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Cozy Leftover Turkey Pot Pie With Fluffy Biscuits

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This cozy leftover turkey pot pie with fluffy biscuits is the perfect way to transform holiday leftovers into a warm, comforting meal. With a rich, savory filling and golden, tender biscuits, it’s a crowd-pleaser that comes together in under an hour.

Ingredients

Scale
  • 3 tablespoons unsalted butter
  • 1 medium 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
  • 1/3 cup all-purpose flour
  • 2 cups low-sodium chicken or turkey broth
  • 1 cup whole milk or half-and-half
  • 3 cups cooked turkey, shredded or diced
  • 1 cup frozen peas
  • 1 cup frozen corn kernels
  • 1 teaspoon dried thyme (or 1 tablespoon fresh)
  • 1/2 teaspoon dried sage (optional)
  • Salt and freshly ground black pepper to taste
  • 1 tablespoon fresh parsley, chopped (optional, for garnish)
  • 2 cups all-purpose flour (spooned and leveled)
  • 1 tablespoon baking powder
  • 1 teaspoon granulated sugar
  • 1/2 teaspoon salt
  • 1/2 cup cold unsalted butter, cut into small cubes
  • 3/4 cup cold buttermilk (or whole milk mixed with 1 teaspoon lemon juice, let sit 5 minutes)

Instructions

  1. Preheat your oven to 400°F (200°C). Place a rack in the middle position. If using a cast iron skillet, put it on the stovetop over medium heat.
  2. Melt the butter. Add the 3 tablespoons of butter to your skillet or Dutch oven and let it melt completely.
  3. Sauté the aromatics. Add the diced onion, carrots, and celery. Cook for about 5 to 7 minutes, stirring occasionally, until the onions are translucent and the carrots have started to soften.
  4. Add the garlic. Stir in the minced garlic and cook for another 30 seconds until fragrant.
  5. Make the roux. Sprinkle the flour over the vegetables and stir constantly for about 1 to 2 minutes. The mixture will look pasty and clumpy.
  6. Add the broth slowly. Pour in about 1/2 cup of the broth while whisking continuously. Keep adding the rest of the broth in a slow, steady stream, whisking the whole time to prevent lumps.
  7. Stir in the milk. Once the broth is fully incorporated and the mixture is smooth, pour in the milk or half-and-half. Whisk until everything is combined.
  8. Simmer the filling. Bring the mixture to a gentle simmer. Let it cook for 3 to 4 minutes, stirring occasionally, until it has thickened enough to coat the back of a spoon.
  9. Add the turkey and frozen vegetables. Stir in the shredded turkey, frozen peas, and frozen corn. Add the dried thyme, sage (if using), and a generous pinch of salt and pepper. Stir and let cook for another 2 minutes until the turkey is warmed through. Taste and adjust seasoning.
  10. Remove from heat. Set the skillet aside while you make the biscuits. If transferring to a baking dish, pour the filling into a 9×13-inch dish now.
  11. Make the biscuit dough. In a large mixing bowl, whisk together the 2 cups flour, baking powder, sugar, and salt. Add the cold butter cubes and toss to coat. Using a pastry cutter or two forks, cut the butter into the flour until the mixture resembles coarse meal with pea-sized butter pieces.
  12. Add the buttermilk. Pour the cold buttermilk into the flour-butter mixture and stir with a fork just until a shaggy dough forms. Turn the dough out onto a lightly floured surface.
  13. Shape the biscuits. Gently pat the dough into a rectangle about 1/2-inch thick. Fold it in half, then pat it out again to 1/2-inch thick. Repeat this folding process 3 to 4 times. Then pat the dough to about 3/4-inch thickness. Use a round biscuit cutter to cut out biscuits. Press straight down without twisting.
  14. Par-bake the biscuits. Place the biscuits on a parchment-lined baking sheet and bake for 8 minutes. They should be puffed and just starting to turn golden at the edges.
  15. Assemble and bake. Arrange the par-baked biscuits on top of the hot filling. Return the skillet or dish to the oven and bake for 15 to 18 minutes, until the biscuits are deep golden brown and the filling is bubbling up around the edges. Let cool for 5 minutes before serving.

Notes

Par-baking the biscuits for 8 minutes before adding them to the filling prevents them from getting soggy on the bottom. Keep butter cold for flaky biscuits. Season in layers for best flavor. The filling can be made up to 2 days in advance.

Nutrition

Keywords: leftover turkey, pot pie, biscuits, comfort food, Thanksgiving leftovers, easy dinner

Find it online: https://platebelle.com/cozy-leftover-turkey-pot-pie-with-fluffy-biscuits/