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Turn extra turkey into the coziest dinner with these buttery biscuits on top. The creamy, rich sauce and soft, golden biscuits make even a normal weeknight feel warm and special. Got leftovers from a holiday or just need something homey? This always hits the spot.
After a Thanksgiving years ago, buried in turkey, we gave this dish a go—and honestly, everyone thought it even beat the main feast. Now, it's on repeat every winter at our place.
Comforting Ingredients
- Canned or frozen buttermilk biscuits: quick on top and taste great, but homemade works if you've got the time
- Frozen peas and carrots: throw in for a pop of color, good-for-you food, and a little sweetness—go for bags with bright veggies
- Cooked diced or shredded turkey: white or dark meat, whatever's in the fridge just chop it up
- Salt and freshly ground black pepper: helps everything taste right
- Dried or fresh rosemary: adds those woodsy, herbal smells that go with turkey so well
- Dried or fresh thyme: brings out that earthy, warm flavor
- Half and half: gives the filling a creamy, smooth texture without making it too heavy
- Low-sodium chicken or turkey broth: brings loads of taste, just be sure it’s not too salty—homemade or a good brand if you can
- All-purpose flour: thickens everything up so it’s not soupy
- Garlic: chop it nice and fine for lots of flavor and aroma—fresh is best
- Onion: dice it up for that sweet foundation—pick a firm one, skip any iffy spots
- Unsalted butter: melts in your pan to sauté veggies and make the whole thing silky—grab the good stuff if you can
Easy Steps
- Sauté Veggies:
- Melt your butter in a big oven-safe pan over medium. Toss in onions first, let ‘em get soft and a little golden at the edges—about five or six minutes. Add the garlic, thyme, and rosemary, then stir for about a minute to wake up those flavors.
- Whisk in Broth and Cream:
- Pour in your broth slowly, whisking as you go so it stays smooth—no lumps wanted. Once it’s thickened up, add the half and half and keep whisking between every splash.
- Add Turkey and Veggies:
- Pop in the turkey and mix so every bit is coated. Let it thicken for another four or five minutes, then toss in the frozen peas and carrots and stir it all up.
- Season and Simmer:
- Time to season it all—sprinkle with salt and pepper, then bring to a soft bubble for a minute while everything melds together.
- Move if Needed:
- If your pan can't go in the oven, pour the mixture into a 9x13 dish and spread it out evenly.
- Bake with Biscuits:
- Place the biscuits over the top so everyone gets one. Set them down gently to keep the filling under wraps.
- Pop in the Oven:
- Bake at 400°F for about 25-30 minutes until the biscuit tops are golden and the bottoms are cooked—lift one to be sure.
- Wait to Serve:
- Let it sit for five minutes so everything thickens up. This makes it easier to scoop and enjoy right away.
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I love the hit of thyme. The smell takes me right back to slow, cozy Sundays where the whole house feels like Thanksgiving. One time my youngest ripped up the biscuits for fun and now we always toss them on like little mountains—it just makes it more fun and ours.
Keeping It Fresh
Let whatever’s left cool down all the way, then cover it tight and stash it in the fridge—good for four days. For a quick warm-up, zap single servings in the microwave, or heat the whole thing in the oven. Freeze extras for up to two months; just defrost in the fridge overnight before warming back up.
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Switch It Up
Swap the half and half for whole milk if you want something a bit lighter, or go wild and try heavy cream for extra richness. No turkey at home? Use any cooked meat, like rotisserie chicken or leftover roast pork. Mixed frozen veggies or just carrots work if you’re out of peas and carrots.
How to Serve
This pot pie’s pretty much a full meal, but if you want to add more, throw in a crisp green salad or steam up some green beans. Extra biscuits on the side are always a win—everyone loves dunking them in the creamy sauce.
Simple Backstory
Pot pies go way back to British kitchens—big, filling pies busy families could count on. Swapping pie crust for top biscuits started over here in the States, probably for the convenience (and because it tastes so good), and now it’s a southern favorite.
Recipe FAQs
- → What type of turkey works best?
Smoked or roasted turkey both work awesome. Shred or chop it up for a nice and hearty bite.
- → Can I use chicken instead of turkey?
For sure, just swap in cooked chicken. Doesn’t matter if it’s shredded or diced—tastes great either way.
- → How do I make the biscuits extra golden?
Slather melted butter or a little herb butter on top before baking so they turn out extra golden and full of flavor.
- → What's the best pan to use?
If you’ve got a big oven-safe skillet, use that. Otherwise, a 9x13 baking dish does the trick just fine.
- → Can the pot pie be frozen?
Yep, just let it cool off, then stash it in something airtight and freeze for up to two months. Let it thaw in the fridge before warming back up.
- → How do I prevent the biscuits from getting soggy?
Bake the biscuits on their own and toss them on top right before serving if you’re after super crispy biscuits.