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Home » Recipes » Turkey Pot Pie with Biscuits

Turkey Pot Pie with Biscuits

By: Liz  /  Published: November 24, 2020  /  Updated: November 25, 2020  /   Leave a comment

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This turkey pot pie with biscuits is a warm feel-good dinner-perfect for chilly weather or rainy days. It’s also a great leftover turkey recipe when you’re tired of eating Thanksgiving leftovers.

biscuit topped turkey pot pie in skillet

Ingredients for easy turkey pot pie recipe with biscuits

Specific amounts and instructions are in the printable recipe card below. Scroll down to find it.

  • leftover turkey, shredded or cut into bite-sized pieces
  • butter
  • onion
  • garlic
  • all-purpose flour
  • chicken broth
  • milk
  • pepper
  • frozen peas and carrots, thawed
  • fresh thyme
  • refrigerated biscuits
  • parsley for garnish

ingredients for turkey biscuit bake

Do I have to cut the biscuits?

Of course not. I like to quarter them into bites because I think it’s easier to eat (and serve).  

Can I use frozen biscuits?

Yep, you sure can. Just make sure to bake it long enough to ensure the freezer biscuits are done. They typically take longer. Oh, and obviously you won’t be able to cut frozen biscuits into quarters.

How to make leftover turkey pot pie with biscuits

In a  bowl, whisk together flour, broth, milk and pepper until smooth. The flour can be stubborn but if you can get most of the lumps out, you’re in good shape.

gravy in bowl

In a skillet, melt butter and cook onions and garlic. Pour in the broth mixture and bring to a boil, stirring continuously. Continue to cook for a couple minutes until thickened.

Add the turkey, fresh thyme and peas and carrots and cook until heated through. It’s already looking like comfort food, isn’t it?

mixed turkey, carrots and peas in skillet

Place biscuit quarters over the top of the turkey pot pie stew, then bake for 15-20 minutes until biscuit tops are golden and bottoms are cooked through.

biscuits on top of turkey stew

The creamy sauce goes perfectly with the tender veggies and turkey and the hot biscuit topping is a delight! 

golden brown biscuit turkey skillet

Turkey pot pie skillet recipe variations:

  • Have leftover chicken instead? No problem! Sub the meat and everything else stays the same.
  • Change up the veggies by using corn, cauliflower, carrots, celery or any mixed veggie combo.
  • Switch up the onions for scallions, green onions or chives.

Other leftover turkey recipes:

  • Slow cooker turkey fajitas
  • Add leftover turkey to stuffed acorn squash
  • Turkey and white cheddar broccoli casserole
  • Turkey and sweet potato french fry casserole
  • Thanksgiving leftover salad

half empty skillet of turkey biscuits

turkey pot pie with canned biscuits

Turkey Potpie with Biscuits

Liz - Eat Move Make
Mouthwatering turkey pot pie with biscuits skillet is a comforting meal. Turkey and vegetables in cream sauce, topped with biscuit bites.
5 from 29 votes
Print Recipe Save Recipe Saved Recipe
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Prep Time 10 mins
Cook Time 40 mins
Total Time 50 mins
Course Entree
Cuisine American
Servings 6
Calories 96 kcal

Ingredients
  

  • 1 tablespoon butter
  • ⅓ cup chopped onion
  • 1 clove minced garlic
  • ¼ cup all-purpose flour
  • 10.5 ounces chicken broth
  • ¼ cup milk
  • ¼ teaspoon pepper
  • ½ teaspoon fresh thyme chopped
  • 2 cups shredded cooked turkey breast
  • 1 10 oz pkg frozen peas and carrots thawed
  • 1 12 oz tube refrigerated biscuits quartered
  • Chopped flat-leaf parsley

Instructions
 

  • Preheat the oven to 400 degrees.
  • Melt butter in an oven-proof skillet on medium-high heat. Add onion; cook and stir until tender, about 3 minutes. Add garlic; cook another minute.
  • In a large bowl, mix flour, broth, milk and pepper until smooth. Pour into skillet and bring to a boil, stirring continuously. Continue cooking and stirring for 2 minutes until thickened. Add the turkey, peas and carrots and fresh thyme and heat through. Arrange quartered biscuits over stew. Bake until biscuits are golden brown, 15-20 minutes. Sprinkle on fresh parsley, if desired.
All information presented on this site is intended for informational purposes only and nutrition may vary according to exact products and the online nutrition calculator being used. I am not a certified nutritionist and any nutritional information shared on EatMoveMake.com should only be used as a general guideline.

Nutrition

Calories: 96kcalCarbohydrates: 6gProtein: 8gFat: 4gSaturated Fat: 2gCholesterol: 30mgSodium: 242mgPotassium: 140mgFiber: 1gSugar: 1gVitamin A: 109IUVitamin C: 5mgCalcium: 20mgIron: 1mg
Tried this recipe?Let us know how it was!

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About Liz

Liz is a midwestern mom gone southern (accent in transition). She lives in North Carolina and loves cooking, baking, traveling, movies, crafts, hot and cold tea, wine, pizza and the occasional nap. She also revels in the fact she's a crazy cat lady.

Reader Interactions

Comments

  1. Kelley says

    May 6, 2021 at 2:02 pm

    How much is in a serving?
    I see that it serves 6, but how much is a serving size?
    96 calories doesn’t seem like much!

    Reply
    • Liz says

      May 8, 2021 at 1:24 pm

      I’ve never actually measured the serving amounts but I’d estimate about a cup, possibly 3/4 cup per person. Hope that helps!

      Reply
  2. Alissa A Apel says

    November 24, 2020 at 6:44 pm

    I love homemade chicken and dumplings, so I know I’d like this too! Yummy!

    Reply

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I’m Liz! Thank you for visiting Eat Move Make. Here you will find a collection of easy & delicious year-round recipes, seasonal ideas and DIY craft inspiration as well as exciting travel destination ideas! Visit my About Me page for more of my story.

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