Turkey Pot Pie With Biscuits

5 from 1 vote

Use leftover turkey in this easy turkey pot pie with biscuits! Creamy, savory pot pie filling combines with the warm, tender drop biscuit topping for a dinner that’s as comforting as it is satisfying.

Prep Time15

Cook Time48

Total Time1 5

Course: Dinner

Cuisine: American

Servings: servings

Calories: 282kcal

Author: Joy Kincaid

Equipment

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 9x13 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

*Biscuit Recipe Note: If you make the biscuit dough before making the pot pie 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.

How to Store: This dish is best enjoyed fresh, as the biscuits tend to soften when stored with the creamy filling. If you need to store leftovers, 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. 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