Ultimate Comfort Food: Easy Leftover Turkey Pot Pie with Savory Cheddar Biscuit Crust
Transforming holiday leftovers into something even more exciting than the original feast is a culinary art form, and this recipe for Leftover Turkey Pot Pie with Cheddar Biscuit Crust stands as a testament to that philosophy. Whether you’re utilizing the remnants of a grand Thanksgiving turkey or simply have some rotisserie chicken on hand, this top-rated pot pie recipe offers a cozy, deeply satisfying meal that’s perfect for chilly evenings and family gatherings alike.
For many families, including mine, the holiday season isn’t just about the main event; it’s about the joyous aftermath. Our simple motto during festive periods is that leftovers are every bit as important, if not more so, than the initial grand meal. The anticipation of repurposing those delicious extra servings into new, creative dishes is a tradition in itself, extending the holiday spirit and minimizing food waste.
It’s no secret that when we host, we tend to cook for an army, ensuring there are always ample extras. This means a magnificent surplus of turkey, various stuffings, a medley of side salads, and generous amounts of gravy, all ready to be given a second life. This thoughtful planning guarantees we have plenty of ingredients to craft all our favorite Thanksgiving leftover recipes, turning what could be mundane reheated meals into exciting culinary adventures.
In the delightful scenario where our eight-person gathering doesn’t quite manage to devour the entirety of 7.4 pounds of turkey, two types of stuffing, six vibrant side salads, and a gallon of rich gravy, we find ourselves with precisely enough bounty to whip up this incredible Leftover Turkey Pot Pie with Cheddar Biscuit Crust. This dish isn’t just a way to use up food; it’s a celebration of flavor, texture, and the magic of transforming simple components into a heartwarming masterpiece.
Even before the main holiday feast officially commences, savvy cooks are already devising strategies for the “post-feast feast.” Planning how to creatively utilize leftovers is part of the fun and a fantastic way to extend the enjoyment of delicious holiday fare. Why simply reheat when you can reinvent?
The possibilities are endless when it comes to reinventing holiday remnants. Have leftover mashed potatoes? Turn them into savory, crispy pancakes! Leftover stuffing? Transform it into irresistible stuffing waffles that are crispy on the outside and tender on the inside! And if you’re left with leftover cranberry sauce, it makes for an exquisite cranberry-apple crisp. These are just a few of the many creative ways to elevate ordinary leftovers into something truly extraordinary, showcasing ingenuity in the kitchen and delighting taste buds.
This particular pot pie recipe is a standout because it’s incredibly versatile. While it shines with leftover turkey, it performs double poultry duty and effortlessly transforms into a mean chicken pot pie during non-holiday seasons. Simply swap the turkey for shredded chicken, perhaps from a store-bought rotisserie chicken for ultimate convenience, and you have a quick and easy weeknight meal. The secret to its undeniable appeal lies in the biscuit crust, which is generously loaded with sharp cheddar cheese and fresh scallions, adding a burst of flavor and a delightful texture. This makes it not just a meal, but a complete, comforting, and remarkably easy one-pan wonder!
Crafting this pot pie is an enjoyable process, divided into two main components: the rich, savory filling and the light, cheesy biscuit topping. The filling begins with a mirepoix of aromatic vegetables – onion, carrots, and celery – joined by earthy parsnips and fresh thyme, all sautéed in butter until tender. Adding mushrooms deepens the flavor profile, creating a hearty base that perfectly complements the leftover turkey. A touch of flour helps create a creamy, thick sauce when combined with low-sodium stock, enveloping every piece of turkey and vibrant green peas in a luxurious, seasoned gravy. This thoughtful combination of ingredients ensures every spoonful is packed with flavor and comforting warmth.
The biscuit crust, however, is where this pot pie truly differentiates itself. Far from a simple pastry, this cheddar biscuit crust is a labor of love that adds an unparalleled layer of flavor and texture. Made with a blend of all-purpose flour, baking powder, and baking soda, seasoned with salt and pepper, it gets its incredible richness from coarsely grated cheddar and parmesan cheeses. Cold unsalted butter, cut into small pieces, is blended into the dry ingredients, creating a crumbly mixture that promises flaky, tender biscuits. Finally, buttermilk brings it all together, yielding a dough that bakes into golden, fluffy mounds, perfectly crowning the savory filling below. The cheese in the biscuits creates a crispy, golden top, providing a delightful contrast to the creamy filling.
Serving this pot pie is a moment of pure culinary delight. The golden-brown biscuits, slightly crisp on the edges and soft in the middle, give way to a steaming, aromatic filling. Each bite is a harmonious blend of tender vegetables, succulent turkey, and a rich, creamy sauce, all perfectly complemented by the cheesy, buttery biscuit. It’s a dish that evokes warmth, family, and the comforting flavors of home, making it a perfect meal for any occasion, especially when you want to make the most of your holiday bounty.
Craving more delicious recipes and kitchen inspiration? Sign up for the Just a Taste newsletter for a fresh serving of content delivered every week directly to your inbox! And stay connected with us on Facebook, Twitter, and Pinterest for all of the latest updates, behind-the-scenes glimpses, and mouth-watering photos that will inspire your next meal.
Leftover Turkey Pot Pie with Cheddar Biscuit Crust
Ingredients
For the filling:
- 1 medium onion, small dice
- 2 large carrots, peeled and small dice
- 2 celery ribs, small dice
- 1 large parsnip, peeled and small dice
- 1 teaspoon chopped fresh thyme
- 3 Tablespoons unsalted butter
- 1/2 pound mushrooms, trimmed and quartered
- 3 1/2 cups low sodium turkey or chicken stock
- 1/4 cup all-purpose flour
- 4 cups roast turkey (or chicken) meat, cut into 1/2-inch pieces
- 1 1/2 cups frozen peas, thawed
For the biscuit crust:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 1/2 cups coarsely grated cheddar cheese
- 1/2 cup grated parmesan cheese
- 3/4 stick cold unsalted butter, cut into 1/2-inch pieces
- 1 1/4 cups well-shaken buttermilk
Instructions
Make the filling:
- In a large heavy-bottomed stock pot or Dutch oven, begin by melting the unsalted butter over medium heat. Once melted, add the finely diced onion, carrots, celery, and parsnip, along with fresh thyme, ½ teaspoon of salt, and ¼ teaspoon of black pepper. These aromatic vegetables will form the flavorful foundation of your pot pie.
- Stir the mixture well to ensure all vegetables are coated in butter and seasonings. Cover the pot and allow the vegetables to cook gently, stirring occasionally, until they become almost tender. This process usually takes about 10 to 15 minutes, allowing their flavors to deepen and sweeten.
- Next, remove the lid and add the quartered mushrooms to the pot. Continue to cook, stirring frequently, until the mushrooms have softened and released their moisture, which should take approximately 5 to 7 minutes. This step adds an earthy depth to the filling.
- Sprinkle the all-purpose flour evenly over the cooked vegetables. Cook for an additional 2 minutes, stirring constantly to create a roux, which will thicken your pot pie filling. Gradually stir in the low-sodium turkey or chicken stock, making sure to scrape up any flavorful brown bits from the bottom of the pot. Bring the mixture to a boil, then reduce the heat and simmer for about 3 minutes, or until the sauce has slightly thickened to a comforting consistency.
- Finally, stir in your pre-cooked turkey (or chicken) and the thawed frozen peas. Taste the filling and adjust the seasoning with additional salt and pepper as needed, ensuring it’s perfectly balanced to your preference.
- Carefully transfer the delicious, hot filling into a 13×9 inch baking dish, spreading it evenly across the bottom. This dish is now ready for its glorious biscuit topping. (Refer to Kelly’s Notes below for important tips before baking.)
Make the biscuit crust:
- To prepare for baking, preheat your oven to a warm 400ºF (200ºC). This high temperature helps the biscuits rise beautifully and achieve a golden crust.
- In a medium-sized mixing bowl, sift together the all-purpose flour, baking powder, baking soda, salt, and black pepper. Sifting ensures a lighter biscuit texture. Add the coarsely grated cheddar cheese and grated parmesan cheese to the dry ingredients, tossing gently to ensure they are well coated with flour. This prevents the cheese from clumping together.
- Add the cold unsalted butter pieces to the flour and cheese mixture. Using your fingertips, quickly work the butter into the dry ingredients until the mixture resembles coarse wet sand with some pea-sized butter chunks remaining. Avoid overworking the dough to keep the biscuits tender and flaky.
- Pour in the well-shaken buttermilk and stir just until a cohesive dough forms. It’s crucial not to overmix the biscuit dough; a few lumps are perfectly fine. Once the dough is ready, drop it in 8 large, rustic mounds onto the hot pot pie filling in the baking dish, leaving some space between each biscuit for expansion.
- Bake the pot pie in the preheated oven for 35 to 40 minutes, or until the cheesy biscuits are beautifully puffed up and boast a glorious golden-brown color, and the savory filling beneath is visibly bubbling around the edges. This indicates everything is thoroughly cooked and heated through. Let the pot pie stand for 10 minutes after baking before serving. This resting time allows the filling to set slightly and prevents burns from the extremely hot interior.
Kelly’s Notes:
- For easy cleanup and to prevent any potential spills from scorching your oven, always place your baking dish on a sturdy sheet tray before baking. This simple trick catches any overflowing filling, saving you a lot of effort later.
- Planning ahead? Both the flavorful pot pie filling and the biscuit dough can be prepared up to one day in advance. Store them separately in airtight containers in the refrigerator. When you’re ready to bake, gently reheat the filling over low heat on the stovetop until it’s warmed through, then proceed with topping it with the fresh biscuit dough and baking as directed.
- If you’re short on time but craving a comforting chicken pot pie, a store-bought rotisserie chicken is your best friend. Simply shred the cooked chicken and use it in place of leftover turkey for a speedy and equally delicious meal. This shortcut is perfect for busy weeknights when you still want a homemade touch.
- ★ Did you make this recipe? Don’t forget to give it a star rating below! Your feedback helps other home cooks discover and enjoy this delicious recipe.
Nutrition
Did you try this recipe?
Leave a comment below with your star rating!