//Leftover Turkey Pot Pie with Cheddar Biscuit Crust

Leftover Turkey Pot Pie with Cheddar Biscuit Crust

Transform leftover turkey (or rotisserie chicken!) into a top-rated recipe for Leftover Turkey Pot Pie with Cheddar Biscuit Crust.

A white baking dish with turkey pot pie and biscuits and small bowls of herbs and salt

My family lives by one very simple motto when it comes to cooking during holidays: Leftovers are just as important as the main event!

It may come as no surprise that cooking for eight people this Turkey Day is more like cooking for 28, so we can guarantee ample extras to repurpose into all of our favorite recipes for Thanksgiving leftovers.

A glass bowl with flour, butter and shredded cheese for making biscuits

In the off chance the eight of us don’t actually eat the 7.4 pounds of turkey, two types of stuffing, six side salads and gallon of gravy we’re making, we will have just enough to whip up this Leftover Turkey Pot Pie with Cheddar Biscuit Crust.

A stockpot filled with chopped vegetables and herbs

Just because The Big Feast hasn’t happened yet doesn’t mean we can’t already be putting together a game plan for the post-feast feast.

Leftover mashed potatoes? Turn them into pancakes! Leftover stuffing? Hello, stuffing waffles! Leftover cranberry sauce? Cranberry-apple crisp is served! And so many more creative ways to turn ordinary leftovers into something extraordinary.

A white baking dish filled with pot pie filling and biscuits on top

Best of all, this recipe for leftover turkey pot pie does double poultry duty and will make a mean chicken pot pie during turkey-less times. The biscuit crust is loaded with cheese and scallions, making this the ultimate one-pan meal!

A baking dish with turkey pot pie and a towel and small dishes filled with herbs and salt

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Leftover Turkey Pot Pie with Cheddar Biscuit Crust

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Leftover Turkey Pot Pie with Cheddar Biscuit Crust

For the filling:

  • 1
    medium onion, small dice
  • 2
    large carrots, peeled and small dice
  • 2
    celery ribs, small dice
  • 1
    large parsnip, peeled and small dice
  • 1
    teaspoon
    chopped thyme
  • 1/3
    cups
    unsalted butter
  • 1/3
    cup
    all-purpose flour
  • 3
    cups
    low sodium turkey or chicken stock
  • 1/2
    cup
    heavy cream
  • 4
    cups
    roast turkey (or chicken) meat, cut into 1/2-inch pieces
  • 1 1/2
    cups
    frozen peas, thawed

For the biscuit crust:

  • 2
    cups
    all-purpose flour
  • 2
    teaspoons
    baking powder
  • 1
    teaspoon
    baking soda
  • 1/2
    teaspoon
    salt
  • 1/2
    teaspoon
    black pepper
  • 1 1/2
    cups
    coarsely grated cheddar cheese
  • 1/2
    cup
    grated parmesan cheese
  • 3/4
    stick cold unsalted butter, cut into 1/2-inch pieces
  • 1 1/4
    cups
    well-shaken buttermilk
  • 1/4
    cup
    chopped scallions

Make the filling:

In a large heavy-bottomed stock pot or Dutch oven set over medium heat, combine the onion, carrots, celery, parsnip, thyme, butter, 1/2 teaspoon salt and 1/4 teaspoon pepper.

Stir until the butter melts then cover and cook, stirring occasionally, until the vegetables are almost tender, 10 to 15 minutes.

Sprinkle the vegetables with the flour and cook, stirring constantly, for 2 minutes. Stir in the stock and heavy cream, scraping up any brown bits.

Bring the mixture to a boil then reduce it to a simmer and cook until slightly thickened, about 3 minutes. Stir in the turkey and peas then taste and season the mixture with salt and pepper.

Transfer the filling to a 13×9″ baking dish. (See Kelly’s Notes.)

Make the biscuit crust:

Preheat the oven to 400ºF.

Sift together the flour, baking powder, baking soda, salt and pepper into a medium bowl. Add the cheeses and toss to coat.

Blend in the butter with your fingertips until the mixture resembles wet sand.

Add the buttermilk and scallions and stir just until a dough forms. Drop the biscuit dough onto the pot pie filling in 8 large mounds, leaving spaces between biscuits.

Bake the pot pie until the biscuits are puffed and golden brown and the filling is bubbling, 35 to 40 minutes. Let stand 10 minutes before serving.

Kelly’s Notes:

Place the baking dish on a sheet tray before baking in the event any filling spills over.

The filling and biscuit dough can be made one day in advance and stored separately. Reheat the filling over low heat just before topping with biscuit dough and baking.

The fastest way to chicken pot pie is to make the most of a store-bought rotisserie chicken.

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Nutrition Facts

Leftover Turkey Pot Pie with Cheddar Biscuit Crust

Amount Per Serving

Calories 315
Calories from Fat 108

% Daily Value*

Fat 12g18%

Saturated Fat 7g44%

Cholesterol 34mg11%

Sodium 560mg24%

Potassium 553mg16%

Carbohydrates 38g13%

Fiber 3g13%

Sugar 5g6%

Protein 13g26%

Vitamin A 2965IU59%

Vitamin C 6.5mg8%

Calcium 252mg25%

Iron 2.5mg14%

* Percent Daily Values are based on a 2000 calorie diet.

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