Turkey pot pie with biscuits is my favorite way to turn leftover holiday turkey into a meal everyone fights over.
A creamy, vegetable packed filling gets tucked under golden, fluffy biscuits instead of a traditional pie crust, so it bakes up faster and feels a little more like comfort food than a formal dinner.
This version leans on a rich turkey gravy base, tender carrots and peas, and a buttery drop biscuit topping that soaks up just enough sauce to stay soft in the middle while staying crisp on top.
It is one of those recipes that quietly became a regular in my house, not just a Thanksgiving leftovers trick, but a meal I plan turkey breasts around now.
If you loved my Turkey Shepherd’s Pie, you are going to feel right at home here.
| Quick Recipe Summary | |
|---|---|
| Prep Time | 25 minutes |
| Cook Time | 35 minutes |
| Total Time | 1 hour |
| Servings | 6 servings |
| Difficulty Level | Moderate |
Why You’ll Love This Turkey Pot Pie With Biscuits
This recipe takes everything great about a classic pot pie and makes it easier for a weeknight.
There is no pie dough to roll out, no chilling time, and no fussing over a lattice top.
The filling comes together in one pot, which means fewer dishes and a shorter ingredient list than you might expect.
It also happens to be the best possible use for leftover turkey, whether that is from a holiday bird or just a roasted turkey breast you made on a random Tuesday.
- Comes together with simple, everyday ingredients
- Uses up leftover turkey in a way that tastes fresh, not repetitive
- Fluffy biscuit topping instead of a fussy pie crust
- One pot filling means easy cleanup
- Freezer friendly for meal prep
- Kid approved comfort food that reheats beautifully
You might also enjoy: Chicken Pot Pie With Biscuits
Ingredients
You likely have most of this on hand already, especially if you just roasted a turkey.
The full list below is split into the creamy filling and the biscuit topping so nothing gets lost in the shuffle.
- 2 tablespoons unsalted butter
- 1 small yellow onion, diced
- 2 celery stalks, diced
- 2 medium carrots, diced
- 2 cloves garlic, minced
- 1/3 cup all purpose flour
- 3 cups turkey or chicken broth
- 1 cup whole milk
- 3 cups cooked turkey, shredded or diced
- 1 cup frozen peas
- 1 teaspoon poultry seasoning
- 1/2 teaspoon dried thyme
- Salt and black pepper, to taste
- 2 tablespoons fresh parsley, chopped
- 2 cups all purpose flour, for biscuits
- 1 tablespoon baking powder
- 1/2 teaspoon salt, for biscuits
- 6 tablespoons cold unsalted butter, cubed
- 3/4 cup cold buttermilk
- 1 large egg, beaten, for egg wash
This same creamy base is what makes my Creamy Turkey Soup so cozy too.
Kitchen Equipment Needed
Nothing here is fancy or hard to find, but a couple of good tools make the process smoother.
A wide, heavy bottomed pot is especially helpful since you will build the entire filling in it.
- Dutch oven or large deep skillet
- 9×13 inch baking dish
- Pastry cutter or two forks
- Whisk
- Biscuit cutter
- Mixing bowls
- Measuring cups and spoons
Read Also: Flaky Pie Crust
Recommended Products for This Recipe
These are a few products I personally reach for whenever I make this pot pie, based on what has actually made a difference in my own kitchen.
1. Staub Enameled Cast Iron Dutch Oven
I use this pot for the entire filling because it holds heat evenly, so the roux thickens smoothly without scorching in one spot.
It also goes straight from stovetop to oven if you want to bake the whole thing in one vessel instead of transferring to a separate dish.
2. USA Pan 9×13 Baking Dish
A sturdy metal baking dish helps the biscuits bake up evenly on the bottom instead of staying pale and doughy where they touch the filling.
This one heats quickly and releases biscuits cleanly, even with a saucy filling underneath.
3. Stainless Steel Biscuit Cutter Set
Having a few different sizes on hand lets you make smaller biscuits that cook through fully by the time the filling is bubbling.
Clean, straight cuts also help the biscuits rise taller instead of spreading out.
4. OXO Good Grips Pastry Blender
Cutting cold butter into the flour quickly is the whole secret to flaky biscuits, and this tool does it in a fraction of the time it takes with forks.
Keeping the butter cold and in small pieces is what gives the topping those tender, flaky layers.
5. McCormick Poultry Seasoning
This blend of sage, thyme, and marjoram is what gives the filling that classic, savory turkey dinner flavor without measuring out five separate spices.
A little goes a long way, so one jar lasts through several batches of this pot pie.
Step-by-Step Instructions: How to Make Turkey Pot Pie With Biscuits
Follow these steps in order and you will have a bubbling, golden pot pie ready to serve within an hour.
1. Preheat the Oven and Prep Your Vegetables
- Preheat your oven to 400 degrees Fahrenheit.
- Dice the onion, celery, and carrots into small, even pieces so they cook at the same rate.
- Mince the garlic and set it aside separately from the other vegetables, since it goes in a bit later.
- If your turkey is not already shredded or diced, do that now and set it aside in a bowl.
2. Cook the Vegetables
- Melt the 2 tablespoons of butter in your Dutch oven or large skillet over medium heat.
- Add the diced onion, celery, and carrots to the pot.
- Cook, stirring occasionally, for about 5 to 6 minutes, until the onion turns translucent and the carrots begin to soften.
- Add the minced garlic and cook for another 30 seconds, just until fragrant.
3. Build the Roux
- Sprinkle the 1/3 cup of flour evenly over the cooked vegetables.
- Stir constantly for about 1 minute, coating the vegetables and cooking off the raw flour taste.
- This step is what thickens your filling later, so do not skip it even if it looks a little pasty at first.
4. Add the Broth and Milk
- Slowly pour in the turkey or chicken broth while whisking constantly, so the flour does not clump.
- Once the broth is fully incorporated, stir in the whole milk.
- Bring the mixture to a gentle simmer, stirring occasionally, until it thickens enough to coat the back of a spoon, which usually takes 4 to 5 minutes.
5. Season and Add the Turkey
- Stir in the poultry seasoning and dried thyme.
- Add the shredded turkey and frozen peas directly into the pot.
- Season with salt and black pepper to taste, then stir everything together until well combined.
- Fold in the chopped fresh parsley.
- Remove the pot from the heat and pour the filling into your 9×13 inch baking dish if you did not cook it directly in an oven safe Dutch oven.
6. Make the Biscuit Dough
- In a large mixing bowl, whisk together the 2 cups of flour, baking powder, and salt for the biscuits.
- Add the cold, cubed butter to the flour mixture.
- Use a pastry cutter or two forks to cut the butter into the flour until the mixture looks like coarse crumbs with pea sized pieces of butter still visible.
- Pour in the cold buttermilk and stir just until the dough comes together. Overmixing at this stage will make the biscuits tough, so stop as soon as there is no dry flour left.
7. Top the Filling with Biscuits
- Turn the biscuit dough out onto a lightly floured surface.
- Pat it down gently to about 3/4 inch thickness.
- Use your biscuit cutter to cut out rounds, gathering and re-patting the scraps as needed.
- Arrange the biscuit rounds over the top of the turkey filling in the baking dish, leaving small gaps between them so steam can escape.
- Brush the tops of the biscuits with the beaten egg for a shiny, golden finish.
8. Bake the Pot Pie
- Place the baking dish in the preheated oven.
- Bake for 25 to 30 minutes, until the biscuits are golden brown on top and the filling is bubbling around the edges.
- If the biscuits start browning too quickly, loosely tent the dish with foil for the remaining bake time.
9. Rest and Serve
- Remove the pot pie from the oven and let it rest for 5 to 10 minutes before serving.
- This short rest allows the filling to thicken slightly further and makes it much easier to scoop without everything running together.
- Serve warm, spooning a biscuit and plenty of filling into each bowl.
This same technique works beautifully in Puff Pastry Chicken Pot Pie if you want a flakier topping another night.
Tips for The Best Turkey Pot Pie With Biscuits
A few small details make a big difference between an average pot pie and a great one.
Most of these come down to temperature control and not rushing the filling.
- Keep your butter and buttermilk cold for the flakiest biscuits
- Whisk the broth in slowly to avoid lumps in the filling
- Do not skip the roux step, it is what thickens the sauce
- Dice vegetables evenly so they cook at the same rate
- Let the pot pie rest before serving so it does not run
- Use leftover roasted turkey for the deepest flavor
I picked up most of these tricks while perfecting my Skillet Chicken Pot Pie.
Serving Suggestions
Turkey pot pie with biscuits is hearty enough to stand on its own, but a light side rounds out the meal nicely.
I usually keep the sides simple since the pot pie itself is already rich and filling.
- A crisp green salad with a light vinaigrette
- Steamed or roasted green beans
- Creamy Mashed Potatoes on the side for extra comfort
- Cranberry sauce for a touch of sweetness
- A glass of dry white wine or sparkling cider
Variations of Turkey Pot Pie With Biscuits
This recipe is a great base, and it is easy to adjust depending on what you have in the fridge or what your family prefers.
None of these changes require altering the core method, just swapping a component here or there.
- Use rotisserie chicken instead of turkey for a chicken pot pie version
- Add sliced mushrooms with the onions and celery for extra depth
- Stir in a splash of dry white wine after the roux for brightness
- Swap frozen peas for frozen corn or a mixed vegetable blend
- Top with drop biscuits instead of cut rounds for a more rustic look
- Make it gluten free by using a 1:1 gluten free flour blend in both the filling and biscuits
For a fully gluten free take, my Gluten Free Chicken Pot Pie walks through the swaps in more detail.
Storage and Reheating
This pot pie holds up well in the fridge and reheats without losing its texture, as long as you store it properly.
I like making a double batch specifically so I have leftovers on hand for the week.
- Store leftovers in an airtight container in the refrigerator for up to 4 days
- Reheat individual portions in the microwave for 1 to 2 minutes, until warmed through
- Reheat larger portions in a 350 degree oven, covered with foil, for about 15 minutes
- Freeze the baked pot pie, tightly wrapped, for up to 2 months
- Thaw frozen portions overnight in the fridge before reheating
Another favorite for planning ahead: Crock Pot Chicken Pot Pie
Nutritional Facts
These values are estimates per serving and will vary depending on the exact ingredients and portion sizes you use.
- Calories: approximately 420 per serving
- Protein: 26 grams
- Carbohydrates: 34 grams
- Fat: 20 grams
- Fiber: 3 grams
- Sodium: 640 milligrams
You can find a similar breakdown in my Mini Chicken Pot Pies if you are curious how portion size affects the numbers.
Health Benefits of Key Ingredients
Beyond being comforting, several ingredients in this pot pie bring real nutritional value to the table.
Turkey in particular is one of the leaner proteins you can build a creamy dish around.
- Turkey is a lean, high protein meat that supports muscle repair and keeps you full longer
- Carrots provide beta carotene, which the body converts into vitamin A for eye health
- Celery adds fiber and antioxidants with very few calories
- Peas contribute plant based protein along with vitamin K and folate
- Garlic and onion offer natural compounds linked to immune support
For another lean, protein forward comfort meal, check out my Healthy Chicken Pot Pie.
FAQs About Turkey Pot Pie With Biscuits
1. Can I use leftover Thanksgiving turkey for this recipe?
Yes, leftover roasted turkey is actually ideal here since it is already cooked and full of flavor.
Just shred or dice it before adding it to the filling.
2. Can I make the biscuit dough ahead of time?
You can prepare the biscuit dough up to a day in advance and keep it covered in the fridge.
Cut and place the biscuits on the filling right before baking for the best rise.
3. Why is my filling too thin?
A thin filling usually means the roux was not cooked long enough or the mixture was not simmered until thickened.
Let it simmer a few extra minutes, stirring often, until it coats the back of a spoon.
4. Can I assemble this pot pie ahead of time and bake it later?
You can assemble the filling and refrigerate it separately from the raw biscuit dough for up to a day.
Top with fresh biscuits and bake just before serving so the topping stays light and fluffy.
5. Can I freeze turkey pot pie with biscuits?
Yes, both baked and unbaked versions freeze well when wrapped tightly.
For the best texture, thaw overnight in the fridge before reheating or baking.
Turkey Pot Pie with Biscuits
Ingredients
- 2 tablespoons unsalted butter
- 1 small yellow onion about 1 cup or 150g, diced
- 2 stalks celery about 1 cup or 120g, diced
- 2 medium carrots about 1 cup or 130g, diced
- 2 cloves garlic minced
- 1/3 cup all-purpose flour for filling
- 3 cups turkey or chicken broth 720ml
- 1 cup whole milk 240ml
- 3 cups cooked turkey about 1.5 lbs or 680g, shredded or diced
- 1 cup frozen peas about 130g
- 1 teaspoon poultry seasoning
- 1/2 teaspoon dried thyme
- salt and black pepper to taste
- 2 tablespoons fresh parsley chopped
- 2 cups all-purpose flour for biscuits
- 1 tablespoon baking powder
- 1/2 teaspoon salt for biscuits
- 6 tablespoons cold unsalted butter 85g, cubed
- 3/4 cup cold buttermilk 180ml
- 1 large egg beaten, for egg wash
Equipment
- Dutch oven or large deep skillet Wide, heavy-bottomed pot for building the filling
- 9×13-inch baking dish USA Pan or similar sturdy metal dish recommended
- Pastry cutter OXO Good Grips Pastry Blender recommended for cutting butter into flour
- Whisk
- Biscuit cutter Stainless steel set with different sizes for tall, even biscuits
- Mixing bowls
- Measuring cups and spoons
- Fork Alternative to pastry cutter (optional)
Method
- Preheat oven to 400°F. Dice onion, celery, and carrots into small even pieces. Mince garlic. Shred or dice the cooked turkey and set aside.
- Melt butter in a Dutch oven over medium heat. Add onion, celery, and carrots. Cook for 5-6 minutes until onion is translucent and carrots begin to soften. Add garlic and cook 30 seconds until fragrant.
- Sprinkle flour over vegetables and stir constantly for 1 minute to cook off raw flour taste and create a roux.
- Slowly pour in broth while whisking constantly to prevent lumps. Stir in milk and bring to a gentle simmer. Cook for 4-5 minutes until thickened enough to coat the back of a spoon.
- Stir in poultry seasoning, thyme, shredded turkey, frozen peas, salt, and pepper. Fold in fresh parsley. Pour filling into a 9×13 inch baking dish.
- In a mixing bowl, whisk flour, baking powder, and salt. Cut in cold butter until mixture resembles coarse crumbs with pea-sized butter pieces. Stir in buttermilk just until dough comes together (do not overmix).
- Turn dough onto a floured surface and pat to ¾-inch thickness. Cut rounds with a biscuit cutter, re-patt scraps as needed. Arrange biscuits over filling, leaving small gaps for steam to escape. Brush tops with beaten egg.
- Bake for 25-30 minutes until biscuits are golden and filling is bubbly around the edges. Tent with foil if biscuits brown too quickly.
- Let rest for 5-10 minutes before serving to allow filling to thicken. Serve warm with a biscuit and plenty of filling in each bowl.
Nutrition
Notes
- Turkey: Leftover roasted turkey works best, but rotisserie chicken makes a delicious substitute.
- Make ahead: Prepare the filling and biscuit dough separately up to a day in advance. Assemble and bake just before serving for best texture.
- Freezing: Freeze baked pot pie tightly wrapped for up to 2 months. Thaw overnight in the fridge before reheating.
- Thin filling: If your filling is too thin, simmer a few extra minutes until it coats the back of a spoon, or add a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water).
- Biscuit tips: Keep butter and buttermilk very cold for flaky biscuits. Don’t overmix the dough or the biscuits will be tough.
- Vegetable variations: Swap peas for frozen corn, add sliced mushrooms with the onions, or use a mixed vegetable blend.
- Gluten-free option: Use a 1:1 gluten-free flour blend in both the filling and the biscuits.
- Drop biscuits: For a more rustic look, skip the rolling and cutting – drop spoonfuls of dough directly onto the filling instead.
- Reheating: Reheat individual portions in the microwave for 1-2 minutes. For larger portions, reheat in a 350°F oven covered with foil for about 15 minutes.
- Serving suggestion: Pair with a crisp green salad or roasted green beans for a complete meal.
Private Notes
Tried this recipe?
Let us know how it was!Conclusion
Turkey pot pie with biscuits turns leftovers into something everyone actually looks forward to eating.
It is warm, filling, and simple enough for a weeknight without skimping on flavor.
I would love to hear how yours turns out, so leave a comment below once you try it.
Feel free to share a photo or pass this recipe along to anyone who always ends up with extra turkey on hand.
Recommended:
- Turkey Chili
- Classic Roast Turkey
- Biscuits and Gravy Breakfast Casserole
- Turkey Gravy From Drippings
- Chicken Pot Pie Casserole
