Leftover Turkey Pot Pie with Cheddar Biscuit Crust

from 14 votes

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

Craving more? Sign up for the Just a Taste newsletter for a fresh serving of content delivered every week to your inbox! And stay in touch on Facebook, Twitter and Pinterest for all of the latest updates.

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.
Author: Kelly Senyei
4.93 from 14 votes
A white baking dish with turkey pot pie and biscuits and small bowls of herbs and salt
Prep Time 45 minutes
Cook Time 1 hour
Total Time 1 hour 45 minutes
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 13×9" 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!

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

Shoutout

Did you try this recipe?

Share it with the world! Mention @justataste or tag #justatasterecipes!

This post may contain affiliate links.

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.


Feeling social?

Share this recipe!

Categories

Related Recipes

Check out more crave-worthy favorites

Kelly Senyei holding a copy of The Secret Ingredient Cookbook

love the recipes on just a taste?

Check out my cookbook!

Order your copy of The Secret Ingredient Cookbook featuring 125 brand-new family-friendly recipes with surprisingly tasty twists!

4.93 from 14 votes

Join the Conversation

Rate and Comment

Your email address will not be published. Required fields are marked *

Recipe Rating




Comments

  1. Mombo says:

    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.

    1. Kelly Senyei says:

      So glad you enjoyed it!

      1. Melanie Wall says:

        5 stars
        This is a family favorite for leftover turkey or chicken. I add one or two peeled, chopped Yukon Gold potatoes and use frozen peas and carrots that I cook with the potatoes in chicken broth before adding to the roux. Everyone loves this!

      2. Kelly Senyei says:

        I’m so glad you’re all enjoying it, Melanie!

  2. Claire Kenyon says:

    5 stars
    Great recipe. I used fresh steamed cut green beans in lieu of peas. ( had in fridge and need to cook) Added a large diced cooked potato as I had no parsnips. Added garlic powder and more sea salt at end of simmering as it was missing something. Added a can of condensed cream of mushroom soup as I had no mushrooms and I wanted it creamier. Cheated on cheddar biscuits. Had and used the boxed Red Lobster cheddar biscuits available in the grocery store. I always double the cheese (use 1 cup). I also had made my own turkey stock in my instapot a couple days earlier. It was scrumptious!!!

    1. Kelly Senyei says:

      YUM! I’m so glad you enjoyed the recipe, Claire!

  3. Sandy says:

    Absolutely delicious!! Always rave reviews. Sometimes I half the recipe and bake in 9X9 pan. I also found that it works well if I can flatten the biscuits a bit first (if not too sticky) but still leave room in between in pan.

    1. Kelly Senyei says:

      I’m so thrilled you’ve been enjoying the recipe, Sandy!

  4. Victor M says:

    5 stars
    I look forward to this dish on Saturday as much as the Thanksgiving turkey on Thursday! I think this will be the third or fourth year in a row for our household in 2021. :)

    1. Kelly Senyei says:

      Love reading this! I’m so thrilled you’ve been enjoying the recipe, Victor!

  5. Linda says:

    would it still taste good if i make this and leave it in the deep freezer for few weeks/months and then take it out to thaw and then bake.

    1. Kelly Senyei says:

      That should work!

  6. Judy V says:

    4 stars
    Love the recipe I’ve never had Parsnips before and I have to say it was actually a good addition to add to this dish. It was tasty and a great way to use up some of our left over turkey.thank you

    1. Kelly Senyei says:

      You are so welcome! I’m thrilled you enjoyed the recipe, Judy!

  7. Brenda says:

    5 stars
    I made this from leftover turkey. There was a couple of changes that I made. I didn’t have parsnips and I left out the mushrooms. I added a can of mushroom soup and a package of chicken gravy, mixed frozen vegetables, potatoes, parsley and bay leaf. I used bisquick and added the cheese to the biscuit mix. It turned out very tasty. A nice change from using pastry on the top.

    1. Kelly Senyei says:

      I’m so glad you enjoyed it, Brenda!

    2. Judy C says:

      you didn’t make the original recipe at all, Brenda!

  8. Melissa Fox says:

    Would you freeze this with or without the biscuit topping?

    1. Kelly Senyei says:

      Hi Melissa! 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. Therefore, I’d recommend freezing it without the biscuit dough. Let me know if you give it a shot!

  9. Pam says:

    I only needed the topping, but it was delicious. I baked the topping in a pan on parchment paper for 10 minutes because we don’t like soggy bottom. Then transferred to the pot pie and cooked for another 20 minutes. Thanks for the recipe! I will definitely use again.

    1. Kelly Senyei says:

      You are so welcome, Pam! I’m thrilled you enjoyed it!

  10. Jeni says:

    5 stars
    Made this with some veggie adaptations based on what I had on hand. Kelly – this was delicious and beautiful! Thanks for a great recipe!

    1. Kelly Senyei says:

      You are so welcome, Jeni! I’m thrilled you enjoyed the recipe!

  11. Jacqueline Younglove says:

    5 stars
    It was great, easy
    3/2020 my husband loved it but want to add corn next time

    1. Kelly Senyei says:

      Corn would be a great addition, Jacqueline!

  12. Laura says:

    Did this recipe change? I have had this recipe saved and have been making this for years (but not extremely often) and I could swear it used to have mushrooms in it. I made it last night and now I think I’ve lost my mind because there are none listed in the ingredients, but I definitely recall chopping them tiny last time to hide them in it for the kids! Also didn’t recall scallions in the biscuits… hmmm. The filling could definitely use some celery seed in my opinion, I will add them and some mushrooms next time!

    1. Kelly Senyei says:

      Hi Laura! Yes, I had updated the recipe but have no fear! I have reverted it back to the original. I’m so glad you are enjoying it :)

  13. Ethel says:

    5 stars
    Made it without parsnips, added corn and extra onion. Had no heavy cream so used some sour creme. Was a real hit. Will make it again.

    1. Kelly Senyei says:

      Awesome! I’m so glad you enjoyed the recipe!

  14. Lourdes Araujo says:

    5 stars
    MEUS PARABÉNS!!!!!!!
    DEUS ABENÇOE SUAS MÃOS HUM TUDO MARAVILHOSO RECEITAS FANTÁSTICAS…..
    AMEI DE PAIXÃO HUM DELICIA!!!!!!!!

  15. Linda says:

    Can you freeze this once the biscuit is on the top

    1. Kelly Senyei says:

      Hi Linda – 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.

  16. Laurie says:

    5 stars
    Made it for supper tonite using potatoes instead of parsnips. Amazing! Everyone loved it!

    1. Kelly Senyei says:

      Thrilled you enjoyed the recipe, Laurie!

  17. Caroline says:

    5 stars
    I made this for supper tonight and loved it. The man in my life cannot have gluten so to make it gluten free I thickened the turkey part with cornstarch instead of flour and used my favourite gluten free biscuit recipe for the topping. Delicious!

    1. Kelly Senyei says:

      Awesome! I’m so thrilled to hear this, Caroline!

  18. Lara says:

    5 stars
    Just made this for dinner, but instead of parsnips I used rutabaga. It was very tasty. Mom loved it for mothers day dinner.

    1. Kelly Senyei says:

      So glad to hear this, Lara!

  19. Cindy Orley says:

    5 stars
    Made this tonight and my family loved it!

    1. Kelly Senyei says:

      Woohoo! I’m thrilled you and your family enjoyed the recipe, Cindy!

  20. Lynne says:

    5 stars
    I made this last night and turned out so well my husband wanted more but he was too full. The biscuits turned out amazing was worried as they were very sticky and I used less milk. Will def make it again

    1. Kelly Senyei says:

      Thanks so much for rating the recipe, Lynne! I’m so glad you and your husband enjoyed it!

  21. Ann Aipperspach says:

    I have made this many times..great recipe! I use leftover mashed potatoes for a bottom crust–I cover the bottom of the pan with a layer of mashed potatoes-(1/2 inch thick) and heat them for 10 minutes in the oven -then I take it out of the oven and put the filling and biscuits on the potatoes..then back into the oven–so so good!

    1. Kelly Senyei says:

      Awesome!

  22. Julie says:

    I made this with leftover turkey a few years back. It was delicious! The thyme really adds a fresh flavor. My in-laws are coming tomorrow to celebrate my daughter’s 3rd birthday. I’m making a turkey pot pie. I bought a huge turkey breast with skin. It’s baking now with butter and thyme. Thank you for such a yummy recipe!

    1. Kelly Senyei says:

      Thrilled you’ve been enjoying the recipe, Julie! :)

  23. Pat says:

    I substituted 1 cup of all purpose flour for whole wheat. Was great, but I didn’t feel like I baked it enough; some of the dough touching the feeling was doughy. I added sage, parsley and cayenne to the filling which gave it a more distinctive taste since I don’t like peas.

    1. Kelly Senyei says:

      So glad you enjoyed the recipe, Pat!

    2. Taryn says:

      I was going to switch the flour to whole wheat b/c my father-in-law lives with us & won’t eat anything with regular white flour in it. Did you add any extra liquid or something else b/c of the flour switch?

  24. Jen says:

    I discovered this recipe the day after Thanksgiving last year and it is AMAZING. I’ve made it with Thanksgiving leftovers both years and even had to roast a chicken earlier this fall just to make this recipe with it. SO GOOD!!!

    1. Kelly Senyei says:

      Thank you so much, Jen! I’m so glad you’ve been enjoying the recipe! :)

  25. Rachael says:

    I made this last year and put leftover stuffing on the bottom it was AMAZING!

  26. 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.

    1. Kelly Senyei says:

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

  27. Stephanie G. says:

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

    1. Kelly Senyei says:

      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.

  28. 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!

    1. Kelly Senyei says:

      Awesome! So glad you enjoyed the recipe, Kelli!

  29. Kathy says:

    I made this for dinner tonight and I must say, it really was great! A definite keeper!

  30. Katie says:

    I made this recipe tonight and it was great! Definitely a keeper! Thanks!

  31. Jenny @ BAKE says:

    a biscuit crust sounds amazing

  32. 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 :)

  33. Susan 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!

  34. Lori @ RecipeGirl says:

    This recipe looks perfectly cozy. Comfort food at its best!

  35. Katherine Martinelli 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.

  36. Michelle says:

    This looks wonderful and I look forward to trying it. Do you think it would freeze well if I made up more than one?

  37. Cassie | Bake Your Day says:

    I am definitely on board with eating leftovers this way. Those biscuits…oh my!!

  38. Katie 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!

  39. Meagan @ A Zesty Bite says:

    Oh Kelly this looks amazing! I can’t wait to make it after Thanksgiving! Happy Turkey Day!

  40. Sydney @ Crepes of Wrath 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!

  41. Abby @ The Frosted Vegan says:

    Even though I don’t eat meat, I will gladly take those biscuits on top! Happy Thanksgiving! : )