Leftover Turkey Pot Pie with Cheddar Biscuit Top
This Leftover Turkey Pot Pie with Cheddar Biscuit Top is a cozy, comforting meal that transforms your turkey leftovers into a warm, hearty dish topped with fluffy, cheesy biscuits.
Equipment
- Medium to large skillet or saucepan
- Mixing bowls
- Measuring cups and spoons
- Whisk
- Baking dish (8x8 inch or similar)
- Oven
- Spatula or wooden spoon
Ingredients
- 2 cups leftover cooked turkey shredded
- 1 cup frozen mixed vegetables (peas, carrots, corn, green beans)
- 1/2 cup onion chopped
- 1/4 cup celery chopped
- 2 cups chicken broth
- 1/2 cup milk
- 1/4 cup all-purpose flour
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup shredded cheddar cheese
- 2 cups all-purpose baking mix
- 2/3 cup milk for biscuit topping
- 1/4 cup cold butter cubed
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
Notes
- Using leftover turkey saves time and adds great texture to the pot pie; cooked chicken works as a substitute.
- Don't overwork the biscuit dough to keep the biscuits tender and flaky.
- For a golden biscuit top, brush with a little milk before baking.
- Try adding herbs like rosemary or sage along with thyme for more flavor depth.
- Freeze unbaked pot pie for up to 2 months; thaw overnight before baking.