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Leftover Turkey Pot Pie

Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4 servings
Calories 650
A comforting and hearty dish perfect for using up leftover turkey, featuring a flaky biscuit topping and savory vegetable filling.

Ingredients

Dairy and Oils

  • 0.25 cup Butter, salted or unsalted
  • 2 tablespoons Salted Butter, melted

Vegetables

  • 1 small-medium Onion, diced
  • 1 large Carrot, diced
  • 1 stalk Celery, diced
  • 1 medium Russet Potato, diced
  • 1 teaspoon Minced Garlic

Dry Ingredients

  • 0.25 cup All-Purpose Flour
  • 2 cups Chicken Stock or Broth
  • 2 cups Whole Milk

Herbs

  • 1 tablespoon chopped Fresh Rosemary or 1 teaspoon dried
  • 1 tablespoon chopped Fresh Thyme or 1 teaspoon dried

Frozen Peas

  • 1 cup Frozen Peas

Cooked Turkey

  • 2 cups Cooked and Shredded Turkey

Seasonings

  • to taste Kosher Salt and Pepper

Biscuits

  • 1 16oz can Grands Biscuits
  • 2 tablespoons Salted Butter, melted

Instructions 

  • Heat a cast iron skillet over medium-high heat and melt butter. Cook onion, carrots, celery, potato with salt and pepper for 5 minutes until softened.
  • Add garlic and cook for 1 minute. Stir in flour, then slowly add chicken stock, scraping bits from the bottom.
  • Pour in milk and herbs, simmer for 4-5 minutes until thickened. Stir in peas and turkey.
  • Combine melted butter with herbs, top the filling with biscuits, brush tops with herb butter, and bake at 375°F (190°C) for 25-30 minutes until golden and bubbly.
  • Let cool for 5 minutes before serving.

Notes

Ensure biscuits are baked until golden and bottom is cooked through for best results.
Calories: 650kcal
Cost: $15
Course: Main Course
Cuisine: American
Keyword: Turkey