This Turkey Pot Pie with Biscuits is comfort food at its finest, with tender turkey, vegetables, and a creamy, herb-seasoned filling tucked under a layer of golden, buttery biscuits. All the goodness of a classic pot pie, straight from one skillet.
What Makes This Turkey Biscuit Pot Pie So Good
- Great use for leftover turkey: Cooked turkey goes straight into the creamy filling, so there’s no need to cook additional meat.
- No pie crust needed: Refrigerated jumbo biscuits give this pot pie a buttery, golden topping without the extra work of rolling out dough.
- Creamy, homemade filling: A simple butter and flour roux thickens the chicken broth and heavy cream, while thyme and sage add that classic savory pot pie flavor.
Thanksgiving leftovers are practically a given, and while I love them, there’s only so many times I can eat the same reheated meal. That’s why I’m always finding new ways to put them to good use.
This Biscuit Turkey Pot Pie is rich, creamy, and comforting, much like my Turkey Tater Tot Casserole. For a different take on the classic pot pie topping, you could also swap the biscuits for puff pastry, as I use in my Ham Pot Pie.
Ingredients and Substitutions
- Avocado oil – Any neutral cooking oil can be used.
- Yellow onion – White onion is a good substitute.
- Garlic – Fresh garlic is preferred, but 1 tablespoon of jarred minced garlic can also be used.
- Unsalted butter – Salted butter can be used, but the saltiness of the filling may vary.
- All-purpose flour – no substitutions.
- Chicken broth – Turkey broth or vegetable broth can be used instead.
- Heavy cream – Half and half can work, although the filling won’t be quite as rich.
- Dried thyme – Fresh thyme can be used. Double the amount called for in the recipe.
- Dried rubbed sage – Fresh sage can be used. Double the amount called for in the recipe.
- Salt and pepper – no substitutions.
- Leftover turkey – I like using a mix of white and dark meat in my pot pie. Cooked chicken can also be used instead.
- Peas and carrots – A frozen mixed vegetable blend is another option.
- Jumbo biscuits – No substitutions.
Mandy’s Top Tip
The biscuits you use really do matter here! I recommend Pillsbury Grands! Flaky Layers biscuits because they puff up nicely and give the pot pie a golden, flaky topping. I also tested this recipe with Great Value biscuits, but they didn’t rise nearly as well. In my opinion, it’s worth sticking with the Pillsbury ones for this recipe.
Tips for Success
Add the broth slowly – Pour the chicken broth into the flour mixture a little at a time, stirring continuously to prevent lumps and keep the filling smooth and creamy.
Keep the turkey pieces bite-sized – Dice or shred the leftover turkey into pieces that are easy to scoop up with the vegetables and gravy. A mix of white and dark meat works well here.
Check the filling before adding the biscuits – Give the filling a taste and adjust the seasoning if needed. Since the turkey is already cooked, this is the time to get the flavor where you want it.
Give the biscuits room to rise – Arrange the biscuits over the filling without pressing them down into the sauce. This lets them puff up as they bake instead of being weighed down by the creamy filling.
How to Make Turkey Pot Pie in a Skillet
Sauté the onion and garlic, then build a creamy, herb-seasoned gravy right in the skillet. Stir in the turkey and vegetables, top with refrigerated biscuits, and bake until golden brown.
Saute the onions.
Stir in the liquids.
Top with biscuits.
Make the roux.
Add the turkey and vegetables.
Bake until golden.
Frequently Asked Questions
Yes! You can cook the turkey and vegetable filling ahead of time and store it in an airtight container in the refrigerator for up to 2 days. When you’re ready to bake, transfer the filling to your oven-safe skillet, heat it through, then add the refrigerated biscuits and bake as directed. I recommend waiting to add the biscuits until just before baking so they don’t absorb moisture from the filling.
Absolutely! Any 12-inch oven-safe skillet will work for this recipe. If your skillet isn’t oven-safe, you can cook the filling on the stovetop, then transfer it to a baking dish before adding the biscuits. Just be sure the dish has enough room for the filling and biscuit topping.
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Turkey Pot Pie Recipe with Biscuits
Ingredients
- 1 tablespoon avocado oil
- 1 medium yellow onion diced
- 3 cloves garlic minced
- 3 tablespoons unsalted butter
- 1/4 cup all-purpose flour
- 2 cups chicken broth
- 1/2 cup heavy cream
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rubbed sage
- 1/2 teaspoon sea salt
- 1/2 teaspoon ground black pepper
- 3 cups leftover turkey diced or shredded
- 2 cups frozen peas and carrots
- 1 (8-count) package jumbo biscuits I recommend Pillsbury Grands! Flakey Layers
Instructions
- Preheat the oven to 375°F.
- Heat the avocado oil in a 12-inch cast iron skillet or oven-safe skillet over medium heat. Add the diced onion and sauté until softened. Stir in the minced garlic and cook until fragrant.
- Add the butter to the skillet and stir until melted. Sprinkle in the flour and cook, stirring continuously, until the raw flour smell is gone.
- Slowly pour in the chicken broth, stirring continuously to prevent lumps and form a smooth gravy. Stir in the heavy cream until combined.
- Add the dried thyme, rubbed sage, salt, and black pepper. Stir to combine, then taste and adjust the seasoning if needed.
- Stir in the leftover turkey and peas and carrots until evenly coated in the gravy.
- Arrange the refrigerated biscuits over the filling in an even layer.
- Transfer the skillet to the oven and bake for 20-25 minutes, until the biscuits are golden brown.
Notes
- Check that the biscuits are fully baked through in the center, not just golden brown on top. The bottoms sit directly on the creamy filling, so they may be softer than the tops.
- Refrigerate: Store leftover turkey pot pie in an airtight container in the refrigerator for up to 3–4 days. Keep in mind that the biscuits will soften as they sit in the creamy filling.
- Freeze: The turkey and vegetable filling can be frozen in an airtight, freezer-safe container for up to 3 months. For better texture, freeze the filling without the biscuits and add fresh refrigerated biscuits when baking.
- Reheat: Reheat individual portions in the microwave until heated through, or warm leftovers in a 350°F oven until hot. The oven is the better option for keeping the biscuit topping from becoming too soft.
Nutriton
Disclaimer: Nutrition information is estimated based on automated calculations and should be considered as an approximation. These estimates are provided as a courtesy. Please use your own brand’s nutritional values to verify accuracy.