Happy Almost Thanksgiving! I don’t know about you, but the day after Thanksgiving, I am NOT in the mood to cook.  Depending on what we have leftover, we reheat; we repurpose leftovers; or we order in and supplement with leftovers. Go get yourself a tube of refrigerated biscuits and plan on a “flexible” pot pie in the days after Thanksgiving!

Why you’ll love this recipe

• Makes use of leftovers, even just vegetables;
• Super quick and easier to make than traditional chicken pot pie;
• Cozy and perfect for a chilly fall night.

Ingredients

• Turkey – I use leftover turkey in this recipe, but you can use cooked chicken. The protein you use should already be cooked and cut into bite size pieces or shredded. 
• Vegetables – any leftover cooked vegetables you have are great here, such as carrots, parsnips, winter squash, Brussels sprouts, sweet potato, green beans, mushrooms, and / or cauliflower. 
• Gravy – this helps provide flavor and help thicken the sauce. 
• Turkey stock – I always make turkey stock the day after Thanksgiving with the turkey carcass. 
• Biscuits – store bought biscuits that come in a can are a time saver swap for traditional pastry in a pot pie. 
• Butter – I brush the tops of the biscuits with an herb-butter mixture for extra flavor and it helps brown the tops. 
• Fresh herbs – I add fresh parsley to the filling and sprinkle some with the butter to brush the biscuits. 

How to make it? 

1. Preheat the oven to 375 F degrees. 
2. Heat a 12-inch oven-safe skillet over medium heat. Add the gravy and stock and whisk until thickened and warmed through. Add the turkey and vegetables and toss to combine. Stir in most of the parsley (reserve a teaspoon for the biscuit tops). If you don’t have an oven safe skillet, you can transfer mixture to a 13 x 9 -inch baking dish. 
3. Top pot pie filling with biscuits in a single layer. Combine melted butter with parsley and brush the tops of the biscuits with the herb-butter mixture.
4.  Bake in the oven for 15-20 minutes, until biscuits are golden brown. 

Tips 

• If you don’t have a large oven safe skillet, you can warm the mixture on the stove and transfer filling to a 13 x 9 -inch baking dish to bake in the oven. If you put the mixture in the oven cold, it will just take a little longer.
• The volume of a 12-inch skillet is 113 square inches; the volume of a 13 x 9-inch is 117 square inches. The volume of a 9-inch round baking dish or skillet is 63.6 square inches; the volume of an 8 x 8-inch baking dish is 64 square inches.  The point to show you what is equivalent and what is HALF.  If you only have half the amount of ingredients, use a 9-inch round or 8 x 8.

Substitutions

• Turkey – cooked chicken, cooked lentils, cooked beef (am I clear enough that everything has to be cooked lol?)
• Gravy – if you don’t have gravy, you can use more turkey stock and thicken with a paste made from equal parts softened butter and flour.  See the notes at he bottom of the recipe.
• Vegetables – sauté chopped onions, carrots, celery, and even defrosted/frozen vegetables. 
• Biscuits – traditional pot pie pastry. See this recipe. 

If you give this recipe a try, snap a pic and tag @pamelasalzman so I can see your beautiful creations. I also really appreciate readers taking the time to leave a rating and review! Subscribe for free to my site for the latest recipes,  updates and things I’m loving lately.  If you enjoy this recipe, I taught it last year in my online class!  Give me an hour a month, and I’ll make you a better, healthier cook!