Leftover Turkey Pot Pie with Cheddar Biscuit Top

When the holidays are over or a big family dinner winds down, you’re often left with plenty of turkey. Rather than letting those delicious leftovers go to waste, why not transform them into a cozy, comforting meal? This Leftover Turkey Pot Pie with Cheddar Biscuit Top is exactly that — a warm, hearty dish that combines tender turkey, mixed vegetables, and a rich gravy all topped with fluffy, cheesy biscuits. It’s a perfect way to breathe new life into your leftovers while creating something truly satisfying and soul-warming.

What Makes This Recipe Special

This recipe shines because it takes the classic pot pie to the next level by swapping the traditional pie crust for a cheddar biscuit topping. The biscuits are light and fluffy with a sharp cheesy flavor, complementing the savory turkey filling perfectly. Plus, using leftover turkey means the prep time is minimal, making it a fantastic midweek dinner option when time is tight but you still want a homemade meal. The combination of tender turkey, colorful mixed vegetables, and a creamy thyme-infused sauce creates a comforting dish that feels indulgent without being complicated.

Ingredient Rundown

• 2 cups leftover cooked turkey, shredded – The star of the dish, providing a hearty protein base.
• 1 cup frozen mixed vegetables (peas, carrots, corn, green beans) – Adds color, texture, and nutrition.
• 1/2 cup onion, chopped – For a subtle sweetness and depth of flavor.
• 1/4 cup celery, chopped – Adds a bit of crunch and freshness.
• 2 cups chicken broth – Creates the savory base of the gravy.
• 1/2 cup milk – Helps create a creamy sauce.
• 1/4 cup all-purpose flour – Thickens the filling into a luscious gravy.
• 1 teaspoon dried thyme – Infuses a warm, earthy note.
• 1/2 teaspoon salt and 1/4 teaspoon black pepper – Balances and enhances flavors.
• 1 cup shredded cheddar cheese – Mixed into the biscuit dough for a savory kick.
• 2 cups all-purpose baking mix – Simple shortcut for biscuit dough.
• 2/3 cup milk (for biscuit topping) – Provides moisture for tender biscuits.
• 1/4 cup cold butter, cubed – Ensures flaky, rich biscuits.

Setup & Equipment

• Medium to large skillet or saucepan – For cooking the filling and making the gravy.
• Mixing bowls – One for the biscuit dough, another for combining ingredients.
• Measuring cups and spoons – Essential for accuracy.
• Whisk – To smoothly blend the flour and liquids without lumps.
• Baking dish (8×8-inch or similar) – To assemble and bake the pot pie.
• Oven – For baking the pot pie until golden and bubbly.
• Spatula or wooden spoon – For stirring the filling.

Directions: Leftover Turkey Pot Pie with Cheddar Biscuit Top

Step 1: Prepare the Filling

Start by heating a skillet over medium heat. Add the chopped onion and celery, cooking until they soften – about 5 minutes. Stir in the frozen mixed vegetables and cook for another 3 minutes until they start to thaw and release their flavors.

Step 2: Make the Gravy

Sprinkle the flour evenly over the vegetables and stir to combine. Cook the mixture for 2 minutes to eliminate the raw flour taste. Slowly pour in the chicken broth while whisking constantly to avoid lumps. Add the milk, dried thyme, salt, and pepper, continuing to whisk until the sauce thickens, about 5-7 minutes. Remove from heat.

Step 3: Add the Turkey

Fold the shredded leftover turkey gently into the thickened sauce and vegetable mixture. Taste and adjust seasoning if necessary. Pour this filling evenly into your baking dish, spreading it out smoothly.

Step 4: Make the Cheddar Biscuit Topping

In a mixing bowl, combine the baking mix and shredded cheddar cheese. Cut in the cold cubed butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs. Slowly add the 2/3 cup milk, stirring just until a soft dough forms. Avoid overmixing to keep the biscuits tender.

Step 5: Assemble and Bake

Drop spoonfuls of the biscuit dough evenly over the turkey filling, covering as much surface as you can without pressing the dough down. Bake in a preheated 400°F (200°C) oven for 20-25 minutes until the biscuits are golden brown and a toothpick inserted comes out clean.

Step 6: Serve and Enjoy

Let the pot pie cool for a few minutes before serving. The filling will be hot and the biscuits tender and cheesy – a perfect comfort meal that transforms your leftovers into something special.

Adaptations for Special Diets

• For a dairy-free version, substitute the milk with unsweetened almond or oat milk and use a dairy-free butter alternative.
• Use gluten-free baking mix if you want to make the biscuit topping gluten-free.
• Swap chicken broth with vegetable broth for a lighter, plant-based broth option.
• Increase the vegetable content by adding mushrooms, zucchini, or spinach for extra nutrition.

Chef’s Notes

• Using leftover turkey saves time and adds great texture to the pot pie. If you don’t have turkey, cooked chicken works just as well.
• Don’t overwork the biscuit dough; gentle mixing keeps biscuits tender and flaky.
• For an extra golden biscuit top, brush with a little milk before baking.
• Feel free to experiment with adding herbs like rosemary or sage along with thyme for a more complex flavor profile.
• If you love cheesy snacks, consider pairing this pot pie with Cheese Straws for a crunchy complement.

Storing Tips & Timelines

This Leftover Turkey Pot Pie with Cheddar Biscuit Top stores beautifully. Allow it to cool completely before covering tightly with plastic wrap or transferring to an airtight container.

• Refrigerate for up to 3 days. Reheat in the oven or microwave until warmed through.
• For longer storage, freeze the pot pie (unbaked) for up to 2 months. Thaw overnight in the fridge before baking.
• Leftover baked pot pie can be frozen in portions for easy future meals; reheat covered in the oven to keep biscuits from drying out.

Leftover Turkey Pot Pie with Cheddar Biscuit Top FAQs

Can I use fresh vegetables instead of frozen mixed vegetables?

Absolutely! Fresh peas, carrots, corn, and green beans can be used. Just chop them into similar sizes and sauté a bit longer to ensure they soften adequately before adding the broth.

What if I don’t have all-purpose baking mix for the biscuits?

You can make your own baking mix by combining 2 cups all-purpose flour, 1 tablespoon baking powder, 1/2 teaspoon salt, and 1/2 teaspoon baking soda. This homemade mix works perfectly for the biscuit topping.

Can I prepare this pot pie ahead of time?

Yes! You can assemble the filling and biscuit topping separately, then refrigerate for a few hours before baking. This makes for an easy weeknight dinner when you’re ready to bake.

Is there a way to make the biscuit topping extra crispy?

Brushing the biscuit tops with a little milk or melted butter before baking helps achieve a golden, slightly crispy finish. Baking at a slightly higher temperature for the last 5 minutes can also enhance crispness.

Healthy-ish Favorites

• Easy Puff Pastry Chicken Pot Pie – Another comforting pot pie recipe with a flaky puff pastry crust.
• Cheese Straws – Perfect cheesy snacks to enjoy alongside your pot pie or as an appetizer.
• Roasted Vegetable Quinoa Salad – A fresh, nutrient-packed side to balance rich dishes.
• Sheet Pan Lemon Garlic Chicken – Simple and flavorful protein to pair with your favorite sides.

The Takeaway

Taking leftover turkey and turning it into a luscious pot pie topped with cheesy biscuits is a game-changer for weeknight dinners or post-holiday meals. This recipe blends ease with indulgence, making it accessible for cooks of all levels. The creamy filling with tender turkey and vibrant vegetables is perfectly balanced by the golden, cheesy biscuits that bake up flaky and irresistible. Whether you’re feeding family or just craving a bit of comfort food, this Leftover Turkey Pot Pie with Cheddar Biscuit Top is a winner every time.

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