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Leftover Turkey Pot Pie Recipe with Fluffy Biscuits

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A creamy, comforting turkey pot pie topped with fluffy homemade biscuits. Perfect for using up leftover turkey after Thanksgiving or any holiday meal.

Ingredients

Scale
  • 3 cups cooked turkey, shredded or diced
  • 4 tablespoons unsalted butter
  • 1 medium yellow onion, diced (about 1 cup)
  • 3 carrots, peeled and diced (about 1 ½ cups)
  • 2 celery stalks, diced (about 1 cup)
  • 3 cloves garlic, minced
  • ⅓ cup all-purpose flour
  • 2 cups low-sodium chicken or turkey broth
  • 1 cup whole milk
  • 1 cup frozen peas
  • 1 teaspoon dried thyme
  • ½ teaspoon dried rosemary
  • Salt and black pepper to taste
  • 2 cups all-purpose flour (for biscuits)
  • 1 tablespoon baking powder
  • 1 teaspoon sugar
  • ½ teaspoon salt
  • 6 tablespoons cold unsalted butter, cubed
  • ¾ cup cold buttermilk

Instructions

  1. Preheat your oven to 400°F (200°C). Position a rack in the middle.
  2. Melt the butter in a large oven-safe skillet or Dutch oven over medium heat. Add the diced onion, carrots, and celery. Cook for 6-8 minutes, stirring occasionally, until the onions are translucent and the carrots start to soften.
  3. Add the minced garlic and cook for 1 minute more.
  4. Sprinkle the flour over the vegetables and stir constantly for 2 minutes to cook the raw flour taste out.
  5. Slowly pour in the broth while whisking or stirring vigorously to prevent lumps. The mixture will thicken quickly as it comes to a simmer.
  6. Add the milk, thyme, rosemary, salt, and pepper. Stir to combine. Let it come to a gentle simmer, then reduce heat to low. Cook for 3-4 minutes, stirring occasionally, until the gravy is thick enough to coat the back of a spoon.
  7. Stir in the shredded turkey and frozen peas. Fold everything together gently. If the filling seems too thick, add a splash more broth. Too thin? Let it simmer a few more minutes uncovered. Taste and adjust seasoning.
  8. Remove the skillet from heat. Set it aside while you make the biscuit topping.
  9. Make the biscuit dough: In a large bowl, whisk together the flour, baking powder, sugar, and salt. Add the cold, cubed butter. Use a pastry blender or two forks to cut the butter into the flour until the mixture looks like coarse meal with pea-sized butter pieces.
  10. Pour in the cold buttermilk and stir with a fork just until a shaggy dough forms. Do not overmix.
  11. Drop spoonfuls of biscuit dough over the turkey filling. Leave it in rough clumps.
  12. Bake for 20-25 minutes, until the biscuits are golden brown and the filling is bubbly around the edges. Let it rest for 5-10 minutes before serving.

Notes

For the fluffiest biscuits, use White Lily flour if available. Keep biscuit ingredients cold. Do not overmix the biscuit dough. Let the filling cool slightly before adding the biscuits. Leftover turkey that is dry can be tossed with a tablespoon of melted butter or a splash of broth before adding to the filling.

Nutrition

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

Find it online: https://bakebelle.com/leftover-turkey-pot-pie-recipe-with-fluffy-biscuits/