After a large Thanksgiving meal, I’m always looking for creative ways to use up leftover turkey. This Leftover Turkey Pot Pie is a favorite: it cooks in one skillet for easy cleanup and is topped with store-bought biscuits for a flaky, comforting finish. No leftover turkey? Shredded leftover chicken works beautifully as a substitute and makes this an all-purpose comfort dinner.
What You’ll Need for this Recipe:
- Leftover turkey – shredded or diced
- Carrot
- Celery
- Onion
- Russet potato
- Butter
- Milk – whole milk preferred for creaminess
- Chicken stock or broth
- Store-bought canned biscuits for the topping
- Herbs & spices: rosemary, thyme, salt and pepper
If your refrigerator is piled with turkey, transforming those leftovers into a pot pie instantly elevates the meal. Using familiar ingredients — mirepoix (onion, carrot, celery), potato, a simple white sauce made with flour, milk and stock, plus herbs — creates a rich, satisfying filling. Topping the skillet with canned biscuits keeps the process fast while delivering a golden, tender crust that everyone loves.
If you don’t have turkey, a rotisserie chicken or any cooked shredded chicken is an excellent swap. The recipe’s flavor and texture work well with either poultry, so feel free to use what you have on hand.
Tips and FAQs
Should I use white or dark meat turkey?
Either is fine. I often use a mix of white and dark meat for the best flavor and texture. Use whichever you prefer or have available.
What if I don’t have leftover turkey?
Cooked, shredded chicken is a perfect substitute. Rotisserie chicken is especially convenient and flavorful, and it keeps prep time short.
What size skillet should I use?
A 12-inch cast iron skillet is ideal and fits the filling comfortably, but a 10-inch skillet can work if you stir carefully while cooking. If the filling rises close to the rim and you’re concerned about spills, place a baking sheet or a piece of foil under the skillet while baking to catch any overflow.
I don’t have an ovenproof skillet. What now?
No problem. Prepare the filling on the stovetop in a regular skillet, then transfer it to a baking dish before topping with biscuits and baking. You’ll have one extra pan to clean, but the flavor and texture will be the same.
Other ideas for leftover turkey
- Use turkey in quesadillas with a spoonful of cranberry sauce for a sweet-savory twist.
- Make a creamy turkey salad with nuts and dried fruit to serve on sandwiches or salads.
- Toss shredded turkey into a warm grain bowl with roasted vegetables and a bright dressing.
Book note: The author mentions a debut cookbook featuring single-serve recipes. It’s highlighted here as a personal project and a resource for more ideas.
Recipe
Leftover Turkey Pot Pie
This one-skillet pot pie turns leftovers into a warm, hearty meal. The filling is creamy and herb-forward, packed with tender vegetables and turkey, while the biscuit topping becomes golden and flaky. It’s a reliable weeknight dish or a cozy weekend dinner after holiday gatherings.
- Author: Kathleen
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Dinner, Mains
- Method: Oven, Stovetop
- Cuisine: American
Ingredients
Pot Pie Filling
- ¼ cup butter (salted or unsalted)
- 1 small-medium onion, diced
- 1 large carrot, diced
- 1 stalk celery, diced
- 1 medium russet potato, diced
- 1 teaspoon minced garlic
- ¼ cup all-purpose flour
- 2 cups chicken stock or broth
- 2 cups whole milk
- 1 tablespoon chopped fresh rosemary (or 1 teaspoon dried)
- 1 tablespoon chopped fresh thyme (or 1 teaspoon dried)
- 1 cup frozen peas
- 2 cups cooked, shredded turkey
- Kosher salt and pepper, to taste
Biscuit Topping
- 1 16oz can refrigerated biscuits (Grands or similar)
- 2 tablespoons salted butter, melted
- 1 tablespoon chopped fresh rosemary (or 1 teaspoon dried)
- 1 tablespoon chopped fresh thyme (or 1 teaspoon dried)
Instructions
- Preheat oven to 375°F.
- Sauté the mirepoix and potato: Heat a large skillet (12-inch preferred) over medium-high heat and melt the butter. Add the onion, carrot, celery, potato, and a generous pinch of salt and pepper. Cook about 5 minutes until vegetables soften and begin to brown. Add garlic and sauté for one minute.
- Add flour and stock: Sprinkle the flour over the cooked vegetables and stir to combine. Slowly pour in the chicken stock while stirring, scraping any browned bits from the bottom of the pan.
- Add milk and thicken: Stir in the milk and herbs. Bring the mixture to a simmer, then reduce heat as needed. Simmer 4–5 minutes until the sauce thickens.
- Stir in turkey and peas: Add the shredded turkey and frozen peas, stirring to incorporate and heat through.
- Top with biscuits: Combine the melted butter with the chopped herbs. Arrange the biscuits over the filling and brush the tops with the herb butter.
- Bake: Bake in the preheated oven for 25–30 minutes, until the biscuits are golden and the filling is bubbling. Check the bottoms of the biscuits for doneness; if their tops brown too quickly, tent loosely with foil after 10–15 minutes.
- Rest and serve: Let the pot pie cool for 5 minutes before serving to allow the filling to set slightly.
Notes
Storage: Store leftover pot pie in an airtight container in the refrigerator for up to 4 days. Reheat portions thoroughly before serving.
Substitution: Cooked, shredded chicken can be used in place of turkey with no other changes to the recipe.
Skillet options: A 12-inch ovenproof skillet is recommended. If using a 10-inch skillet, expect a snugger fit. If your skillet is not ovenproof, finish the dish in a baking dish after preparing the filling on the stove.
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 469
- Sugar: 10 g
- Sodium: 755.8 mg
- Fat: 22.5 g
- Carbohydrates: 43.1 g
- Fiber: 3.6 g
- Protein: 24.1 g
- Cholesterol: 88.7 mg