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Easy Leftover Turkey Pot Pie Recipe

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4.2 from 33 reviews

This Easy Leftover Turkey Pot Pie recipe transforms your cooked turkey into a comforting, hearty meal topped with fluffy herb biscuits. Packed with vegetables and a creamy sauce, it’s perfect for using up leftovers and makes a delicious family dinner.

Ingredients

Filling

  • 2 cups cooked turkey (shredded)
  • 1 cup carrots (diced)
  • 1 cup peas
  • 1 cup sweet corn
  • 1/4 cup butter
  • 1/4 cup all-purpose flour
  • 2 cups chicken broth
  • 1 cup milk
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried sage

Herb Biscuit Topping

  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1/4 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 and biscuits later.
  2. Prepare the Filling: In a large cast iron skillet or medium saucepan over medium heat, melt 1/4 cup butter. Stir in 1/4 cup all-purpose flour and cook, stirring constantly for 1-2 minutes, until it forms a smooth paste demonstrating a roux.
  3. Add Liquids and Thicken: Gradually whisk in 2 cups chicken broth and 1 cup milk. Continue to whisk over medium heat until the mixture thickens and becomes smooth, forming a creamy sauce.
  4. Combine Filling Ingredients: Stir in shredded turkey, diced carrots, peas, sweet corn, 1/2 teaspoon salt, 1/4 teaspoon black pepper, 1/2 teaspoon dried thyme, and 1/2 teaspoon dried sage. Cook for another 5 minutes to let flavors meld and to tenderize the vegetables.
  5. Transfer Filling: If using a pie dish, transfer the cooked filling from the skillet to the pie dish. If using the cast iron skillet, keep the filling there for baking.
  6. Make Herb Biscuit Dough: In a large bowl, whisk together 2 cups all-purpose flour, 1 tablespoon baking powder, and 1 teaspoon salt. Cut in 1/4 cup cold butter using a pastry cutter or fingers until mixture resembles coarse crumbs.
  7. Add Milk and Herbs: Stir in 1 cup milk until just combined, then fold in 1 tablespoon chopped fresh parsley and 1 tablespoon chopped fresh chives to add fresh herbal flavor.
  8. Top the Filling: Drop spoonfuls of the biscuit dough evenly over the turkey filling, covering the surface adequately with dough dollops.
  9. Bake the Pot Pie: Place the skillet or pie dish in the preheated oven and bake for 20-25 minutes until the biscuit topping is golden brown and cooked through, and the filling is bubbling hot.

Notes

  • You can substitute fresh herbs like thyme and sage for dried if preferred, adjusting quantities to taste.
  • This recipe works well with leftover turkey but can also be made with cooked chicken.
  • For a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend both in the filling and biscuit topping.
  • To ensure even cooking, use a heavy oven-safe skillet like cast iron.
  • Leftover pot pie can be refrigerated for up to 3 days or frozen for longer storage.

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