Leftover Turkey Pot Pie with Cheddar Biscuit Crust

Leftover Turkey Pot Pie with Cheddar Biscuit Crust

My family lives by one very simple motto when it comes to food around the holidays: It’s better to have too much than not enough.

So it may come as no surprise that cooking for 8 people this Thanksgiving is more like cooking for 28. And in the off chance the 8 of us don’t actually eat the 7.4 pounds of turkey, two servings of stuffing, 3 scoops of mashed potatoes and gallon of gravy that we’re alloted, we’ll have ample use for what remains thanks to this Leftover Turkey Pot Pie with Cheddar Biscuit Crust.

Round One of turkey may still be 24 hours away, but chances are you’ll be staring down a pile-o-leftovers come November 23. All that’s left to do is raid the pantry and fridge for your cheddar biscuit essentials and you’ve transformed yesterday’s bird into today’s crowd-pleasing casserole. Best of all, this recipe does double poultry duty and will make a mean chicken pot pie during turkey-less times.

Sauteed Vegetables

Turkey and Peas

Turkey Pot Pie

Cheddar Biscuit Dough

Turkey Pot Pie

Turkey Pot Pie with Cheddar Biscuit Crust

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Leftover Turkey Pot Pie with Cheddar Biscuit Crust

Yield: 8 servings

Prep Time: 45 min

Cook Time: 1 hour


For the filling:
1 medium onion, cut into 1/2-inch pieces
2 large carrots, peeled and cut into 1/2-inch pieces
2 celery ribs, cut into 1/2-inch pieces
1 large parsnip, peeled and cut into 1/2-inch pieces
1 teaspoon chopped thyme
3 Tablespoons unsalted butter
1/2 lb. mushrooms, trimmed and quartered
3 1/2 cups low sodium turkey or chicken stock
1/4 cup all-purpose flour
4 cups roast turkey (or chicken) meat, cut into 1/2-inch pieces
1 (10-ounce) package frozen baby peas, thawed

For the biscuit crust:
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon black pepper
1 cup coarsely grated cheddar cheese
1/4 cup grated parmesan cheese
3/4 stick cold unsalted butter, cut into 1/2-inch pieces
1 1/4 cups well-shaken buttermilk


Make the filling:

Combine the onion, carrots, celery, parsnip, thyme, butter, 1/2 teaspoon salt and 1/4 teaspoon pepper in a wide, shallow (3- to 4-quart) pot set over medium heat. Stir until butter melts then cover and cook, stirring occasionally, until vegetables are almost tender, 10 to 12 minutes. Add the mushrooms and cook, uncovered, stirring, until tender, 5 to 7 minutes.

Sprinkle the vegetables with the flour and cook, stirring constantly, for 2 minutes. Stir in the stock, scraping up any brown bits, and bring it to a boil, stirring, then simmer until slightly thickened, about 3 minutes. Stir in the turkey, peas, and additional salt and pepper to taste.

Transfer the filling to a 13-by-9-inch baking dish. (See Kelly's Notes.)

Make the biscuit crust:

Preheat the oven to 400ºF.

Sift together the flour, baking powder, baking soda, salt and pepper into a medium bowl. Add the cheeses and toss to coat. Blend in the butter with your fingertips until the mixture resembles wet sand.

Add the buttermilk and stir just until a dough forms. Drop the biscuit dough onto the pot pie filling in 8 large mounds, leaving spaces between biscuits.

Bake until the biscuits are puffed and golden brown and the filling is bubbling, 35 to 40 minutes. Let stand 10 minutes before serving.

Kelly's Notes:

Place the baking dish on a sheet tray before baking in the event any filling spills over.

The filling and biscuit dough can be made one day in advance and stored separately. Reheat the filling over low heat just before topping with biscuit dough and baking.

The fastest way to chicken pot pie is to make the most of a store-bought rotisserie chicken.

Recipe loosely adapted from Gourmet.


  1. says

    I like to see that I’m not the only one posting around 6 AM! ;) This looks delicious and makes me excited for the day after, which I usually dread if only because my favorite day of the year has run its course. Happy Thanksgiving!

  2. says

    I’m glad to read that I’m not the only person on the planet that has an excess amount of leftovers. I was planning to make turkey soup and turkey tettrazini but this just might be what I’m making instead! This looks fabulous!

  3. says

    What a great use for Thanksgiving leftovers! In my family we always cook way too much food, holidays or not – my dad says he’s still trying to figure out how to cook for just him and my mom, even though my sister and I have been out of the house for 10 years.

  4. says

    What a fantastic recipe. I made this yesterday and it turned out perfectly. The only change I made was to pat the dough out and cut it into square bisquits. Thanks for sharing!

  5. Leyla says

    You’re not the only family who cooks an army portion for thanksgiving. We still had turkey left believe it or not so I quickly made this pot pie and man was it good. So simple, so tasty, and now we have no more turkey to deal with yay! Thanks so much :)

  6. Kelli Culpepper says

    Just made the turkey pot pie recipe. OH MY! Delicious!!! In full disclosure, I had some of Ina’s stock left over (that cooks for hours) AND the chicken from that stock which is what I used instead of turkey. It was hands down the best recipe I’ve made in the last few days. Thanks Kelly!

    • Kelly Senyei replied: — December 1st, 2013 @ 5:32 pm

      Awesome! So glad you enjoyed the recipe, Kelli!

  7. Stephanie G. says

    This recipe looks great! Would it freeze well, if I made the biscuits on top too?

    • Kelly Senyei replied: — December 13th, 2013 @ 9:36 pm

      Hi Stephanie! I’ve never tried freezing this recipe before, but I worry that if you freeze it prior to baking, the biscuit dough will become too soggy.

  8. Lynn says

    I made this tonight with leftover turkey from Christmas and it came out really good. My picky husband even had seconds! Going to use this again.

    • Kelly Senyei replied: — December 29th, 2013 @ 11:34 am

      So thrilled you and your husband enjoyed the recipe, Lynn!


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