Easy Turkey Pot Pie With Pillsbury Biscuit Topping

Turkey Pot Pie is the perfect way to use up your holiday leftover roast turkey. This Turkey Pot Pie recipe is loaded with turkey and vegetables baked in a creamy, rich and savory sauce and topped with a tasty, golden biscuit crust.

This easy to make Turkey Pot Pie is the solution to  your leftover turkey dilemma! This easy turkey pot pie recipe is pure comfort food and the perfect meal to enjoy after holiday festivities.

My easy to make Turkey Pot Pie starts with a creamy and savory filling made from scratch (no cream of chicken soup used for this recipe). Don't worry, the creamy base is so easy and quick to make that you will never reach for the canned soup again!

After making the sauce, all you have to do is add in the rest of the filling ingredients, mix the biscuit topping ingredients, top the pie and bake.

• For the Creamy Pot Pie Sauce: Butter, onions, celery, flour, chicken broth, chicken bouillon, poultry seasoning, thyme, heavy cream, ground black pepper.
• Turkey: Use leftover roasted turkey, any other leftover turkey breast meat.
• Veggies: You can use any vegetables leftover from your holiday dinner. Leftover potatoes, carrots, sweet potatoes, mushrooms all work well. Cut leftover veggies into bite size pieces before adding them to the potpie filling. If you don't have any leftovers, simply use frozen veggies. Frozen peas and carrots are a good option but you can use any other veggie mix that you like.
• Biscuit Topping: To make this potpie recipe quicker and easier, I use store bought biscuit mix. You can also make your own homemade biscuit mix from scratch.

• Make the decadent creamy sauce first. Saute onions and celery in butter.
• Stir in the flour  and cook for a couple of minutes. You want to get rid of the raw flour taste/smell.
• Slowly stir in some of the stock. Whisking constantly, add the remaining stock.
• Simmer. The mixture will become smooth and creamy.
• Add the seasonings and cream and simmer just for a few additional minutes.

• Add the cubed turkey and vegetables and mix to combine.
• Pour the mixture into a 10-inch baking dish. If using a pie dish make sure is deep enough to hold the filling.
• Mix the biscuit mix with an egg and milk.
• Pour over the Turkey Pot Pie and bake.

You have questions? We have answers!

What Can I Serve With Turkey Pot Pie?

This hearty pot pie is a meal on its own! Since this comfort food dish is very filling, we usually serve it with a  light side salad. Although,  most of the time we skip the salad and go just for this delicious and satisfying turkey casserole.

Can I Use Chicken Instead of Turkey?

Yes! You can definitely use chicken instead of turkey. If you don't have any leftover chicken, this Instant Pot Chicken Breasts would work perfectly for this recipe.

Although this easy turkey pie has a buttery and golden brown biscuit topping made with bisquick, here are some tasty variations that still produce an amazing dish.

• Top the creamy filling with buttermilk biscuits and then bake.
• Use pie crust. Flaky pie crust baked to golden brown is a classic ingredient in chicken pot pie. You can use a double crust, one to hold the delicious filling and one to top the savory pie.
• Mashed potatoes. If you have enough leftover mashed potatoes, spread them over the filling. Brush the mashed potato topping with a little garlic butter and bake! You can also make Slow Cooker Mashed Potatoes and use them for this recipe.
• Use flaky puff pastry. Store-bought puff pastry is decadent and all you have to do is place it on top of the potpie and bake it.

Turkey Pot Pie Recipe Tips

• If using leftover vegetables, cut them into small bite size pieces.
• You can shred the leftover turkey or cut it into small cubes.
• Use a 9-inch deep pie dish to bake this tasty meat pie.

Today, I am joining forces with some of my foodie friends to bring you some delicious ideas for using up all your holiday leftovers. Take a look at these amazing recipes made with Thanksgiving leftover.

Turkey Salad Sliders from An Affair from the Heart
Chicken Gravy from CopyKat
Sourdough Stuffing Egg Casserolefrom Lisa's Dinnertime Dish
Turkey Tetrazzini  from West Via Midwest
Fried Cornbread Dressing Balls from Take Two Tapas

If you have lots of Thanksgiving leftovers, here is a list of easy leftover recipes sure to please your family:

• Things to Make with Turkey Leftovers:
  Chicken A La King (just use turkey instead of chicken!)
  Chicken Tortilla Soup
  Roast Turkey Tater Tot Casserole
• Things to Make with Leftover Mashed Potatoes
  Mashed Potato Bake
  Southwest Potato Croquettes with Green Chile Ranch Dip
• Things To Make with Leftover Sweet Potatoes
  Sweet Potato Bisque with Truffle Oil
  Turkey and Roasted Sweet Potato Risotto
• Things to Make with Leftover Stuffing/Dressing
  Leftover Stuffing Bacon Cups
• Things To Make with Leftover Ham
  Creamy Slow Cooker Ham and Potato Soup
  Pressure Cooker Split Pea Soup with Ham
  Ham and Potato Casserole Supreme
• Things to Make with Leftover Cranberries
  Baked Brie with Cranberries in Puff Pastry
  Honey Roasted Cranberry Ricotta Crostini
• Things To Make with Leftover Canned Pumpkin
  Pumpkin Spiced Coffee Cake with Brown Butter Glaze
  Pumpkin Pie Croissant Bundles
• Things To Make with Leftover Pumpkin Pie
  Chocolate Pumpkin Wontons
• Things to Make with Leftover Pie Crust
  Pie Crust Cookies with Whiskey Caramel Drizzle
• Things to Make with Leftover Apple Pie
  Copycat Dairy Queen Apple Pie Blizzard

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Prep: 10 minutes

Cook: 45 minutes

Total Time 55 minutes

Servings 8 servings

FOR THE TURKEY POT PIE MIXTURE

• ▢ 12 tablespoons butter
• ▢ 1 small onion, chopped
• ▢ 2 celery ribs, diced
• ▢ 3/4 cups all-purpose flour
• ▢ 5 cups chicken stock
• ▢ 1 teaspoon chicken bouillon granules
• ▢ 1/2 teaspoon poultry seasoning
• ▢ 1/2 teaspoon ground black pepper
• ▢ 1/4 teaspoon dried thyme
• ▢ 1/2 cup heavy cream
• ▢ 3 cups cubed turkey meat (from leftover turkey)
• ▢ 8 – 10 ounces frozen peas and carrots

FOR THE BISCUIT TOPPING

• ▢ 1 cup biscuit mix such as Bisquick
• ▢ 1 egg
• ▢ 1/2 cup milk I use whole milk)

• Preheat the oven to 350 degrees Fahrenheit.

• In a large pot or Dutch oven melt the butter over medium heat. Add the onions and celery and cook for about 4 – 5 minutes or until the onions become translucent,

• Whisk in the flour and cook for about 2 – 3 minutes stirring constantly. Slowly stir in about half of the stock. Pour in the remaining of the stock the stirring constantly until the mixture becomes smooth. Simmer for 2 – 3 minutes or until the sauce thickens.

• Add the chicken bouillon, poultry seasoning, ground black pepper, dried thyme and heavy cream and mix to combine. Simmer for 1 to 2 minutes.

• Add the cubed turkey meat and frozen vegetables. Mix well and  and season to taste. Pour the turkey mixture into a 10-inch baking dish.

TO MAKE THE BISCUIT TOPPING

• In a small bowl, combine the biscuit mix, egg and milk. Whisk until smooth and pour over the turkey mixture.

• Bake uncovered for 30 minutes or until lightly brown.

• You can use turkey stock if you prefer.
• You can use a 9-inch deep pie baking dish to bake this Turkey Pot Pie.
• Nutrition information provided is an estimate and will vary based on the brands of ingredients used.

Calories: 500 kcal (25%) Carbohydrates: 29 g (10%) Protein: 29 g (58%) Fat: 29 g (45%) Saturated Fat: 16 g (100%) Cholesterol: 151 mg (50%) Sodium: 771 mg (34%) Potassium: 540 mg (15%) Fiber: 1 g (4%) Sugar: 5 g (6%) Vitamin A: 3560 IU (71%) Vitamin C: 4.5 mg (5%) Calcium: 92 mg (9%) Iron: 2.5 mg (14%)

* 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.

Course: Dinner, Main Course

Cuisine: American

Keyword: Turkey Pot Pie

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Source: https://www.lemonblossoms.com/blog/turkey-pot-pie/

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