Transform leftover turkey (or rotisserie chicken!) into a top-rated recipe for Leftover Turkey Pot Pie with Cheddar Biscuit Crust.

A white baking dish with turkey pot pie and biscuits and small bowls of herbs and salt

My family lives by one very simple motto when it comes to cooking during holidays: Leftovers are just as important as the main event!

It may come as no surprise that cooking for eight people this Turkey Day is more like cooking for 28, so we can guarantee ample extras to repurpose into all of our favorite recipes for Thanksgiving leftovers.

A glass bowl with flour, butter and shredded cheese for making biscuits

In the off chance the eight of us don’t actually eat the 7.4 pounds of turkey, two types of stuffing, six side salads and gallon of gravy we’re making, we will have just enough to whip up this Leftover Turkey Pot Pie with Cheddar Biscuit Crust.

A stockpot filled with chopped vegetables and herbs

Just because The Big Feast hasn’t happened yet doesn’t mean we can’t already be putting together a game plan for the post-feast feast.

Leftover mashed potatoes? Turn them into pancakes! Leftover stuffing? Hello, stuffing waffles! Leftover cranberry sauce? Cranberry-apple crisp is served! And so many more creative ways to turn ordinary leftovers into something extraordinary.

A white baking dish filled with pot pie filling and biscuits on top

Best of all, this recipe for leftover turkey pot pie does double poultry duty and will make a mean chicken pot pie during turkey-less times. The biscuit crust is loaded with cheese and scallions, making this the ultimate one-pan meal!

A baking dish with turkey pot pie and a towel and small dishes filled with herbs and salt

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Main Course

Leftover Turkey Pot Pie with Cheddar Biscuit Crust

Transform holiday leftovers into the ultimate recipe for Turkey Pot Pie topped with a cheesy biscuit crust.
4.93 from 13 votes
A white baking dish with turkey pot pie and biscuits and small bowls of herbs and salt
Prep Time 45 mins
Cook Time 1 hr
Total Time 1 hr 45 mins
Servings 8 servings

Ingredients 

For the filling:

  • 1 medium onion, small dice
  • 2 large carrots, peeled and small dice
  • 2 celery ribs, small dice
  • 1 large parsnip, peeled and small dice
  • 1 teaspoon chopped fresh thyme
  • 3 Tablespoons unsalted butter
  • 1/2 pound 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 1/2 cups frozen 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 1/2 cups coarsely grated cheddar cheese
  • 1/2 cup grated parmesan cheese
  • 3/4 stick cold unsalted butter, cut into 1/2-inch pieces
  • 1 1/4 cups well-shaken buttermilk

Instructions 

Make the filling:

  • In a large heavy-bottomed stock pot or Dutch oven set over medium heat, combine the onion, carrots, celery, parsnip, thyme, butter, ½ teaspoon salt and ¼ teaspoon pepper.
  • Stir until the butter melts then cover and cook, stirring occasionally, until the vegetables are almost tender, 10 to 15 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. Simmer the mixture until slightly thickened, about 3 minutes.
  • Stir in the turkey and peas. Taste and season the mixture with salt and pepper to taste.
  • Transfer the filling to a 13x9" baking dish. (See Kelly's Notes.)

Make the biscuit crust:

  • Preheat the oven to 400ºF.
  • In a medium bowl, sift together the flour, baking powder, baking soda, salt and pepper. 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 the pot pie 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.
  • ★ Did you make this recipe? Don't forget to give it a star rating below!

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Recipe by Kelly Senyei of Just a Taste. Please do not reprint this recipe without my permission. If you'd like to feature this recipe on your site, please rewrite the method of preparation and link to this post as the original source.


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Nutrition

Calories: 315kcal, Carbohydrates: 38g, Protein: 13g, Fat: 12g, Saturated Fat: 7g, Cholesterol: 34mg, Sodium: 560mg, Potassium: 553mg, Fiber: 3g, Sugar: 5g, Vitamin A: 2965IU, Vitamin C: 6.5mg, Calcium: 252mg, Iron: 2.5mg

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Comments

  1. Made this treat tonight. NOT disappointed! Cut recipe in 1/2 for hubby to heat up @ Man Camp. There was enough to make a single meal for myself. Way good. *made minor adjustments.

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