Go Back
+ servings

Leftover Turkey Pot Pie with Cheddar Biscuit Crust

This Leftover Turkey Pot Pie with Cheddar Biscuit Crust is packed full of turkey and fresh vegetables all in a delicious, creamy homemade sauce and topped with cheddar bacon biscuits. This classic comfort food uses leftover turkey and boxed biscuit mix to make dinner even easier.
Prep Time20 mins
Cook Time22 mins
Total Time42 mins
Course: Main Course
Cuisine: American
Servings: 4
Calories: 515kcal


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


  • Preheat the oven to 400°F. Move a rack to the second from the bottom rung.
  • 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.
  • 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.
  • Add carrots, broccoli florets, and turkey into gravy. Pour the mixture into an ungreased 8x8-inch baking pan or 2-quart casserole 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 for 22-25 minutes, uncovered, until the biscuits are nicely browned.


  • 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. 


Calories: 515kcal | Carbohydrates: 38g | Protein: 39g | Fat: 23g | Saturated Fat: 11g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 115mg | Sodium: 1671mg | Potassium: 813mg | Fiber: 5g | Sugar: 12g | Vitamin A: 11999IU | Vitamin C: 44mg | Calcium: 232mg | Iron: 3mg