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Leftover Turkey Pot Pie with Biscuit Topping

Leftover turkey pot pie bakes in a creamy turkey and vegetable filling beneath eight golden biscuit mounds. Simmer the filling on the stovetop, then bake until bubbling and the center reaches 165°F.
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Prep Time 20 minutes
Cook Time 43 minutes
resting 10 minutes
Total Time 1 hour 13 minutes
Servings: 8 servings
Course: Dinner
Cuisine: American
Calories: 406
Ingredients Equipment Method Notes

Ingredients
  

Filling
  • 4 tbsp unsalted butter
  • 1 yellow onion medium, diced
  • 2 carrots medium, peeled and diced
  • 2 celery ribs diced
  • 0.33 cup all-purpose flour
  • 1 tsp kosher salt
  • 0.5 tsp black pepper
  • 1 tsp dried thyme
  • 3 cup low-sodium chicken broth
  • 1 cup whole milk
  • 4 cup cooked leftover turkey cut into 1/2-inch pieces
  • 1 cup frozen peas
Biscuit topping
  • 2 cup self-rising flour
  • 5 tbsp vegetable shortening
  • 0.75 cup buttermilk

Equipment

  • 1 9x13-inch baking dish
  • 1 12-inch skillet

Method
 

Make the filling
  1. Preheat the oven to 400°F.
  2. Lightly grease a 9x13-inch baking dish.
  3. Melt the butter in a 12-inch skillet over medium heat, add the onion, carrots, and celery, and cook for 6 to 8 minutes until softened.
  4. Stir in the all-purpose flour, salt, pepper, and thyme and cook for 1 minute.
  5. Gradually whisk in the broth and milk until smooth.
  6. Bring the sauce to a simmer, stirring, and cook for 4 to 6 minutes until thickened.
  7. Stir in the turkey and peas and cook for 2 minutes.
Make the biscuit topping
  1. Cut the shortening into the self-rising flour with a pastry cutter or your fingertips until the mixture resembles coarse crumbs.
  2. Add the buttermilk and stir just until a shaggy dough forms.
Assemble and bake
  1. Spoon the turkey filling into the prepared baking dish.
  2. Drop the biscuit dough in 8 evenly spaced mounds over the top.
  3. Bake for 25 to 30 minutes, until the biscuits are golden and the filling is bubbling; check that the center of the filling reaches 165°F.
  4. Let the pot pie rest for 10 minutes before serving.

Notes

For tender biscuits, stir the buttermilk in just until a shaggy dough forms. Refrigerate leftovers for 3 to 4 days; freezing is fine, though the creamy filling may change texture slightly when thawed. For a dairy-free variation, use unsweetened dairy-free milk and a dairy-free buttermilk substitute.