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Skillet pot pie with biscuits

Leftover Turkey Pot Pie


  • Author: Kathleen
  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • Total Time: 45 minutes
  • Yield: 6 servings 1x

Description

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!


Scale

Ingredients

Pot Pie Filling

  • 1/4 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
  • 1/4 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 8oz 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

  1. Preheat Oven to 375˚F
  2. 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.
  3. 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.
  4. Add Milk and Thicken. Stir in milk and herbs. Bring to a simmer – lower heat, if necessary. Simmer for 4-5 minutes until thickened.
  5. Add Turkey and Peas. Stir in turkey and peas.
  6. Add Biscuits. Combine melted butter with the herbs. Top the pot pie with the biscuits and brush tops with the melted herb butter.
  7. Bake. Bake in preheated oven for 20-25 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. If the biscuits are browning too quickly, loosely tent with foil.
  8. 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 5 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 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.

  • Category: Mains, Dinner
  • Method: Stovetop, Oven
  • Cuisine: American

Keywords: Leftover turkey recipe, leftover turkey pot pie, turkey pot pie, skillet pot pie, biscuit pot pie

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