Easy, home made dinners are our favorite, like this leftover turkey pot pie with biscuit topping! If you are fan of easy dinners then you must try our Pampered Chef Chicken Broccoli Braid, made with dried dill, fresh broccoli, and precooked chicken breast. YUM! We also love these Refried Bean Tostadas, made with roasted corn and tomatoes all served on a crunchy shell.
Turkey Pot Pie with Bisquick
This turkey pot pie is made with THE most amazing biscuit topping and filled with creamy, saucy vegetables.
After all of the cooking it takes leading up to and the day of Thanksgiving, who wants to cook more after that? Plus, there are all of those leftovers to eat up before they go bad.
That’s why I love this turkey pot pie recipe with biscuits. It’s made with leftover turkey, so you get to use up leftovers and end up with a delicious dinner (that’s not just eating plain Thanksgiving or Christmas turkey). If you also have leftover stuffing, make this leftover turkey stuffing casserole.
You are turning that turkey into something magical!
Pot pies are typically pretty labor intensive to make, but this recipe has been majorly simplified, it’s just like my dad’s leftover turkey pot pie. He kept it pretty easy. There is no messy crust to try to deal with. It’s made with Bisquick, so the drop biscuits are made really quickly and they only go on top of the pot pie.
This is definitely an easy turkey pot pie recipe you are going to love!
Leftover turkey jumps in and saves the day so you don’t have to cook it separately, unless you don’t have any leftover turkey. I like this recipe for a turkey breast that cooks in about an hour. You can also substitute in cooked chicken breast.
Boil the broccoli and carrots until they are tender crisp. Begin making the gravy. Once it’s thickened, stir in the vegetables and turkey to make the filling. Pour into a baking dish. Mix all of the biscuit ingredients together and plop them on top of the filling. Then bake all the deliciousness.
And just like that dinner is ready under 45 minutes.
Here are Some of Our Favorite Pot Pie Variations
I love this Bisquick turkey pot pie, but sometimes you have different ingredients on hand. If you are wanting to make a turkey pot pie with cream of chicken soup, try this recipe. Here is a great one made with cream of mushroom soup.
What’s in Turkey Pot Pie
This turkey pot pie with biscuit topping is made with turkey and vegetables in a creamy gravy. I made this recipe with leftover turkey but you can definitely substitute in leftover chicken or quickly make this chicken breast in under 20 minutes or use rotisserie chicken.
The rich sauce is made with finely chopped onion that gets sautéed until tender. It gets thickened with flour and a little broth.
All of that gets topped with biscuits that are full of chopped up turkey bacon and cheddar cheese. YUM!
Bisquick Substitute
If you are running low on Bisquick or you just ran out, you can easily make your own right at home. This recipe will make more than you need (makes over 2 cups), but you can just save the rest of it to use on for another day. Just follow these easy directions.
- In the bowl of a stand mixer fitted with the whisk attachment, mix together 2 cups of all purpose flour, 1 tablespoon baking soda, and 1 teaspoon of salt.
- Add in 1/3 cup of vegetable shortening a little at a time, until fully incorporated.
- The mixture can be stored in an airtight container in a cool, dark place for up to 3 months.
Turkey Pot Pie Ingredients
- Broccoli: You will need 2 1/2 cup of fresh broccoli florets.
- Carrots: A 12 ounce bag of baby carrots.
- Butter: Unsalted butter or margarine.
- Onion: You only need one small or about 1/2 cup onion that’s finely chopped.
- Flour: All purpose flour will be used as the thickener.
- Broth: You can use vegetable, chicken, or turkey broth. I like to use low sodium broth.
- Sage: Fresh or dried sage can be used.
- Turkey: I used pre-cooked turkey that I had leftover from the night before. It needs to be shredded or cut into cubes.
- Bisquick: You can use store bought Bisquick or make your own with the directions above under “Bisquick Substitute.”
- Bacon: I use turkey bacon in this recipe. It needs to be cooked and crumbled. You can also use regular bacon.
- Milk: You can use low fat or full fat milk.
- Cheese: Cheddar cheese that you shred yourself will give you the best results.
How to Make Turkey Pot Pie with Biscuits
For full recipe ingredients and instructions, check out the recipe card below.
- Preheat the oven and move a rack to the second from the bottom rung.
- Boil water and cook broccoli and carrots.
- Melt the butter and cook onions. Stir in flour to thicken and then add in sage.
- Add carrots, broccoli florets, and turkey into gravy. Pour the mixture into an ungreased baking dish.
- In a medium sized bowl, mix together the Bisquick, cheese, and crumbled bacon. Add in milk and mix until just combined.
- Spoon the biscuit batter on top of the turkey mixture around the edges.
- Bake, uncovered, until the biscuits are nicely browned.
Turkey Pot Pie Tips and Variations
- Shred your own cheese and don’t use the bagged, pre-shredded cheese for best results.
- I like using turkey bacon in this recipe, it tastes great and gets super crispy. You can also make this recipe with real bacon.
- You can substitute in a couple bags of frozen vegetables for the fresh veggies. I like the mixed bags that have corn, peas, cubed carrots, and green beans. But, you can use your favorite mix, you will need about 4 1/2 cups. You can also used canned vegetables.
- You can use fresh sage that is finely chopped. You will need 1 tablespoon.
- Make your own drop biscuits and add them to the top instead of using biscuit mix. Or use pillsbury biscuits to add on top.
Frequently Asked Questions
- Calories in turkey pot pie? This pot pie has about 4 servings, that is 515 calories in each serving.
- Can you use chicken instead of turkey? Yes, you definitely can use leftover chicken instead of turkey, I like this recipe.
- Is turkey pot pie healthy? Although turkey pot pie contains vegetables and turkey, it is not the healthiest option to eat if you are trying to lose weight. It is higher in calories and fat.
Storage Instructions
- How to Refrigerate Turkey Pot Pie: Let the pot pie cool and put in a glass container or BPA-free airtight plastic container or zipper bag. The pot pie should last about 4-5 days in the fridge.
- How to Freeze Turkey Pot Pie: Let the baked pot pie cool off completely before putting into an airtight glass, BPA-free freezer-safe bag or freezer-safe plastic container. Make sure to label with the recipe name and date. The should last about 3 months in the freezer.
- How to Thaw Turkey Pot Pie: Turkey pot pie does not need to be thawed before baking.
- How to Bake Frozen Pot Pie: Bake frozen pot pie at 400°F for 35-45 minutes.
- How to Reheat Turkey Pot Pie: Reheat cold pot pie in the microwave for a few minutes at a time until desired warmth is reached.
Check out these other leftover food recipes!
- Chicken Broccoli Braid
- Leftover Turkey Casserole
- Leftover Turkey Nachos
- Turkey Chili
- Leftover Stuffing Waffles
- Loaded Fried Mashed Potatoes
- Cranberry Meatballs
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Leftover Turkey Pot Pie with Cheddar Biscuit Crust
Ingredients
For the Filling
- 2 cups broccoli florets, 1 large head
- 2 1/2 cups baby carrots, 12 ounces
- 3 tablespoons butter, unsalted
- 1/2 cup onions, finely chopped
- 3 tablespoons all-purpose flour
- 2 cups broth, vegetable, chicken, or turkey
- 1 teaspoon dried sage
- 2 cups shredded cooked turkey
For the Biscuits
- 1 cup Bisquick mix
- 1/2 cup shredded cheese , 2 ounces, plus more for tops of biscuits
- 4 slices turkey bacon, cooked and crumbled
- 1/2 cup milk
Instructions
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Preheat the oven to 400°F. Move a rack to the second from the bottom rung.
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Add 1 cup of water to a 2 quart saucepan and heat to boiling. Add in the broccoli florets and carrots. Cook, covered, for about 5 minutes until veggies are tender-crisp. Drain the water.
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Melt butter in a 3 quart saucepan over medium heat. Add in onions and cook until translucent, about 6-8 minutes. Stir in flour (mixture will be a little clumpy). Slowly beat in broth with a whisk. Once well mixed, add in sage. Reduce the heat down to medium-low, stirring occasionally until the sauce has thickened, about 5 minutes.
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Add carrots, broccoli florets, and turkey into gravy. Pour the mixture into an ungreased 8×8-inch baking pan or 2-quart casserole dish.
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In a medium sized bowl, mix together the Bisquick, cheese, and crumbled bacon. Add in milk and mix until just combined.
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Spoon the biscuit batter on top of the turkey mixture around the edges.
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Bake for 22-25 minutes, uncovered, until the biscuits are nicely browned.
Recipe Notes
- Shred your own cheese.
- I like using turkey bacon in this recipe, it tastes great and gets super crispy. You can also make this recipe with real bacon.
- You can substitute in a couple bags of frozen vegetables for the fresh veggies. I like the mixed bags that have corn, peas, cubed carrots, and green beans. But, you can use your favorite mix, you will need about 4 1/2 cups. You can also used canned vegetables.
- Use fresh sage that has been finely chopped instead of dried. You will need 1 tablespoon.
* Please note that all nutrition information are just estimates. Values will vary among brands, so we encourage you to calculate these on your own for most accurate results.
Nutrition Information
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