight dinner using leftover turkey, creamy gravy, and refrigerated biscuits for a golden, flaky topping. Ready in about 30 minutes.

Ingredients

Scale
  • 3 tablespoons unsalted butter
  • 1 medium yellow onion, diced
  • 2 medium carrots, diced
  • 2 celery stalks, diced
  • 3 cloves garlic, minced
  • 1/3 cup all-purpose flour
  • 2 cups low-sodium chicken or turkey broth
  • 1 cup whole milk or half-and-half
  • 3 cups cooked turkey, shredded or diced
  • 1 cup frozen peas and carrots mix
  • 1/2 cup frozen corn kernels
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • Salt and freshly ground black pepper to taste
  • 1 tablespoon fresh parsley, chopped (optional)
  • 1 can (16.3 oz) refrigerated buttermilk biscuits
  • 1 tablespoon melted butter (optional)

Instructions

  1. Preheat your oven to 400°F (200°C). Position the rack in the middle of the oven.
  2. Melt the butter in your large oven-safe skillet over medium heat. Add the diced onion, carrots, and celery. Cook for 5-6 minutes, stirring occasionally, until softened and onions are translucent.
  3. Add the minced garlic and cook for 30 seconds until fragrant.
  4. Sprinkle the flour over the vegetables. Stir constantly for 1-2 minutes until the mixture turns a light golden color.
  5. Slowly pour in the broth while whisking continuously to avoid lumps. The mixture will thicken almost immediately.
  6. Pour in the milk or half-and-half and whisk until smooth. Let it come to a gentle simmer and cook for 2-3 minutes until thick enough to coat the back of a spoon.
  7. Stir in the dried thyme, rosemary, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Taste and adjust seasoning.
  8. Add the shredded turkey, frozen peas and carrots, and frozen corn. Stir gently and cook for 2-3 minutes until heated through.
  9. Remove the skillet from heat. Taste and adjust seasoning again.
  10. Arrange the refrigerated biscuits on top of the filling, spacing them evenly. Do not press them down.
  11. Brush the biscuit tops with melted butter if desired.
  12. Bake for 15-18 minutes until the biscuits are golden brown and puffed, and the filling is bubbling around the edges.
  13. Let it rest for 5 minutes before serving. Sprinkle with fresh parsley if using.

Notes

For a gluten-free version, use gluten-free all-purpose flour and gluten-free refrigerated biscuits. For dairy-free, use olive oil instead of butter, unsweetened almond milk instead of milk, and dairy-free biscuits. The filling should be slightly thinner than you think as it will thicken during baking. Let the biscuits breathe by not crowding them.

Nutrition

Keywords: leftover turkey, pot pie, biscuit topping, quick dinner, comfort food, Thanksgiving leftovers

Find it online: https://coracooks.com/quick-leftover-turkey-pot-pie-with-easy-biscuit-topping/