Use your holiday leftovers to make a comforting and easy turkey pot pie. This hearty one-dish meal combines shredded turkey with carrots, peas, and sweet corn in a creamy, savory sauce and is finished with fluffy herb-topped biscuits. It’s simple to prepare in a cast-iron skillet or a round pie dish and makes a delicious family dinner.
If you prefer soup, turkey noodle soup is another excellent way to use holiday leftovers.
⭐️ Why this recipe works
- Comforting and hearty — tender turkey and a rich, savory filling topped with fluffy herb biscuits.
- Perfect for leftovers — a great way to use cooked turkey and flexible enough to adapt to what you have on hand.
- One-dish meal — minimal cleanup and a satisfying complete meal in a single pan or dish.
- Family-friendly — simple flavors and textures that appeal to all ages.
🧾 Ingredient notes
- Cooked turkey — the main protein, shredded for easy serving.
- Carrots — diced for sweetness and bite.
- Peas — bright color and a mild sweet flavor.
- Sweet corn — adds sweetness and a tender crunch.
- Butter and flour — make a roux to thicken the filling.
- Chicken broth and milk — create a creamy, savory sauce.
- Salt, pepper, thyme, and sage — season the filling and complement turkey.
- Flour, baking powder, cold butter, milk, and fresh herbs — for light, flaky herb biscuits.
See the recipe card below for exact quantities and the full ingredient list.
👩🏻🍳 Here’s how to make it
Easy Leftover Turkey Pot Pie with Biscuits — step by step
- Preheat the oven to 400°F (200°C).
- Melt butter in a large cast-iron skillet or medium saucepan over medium heat. Stir in the flour and cook for 1–2 minutes until it forms a paste.
- Whisk in chicken broth and milk gradually, stirring until the sauce thickens and becomes smooth.
- Add shredded turkey, carrots, peas, corn, salt, pepper, thyme, and sage, and cook for 4–5 minutes until the vegetables are tender and the filling is hot.
- Keep the filling in the skillet or transfer it to a round pie dish if you prefer using a pie dish.
- For the herb biscuits, whisk together the flour, baking powder, and salt in a large bowl.
- Cut in cold butter until the mixture resembles coarse crumbs.
- Stir in the milk just until combined, then fold in chopped parsley and chives.
- Drop spoonfuls of biscuit dough evenly over the turkey filling.
- Bake for 20–25 minutes, or until the biscuits are golden and the filling is bubbling.
💡 Chef’s Guide: Expert Tips
From professional kitchens and Cordon Bleu training: a few small adjustments lift this dish.
- Smoky note — a pinch of smoked paprika adds depth without overpowering the dish.
- Deglaze with white wine after cooking the roux for extra flavor complexity.
- Finish the biscuits by brushing their tops with beaten egg and sprinkling seeds for added texture.
- Add cheese — a thin layer of grated Gruyère or sharp cheddar over the filling gives a creamy, savory layer under the biscuits.
📖 Substitutions and variations
- Vegetables: Swap green beans, mushrooms, or spinach for variety.
- Pastry: Use store-bought biscuit dough or puff pastry to save time.
- Herbs: Try rosemary or oregano for a different aromatic profile.
🍯 Storing and reheating leftovers
- Fridge: Store cooled pot pie in an airtight container for up to 3 days.
- Freezer: Freeze in a suitable container for up to 3 months; thaw overnight in the refrigerator before baking.
- Reheat: Warm in a 350°F (175°C) oven, covered with foil, for 20–30 minutes until heated through.
❓Recipe FAQs
Yes — divide the filling into individual ramekins or oven-safe bowls, top each with biscuit dough, and adjust baking time for smaller portions.
Add an extra tablespoon of flour when making the roux or reduce the broth slightly to achieve a thicker filling.
Ensure the filling is hot and bubbling before adding the biscuit dough so the underside of the biscuits begins to set while they bake.
More delicious ways to use leftover turkey:
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Easy Leftover Turkey Pot Pie
Ingredients
For the filling:
- 2 cups cooked turkey, shredded
- 1 cup carrots, diced
- 1 cup peas
- 1 cup sweet corn
- ¼ cup butter
- ¼ cup all-purpose flour
- 2 cups chicken broth
- 1 cup milk
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ teaspoon dried thyme
- ½ teaspoon dried sage
For the herb biscuits:
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- ¼ cup cold butter, cubed
- 1 cup milk
- 1 tablespoon chopped fresh parsley
- 1 tablespoon chopped fresh chives
Instructions
Prepare the filling:
- Preheat your oven to 400°F (200°C).
- Melt the butter in a large cast-iron skillet or saucepan over medium heat. Add the flour and cook, stirring, for 1–2 minutes.
- Gradually whisk in chicken broth and milk until smooth and thickened.
- Stir in turkey, carrots, peas, corn, salt, pepper, thyme, and sage. Cook until vegetables are tender, about 5 minutes.
- Keep the filling in the skillet or transfer it to a pie dish if preferred.
Make the herb biscuits:
- Whisk together flour, baking powder, and salt in a large bowl.
- Cut in cold butter until the mixture resembles coarse crumbs.
- Stir in milk until just combined, then fold in parsley and chives.
- Drop spoonfuls of dough over the turkey filling.
Bake:
- Bake in the preheated oven for 20–25 minutes, until biscuits are golden and the filling bubbles.
Notes
- Turkey substitutes: Cooked chicken can be used in place of turkey.
- Vegetable variations: Add green beans, mushrooms, or potatoes for different textures.
- Herb swaps: Use dried herbs if needed — substitute 1 teaspoon dried for 1 tablespoon fresh.
- Freezing: Assemble and freeze before baking. Thaw overnight and bake as directed.
Nutrition
| Carbohydrates: 52 g
| Protein: 21 g
| Fat: 20 g
Meet the Chef!
Hi, I’m Debs, a Cordon Bleu-trained chef and recipe developer. I create straightforward, reliable recipes with clear steps and practical tips from a decade in professional kitchens to help you get great dinners on the table quickly.
Learn more about the author on their site.