Best turkey pot pie! This easy turkey pot pie recipe is a delicious way to turn leftover cooked turkey into a new meal.
Leftovers are great – for the first day or two. I don’t make full-size turkeys, but we end up with leftovers even when I make a turkey breast.
However, after a couple days, I just have to turn those leftovers into something else. This turkey pot pie recipe is a simple way to turn any leftover Thanksgiving turkey breast, celery and carrots, and peas into a completely new dinner.
Turkey pot pie casserole is a hot and hearty mix of turkey and veggies topped with cheesy biscuits. It is the kind of food that will take the chill off your bones. Plus, it’s delicious. If you have some turkey leftover from the holidays, this is a must make!
How To Make Turkey Pot Pie
Begin by making the filling. Heat olive oil in a large skillet. Add onion, carrot, and celery.
Cook, stirring occasionally, until vegetables are soft and tender. Add garlic, and cook for about 30 seconds. Stir in rosemary, sage, thyme, and flour.
Stir in chicken broth, and simmer for about 10 minutes, stirring occasionally. Stir in peas.
Transfer the filling to a 13×9-inch baking dish. Preheat the oven to 400 F.
Sift together the flour, baking powder, baking soda, salt, and pepper into a medium bowl.
Add the cheeses and garlic; toss to coat.
More Recipes That Repurpose Holiday Leftovers
If you’ve tried this turkey pot pie recipe, don’t forget to rate the recipe and leave me a comment below. I love to hear from people who’ve made my recipes!
Turkey Pot Pie
- 2 tablespoons olive oil
- 1 medium onion (cut into 1/2-inch pieces)
- 2 large carrots (peeled and cut into 1/2-inch pieces)
- 1 celery rib (cut into 1/2-inch pieces)
- 1 clove garlic (finely minced)
- 1 teaspoon dried rosemary
- 1/2 teaspoon dried sage
- 1/2 teaspoon dried thyme
- 1/3 cup all-purpose flour
- 2-14 ounce cans chicken broth
- 4 cups shredded cooked turkey
- 5 ounces frozen baby peas (thawed)
- Salt and pepper (to taste)
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon garlic salt
- 1/2 teaspoon pepper
- 1 cup coarsely grated cheddar cheese
- 2 cloves garlic (finely minced)
- 1/4 cup grated parmesan cheese
- 6 tablespoons unsalted butter (cut into 1/2-inch pieces)
- 1 ¼ cups buttermilk
- To make the filling, heat olive oil in a large skillet.
- Add onion, carrot, and celery.
- Cook, stirring occasionally, until vegetables are soft and tender.
- Add garlic, and cook for about 30 seconds.
- Stir in rosemary, sage, thyme, and flour.
- Cook for 1 minute, stirring constantly.
- Stir in chicken broth and turkey.
- Simmer for about 10 minutes, stirring occasionally.
- Stir in peas.
- Transfer the filling to a 13x9-inch baking dish.
- Preheat the oven to 400 F.
- Sift together the flour, baking powder, baking soda, salt, and pepper into a medium bowl.
- Add the cheeses and garlic; toss to coat.
- Blend in the butter with a pastry cutter (or your fingers) 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 until the biscuits are puffed and golden brown and the filling is bubbling, 35 to 40 minutes.
- Let stand 10 minutes before serving.
Adapted from Just a Taste.
Originally published 1/2/15. Updated with new photos 11/26/19.