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

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 14 votes
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, 1/2 teaspoon salt and 1/4 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.
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