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Leftover Turkey Pot Pie with Biscuits

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.
Servings: 6
Author: Pamela

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 8x8 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.