After a big Thanksgiving meal, I'm always on the hunt for leftover turkey recipes! I love making this Leftover Turkey Pot Pie. It's made in one skillet for easy clean up and uses store bought biscuits for the topping. Don't have leftover turkey? Leftover shredded chicken works too!
What You'll Need for this Recipe:
- Leftover Turkey - shredded or diced
- Carrot
- Celery
- Onion
- Russet Potato
- Butter
- Milk - I prefer using whole milk
- Chicken Stock or Broth
- Store-bought Canned Biscuits - You can also use the biscuits to make this Mini Cheesy Monkey Bread or 4 Ingredient Garlic Knots!
- Herbs/Spices: Rosemary, Thyme, Salt and Pepper
If you're like me, you can only reheat so many plates of turkey and stuffing. Repurposing the Thanksgiving leftovers not only makes meals less boring, but it simplifies prep!
If you don't have leftover turkey, you can cook up a turkey breast or even substitute shredded chicken - I recommend using a rotisserie chicken for ease!
Tips and FAQs!
Should I use white or dark meat turkey?
Either or both! I prefer using a blend of both white and dark meat turkey, but you can use what you prefer!
I don't have leftover turkey, what can I substitute?
Leftover chicken works too! You can follow the recipe as-is but substitute cooked and shredded chicken. Buying a rotisserie chicken from the store and shredding it is a great option!
What size of skillet should I use?
Pictured is a 12inch cast iron skillet. You could use a 10inch but it will be a tighter fit so stir carefully on the stove. If the filling comes up to the edge and you're worried about it bubbling over in the oven, place a baking sheet or large piece of foil underneath the skillet while it bakes to catch any spills.
I don't have an ovenproof skillet?
That's okay! Once you make the filling and mix in the turkey and peas, transfer the filling to a baking dish then top with the biscuits and bake. You'll just have one more pan to clean but it will still taste amazing.
Check out some other leftover turkey recipes:
- Turkey Cranberry Grilled Sandwich - from The Spiced Train
- Pomegranate Cream Cheese Turkey Salad - from Vintage Kitty
- Cranberry Turkey Quesadilla - from The Creative Bite
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PrintRecipe
Leftover Turkey Pot Pie
After a big Thanksgiving meal, I'm always on the hunt for leftover turkey recipes! I love making this Leftover Turkey Pot Pie. It's made in one skillet for easy clean up and uses store bought biscuits for the topping. Don't have leftover turkey? Leftover shredded chicken works too!
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Mains, Dinner
- Method: Stovetop, Oven
- Cuisine: American
Ingredients
Pot Pie Filling
- ¼ cup Butter, salted or unsalted
- 1 small-medium Onion, diced
- 1 large Carrot, diced
- 1 stalk Celery, diced
- 1 medium Russet Potato, diced
- 1 teaspoon Minced Garlic
- ¼ cup All-Purpose Flour
- 2 cups Chicken Stock or Broth
- 2 cups Whole Milk
- 1 tablespoon chopped Fresh Rosemary, or 1 teaspoon dried
- 1 tablespoon chopped Fresh Thyme, or 1 teaspoon dried
- 1 cup Frozen Peas
- 2 cups Cooked and Shredded Turkey
- Kosher Salt and Pepper
Biscuit Topping
- 1 16oz can Grands Biscuits
- 2 tablespoons Salted Butter, melted
- 1 tablespoon chopped Fresh Rosemary, or 1 teaspoon dried
- 1 tablespoon chopped Fresh Thyme, or 1 teaspoon dried
Instructions
- Preheat Oven to 375˚F
- Sauté Mirepoix and Potato - Heat a large (12 inch preferred) cast iron skillet over medium-high heat and melt the butter. Once melted, add the onion, carrots, celery, potato and a good pinch of salt and pepper. Cook about 5 minutes until softened and slightly browned. Add garlic and sauté for one minute.
- Add Flour and Stock. Sprinkle flour over cooked veggies and stir to combine. Slowly add the chicken stock while stirring. Be sure to scrape any bits off the bottom.
- Add Milk and Thicken. Stir in milk and herbs. Bring to a simmer - lower heat, if necessary. Simmer for 4-5 minutes until thickened.
- Add Turkey and Peas. Stir in turkey and peas.
- Add Biscuits. Combine melted butter with the herbs. Top the pot pie with the biscuits and brush tops with the melted herb butter.
- Bake. Bake in preheated oven for 25-30 minutes until the biscuits are golden brown (make sure to check the bottom of the biscuits, the tops will cook faster) and the pot pie filling is bubbly. After 10-15 minutes and the biscuit tops are brown, you can loosely tent with foil so they don't get too dark.
- Enjoy! Allow to cool for 5 minutes before serving and enjoying.
Notes
Leftovers: Leftover pot pie can be stored in an airtight container in the fridge for up to 4 days.
Turkey Substitute: You can swap in cooked and shredded chicken as well
Skillet: I prefer using my 12 inch cast iron skillet. A 10 inch will work, but the filling will be a very tight fit. If you don't have an ovenproof skillet, you can prepare through step 5 in a large skillet or sauté pan on the stove, then transfer to a baking dish.
Nutrition
- Serving Size: ⅙ of recipe
- Calories: 469
- Sugar: 10 g
- Sodium: 755.8 mg
- Fat: 22.5 g
- Carbohydrates: 43.1 g
- Fiber: 3.6 g
- Protein: 24.1 g
- Cholesterol: 88.7 mg
Shawn Dumas says
Delicious just as it is posted. Great way to use up that extra bird. Thank you for sharing this recipe.
Amy Conrad says
Oh my goodness! This is super easy and PACKED with flavor. Followed the recipe exactly, and I usually add my own spices to recipes, not needed with this one. Will make this again and again, I’m sure. Thank you!!
Kathleen Hansen says
So glad that you loved it, Amy! Thank you! 🙂
Kerry says
This was Amazing!!!!!
Kathleen says
Yay!! I’m so glad! THANK YOU for your comment. Means so much to me!
Natalie says
Delicious!! I omitted the peas but other than that followed the recipe to a “T” and thought it was easy to follow.
Kathleen says
So glad to hear that it turned out well for you! Thanks for your comment! 🙂