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Cozy Leftover Turkey Pot Pie with Easy Biscuit Topping

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A comforting leftover turkey pot pie with a fluffy, drop biscuit topping that soaks up the savory gravy. This quick and easy recipe turns holiday leftovers into a cozy, crowd-pleasing meal in about 40 minutes.

Ingredients

Scale
  • 3 cups (about 450g) leftover cooked turkey, shredded or diced
  • 2 cups (about 300g) frozen mixed vegetables (peas, carrots, corn, green beans)
  • 4 tablespoons (56g) unsalted butter
  • 1/4 cup (30g) all-purpose flour
  • 1 1/2 cups (355ml) low-sodium chicken or turkey broth
  • 1/2 cup (120ml) whole milk or heavy cream
  • 1/2 cup (120ml) leftover gravy (optional but recommended)
  • 1 teaspoon dried thyme (or 1 tablespoon fresh thyme leaves)
  • 1/2 teaspoon garlic powder
  • Salt and black pepper to taste
  • 2 cups (240g) all-purpose flour (for biscuit topping)
  • 1 tablespoon (12g) baking powder
  • 1/2 teaspoon salt (for biscuit topping)
  • 6 tablespoons (85g) cold unsalted butter, cut into small cubes (for biscuit topping)
  • 3/4 cup (180ml) cold buttermilk (for biscuit topping)
  • 1/2 cup (60g) shredded cheddar cheese (optional, for biscuit topping)

Instructions

  1. Preheat your oven to 400°F (200°C). Position the rack in the center of the oven.
  2. Melt the butter in your oven-safe skillet or a large pot over medium heat. Let it foam and then settle down — about 2 minutes. Don’t let it brown.
  3. Add the flour and whisk constantly for 1-2 minutes to create a roux. It should look like a pale yellow paste that bubbles gently.
  4. Slowly pour in the broth while whisking vigorously. Keep whisking until the mixture is smooth and starts to thicken, about 2 minutes. It should coat the back of a spoon.
  5. Pour in the milk (or cream) and leftover gravy if using. Whisk until combined. Let it simmer gently for 2-3 minutes, stirring occasionally, until it thickens to a gravy-like consistency. Season with dried thyme, garlic powder, and a generous pinch of salt and pepper.
  6. Stir in the frozen vegetables and shredded turkey. No need to thaw the vegetables first. Stir everything together until well coated. Let it simmer for 2 minutes so the vegetables heat through. Taste and adjust seasoning.
  7. Remove the skillet from heat. Set it aside while you make the biscuit dough.
  8. Make the biscuit dough: In a large bowl, whisk together the flour, baking powder, and salt. Drop in the cold butter cubes. Use a pastry cutter or two forks to cut the butter into the flour until the mixture looks like coarse meal with some pea-sized butter pieces remaining. This takes about 2 minutes.
  9. Pour in the cold buttermilk and stir with a fork just until combined. The dough will be shaggy and sticky. If adding cheese, fold it in now with a few gentle stirs.
  10. Spoon the biscuit dough over the hot filling in uneven mounds. Use a spoon or cookie scoop. Leave some gaps for steam to escape and for the gravy to bubble through. Don’t smooth the tops.
  11. Place the skillet in the preheated oven. Bake for 20-25 minutes, until the biscuits are golden brown and the filling is bubbling up around the edges. If the biscuits brown too quickly, tent loosely with foil for the last 5 minutes.
  12. Let it rest for 5-10 minutes before serving. This allows the filling to set slightly so it doesn’t run all over the plate.

Notes

Keep the butter cold for the biscuits. Don’t overmix the biscuit dough. Use leftover gravy if you have it for extra flavor. Let the filling simmer before adding biscuits. Use a cookie scoop for even biscuit sizes. Don’t skip the rest time after baking. The filling should look slightly thicker than you think it should be before baking.

Nutrition

Keywords: leftover turkey pot pie, turkey pot pie, biscuit topping pot pie, easy pot pie, comfort food, Thanksgiving leftovers, chicken pot pie, drop biscuit pot pie

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