Turkey Pot Pie With Biscuits
This Easy Skillet Turkey Pot Pie with Biscuits turns leftover turkey into a creamy, hearty one-pan meal topped with golden biscuits. Ready in under an hour, it’s the perfect comfort food for using Thanksgiving or Christmas leftovers.
Servings 8
Calories 590kcal
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.
Notes
- Yield: Serves 8. Double ingredients for a 9×13-inch baking dish.
- Equipment: 10-inch Cast Iron Skillet (preferred for best biscuit crust) or 9×9-inch baking dish, Spatula, Large Spoon.
- Storage: Keep leftovers up to 3 days refrigerated.
- Freezing: Freeze unbaked pot pie up to 3 months, tightly wrapped.
- Reheating: Bake from frozen at 350°F for 1 hour 15 minutes.
- Substitutions: Use chicken instead of turkey; swap gluten-free flour for the roux if needed. For a fun twist, try topping this pot pie with my Sweet Potato Biscuits for extra holiday flavor.
- Prep Shortcut: Use pre-diced or frozen mixed vegetables to cut prep time in half.
Nutrition
Calories: 590kcal | Carbohydrates: 58g | Protein: 18g | Fat: 32g | Saturated Fat: 13g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 11g | Trans Fat: 0.2g | Cholesterol: 73mg | Sodium: 1164mg | Potassium: 752mg | Fiber: 4g | Sugar: 7g | Vitamin A: 3511IU | Vitamin C: 21mg | Calcium: 97mg | Iron: 4mg
