This Leftover Turkey Pot Pie with Flaky Biscuit Topping is a hearty, comforting meal that turns Thanksgiving leftovers into a fresh, satisfying dinner. The creamy filling blends tender turkey, vegetables, and rich gravy, all baked under a golden, buttery biscuit crust that adds perfect flaky texture.
The secret to this dish’s luscious sauce lies in the classic roux technique—cooking flour with butter to thicken the broth and cream mixture, creating a velvety base that clings beautifully to the turkey and vegetables. This method ensures the filling stays moist and flavorful inside while baking.
Ideal for family dinners or easy meal prep, this pot pie reheats well and can be made ahead of time. Using a wide, shallow baking dish helps the filling cook evenly, and refrigerated biscuit dough makes topping simple without compromising flakiness. It’s a great way to use leftover turkey meat, whether white, dark, or a combination.
The flavor profile is rich and savory with a hint of poultry seasoning and fresh parsley to brighten each bite. Anyone who loves classic comfort food with a crispy, buttery biscuit topping will appreciate this dish’s balance of creamy filling and flaky crust.
Servings: 6
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Ingredients
- 3 cups cooked leftover turkey, shredded or diced
- 4 tablespoons unsalted butter
- 1 medium yellow onion, finely chopped
- 2 celery stalks, diced
- 2 medium carrots, peeled and diced
- 3 cloves garlic, minced
- ⅓ cup all-purpose flour
- 2 cups low-sodium chicken or turkey broth
- 1 cup whole milk
- ½ cup heavy cream
- 1 cup frozen peas
- ½ cup frozen corn
- 1 teaspoon poultry seasoning
- ½ teaspoon dried thyme
- ½ teaspoon garlic powder
- ½ teaspoon black pepper
- ½ teaspoon salt, or to taste
- 2 tablespoons fresh parsley, chopped
- 1 can (16.3 oz) refrigerated flaky-layer biscuits (8 biscuits)
- 2 tablespoons unsalted butter, melted
- ½ teaspoon garlic powder
- 1 teaspoon chopped fresh parsley
Instructions:
See Next Page =>
