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.
4.91 from 11 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. 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.

  2. 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

  3. 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. 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!

  4. 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.

  5. 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!

  6. 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. 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 :)

  7. 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.

  8. 5 stars
    MEUS PARABÉNS!!!!!!!
    DEUS ABENÇOE SUAS MÃOS HUM TUDO MARAVILHOSO RECEITAS FANTÁSTICAS…..
    AMEI DE PAIXÃO HUM DELICIA!!!!!!!!

    1. 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.

  9. 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!

  10. 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.

  11. 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

  12. 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!

  13. 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!

  14. 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. 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?

  15. 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!!!

  16. 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. 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.

  17. 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!

  18. 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 :)

  19. 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!

  20. 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.

  21. 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!

  22. 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!

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