There was a chilly evening last fall when I first nailed my Turkey Pot Pie with Biscuit Topping recipe, and it instantly became a family favorite. I remember experimenting with different crust ideas after a big Thanksgiving feast, wanting something cozy and quick but still satisfying. That moment—the first fragrant whiff as it baked, the warm, creamy turkey pot pie filling bubbling under a golden homemade biscuit crust—was pure comfort. This Turkey Pot Pie with Biscuit Topping has since earned a special spot in my baking life because it turns leftover turkey into a delightful, hearty meal that everyone requests again and again.
This turkey pot pie recipe fits perfectly into busy weeknights or when you want to make the most of your leftover turkey casserole. It’s simple to prepare, uses familiar ingredients you likely have at hand, and delivers that rich, creamy turkey pot pie filling you can’t help but savor. There’s something so satisfying about the biscuit topping pot pie—fluffy biscuits that soak up savory juices, making each bite a little celebration.
If you’re a fellow baker looking for a recipe that’s dependable and downright delicious, I’d encourage you to try this Turkey Pot Pie with Biscuit Topping. Plus, if you want to mix things up, checking out other favorite recipes like my Garlic Butter Beef Bites with Creamy Mashed Potatoes or this Turkey Pot Pie with Biscuit Crust can add some inspiration to your kitchen. Let’s dive into what you’ll need and how to bring this comforting dish to life with confidence and ease.
What You’ll Need for This Turkey Pot Pie with Biscuit Topping:
Making this Turkey Pot Pie with Biscuit Topping is delightfully simple because the ingredients are straightforward and easy to find. Here’s what you’ll want to gather:
- 3 cups cooked turkey, chopped (Leftover turkey works beautifully in this turkey pot pie recipe)
- 2 cups mixed vegetables (frozen peas, carrots, and corn work great)
- 1/4 cup butter
- 1/3 cup all-purpose flour
- 2 cups turkey or chicken broth (You can find broth at most stores; homemade broth is a lovely upgrade)
- 1 cup milk (whole or 2% works best for the creamy turkey pot pie filling)
- Salt and pepper to taste
- 1 teaspoon dried thyme (optional for a comforting herb touch)
- 1 1/2 cups all-purpose flour (for biscuit topping)
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 6 tablespoons cold butter (cut into small cubes, for your homemade biscuit crust)
- 3/4 cup milk (to bring the biscuit topping together)
Don’t have all-purpose flour? Whole wheat or gluten-free flour blends can be swapped in, though your biscuit topping pot pie may be a bit denser with whole wheat. I sometimes add a pinch of garlic powder or Parmesan to the biscuit dough for extra flavor.
This Turkey Pot Pie with Biscuit Topping is budget-friendly because you’re often working with leftover turkey and pantry staples. I always add a bit extra butter to the filling—it makes the creamy turkey pot pie filling incredibly smooth and tasty. Quick prep tip: chop vegetables and turkey while your butter melts for the sauce; it keeps things moving smoothly. Store your leftover turkey tightly wrapped in the fridge or freeze in portions for future casseroles like this.
For more inspiration, you might like this Turkey Pot Pie with Easy Biscuit Topping | Pot Pie Recipe, which offers creative tweaks on the biscuit topping pot pie idea. Now, let’s get started baking!
How to Make This Turkey Pot Pie with Biscuit Topping:
Making this Turkey Pot Pie with Biscuit Topping is like baking with a good friend—you’ll want to take it step-by-step and enjoy the process.
- Preheat your oven to 400°F. This turkey pot pie recipe typically takes about 35-40 minutes from start to finish, making it perfect for an easy dinner.
- Prepare the creamy turkey pot pie filling: In a large skillet, melt your butter over medium heat. Once it’s melted, stir in the flour. This roux thickens the filling, so cook it gently for about 2 minutes until it’s bubbling and golden—this is where a gentle hand makes all the difference with your Turkey Pot Pie with Biscuit Topping.
- Slowly whisk in the broth and milk, stirring constantly until the mixture thickens and becomes creamy. You’ll notice it coat the back of your spoon perfectly—that’s when the magic happens.
- Add the chopped turkey and mixed vegetables. Sprinkle in thyme, salt, and pepper to taste. Stir everything together so the creamy turkey pot pie filling comes together beautifully.
- Pour this mixture into a baking dish—an 8×8 or similar casserole works well.
- Make the biscuit topping: In a medium bowl, whisk together the flour, baking powder, and salt. Cut in the cold butter using a pastry cutter or your fingers until the mixture looks crumbly.
- Stir in the milk until just combined. Don’t overmix; the dough should be slightly sticky but hold together.
- Drop spoonfuls of the biscuit topping pot pie dough evenly over the turkey filling. It doesn’t have to be perfect—it’s rustic and homey!
- Bake your Turkey Pot Pie with Biscuit Topping for 20-25 minutes. The biscuit topping should turn a lovely golden brown, and the filling should be bubbly around the edges. If your Turkey Pot Pie with Biscuit Topping looks like this, you’re on track for a delicious result.
While your pot pie bakes, take a moment to tidy the kitchen or pour yourself a cup of tea. The kitchen will smell heavenly—a sign your effort is paying off!
If you want to speed things up, using leftover cooked turkey and frozen mixed vegetables saves prep time without sacrificing flavor. I often make this as a classic leftover turkey casserole. You can also check out this Turkey Pot Pie with Biscuit Topping for similar ideas and tips.
Serving Your Turkey Pot Pie with Biscuit Topping:
Serving this Turkey Pot Pie with Biscuit Topping feels like sharing a warm hug. I love slicing it up and pairing it with simple, fresh sides—like crisp green beans or a light arugula salad. The fresh veggies offer a nice contrast to the creamy turkey pot pie filling and biscuit topping pot pie richness.
It’s perfect comfort food for chilly fall evenings, casual family dinners, or when friends stop by unexpectedly. For special touches, sprinkle chopped parsley or a bit of shredded cheddar on top of the biscuit topping pot pie for color and a little extra flavor. Leftovers heat up beautifully and even transform into a nifty leftover turkey casserole if you add some extra broth and reheat gently.
My family has adored this for holiday leftovers and weeknight meals alike. I’ve even swapped the turkey for cooked chicken in a pinch, proving how adaptable this recipe is. This Turkey Pot Pie with Biscuit Crust is another favorite to compare biscuit topping options.
If you want to serve this with a bit more flair, roasted parsnip soup with thyme (check out my own recipe here) pairs wonderfully before the pot pie course.
Common Questions About This Turkey Pot Pie with Biscuit Topping:
Can I make this Turkey Pot Pie with Biscuit Topping ahead of time?
Absolutely! You can prepare the creamy turkey pot pie filling and biscuit topping separately and refrigerate for up to 24 hours. When ready, assemble and bake as directed. This makes it perfect for busy days.
What’s a good substitute for butter in the biscuit topping pot pie?
You can use margarine or coconut oil in the same amount, though butter gives the best flavor and biscuit rise.
Can I adjust this Turkey Pot Pie with Biscuit Topping for different pan sizes?
Yes, just keep the filling to biscuit topping ratio balanced. For larger casseroles, increase ingredients proportionally. Smaller pans may require shorter bake times—watch for bubbling filling and golden biscuits.
Is there a gluten-free version of this turkey pot pie recipe?
You can try gluten-free flour blends for the biscuit crust and flour in the filling. Keep in mind baking times and textures may vary slightly.
Can I add other vegetables to the turkey pot pie recipe?
Definitely! Diced potatoes, green beans, or mushrooms are lovely additions. Just adjust cooking times to ensure everything cooks through.
How do I store leftovers of Turkey Pot Pie with Biscuit Topping?
Cover and refrigerate for up to 3 days. Reheat gently in the oven to keep biscuit topping crisp.
Any tips for making the biscuit topping pot pie extra fluffy?
Use cold butter, don’t overmix dough, and bake immediately once assembled. This keeps the biscuits tender and light.
If you’re curious about other savory recipes, my Garlic Butter Beef Bites with Creamy Mashed Potatoes might be just the thing to try next, or slow cooker Steak with Peppercorn Sauce (recipe here) can offer great variety.
Final Thoughts on This Turkey Pot Pie with Biscuit Topping:
This Turkey Pot Pie with Biscuit Topping has found a special place in my recipe collection since it combines ease, flavor, and nostalgia all at once. It’s my go-to when I want a satisfying meal that feels homemade without a mountain of prep.
My Top Tips for This Turkey Pot Pie with Biscuit Topping:
- Use leftover turkey or chicken to save time and add depth of flavor
- Keep your butter cold in the biscuit dough for the best rise
- Don’t skip whisking the roux carefully—that’s where the creamy turkey pot pie filling gets its silky texture
For variations, I love adding a sprinkle of cheddar to the biscuit topping, mixing fresh herbs like rosemary in the filling, or swapping mixed vegetables for seasonal favorites like butternut squash or mushrooms. The classic version, however, is the most requested by family and friends.
I hope you enjoy baking this Turkey Pot Pie with Biscuit Topping as much as I do. It’s a recipe that encourages you to embrace leftovers with love and turn them into a crowd-pleaser. Remember, baking is about joy and sharing, so make this recipe your own little comfort in the kitchen.
From my kitchen to yours, happy baking, friends! And don’t forget to peek at this Turkey Pot Pie with Easy Biscuit Topping for even more tasty ideas.
Turkey Pot Pie with Biscuit Topping
A comforting turkey pot pie topped with fluffy, golden biscuits, combining tender turkey and hearty vegetables in a creamy sauce for an easy, satisfying meal.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 6 servings
- Category: Dinner
- Method: Baked
- Cuisine: American
Ingredients
- 3 cups cooked turkey, shredded or chopped
- 2 cups mixed vegetables (carrots, peas, corn)
- 1/3 cup unsalted butter
- 1/3 cup all-purpose flour
- 2 cups chicken broth
- 1 cup milk
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- Salt and pepper, to taste
- Biscuits (store-bought or homemade, enough for topping)
Instructions
- Preheat the oven to 400°F (200°C).
- In a large skillet, melt butter over medium heat. Add diced onion and garlic, sauté until softened.
- Stir in flour and cook for 1–2 minutes to form a roux.
- Gradually whisk in chicken broth and milk, cooking until the sauce thickens.
- Add thyme, salt, and pepper. Stir in cooked turkey and mixed vegetables, heating through.
- Pour the mixture into a baking dish.
- Top the filling evenly with biscuit dough.
- Bake for 20–25 minutes or until biscuits are golden and cooked through.
- Let stand a few minutes before serving.
Notes
For extra flavor, brush the biscuit topping with melted butter and sprinkle with fresh herbs before baking.