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Easy 30-Minute Leftover Turkey Pot Pie Recipe

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A quick and easy leftover turkey pot pie that comes together in under 30 minutes, featuring a creamy filling, tender turkey, and flaky biscuit topping. Perfect for using up holiday leftovers without the stress.

Ingredients

Scale
  • 2 tablespoons unsalted butter
  • 1 small yellow onion, diced (about 1 cup)
  • 2 medium carrots, peeled and diced (about 1 cup)
  • 2 celery stalks, diced (about 1/2 cup)
  • 3 cloves garlic, minced
  • 1/4 cup all-purpose flour
  • 2 cups low-sodium chicken or turkey broth
  • 1 cup whole milk or half-and-half
  • 2 cups cooked leftover turkey, shredded or diced
  • 1 cup frozen mixed vegetables (peas, corn, green beans)
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • Salt and freshly ground black pepper, to taste
  • 1 tablespoon fresh parsley, chopped (optional, for garnish)
  • 1 can (16.3 oz) refrigerated buttermilk biscuits (like Pillsbury Grands!)
  • 1 tablespoon melted butter (for brushing the tops, optional)

Instructions

  1. Preheat your oven to 400°F (200°C). Place the refrigerated biscuits on a small baking sheet lined with parchment paper. Brush the tops with melted butter if using. Bake for 10-12 minutes, or until golden brown and puffed. Set aside.
  2. Melt the butter in a large oven-safe skillet over medium heat. Add the diced onion, carrots, and celery. Cook, stirring occasionally, for 4-5 minutes until the vegetables start to soften. Add the minced garlic and cook for another 30 seconds until fragrant.
  3. Sprinkle the flour over the cooked vegetables and stir constantly for 1-2 minutes to create a roux.
  4. Slowly pour in the broth while whisking continuously to prevent lumps. Then add the milk in the same way. Bring the mixture to a gentle simmer and let it cook for 2-3 minutes, stirring often, until it thickens enough to coat the back of a spoon.
  5. Stir in the shredded turkey, frozen mixed vegetables, dried thyme, and dried rosemary. Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Let the filling simmer for 3-4 minutes, stirring occasionally, until the turkey is heated through and the vegetables are tender. Taste and adjust seasoning.
  6. Remove the skillet from heat. If your skillet isn’t oven-safe, transfer the filling to a greased 9×9-inch baking dish. Arrange the pre-baked biscuits on top of the filling, pressing them down gently so they sit partially submerged.
  7. Return the skillet or baking dish to the oven and bake for 8-10 minutes, until the filling is bubbly around the edges and the biscuits are deep golden brown. If biscuits brown too fast, tent loosely with foil.
  8. Let it rest for 5 minutes before serving. Garnish with fresh parsley if desired.

Notes

For best texture, use leftover turkey that hasn’t been dried out from reheating. If turkey is dry, shred finely and add to sauce a minute earlier. Use low-sodium broth to control salt. For gluten-free, use gluten-free flour and biscuits. For dairy-free, use olive oil instead of butter and plant-based milk. If filling is too thin, mix 1 tablespoon cornstarch with 2 tablespoons cold water and stir in. If too thick, add more broth or milk.

Nutrition

Keywords: leftover turkey pot pie, quick pot pie, 30 minute pot pie, turkey pot pie, easy pot pie, leftover turkey recipe, comfort food, weeknight dinner

Find it online: https://ariaappetite.com/easy-30-minute-leftover-turkey-pot-pie-recipe/