Description

This cozy pot pie transforms leftover turkey into a rich, creamy filling topped with fluffy, golden biscuits. It’s a forgiving, flexible weeknight dinner that turns odds and ends into something special.

Ingredients

Scale

3 tablespoons unsalted butter
1 medium yellow onion, diced (about 1 cup)
2 medium carrots, peeled and diced (about 1 cup)
2 stalks celery, diced (about 1/2 cup)
3 cloves garlic, minced
1/3 cup all-purpose flour
2 cups low-sodium chicken or turkey broth
1 cup whole milk or half-and-half
3 cups cooked turkey, shredded or cubed
1 cup frozen peas
1/2 teaspoon dried thyme
1/2 teaspoon dried rosemary
Salt and freshly ground black pepper, to taste
2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1 teaspoon sugar
1/2 teaspoon salt
1/2 cup cold unsalted butter, cut into small cubes
3/4 cup cold buttermilk
1 large egg, beaten (for brushing)

Instructions

Preheat your oven to 400°F (200°C). Position a rack in the upper third of the oven.
In a large oven-safe skillet or Dutch oven, melt the 3 tablespoons of butter over medium heat. Add the diced onion, carrots, and celery. Cook, stirring occasionally, for about 6 to 8 minutes, until softened and onions are translucent.
Stir in the minced garlic and cook for another 30 seconds until fragrant.
Sprinkle the 1/3 cup of flour over the cooked vegetables. Stir constantly for about 2 minutes to cook the raw flour taste out.
Slowly pour in the chicken broth while whisking vigorously to prevent lumps. Then add the milk or half-and-half. Keep whisking until the mixture is smooth and starts to thicken, about 3 to 4 minutes.
Stir in the shredded turkey, frozen peas, dried thyme, and dried rosemary. Season with salt and pepper to taste. Let it simmer for 2 minutes. Remove the skillet from the heat.
In a medium bowl, whisk together the 2 cups of flour, baking powder, baking soda, sugar, and salt. Add the cold butter cubes. Using a pastry cutter, two forks, or your fingertips, work the butter into the flour until the mixture looks like coarse meal with some pea-sized butter pieces remaining.
Pour the cold buttermilk into the flour mixture. Stir with a fork just until the dough comes together. It will be shaggy and sticky.
Drop spoonfuls of the biscuit dough over the hot turkey filling. You should have about 8 to 10 biscuits. Brush the tops with the beaten egg.
Place the skillet in the preheated oven and bake for 20 to 25 minutes, until the biscuits are puffed up and golden brown and the filling is bubbling around the edges. Let it cool for 5 to 10 minutes before serving.

Notes

For the best texture, use a mix of white and dark meat turkey. If using leftover gravy, substitute 1 cup of gravy for 1 cup of broth. Keep the butter cold for the biscuits to ensure fluffiness. Drop biscuit dough onto hot filling for best results. Let the pot pie rest for 5 minutes before serving to allow the filling to set.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Main Course
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 480
Sugar: 6
Fat: 22
Carbohydrates: 42
Fiber: 4
Protein: 28

Keywords: leftover turkey, pot pie, biscuit topping, comfort food, easy dinner, post-holiday, turkey recipe