Turkey Pot Pie with Biscuits

Name: Turkey Pot Pie With Biscuits
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Ingredients: 1 tablespoon extra-virgin olive oil; 1 tablespoon butter; 1 onion (chopped); 2 stalks celery (diced); 1 ½ cups frozen mixed vegetables; kosher salt (to taste); freshly ground black pepper (to taste); 1/4 cup all-purpose flour; 2 cups chicken broth; 1/4 cup whole milk; 2 cups cooked turkey (diced); 1 tablespoon dried parsley; 8 canned biscuits; 1 large egg (beaten with 1 tablespoon of water )

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Turkey Pot Pie with Biscuits is a cozy and comforting dish that’s perfect for chilly evenings. Made with tender chunks of turkey, savory vegetables, and a creamy sauce, this hearty pot pie is topped with flaky, buttery biscuits that are sure to please. Instead of messing with an entire pie crust, this recipe uses canned biscuits. It’s simple to make and oh-so-delicious!

If you enjoy turkey but aren’t sure how to use it in your meals, you aren’t alone. I have some delicious turkey recipes you can try that will serve up beautifully for dinner, for guests, or for a holiday. Try this hearty ground turkey soup, this beyond yummy Old Bay turkey breast recipe, or this ground turkey skillet.

Table of Contents

What is Pot Pie with Biscuits?

Pot Pie with Biscuits is thought to be an easier way to make homemade pot pie. In some peoples’ opinion, it might also taste better, too! This updated version of classic pot pie uses canned biscuits to make a ‘crust’ on top of a pot pie filling. It’s made in a Dutch oven or cast iron skillet and unlike traditional pot pie, the biscuit-style has no pastry crust on the bottom or the top.

What can I serve with pot pie?

Pot pie makes a beautiful meal on its own and from a dietary perspective, it’s pretty complete! Pot pie has meat (often turkey, chicken, or beef) as well as plenty of veggies like potatoes, carrots, green beans, onions, and peas). It also has a creamy, flavorful gravy-like filling and a biscuit topping. But if you want to make your meal go further, you can add some sides to the pot pie. Try any of these:

More veggies, like roasted carrots, broccoli, or these Brussels sprouts with bacon.
Garlic bread bruschetta
Pita chips or artisan bread for dipping
Extra biscuits on the side
Side salads
Mashed or roasted potatoes

Why You’ll Love Turkey Pot Pie with Biscuits

Simple ingredients: You probably have everything on hand you need to make this recipe.
Quick substitutions: You can easily substitute chicken if you want to pick up a rotisserie for a really fast weeknight meal. Learn how to boil chicken for a speedy way to prep chicken for recipes.
Use up leftovers: It’s a great way to use up leftover turkey from a holiday.
It’s so good: It’s really filling and delicious! It’s almost a guarantee the whole family will enjoy this.
It reheats easily: The leftovers store and heat up really well.
It’s really filling: This recipe will feed your whole crew. The meat and vegetable filling keeps bellies full.
It’s a one-pot recipe: You just need a Dutch oven or a deep skillet. Clean-up is easy.

Ingredients

1 tablespoon extra-virgin olive oil
1 tablespoon butter
1 onion, chopped
2 stalks celery, diced
1 ½ cups frozen mixed vegetables
kosher salt to taste
freshly ground black pepper to taste
1/4 cup all-purpose flour
2 cups chicken broth
1/4 cup whole milk
2 cups cooked turkey diced
1 tablespoon dried parsley
8 canned biscuits
1 large egg beaten with 1 tablespoon of water

How to Make

STEP ONE: Preheat the oven. Preheat the oven to 400 degrees.

STEP TWO: Saute the vegetables. In a Dutch oven over medium heat, heat the oil and butter. Add onions, and saute for 2-3 minutes. Add celery and frozen mixed vegetables and continue to cook for 5 minutes. Season with salt and pepper to your liking.

TIP: If the veggies seem like they are browning too fast or the oil disappears before they’re cooked, turn the heat down and remove your Dutch oven from the heat and allow it to cool a bit.

STEP THREE: Whisk in flour and liquids. Add the flour to the pan and whisk for about a minute. Slowly add in the chicken broth and whole milk. Whisk until the mixture is thick and creamy, about 5 minutes. Add turkey and dried parsley, and stir to combine.

Tip: You want the flour to incorporate into the liquids. Add your liquids slowly, alternating between the broth and milk for a well-incorporated gravy filling.

Add the biscuits. Place the biscuits on top of the chicken mixture, and then brush the egg wash onto the tops of the biscuits.

Bake. Bake until biscuits are golden brown, 20-25 minutes.

Easy Skillet Chicken Pot Pie Thumbnail Image

Tips and Recipe Notes

If you don’t want to use an egg wash, you can use 2 Tbsp of milk instead. Just brush it lightly over the biscuits before baking.
Keep an eye on your biscuits so they don’t burn.
You can brush your biscuits with garlic butter for some extra flavor if you want.
You can use a deep skillet or cast iron pan instead of a Dutch oven if you’d like.

Recipe Variations

This recipe calls for canned biscuits but you can make homemade biscuits or drop biscuits instead if you want. Drop them on the top and bake as directed.
If you don’t want to use heavy cream, you can substitute milk. I recommend whole milk, but any milk will do. Your filling will be thinner, however. If you want, you can add a 1/4 cup of chicken broth stirred together with 1 Tbsp corn starch. Stir it quickly into your filling to thicken it up a bit more.
Substitute chicken instead of turkey if you wish.
Add diced potatoes to make this meal more filling. Boil them until fork tender before adding them to the filling.

How to Store Leftover Pot Pie

Pot pie reheats well, so you can definitely keep the leftovers for tomorrow. Store your leftover pot pie in an airtight container in the fridge for up to 3 days. If you used leftovers in this recipe, make sure you take that into consideration when you decide how long this recipe is good for.

You can keep your biscuits but they might get soggy in the filling so if you can, I suggest making a fresh batch of biscuits to eat with your leftovers and discarding the ones in the filling.

How to Reheat Pot Pie

To reheat, place the filling on the stove in an oven-safe pot and reheat over medium heat until steaming and hot through. Eat as is with more biscuits or bread, or place fresh biscuits on top and put it back in the oven. If your mixture has gotten too thick, add a bit more cream, broth, or water to thin it out.

How to Make This Gluten-Free?

Absolutely, you can make a gluten-free pot pie with biscuits. If you want to make this gluten-free, you can make a gluten-free biscuit batter to add to the top of this, and use gluten-free flour in step 3.

FAQs

What can I use instead of a Dutch oven?

You can use a cast iron skillet or any deep dish that can go from stovetop to oven. You can also make your filling on the stove, then transfer it to an oven-safe baking dish before adding the biscuits.

Can I make this vegetarian?

Yes, you can omit the meat if you prefer. Substitute with potatoes or more veggies. You can also use vegetable broth instead of chicken broth, but your filling won’t be as flavorful.

Can I use pie crust instead?

Sure, you can use pie crust instead. Make your own or use a store-bought savory pie crust. You can pour your filling into a pie crust shell, or just top your pan with a pie crust and bake.

Turkey Pot Pie With Biscuits