Turkey Pot Pie with Biscuits: A Warm and Flavorful Meal

This recipe for Turkey Pot Pie with Biscuits is a delicious and easy way to use up leftover turkey. It’s made in one skillet, so cleanup is a breeze. The biscuits are flaky and buttery and the filling is creamy and flavorful. This is a perfect meal for a cold winter night.


  • 2 tablespoons (28 grams) unsalted butter
  • 2 tablespoons (30 grams) olive oil
  • 1 red bell pepper, seeded and finely chopped
  • 1 medium yellow onion, finely chopped
  • 1 large carrot, finely chopped
  • 1 clove garlic, minced
  • 2 cups (290 grams) fresh English peas
  • 1 cup (165 grams) fresh corn kernels, from about 2 cobs
  • 1 teaspoon (1 gram) dried thyme
  • 1/4 cup (30 grams) all-purpose flour
  • 2 cups (480 milliliters) chicken broth
  • 1/2 cup (120 milliliters) heavy cream
  • 2 cups roast turkey meat picked off bone and broken into bite-size pieces
  • Salt and pepper, to taste


  1. Preheat oven to 375 degrees F (190 degrees C).
  2. Heat the butter and olive oil in a large skillet over medium heat. Add the bell pepper, onion, carrot, and garlic and cook until softened, about 5 minutes.
  3. Stir in the peas, corn, thyme, and flour. Cook for 1 minute.
  4. Gradually whisk in the chicken broth and heavy cream. Bring to a simmer and cook until thickened, about 5 minutes.
  5. Stir in the turkey and season with salt and pepper to taste.
  6. Pour the turkey mixture into a 9-inch pie plate.
  7. Top with the biscuit dough.
  8. Bake for 20-25 minutes, or until the biscuits are golden brown and the filling is bubbly.
  9. Let cool for 10 minutes before serving.


  • If you don’t have fresh herbs, you can use 1/2 teaspoon dried thyme.
  • You can also use frozen peas and corn instead of fresh.
  • If you don’t have a pie plate, you can use a 9-inch oven-safe skillet.
  • This pot pie can be made ahead of time and reheated in the oven.

This Turkey Pot Pie with Biscuits is a delicious and easy meal that’s perfect for a cold winter night. It’s also a great way to use up leftover turkey. So give it a try and enjoy!

Frequently Asked Questions

What kind of biscuits can I use?

You can use any kind of biscuits you like, such as buttermilk biscuits, drop biscuits, or even crescent rolls.

Can I make this pot pie ahead of time?

Yes, you can make this pot pie ahead of time and reheat it in the oven. Just assemble the pot pie and store it in the refrigerator until you’re ready to bake it.

Can I freeze this pot pie?

Yes, you can freeze this pot pie. Just assemble the pot pie and freeze it in an airtight container. When you’re ready to bake it, thaw the pot pie in the refrigerator overnight and then bake it as directed.

Additional Resources

Social Media


This recipe is for informational purposes only, Please consult a qualified healthcare professional before making any changes to your diet,

For the biscuit top crust:

3 cups (360 grams) all-purpose flour, plus for dusting the work surface

1 teaspoon (6 grams) salt

1 tablespoon (11 grams) sugar

1 tablespoon (15 grams) baking powder

1/2 cup (100 grams) vegetable shortening, frozen, cut into 1/2-inch cubes

1/2 cup (100 grams) unsalted butter, chilled, cut into 1/2-inch cubes

1 cup (240 milliliters) low-fat buttermilk

2 teaspoons fresh thyme, minced

Egg wash (1 egg whisked with 2 tablespoons water)

Coarse sea salt, for sprinkling

  • To prepare the filling, melt the butter and olive oil in a large ovenproof skillet (about 14 inches) over medium heat. Add the garlic, carrot, onion, and bell pepper and sauté until soft.
  • Stir in the peas, corn and thyme. After dusting the veggies with flour, pour in the cream and chicken broth. Stir to distribute the flour and the liquids. Simmer until the sauce thickens, about 10 minutes. Add the turkey and season with salt and pepper after mixing. Set the mixture aside to cool slightly.
  • To prepare the biscuit top crust, put the flour, baking powder, sugar, and salt in a large mixing bowl. To mix and disperse the leavening evenly, whisk for 30 seconds. Stir in the butter and shortening, then toss to lightly coat the fat with flour. Work the fats into the flour with your fingertips until the mixture resembles coarse cornmeal with a few pea-sized fat chunks.
  • Combine the egg and buttermilk in a small bowl and mix it into the flour mixture. Stir together with a wooden spoon. Then, using your hands, gradually stir the mixture to remove any damp areas and combine the dough.
  • Place the dough onto a surface dusted with flour, then gently knead it until it just comes together. Sprinkle with the minced thyme. Using a 3-inch round biscuit cutter, pat it into a rough 1/2-inch-tall disk and cut it into 7 biscuits. (Bake off the leftovers and use them to make the Broccoli Salad croutons.) ) .
  • To assemble: Preheat the oven to 400 degrees F. Top the filling in the skillet with the biscuit rounds. After applying egg wash to the tops, sprinkle sea salt on them.
  • Bake the potpie for twenty to thirty minutes, or until the biscuits are golden brown and the filling is bubbling.

Leftover Turkey Pot Pie with Cheddar Bay Biscuit Crust | Grill Mark Co.| Monument Grills

Leave a Comment