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Easy Leftover Turkey Pot Pie Recipe

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4.3 from 12 reviews

This easy leftover turkey pot pie is a comforting and delicious way to repurpose your holiday turkey. Featuring a creamy filling loaded with tender carrots, peas, and sweet corn, it is topped with fluffy herb biscuits baked to golden perfection. Perfect for a cozy family dinner, this recipe balances hearty flavors with fresh herbs for a satisfying meal.

  • Author: Zara
  • Prep Time: 20 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour 5 minutes
  • Yield: 6 servings
  • Category: Main Dish
  • Method: Baking
  • Cuisine: American
  • Diet: Halal

Ingredients

For the Filling:

  • 2 cups cooked turkey, shredded
  • 1 cup carrots, diced
  • 1 cup peas
  • 1 cup sweet corn
  • ¼ cup butter
  • ¼ cup all-purpose flour
  • 2 cups chicken broth
  • 1 cup milk
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • ½ teaspoon dried thyme
  • ½ teaspoon dried sage

For the Herb Biscuits:

  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • ¼ cup cold butter, cubed
  • 1 cup milk
  • 1 tablespoon chopped fresh parsley
  • 1 tablespoon chopped fresh chives

Instructions

  1. Preheat Oven: Preheat your oven to 400°F (200°C) to ensure it's ready for baking the pot pie with herb biscuits.
  2. Prepare the Filling: In a large cast iron skillet or medium saucepan over medium heat, melt the butter. Stir in the all-purpose flour and cook for 1-2 minutes, stirring constantly to form a smooth paste that will thicken your filling.
  3. Add Liquids: Gradually whisk in the chicken broth and milk, continuing to whisk until the mixture thickens and becomes smooth and creamy.
  4. Combine Ingredients: Stir in the shredded turkey, diced carrots, peas, sweet corn, salt, pepper, dried thyme, and dried sage. Cook the filling for another 5 minutes until the vegetables are tender and the mixture is hot and well blended.
  5. Transfer (If necessary): If you used a saucepan for the filling, transfer it to a cast iron skillet or a round pie dish for baking. Otherwise, keep it in the cast iron skillet.
  6. Make Herb Biscuits Dough: In a large bowl, whisk together the flour, baking powder, and salt. Cut in the cold cubed butter with a pastry cutter or fingers until the mixture resembles coarse crumbs.
  7. Add Milk and Herbs: Stir in the milk until just combined, then gently fold in the chopped fresh parsley and chives for herby flavor.
  8. Top Filling with Biscuits: Drop spoonfuls of the biscuit dough evenly over the turkey filling in your skillet or pie dish, making sure to cover the surface but leaving some gaps for the biscuits to expand.
  9. Bake: Place the skillet or pie dish in the preheated oven and bake for 20-25 minutes, or until the biscuits are golden brown, cooked through, and the filling is bubbling hot.

Notes

  • Use leftover roasted turkey or cooked turkey breast for best flavor and texture.
  • If you prefer a thicker filling, you can add an extra tablespoon of flour during the roux step.
  • To make this dish gluten-free, substitute all-purpose flour with a gluten-free flour mix suitable for baking.
  • The biscuits can be swapped out for a pie crust if desired, but the herby biscuits add a delicious fresh touch.
  • Fresh herbs can be substituted with dried herbs if necessary; use about one-third the amount for dried.
  • Ensure the biscuits are not too thick on top to allow even baking through and proper cooking of the filling underneath.
  • Reheat leftovers covered in foil at 350°F (175°C) until warmed through.

Find it online: https://zaracooking.com/easy-leftover-turkey-pot-pie-recipe/