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After Thanksgiving or Christmas, when the fridge is packed with leftover turkey and you're craving something cozy, this Easy Skillet Turkey Pot Pie with Biscuits is your answer.
It's creamy, hearty, and bubbling with tender turkey and vegetables under a golden, flaky biscuit topping.
If you're looking for more ways to use up holiday leftovers, check out my full collection of Thanksgiving Recipes.
Table of Contents
- 🔍 Recipe at a Glance
- Why You’ll Love This Recipe
- Why This Recipe Works
- 🛒 Ingredients You'll Need
- How To Make Turkey Pot Pie
- Pro Tips for Perfect Turkey Pot Pie
- What to Serve with Your Turkey Pot Pie
- Variations
- ❄️ How to Store & Freeze
- ❓Frequently Asked Questions (FAQs)
- More Comfort Food Recipes
- 💬 Final Thoughts
- Recipe
- Reviews
🔍 Recipe at a Glance
| Feature | Detail |
|---|---|
| 🔪 Prep Time: | 30 minutes |
| 🔥 Cook Time: | 25 minutes |
| ⏲️ Total Time: | 55 minutes |
| 🍽️ Servings: | 8 |
| ⚡Calories: | 590 kcal |
| 🌟Difficulty: | Easy |
Why You’ll Love This Recipe
- The Ultimate Leftover Makeover: Give your Christmas or Thanksgiving Turkey a second life in this creamy, comforting skillet meal.
- Time-Saver: Using leftover turkey, canned biscuits, and the shortcut of frozen veggies means this hearty skillet dinner is on the table in less than an hour (55 minutes total).
- Comfort in Every Bite: Buttery roux, tender veggies, and juicy turkey combine into a filling that's smooth, rich, and full of flavor.
- Family Friendly: This recipe serves six, which is perfect for a cozy family dinner. Cooking for a crowd? Double it in a 9×13-inch baking dish!
- Flexible & Foolproof: Works perfectly with rotisserie chicken or even frozen mixed vegetables for a true weeknight win.
Why This Recipe Works
- Classic Roux = Silky Perfection: Butter, flour, and broth create that luscious, creamy filling that ties everything together.
- Balanced, Savory Flavor: I developed this recipe to give the filling a deep, buttery richness that complements the flaky biscuits - a balance you won't find in store-bought pot pies.
- Perfect Texture: The biscuits bake up fluffy on top while staying crisp underneath, sealing in all that creamy goodness.
- Best Biscuit Choice: Use large, flaky canned biscuits like Grands because their size ensures a golden, full topping that covers the filling perfectly.
- Make It Once, Repeat: After one bite, you'll be planning your next batch of turkey leftovers.
🛒 Ingredients You'll Need
- Butter & Olive Oil: The dream team for a flavorful roux that won't burn.
- Onions & Garlic: Build the flavor base - sauté until translucent for best taste.
- Flour: Thickens the filling. For gluten-free, use a GF flour blend or cornstarch slurry.
- Chicken Broth: Adds moisture and savory depth. Turkey broth or stock is even better for intensified turkey flavor, but vegetable broth works too.
- Veggies: Classic mix of potatoes, carrots, celery, and peas - or use frozen mixed vegetables to save time.
- Heavy Cream: Adds richness and body. Substitute half-and-half for a lighter filling, or milk whisked with 1 tsp cornstarch if you're out of cream.
- Turkey: Leftover roasted or smoked turkey works beautifully; or swap in rotisserie chicken.
- Biscuits: Use large canned biscuits for ease. Homemade biscuit dough also works if you prefer from scratch.
- Fresh Herbs: A sprinkle of thyme or parsley adds freshness and color before serving.
Scroll down to the Recipe Card below for the full ingredient list with amounts.
How To Make Turkey Pot Pie
Preheat the oven to 400°. In a cast iron or other oven safe pan, melt the butter and olive oil together, then cook the onion and garlic together for 4 minutes.
Stir the flour into the butter and add the thyme parsley, salt and pepper.
Whisk in the broth.
Then add the vegetables – potatoes, carrots, celery and peas.
Simmer over medium heat until the potatoes and carrots are softened and the broth has thickened.
Stir in the cream, then add the turkey. Cook for another 3 to 4 minutes.
Place a biscuit in the middle of the pan, and the remaining biscuits even around the middle biscuit.
Bake for 15 to 20 minutes. Lift a biscuit to make sure the bottom is cooked completely.
Sprinkle with fresh herbs before serving if desired.
Pro Tips for Perfect Turkey Pot Pie
- Keep It Thick: Let the filling simmer until it's creamy before adding the biscuits to prevent sogginess.
- Save Time: To cut prep in half, use pre-diced or frozen mixed vegetables.
- Make Ahead: Prepare the filling a day ahead and refrigerate; top with biscuits right before baking.
- Reheat Right: Warm leftovers in the oven at 350°F to keep the biscuits crisp.
- Double It: This recipe easily doubles - bake in a 9×13-inch dish for large families or gatherings.
What to Serve with Your Turkey Pot Pie
Wondering what to pair with your creamy pot pie? Try these easy sides:
- 🥗 Crisp Green Salad - Light vinaigrette adds freshness.
- 🍒 Cranberry Sauce - Sweet-tart, ties in holiday flavors.
- 🥦 Green Beans Almondine - Buttery crunch that feels elegant but simple.
- 🥕 Simple Roasted Root Vegetables - Add caramelized sweetness and texture to balance the creamy pot pie.
- 🍠 Sweet Potato Biscuits – A cozy Southern side that adds subtle sweetness and pairs beautifully with creamy pot pie.
Variations
- Vegetarian Version: Swap the turkey for extra veggies or mushrooms.
- Crust Option: Use a rolled pie crust instead of biscuits for a traditional take.
- Cheddar Biscuit Twist: Add shredded cheddar and herbs to biscuit dough for extra flavor, or follow my Red Lobster Cheddar Bay Biscuit Recipe, just up to shaping the biscuits but don’t bake them
- Sweet Potato Biscuit Twist: Got extra sweet potatoes from Thanksgiving? Top your pot pie with my Sweet Potato Biscuits. They add subtle sweetness, warm color, and are the perfect way to use up leftover sweet potatoes.
❄️ How to Store & Freeze
- Refrigerate: Store leftovers in an airtight container up to 3 days.
- Freeze: Assemble (unbaked) pot pie and wrap tightly for up to 3 months.
- Reheat: Bake frozen pot pie at 350°F for 1 hour 15 minutes or until hot and bubbly.
❓Frequently Asked Questions (FAQs)
Yes. Rotisserie chicken works extremely well in this recipe.
Yes, you can make the pot pie ahead of time, and freeze for up to 3 months.
You may not have simmered it long enough. You can make a cornstarch slurry (2 TBL cornstarch, and 2 TBL water) and slowly add and stir the filling to thicken it.
You can use any skillet to make the filling, and then transfer to a a deep dish pie plate, or a 9×9 baking dish to bake it in the oven.
Leftovers placed in an airtight container can be refrigerated for up to three days.
Yes, you can freeze the unbaked pie. Ensure that it’s in a freezer safe bag or airtight container, or very well wrapped with plastic wrap.
Ensure that the pot pie is placed in an oven-safe baking dish or skillet and bake in a preheated 350° F. oven for 1 hour and 20 minutes.
More Comfort Food Recipes
- Instant Pot Chicken and Dumplings – Ready fast and full of comfort.
- Chicken (or Turkey) Pot Pie Soup – Cozy comfort in a bowl.
- Chicken Pot Pie Noodle Skillet – Comforting when Chicken Pot Pie meets Chicken Noodle Casserole.
- Chicken Pot Pie Casserole – Family-style favorite.
- Beef and Mushroom Pot Pie – Savory, hearty, and full of flavor.
- Red Lobster Cheddar Bay Biscuits – Cheesy, garlic, buttery flavor.
- Sweet Potato Biscuits - Soft, buttery, and perfect with savory pot pies or holiday dinners.
- Sausage Gravy and Biscuit Pie – A hearty, Southern-style comfort dish with savory sausage gravy baked under a golden biscuit crust.
💬 Final Thoughts
This Skillet Turkey Pot Pie with Biscuits proves that leftovers can be even better the second time around.
With creamy filling, tender veggies, and that irresistible biscuit topping, it's the perfect way to wrap up the holidays - or just warm up a chilly weeknight.
If you make this recipe, I'd love to hear from you! Leave a ⭐⭐⭐⭐⭐ rating and comment below - your feedback helps others discover this recipe, too.
Recipe
Equipment
- 1 Spatula
Ingredients
- 1/4 cup butter
- 1 tablespoon olive oil
- 1 cup diced onion
- 1 tablespoon minced garlic
- 1/4 cup all-purpose flour
- 1 teaspoon thyme fresh or dried
- 1 teaspoon chopped parsley
- 1 teaspoon salt
- 1 teaspoon black pepper
- 3 cups chicken broth
- 2 cups cubed potatoes
- 1 cup diced carrots
- 1 cup diced celery
- 1 cup frozen peas
- 1 cup heavy cream or half and half
- 2 cup cubed or shredded leftover turkey
- 1 can of 8 large biscuits Grands or other
- herbs for serving thyme or parsley
Instructions
- Preheat the oven to 400°.
- In a cast iron or other oven safe pan, melt the butter and olive oil together, then cook the onion and garlic together for 4 minutes.
- Stir the flour into the butter and add the thyme parsley, salt and pepper.
- Whisk in the broth, then add the vegetables – potatoes, carrots, celery and peas.
- Simmer over medium heat until the potatoes and carrots are softened and the broth has thickened.
- Stir in the cream, then add the turkey. Cook for another 3 to 4 minutes.
- Place a biscuit in the middle of the pan, and the remaining biscuits even around the middle biscuit.
- Bake for 15 to 20 minutes. Lift a biscuit to make sure the bottom is cooked completely.
- Sprinkle with fresh herbs before serving if desired.
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