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Turkey pot pie with biscuits is one of those classic, cozy dishes that never goes out of style. Creamy, savory pot pie filling combines with the warm, tender biscuit topping for a dinner that’s as comforting as it is satisfying.
This easy turkey pot pie recipe is also one of the best ways to use up Thanksgiving leftovers—or even a rotisserie chicken if that’s what you have on hand. It’s hearty, cozy, and tastes just like home!
Why You’ll Love This Recipe
- Perfect way to use leftovers: That leftover Thanksgiving turkey or roasted chicken doesn’t have to go to waste!
- Easy recipe: Simple steps, pantry ingredients, and quick prep.
- Creamy filling: Rich chicken broth or turkey stock, whole milk, and classic pot pie veggies (like what’s in this slow cooker chicken stew) make this irresistible.
- Customizable: Swap in rotisserie chicken or leftover roast chicken for convenience.
- Crowd-pleasing comfort food: The perfect meal to bring the family together after the holidays.
Equipment
Ingredients
Find the full list of ingredients, amounts, and instructions in the recipe card at the bottom of this post.
- All-purpose flour: Thickens the leftover turkey pot pie filling.
- Chicken broth or turkey broth: Brings depth of flavor to the creamy sauce.
- Whole milk: Adds richness and creaminess.
- Shredded turkey: Leftover turkey breast, leftover roast turkey, roast chicken, or even rotisserie chicken works.
- Cheesy drop biscuits: Buttery homemade biscuits baked on top make this a truly delicious recipe.
How to Make Turkey Pot Pie With Biscuits
Step 1: Preheat the oven to 400 F and spray a casserole dish with cooking spray. I used a 9×13 oval dish. You can use a rectangle casserole dish as well.
Step 2: Make the cheesy drop biscuit recipe (or your favorite biscuits recipe) up to the point where you separate the dough into pieces *See note below.
Note: If you make the biscuit dough before making the rest of this filling, cover it and place in the fridge before dividing into individual biscuits. If you can make the biscuits quickly, you can make them while the pot pie is in the oven before dolloping with the biscuits. Don’t make the biscuit dough more than 30 minutes before starting this recipe.
Step 3: Add the butter to a large skillet or a soup pot. Heat over medium heat and then add the onions and celery (Photo 1). Cook until the onions are softened, about 5-6 minutes. Add the garlic and cook for an additional minute (Photo 2). Sprinkle the flour over top (Photo 3) and cook for 1-2 minutes (Photo 4).
Step 4: Slowly pour in the broth and milk, whisking while pouring (Photo 5). Add the pepper, salt, celery salt, thyme and whisk until it starts to simmer (Photo 6). Reduce heat to keep a simmer until thickened. Add the turkey, vegetables, and parsley and stir to combine (Photo 7).
Step 5: Pour into the casserole dish and bake for 15 minutes (Photo 8).
Step 6: Remove from the oven and quickly top with the biscuit dough (Photo 9), being careful not to press the biscuits into the sauce. You want them just resting on top. Bake for an additional 18-22 minutes until the biscuits are light golden brown on top (Photo 10). Make the biscuit topping during this time. Remove from the oven and immediately brush with the topping (Photo 11).
Step 7: Serve turkey pot pie with drop biscuits while hot (Photo 12).
How to Store
This turkey pot pie with biscuits is best enjoyed fresh, as the biscuits tend to soften when stored with the creamy filling. If you need to store leftover turkey pot pie, transfer them to an airtight container and refrigerate for up to 2 days. Reheat in the oven for the best texture.
How to Freeze
For best results, freeze only the pot pie filling. Cool completely, then transfer to an airtight container and freeze for up to 2 months. Thaw overnight in the refrigerator. Prepare fresh biscuit dough and bake as directed.
Tips for Success
- If making the biscuit dough in advance, refrigerate for up to 30 minutes before baking.
- Vegetable broth can be substituted for chicken broth or turkey broth.
- To prep ahead, make the filling up to 2 days before, store in the fridge, and bake longer (about 30 minutes) before adding biscuits.
- Classic turkey pot pie veggies like peas, carrots, and corn work best, but feel free to customize.
Frequently Asked Questions
Yes! Leftover Thanksgiving turkey or leftover roast turkey is perfect for this recipe. Just shred and stir it in.
Absolutely. Rotisserie chicken is a quick substitute if you don’t have turkey on hand.
Place in an oven-safe dish and reheat at 350°F until warmed through. This keeps the biscuits from getting soggy.
Yes! Buttery homemade biscuits or even biscuit dough from a can will work.
Any large casserole dish or baking dish will do. Just make sure it’s oven-safe and deep enough for the creamy filling and biscuits.
More Dinner Recipes You’ll Love
- Rotisserie Chicken Tacos Recipe
- Crockpot White Chicken Chili
- Creamy Chicken Noodle Soup
- Chicken Potato Soup
- Instant Pot Whole Chicken: Easy Roast Chicken
If you make this recipe and enjoy it, please leave a comment with a 5-star recipe rating and let me know! Thank you so much!
Turkey Pot Pie With Biscuits
Ingredients
- 1 recipe cheesy drop biscuits, (or use your favorite drop biscuits recipe) made but not baked
- 1/4 cup salted butter
- 1 small yellow onion, diced
- 3 stalks celery, diced
- 2 cloves garlic, minced
- 1/3 cup all-purpose flour
- 1 3/4 cup chicken broth, may use turkey or vegetable broth
- 3/4 cup whole milk
- 3/4 teaspoon ground pepper, coarse
- 1/2 teaspoon salt
- 1/2 teaspoon celery salt
- 1/4 teaspoon dried thyme
- 2 cups shredded turkey
- 2 cups frozen mixed vegetables
- 1 tablespoon parsley, chopped (or 1 teaspoon dried parsley)
- 1/4 cup butter, melted (optional, for brushing tops of biscuits)
Instructions
- Preheat the oven to 400 F and spray a 9×13 casserole dish with cooking spray.
- Make the cheesy drop biscuit recipe (or your favorite drop biscuit recipe) up to the point where you separate the dough into pieces. Cover and place bowl of biscuit dough into refrigerator. *See note below.
- Add the butter to a large skillet or a soup pot. Heat over medium heat and then add the onions and celery. Cook until the onions are softened, about 5-6 minutes. Add the garlic and cook for an additional minute. Sprinkle the flour over top and cook for 1-2 minutes.
- Slowly pour in the broth and milk, whisking while pouring. Add the pepper, salt, celery salt, thyme and whisk until it starts to simmer. Reduce heat to keep a simmer until thickened. Add the turkey, vegetables, and parsley and stir to combine.
- Pour into the casserole dish and bake for 15 minutes. Remove from the oven and quickly top with the biscuit dough, being careful not to press the biscuits into the sauce. You want them just resting on top.
- Bake for an additional 18-22 minutes until the biscuits are light golden brown on top. (Melt the optional 1/4 cup butter or make the biscuit topping from the cheesy biscuits recipe during this time.) Remove from the oven and immediately brush with the melted butter or garlic butter topping. Serve hot.
Notes
- If making the biscuit dough in advance, refrigerate for up to 30 minutes before baking. For this recipe, we used this cheesy drop biscuits recipe, but you could also use your favorite biscuit recipe.
- You can either use the garlic butter topping found in the cheesy drop biscuits recipe linked above, or you can brush the tops of the biscuits with 1/4 cup melted butter after the casserole is fully baked.
- Vegetable broth can be substituted for chicken broth or turkey broth.
- To prep ahead, make the filling up to 2 days before, store in the fridge, and bake longer (about 30 minutes) before adding biscuits.
- Classic pot pie veggies like peas, carrots, and corn work best, but feel free to customize.
- For extra flavor, add shredded cheddar to your favorite drop biscuit dough for cheesy biscuits.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This turkey pot pie with biscuits marries creamy, savory filling and buttery, golden drop biscuits for a comforting, hearty meal.