This Turkey Pot Pie with Biscuits recipe is the perfect way to repurpose leftover Thanksgiving turkey and vegetables into a cozy, creamy filling topped with flaky, golden biscuits. This easy recipe is quicker and simpler than a traditional pot pie, but just as satisfying—a dish of pure comfort food for chilly fall nights.
Why You’ll Love Turkey Pot Pie with Biscuits Recipe
Happy almost Thanksgiving! I don’t know about you, but the day after Thanksgiving, I am NOT in the mood to cook or spend hours in the kitchen. Depending on what we have leftover, we reheat; we repurpose leftovers; or we order in and supplement with leftovers. So go get yourself a tube of refrigerated biscuits and plan on a “flexible” pot pie in the days after Thanksgiving!
This easy turkey pot pie recipe is a fun way to make the most of your Thanksgiving leftovers, using up turkey, gravy, and vegetables for a delicious second-day meal. It’s quick and simple to prepare, thanks to the convenience of store-bought biscuits, which eliminate the need for making pastry from scratch.
Serve this skillet turkey pot pie up with a quick salad and leftover cranberry sauce and you’ll have a fast, well-rounded meal. Best of all, this delicious recipe is a family-friendly dish that’s warm, hearty, and sure to be a hit with everyone around the table.
Ingredient Notes
- Turkey: Leftover roast turkey works perfectly in this recipe. Be sure your protein is already cooked and cut into bite-sized pieces.
- Vegetables: Use any classic pot pie veggies you have on hand—carrots, celery, white onion, green beans, or even frozen vegetables like peas or corn.
- Gravy: Helps thicken the savory sauce and adds depth of flavor.
- Turkey stock: Homemade stock from the turkey carcass is ideal, but store-bought turkey broth or chicken broth works well too.
- Biscuits: Canned biscuits make this recipe a breeze. I like using buttermilk biscuit or flaky biscuits.
- Unsalted Butter: Adds richness and helps the biscuit tops turn a beautiful golden brown.
- Fresh herbs: Parsley adds brightness to the filling and the buttery biscuit topping.
- Salt and black pepper: Added to your preference.
For exact ingredient amounts and instructions, see the printable recipe card below.
Recipe Substitutions
- Turkey: Swap with leftover chicken, rotisserie chicken, or even lentils for a vegetarian option.
- Gravy: Replace with extra stock thickened with a paste made from equal parts softened butter and all purpose flour (about ¼ cup each).
- Vegetables: Substitute for any frozen or fresh vegetables you have on hand like brussel sprouts, sweet potatoes, or squash.
- Biscuits: Try premade puff pastry, homemade biscuits, or leftover traditional pie crust. Try crescent rolls for a twist.
Step-by-Step Instructions
Step 1: Preheat the oven to 375°F. Heat a 12-inch large skillet over medium heat. Add the gravy and stock, whisking until thickened and warm.
Step 2: Stir in turkey and vegetables, then mix in most of the parsley, reserving some for later. Add salt and black pepper to taste. If you don’t have an oven-safe skillet, transfer the mixture to a 13×9-inch baking dish.
Step 3: Arrange the biscuits in a single layer over the pot pie filling. Combine the melted butter with the reserved parsley and brush over the biscuit tops.
Step 4: Place skillet or baking dish in the oven and bake for 15–20 minutes, or until the biscuits are golden and cooked through.
Step 5: Let the pot pie cool slightly before serving and to allow the filling to thicken.
Expert Tips
- If you don’t have an oven safe skillet or a cast iron skillet, warm the filling on the stovetop and transfer it to a baking dish before adding the biscuits. If the filling starts cold, it may take a little longer to bake.
- If you have fewer leftovers, use a 9-inch round dish or an 8×8 baking dish to adjust for smaller portions.
- To make this leftover turkey pot pie ahead of time, assemble the filling in advance and refrigerate. Add biscuits and bake when ready to serve.
Serving Tips
- Pair it with a crisp side salad or simple roasted vegetables to create a balanced meal.
- Add a touch of brightness with a sprinkle of fresh parsley or a squeeze of lemon just before serving.
- For a cozy, inviting presentation, serve the pot pie family-style in the skillet or baking dish.
- Serve on top of creamy mashed potatoes to help soak up every bit of the delicious sauce.
Storage Tips
Store any leftovers in an airtight container or covered with plastic wrap in the fridge for no more than 3 days. If you’d like to freeze it, you can store the filling (without the biscuits) in the freezer for up to 3 months.
When you’re ready to serve the pot pie, thaw the filling, top it with fresh biscuits, and bake as directed above. To reheat leftovers, warm them in a 350°F oven until heated through and the biscuits are crisp once again.
Recipe FAQs
Yes, store-bought gravy works great for convenience. Just make sure it’s seasoned well, as it will be the base of the savory sauce.
Supplement with extra stock thickened with a butter-flour paste (about ¼ cup each).
Absolutely! Use vegetable stock, skip the turkey, and add more classic pot pie veggies or cooked lentils for a hearty vegetarian version.
Yes, puff pastry makes a wonderful topping! Simply cut it to fit your dish, lay it over the filling, and bake until golden and flaky.
More Thanksgiving Leftover Recipes
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Leftover Turkey Pot Pie with Biscuits
Ingredients
- 2 cups gravy
- 2 cups turkey, chicken, or vegetable stock
- 4 cups cooked turkey, chopped into bite size pieces or shredded
- 4 cups cooked vegetables, cut into bite size pieces
- 1/2 cup flat leaf parsley, chopped, divided
- Sea salt and freshly ground black pepper to taste
- 1 16 oz can biscuits
- 1 Tablespoon unsalted butter, melted
Instructions
- Preheat the oven to 375 F degrees.
- Heat a 12-inch oven safe skillet over medium heat. Pour in 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 of the parsley for brushing the biscuits. If you don’t have an oven-safe skillet, you can transfer mixture to a 13 x 9 -inch baking dish.
- Top pot pie filling with biscuits in a single layer. Combine melted butter with reserved teaspoon of parsley and brush the tops of the biscuits with herb-butter mixture.
- Bake in the oven for 15-20 minutes, until biscuits are golden brown.
Notes
- If you don’t have an oven safe skillet or a cast iron skillet, warm the filling on the stovetop and transfer it to a baking dish before adding the biscuits. If the filling starts cold, it may take a little longer to bake.
- If you have fewer leftovers, use a 9-inch round dish or an 8×8 baking dish to adjust for smaller portions.
- To make this leftover turkey pot pie ahead of time, assemble the filling in advance and refrigerate. Add biscuits and bake when ready to serve.
- Store any leftovers in an airtight container or covered with plastic wrap in the fridge for no more than 3 days. If you’d like to freeze it, you can store the filling (without the biscuits) in the freezer for up to 3 months.
- When you’re ready to serve the pot pie, thaw the filling, top it with fresh biscuits, and bake as directed above. To reheat leftovers, warm them in a 350°F oven until heated through and the biscuits are crisp once again.
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