Turkey Pot Pie with Buttermilk Biscuits
| Serves | 6 people |
|---|---|
| Prep Time | 30 minutes |
| Cook Time | 45 minutes |
Comforting Turkey Pot Pie Loaded with Vegetables and Topped with Flaky Homemade Buttermilk Biscuits
This comforting turkey pot pie turns leftover roasted turkey into a rich, family-style casserole packed with tender vegetables, a creamy savoury gravy and a golden layer of flaky homemade buttermilk biscuits. It is cosy, filling and ideal for post-holiday dinners when you want something warm and satisfying without starting from scratch.
Pot pies have a long history as a practical way to use leftover roasted meats and vegetables in one hearty dish. This version keeps that spirit but upgrades the flavour and texture with a buttery biscuit topping instead of a traditional pastry crust, making it easier to assemble on a busy weeknight while still feeling special enough for guests.
Table of Contents
- Description
- Ingredients
- Instructions
- Tips & Variations
- Serving Suggestions
- Storage & Reheating
- Nutrition (Approx.)
- Frequently Asked Questions
Description
Comforting Turkey Pot Pie with Flaky Buttermilk Biscuits is the kind of dish that feels like a warm blanket on a cold evening. The base is a classic pot pie filling: sautéed onions, carrots, celery and garlic simmered in a buttery roux with milk and stock to create a thick, savoury gravy. Shredded leftover turkey and sweet green peas are folded in so every bite has a mix of textures and flavours.
Instead of a traditional pie crust, this version is topped with a layer of quick buttermilk biscuit dough. As it bakes, the biscuits puff up, turn crisp on top and soak up some of the creamy sauce underneath. The result is a hearty one-pan meal that is easy to assemble, impressive enough for guests and a smart way to use leftover turkey without it feeling like leftovers.
For more comforting dinner ideas and smart leftover recipes, visit our
Food & Cooking collection.
Ingredients
Main Filling
- 4 tbsp unsalted butter
- 1 large onion, diced
- 3 large carrots, diced
- 2 celery stalks, diced
- 2 garlic cloves, minced
- 1/3 cup all-purpose flour
- 1 1/2 cups whole milk
- 1 1/2 cups chicken or vegetable stock
- 3 cups cooked turkey, shredded or diced
- 1 cup frozen peas, no need to thaw
- Salt and freshly ground black pepper, to taste
Buttermilk Biscuit Topping
- 2 cups all-purpose flour
- 1 tbsp baking powder
- 1/2 tsp baking soda
- 1 tsp fine salt
- 6 tbsp cold unsalted butter, cut into small cubes
- 3/4 cup cold buttermilk, plus 1–2 tbsp extra if needed
Instructions
- Preheat the oven. Heat your oven to 200°C / 400°F. Lightly butter or oil a 3-quart (about 2.8 L) baking dish.
- Sauté the vegetables. In a large skillet, melt the butter over medium heat. Add the diced onion, carrots and celery with a pinch of salt. Cook, stirring occasionally, until the vegetables soften, 8–10 minutes. Add the minced garlic and cook for 1 minute more.
- Make the roux. Sprinkle the flour evenly over the vegetables and stir to coat. Cook the flour for 1–2 minutes, stirring constantly, until it smells slightly nutty but not burned.
- Build the gravy. Gradually whisk in the milk and then the stock, stirring to prevent lumps. Bring the mixture to a gentle simmer and cook until thickened and creamy, about 5 minutes. Season generously with salt and pepper.
- Add turkey and peas. Stir the shredded turkey and frozen peas into the gravy until evenly distributed. Taste and adjust seasoning. Transfer the filling to the prepared baking dish and spread it in an even layer.
- Prepare the biscuit dough. In a separate bowl, whisk together the flour, baking powder, baking soda and salt. Add the cold butter cubes and cut them into the flour with a pastry cutter or your fingertips until the mixture resembles coarse crumbs with small pea-sized bits of butter.
- Add the buttermilk. Pour in the buttermilk and stir gently with a fork just until the dough comes together. If it looks too dry, add 1–2 tablespoons more buttermilk. Do not overmix; a slightly shaggy dough makes lighter biscuits.
- Top the filling. Drop spoonfuls of biscuit dough over the hot turkey filling, leaving small gaps between them so steam can escape. You can also gently flatten the tops with the back of a spoon.
- Bake. Place the dish in the preheated oven and bake for 25–30 minutes, or until the biscuits are puffed and golden brown and the filling is bubbling around the edges.
- Rest and serve. Let the pot pie rest for 5–10 minutes before serving to allow the filling to thicken slightly. Serve warm in deep plates or bowls.
Tips & Variations
- Use leftover chicken. If you do not have turkey, leftover roast chicken works perfectly in this recipe.
- Add more vegetables. Frozen corn, green beans or diced potatoes can be added to the filling for extra texture and colour.
- Herb boost. Add 1–2 tsp of chopped fresh thyme, rosemary or parsley to the filling for a more aromatic pot pie.
- Shortcut topping. In a hurry, you can use store-bought refrigerated biscuit dough instead of homemade buttermilk biscuits, adjusting baking time as needed.
Serving Suggestions
Serve this turkey pot pie hot, straight from the oven, with a simple green salad, roasted Brussels sprouts or steamed green beans to balance the richness. A spoonful of cranberry sauce on the side adds a sweet-tart contrast that pairs beautifully with the savoury turkey filling. It is an excellent centrepiece for a casual Sunday dinner or a cosy way to use leftover holiday turkey.
Storage & Reheating
- Allow leftovers to cool completely, then cover the baking dish or transfer portions to airtight containers.
- Refrigerate for up to 3 days.
- For best texture, reheat in a 175°C / 350°F oven for 15–20 minutes until the filling is hot and the biscuit topping is crisp again.
- You can microwave individual portions in 60–90 second bursts, but the topping will be softer.
- To freeze, wrap portions tightly and freeze for up to 2 months. Thaw overnight in the fridge before reheating in the oven.
Nutrition (Approx.)
- Calories: ~450–520 per serving
- Protein: ~25–30 g
- Fat: ~20–25 g
- Carbohydrates: ~45–55 g
- Fibre: ~3–5 g
Frequently Asked Questions
Can I use chicken instead of turkey in this pot pie?
Short answer: Yes, leftover chicken works just as well as turkey.
Detailed answer: Any cooked leftover poultry can be used in this recipe. Roast chicken, rotisserie chicken or even poached chicken breast all shred nicely and absorb the creamy gravy. The flavour profile stays very similar, so you can swap turkey for chicken in the same amount without changing the method or cooking time.
Can I use store-bought biscuits instead of homemade buttermilk biscuits?
Short answer: Yes, ready-made biscuit dough is a convenient shortcut.
Detailed answer: If you are short on time, you can top the hot filling with canned or refrigerated biscuit dough. Arrange the biscuits over the surface, leaving small gaps, and bake according to the package instructions. Keep an eye on the filling so it does not bubble over and make sure the biscuits are cooked through in the centre before serving.
Can I make the turkey pot pie ahead of time?
Short answer: You can prep the filling in advance, but add the topping just before baking.
Detailed answer: The filling can be cooked completely, cooled and stored in the fridge for up to 24 hours. When you are ready to bake, rewarm it gently on the stove or in the oven until hot, transfer to a baking dish and then add the fresh biscuit dough on top. This keeps the topping light and fluffy instead of heavy or overcooked.
How do I thicken a runny pot pie filling?
Short answer: Simmer longer or add a little extra flour slurry.
Detailed answer: If the filling looks thin before baking, let it simmer a few more minutes to reduce and concentrate. You can also whisk 1 tablespoon of flour into a small splash of cold milk or stock, then stir this slurry into the filling and cook until it thickens. The filling should be spoonable but not watery.
Can I freeze turkey pot pie?
Short answer: Yes, this pot pie freezes well.
Detailed answer: You can freeze the fully baked and cooled pot pie, tightly wrapped, for up to 2 months. To serve, thaw overnight in the refrigerator and reheat in a 175°C / 350°F oven until the centre is hot and the biscuits are crisp again. Freezing may slightly soften the topping, but the overall flavour remains excellent.
How do I keep the biscuit topping from getting soggy?
Short answer: Start with hot filling and leave gaps between the biscuits.
Detailed answer: Pour the biscuit dough on top while the filling is still hot so the underside begins to cook immediately. Do not cover the entire surface; leave small gaps so steam can escape. When reheating leftovers, use the oven instead of the microwave to help the topping crisp back up.
Can I make this recipe dairy-free?
Short answer: Yes, but you need dairy-free substitutes for butter, milk and biscuits.
Detailed answer: Use plant-based butter and an unsweetened non-dairy milk (such as oat or soy) in the filling. For the topping, choose a dairy-free biscuit recipe or a store-bought vegan biscuit dough if available. The flavour will be slightly different, but the method and baking time are nearly the same.
What vegetables work best in turkey pot pie?
Short answer: Carrots, celery, onions and peas are classic, but you can mix in others you like.
Detailed answer: Traditional pot pies use a base of onion, carrot and celery plus peas for sweetness and colour. You can also add small diced potatoes, corn, green beans, mushrooms or leftover roasted vegetables. Just keep the total vegetable volume similar so the filling stays balanced and not overcrowded.
How long can leftover turkey pot pie be stored safely?
Short answer: Eat refrigerated leftovers within about 3 days.
Detailed answer: Once cooled, store the pot pie in a covered baking dish or airtight containers in the fridge. For best quality and food safety, consume it within 3 days. Always reheat until piping hot in the centre and discard if it develops an off smell or unusual texture.
Do I need to pre-bake the biscuit topping?
Short answer: No, the biscuits bake directly on top of the filling.
Detailed answer: The biscuit dough is designed to cook fully on top of the hot filling. As long as your oven is properly preheated and you bake until the tops are golden and the centres feel firm, there is no need to pre-bake the biscuits separately. Just ensure the baking dish is not overcrowded and heat can circulate evenly.
To learn more about the history and variations of pot pies, see
the Pot pie article on Wikipedia.
Source: TopTipTen – Food & Cooking
