Thanksgiving Leftovers Turkey Pot Pie with Fluffy Biscuit Topping

If your fridge is full of post-holiday odds and ends, this pot pie is the calm after the storm. It takes leftover turkey and vegetables, folds them into a creamy savory sauce, and tops everything with warm biscuits that bake up golden and crisp on the outside, soft and steamy inside. You get comfort without fuss, and you clear some space in the fridge.

The idea is simple. Build a quick, sturdy filling on the stove, drop biscuit dough across the surface, then slide the whole pan into the oven. No bottom crust to fuss with, no lattice, no blind baking. Dinner lands on the table in under an hour, and it tastes like you planned for it all along.

This version leans on Pacific Northwest pantry habits. Clean herbs, a generous amount of vegetables, a bit of milk for a gentle creaminess, and the option to use boxed biscuit mix when you want to keep it easy. If you enjoy baking from scratch, a simple butter biscuit variation is included as well. Either way, the payoff is the same, a creamy center with a biscuit top that drinks in just enough sauce to be irresistible.

What makes this worth making tonight?

You need a recipe that respects your time and uses what you have. This one checks those boxes.

1. It is flexible. Turkey, chicken, even roasted vegetables, all work. Frozen vegetables and leftover gravy can fold in without trouble.
2. It is balanced. The roux, broth, and milk create a sauce that is creamy, not heavy. The biscuits add texture and help soak up flavor.
3. It is reliable. The flour to fat ratio and total liquid are calibrated so the filling thickens and stays that way once it hits the oven.
4. It is friendly to make ahead, to freezing, and to reheating.

Recipe: Leftover Turkey Pot Pie with Biscuit Topping

Yield, time, and equipment

Servings: 6
Prep time: 20 minutes
Cook time: 35 to 45 minutes
Total time: 55 to 65 minutes

Equipment

• 12 inch oven safe skillet or a 3 quart baking dish, about 9 by 13 inches
• Medium mixing bowl
• Whisk and wooden spoon
• Measuring cups and spoons
• Knife and cutting board
• Pastry brush for egg wash, optional

Ingredients

For the filling

• Unsalted butter, 4 tablespoons (56 g)
• Yellow onion, finely chopped, 1 medium, about 1 cup (150 g)
• Celery, thinly sliced, 2 ribs, about 1 cup (100 g)
• Carrots, diced, 2 medium, about 1 cup (130 g)
  or use a bag of frozen mixed vegetables, 2 cups (300 g)
• Garlic, minced, 2 cloves (6 g)
• All purpose flour, 4 tablespoons, leveled (32 g)
• Low sodium poultry or vegetable broth, 2 cups (480 ml)
• Whole milk, 1 cup (240 ml), or half and half for richer sauce
• Fresh thyme leaves, 1 teaspoon, or dried thyme, ½ teaspoon
• Ground sage, ½ teaspoon
• Fine sea salt, 1 teaspoon, adjust to taste
• Black pepper, ½ teaspoon
• Leftover cooked turkey, diced or shredded, 3 cups, lightly packed (about 425 g)
  light and dark meat both work
• Frozen peas, 1 cup (140 g)
  if not using mixed vegetables above
• Optional, a splash of dry white wine, 2 tablespoons (30 ml)

Biscuit topping, quick boxed mix method

• Boxed biscuit mix, 2 cups (250 g)
• Cold milk, ⅔ cup (160 ml), or as package directs
• Cold unsalted butter, melted, 2 tablespoons (28 g), for brushing tops, optional
• 1 egg beaten with 1 teaspoon water, for optional egg wash

Biscuit topping, from-scratch butter biscuits

• All purpose flour, 2 cups, leveled (250 g)
• Baking powder, 1 tablespoon (12 g)
• Fine sea salt, ¾ teaspoon
• Granulated sugar, 1 teaspoon (4 g), optional, helps browning
• Cold unsalted butter, 6 tablespoons, cut into small cubes (85 g)
• Cold milk, ¾ cup (180 ml), start with ⅔ cup and add a little more if needed

Instructions

1. Heat the oven and start the filling

Set the oven to 400°F, which is 200°C. If you are using a skillet that can go from stove to oven, keep it on the stove. If you plan to bake in a casserole dish, lightly grease it and set it aside.

Add butter to the skillet over medium heat. Once melted and foamy, add onion, celery, and carrots. Cook, stirring often, until the onion is translucent and the carrots are barely tender, about 6 to 8 minutes. If you chose frozen mixed vegetables, cook the onion and celery first, then add the frozen vegetables and cook 2 to 3 minutes to remove the chill. Season lightly with a pinch of salt.

Stir in the garlic and cook 30 seconds, just until fragrant.

2. Build the roux and the sauce

Sprinkle the flour evenly over the vegetables. Stir to coat and cook for 1 to 2 minutes. The flour should look slightly glossy and cling to the vegetables. This short cook removes the raw edge from the flour and helps the sauce thicken cleanly.

Whisk in the broth gradually, about a half cup at a time. Let each addition fully incorporate before adding the next. Whisk in the milk. Add thyme, sage, salt, and pepper. If using wine, add it now. Bring the mixture to a gentle simmer. Stir often. The sauce will look thin at first, then it will thicken enough to coat the back of a spoon, which takes 3 to 5 minutes.

3. Add turkey and peas

Fold in the turkey and peas. Return to a gentle simmer for 1 to 2 minutes. Taste and adjust salt and pepper. The filling should taste slightly more seasoned than you would eat on its own. The biscuits will absorb a little seasoning as they bake.

If you are baking in a casserole, transfer the hot filling to the prepared dish and spread it in an even layer.

4. Make the biscuit topping

Choose the method that fits your day.

Boxed biscuit mix method. In a bowl, stir the biscuit mix and cold milk just until combined. The dough will be thick and a little sticky. Avoid over mixing. Too much stirring can make the biscuits tough.

From-scratch butter biscuits. Whisk flour, baking powder, salt, and sugar in a bowl. Work the cold butter into the dry ingredients with your fingertips or a pastry blender until you see pea sized bits, with some smaller crumbs. Drizzle in the cold milk and stir just until the dough comes together. If it looks dry, add a teaspoon or two more milk.

5. Top and bake

Use a large spoon or scoop to drop 8 to 10 mounds of dough across the hot filling. Leave space between mounds so the biscuits can rise and brown.

For extra color and a soft sheen, brush the tops with egg wash. For a buttery finish, brush with melted butter. Both are optional.

Bake at 400°F, 200°C, until the biscuits are golden and the filling bubbles around the edges, 25 to 35 minutes. If your biscuits brown too quickly, place a loose tent of foil over the pan for the last few minutes. The internal temperature of the filling should be at least 165°F, 74°C, which is safe for reheated poultry.

Let the pot pie rest 10 minutes before serving. The sauce will settle and thicken slightly as it cools, which helps the portions hold together.

Nutritional information, per serving, approximate

Based on 6 servings with boxed biscuit topping and milk, values will vary with ingredient choices.

Calories 520
Protein 30 g
Carbohydrates 45 g
Total fat 22 g
Saturated fat 11 g
Fiber 4 g
Sodium 950 mg
Added sugar 1 g

Ingredient notes and smart swaps

Turkey, chicken, or a meatless base

Leftover turkey is the point here, though cooked chicken slides in without any changes. For fresh turkey or chicken, poach boneless pieces gently in simmering broth until they reach 165°F, 74°C, which usually takes 12 to 20 minutes depending on thickness. Let the meat rest, then chop or shred.

For a meatless version, roast a mix of mushrooms and cauliflower until browned, then fold them into the sauce in place of turkey. Use vegetable broth, and consider stirring in a spoonful of white miso for body and depth. Taste for salt, since miso is salty.

Vegetables

The base trio of onion, celery, and carrots builds the backbone of flavor. After that, your freezer and crisper drawer guide the rest. Peas, corn, green beans, small broccoli florets, diced parsnips, and tender kale ribbons all work. Keep total vegetables near 3 to 4 cups, about 400 to 500 g. If you add watery vegetables, like zucchini, sauté them a bit longer to cook off moisture before adding the liquid.

Broth and dairy

Low sodium broth keeps salt levels manageable. If you have leftover pan drippings, chill them, scrape off excess fat, then whisk a spoonful or two of the gelatin rich juices into the broth for an extra savory base. Milk provides a gentle creaminess. Half and half will make a richer sauce. For a dairy light variation, replace milk with broth and stir in ¼ cup, 60 ml, of unsweetened plain yogurt or a splash of evaporated milk off the heat at the end, which keeps the sauce from curdling.

Herbs and seasoning

Thyme and sage are classic and stable with turkey. A bay leaf can simmer with the sauce, just remember to remove it before topping with biscuits. If you like a bit of warmth, a pinch of paprika or a small grind of cayenne works. Taste the filling before baking. That is your best quality control step.

Biscuit choices

A boxed mix earns its keep when you want a fast path to dinner. It bakes up tender and lightly sweet, which plays well with the savory filling. The scratch biscuit gives you a bit more control. Cold butter creates steamy pockets that lift the biscuit and crisp the top.

If you prefer a cheesy crust, fold ½ cup, 55 g, of finely grated sharp cheese into either dough. For a herb biscuit, add 1 tablespoon of chopped chives or parsley.

Step by step tips that prevent common problems

How do I keep the filling from getting runny?

Use the flour amount listed, cook it for a minute before adding liquid, and simmer the sauce until it noticeably thickens. The oven finish will tighten it a bit more. If the filling looks thin before topping, stir 1 teaspoon flour into 2 tablespoons milk to make a quick slurry, then whisk it in and simmer 1 minute.

Why are my biscuits pale or doughy in the center?

Ovens vary. If tops are pale at the 25 minute mark, give them 5 to 10 minutes more. If the tops are browning too fast but the centers are not set, tent loosely with foil and continue baking. Drop biscuits are thicker than rolled rounds, so they need heat and time. Watch for steady bubbling around the edges and a firm set look on the sides of each biscuit mound.

Can I use leftover gravy?

Yes. Replace 1 cup, 240 ml, of the broth with 1 cup gravy, and reduce the salt in the recipe. Keep the total liquid to about 3 cups, 720 ml. If your gravy is already very thick, reduce the flour in the recipe by 1 tablespoon, 8 g.

Is dark meat okay?

Dark meat is excellent. It stays juicy and carries seasoning well. A mix of light and dark gives the best texture.

What if I do not have an oven safe skillet?

Build the filling on the stove in any skillet or pot, then transfer it to a lightly greased 3 quart baking dish and proceed with the topping and bake.

Make ahead, freezing, and reheating

Make ahead

Cook the filling up to 2 days ahead, cool it fully, then store it in the fridge. Rewarm on the stove, stirring in a splash of broth or milk to loosen if needed, then top with biscuits and bake at 400°F. Cold filling slows biscuit rise, so rewarming is important.

You can also mix the dry ingredients for the scratch biscuits ahead, then cut in the butter and add milk just before baking. For a boxed mix, measure the mix and have milk ready. Biscuit dough is best baked soon after mixing.

Freeze for later

You have two simple options.

1. Freeze the cooled filling alone in a freezer safe container, up to 2 months. Thaw in the fridge, reheat gently, then top and bake.
2. Freeze unbaked drop biscuits separately on a sheet pan until firm, then store in a freezer bag. Place frozen biscuit mounds on hot filling and bake. Add 5 to 8 minutes to the bake time, and tent with foil if the tops darken too fast.

Reheat leftovers

Cover the pan and reheat in a 350°F, 175°C, oven until hot, about 20 minutes for a large portion, or heat single portions in a microwave in short bursts, then finish in a toaster oven to refresh the biscuit top. The goal is to bring the filling to 165°F. Do not overheat, which can dry the meat.

Variations that still respect the method

Chicken pot pie with biscuits

Swap turkey for an equal amount of cooked chicken. Everything else stays the same.

Turkey and mushroom

Sauté 8 ounces, 225 g, of sliced mushrooms in 1 tablespoon butter until browned, then add to the filling. Reduce peas to ½ cup to keep the vegetable balance.

Broccoli cheddar

Fold 1½ cups, 150 g, of small broccoli florets into the vegetables and simmer until just tender. Stir 1 cup, 115 g, of grated sharp cheddar into the hot filling right before you drop on the biscuit dough.

Turkey and corn with green chile

Use 1 cup, 160 g, of corn and 1 small mild green chile, seeded and diced. Add a pinch of cumin with the thyme. The aroma is cozy and bright at the same time.

Herb and pepper biscuit top

Stir 1 tablespoon chopped fresh herbs and ½ teaspoon coarse ground black pepper into the biscuit dough. It gives the crust a speckled, savory look and flavor.

Scaling for a smaller or larger group

For four servings

Use a 2 quart baking dish. Reduce turkey to 2 cups, about 285 g. Keep the butter at 3 tablespoons, the flour at 3 tablespoons, the broth at 1½ cups, 360 ml, and the milk at ¾ cup, 180 ml. Drop 6 biscuit mounds across the top and bake 5 minutes less, watching the color.

For eight to ten servings

Use a deep 4 to 5 quart casserole. Add 1 more tablespoon butter and 1 more tablespoon flour, increase broth by ½ cup, 120 ml, and milk by ½ cup, 120 ml. Increase vegetables to 5 cups total, about 600 g. Use 4 to 5 cups of turkey, 570 to 700 g. Drop 12 to 14 biscuit mounds and extend bake time by 5 to 10 minutes as needed.

Food safety notes that matter

• Reheat cooked poultry to 165°F, 74°C. Use a quick read thermometer if you have one.
• Do not leave cooked pot pie at room temperature for more than 2 hours. Cool leftovers and refrigerate promptly.
• When reheating, check the center temperature, not just the edges.

Frequently asked questions

Can I use non dairy milk?

Yes. Use unsweetened plain non dairy milk with some body. Oat milk and soy milk perform well. Avoid sweetened or strongly flavored options. The sauce may be slightly less creamy, so consider a teaspoon of olive oil whisked in at the end for extra richness.

Can I use whole wheat flour?

You can replace up to 25 percent of the all purpose flour in the sauce with whole wheat flour. For scratch biscuits, replace up to 50 percent. Whole wheat will darken the sauce and biscuits slightly and give a nutty flavor.

Can I use leftover roasted vegetables?

Yes. Stir in 2 to 3 cups of roasted vegetables near the end so they keep some shape. You may need a splash more broth if they are very dense.

How do I prevent a gummy bottom?

There is no bottom crust here, which removes the usual worry. If you still notice gumminess under the biscuits, your filling was likely too thin or too cool going into the oven. Make sure the sauce coats the spoon and the filling is hot before topping.

Can I bake this in individual dishes?

Yes. Divide the hot filling among six 10 to 12 ounce ramekins, then top each with a smaller mound of biscuit dough. Bake on a sheet pan to catch drips. Start checking for doneness at 18 to 22 minutes, since individual portions cook faster.

What if I only have self rising flour?

For scratch biscuits, you can use self rising flour. Skip the baking powder and reduce the salt in the dough to a small pinch. Keep the dough cold and handle lightly.

A cook’s notes from testing

Small choices add up to a clean tasting pot pie. Take the extra minute to sauté the vegetables until they give off some steam and relax. Cook the flour just enough so it smells toasty, not raw. Season the filling until it tastes a little brighter than you expect, since the biscuits will soften the edges of the flavor. Drop the dough while the filling is hot so the bottoms of the biscuits start to steam right away, which helps them lift.

If you like a little shine and a more tender crust, brush the biscuit tops with the egg wash. If you want them a touch crisper, skip the egg and give them a light butter brush after baking. Either way, let the pot pie rest a few minutes. The sauce will thicken to the right spoonable texture, and you will get clean scoops that show off the creamy center and the fluffy biscuit crown.

Troubleshooting quick list

• Filling too thin, simmer 2 to 3 minutes more, or whisk in a small slurry of milk and flour and cook 1 minute.
• Filling too thick, stir in a few tablespoons of warm broth or milk until it loosens and looks glossy.
• Pale biscuits, extend the bake by 5 minutes, or move the rack up one notch.
• Overbrowning, tent loosely with foil.
• Flat biscuits, dough was likely over mixed or too warm. Next time, keep ingredients cold and stir gently.
• Dull flavor, add a pinch of salt and a grind of pepper. Acid lifts flavor too. A small squeeze of lemon in the sauce, off heat, can wake it up.

Simple salad or side ideas

This pot pie is rich and cozy. Pair it with a crisp side to balance things. A green salad with a vinegar forward dressing, roasted Brussels sprouts with a squeeze of lemon, or roasted carrots with parsley all work. Keep it straightforward. The pot pie does the heavy lifting.

Closing thought

The holiday table gives you plenty to enjoy, and also plenty to manage the next day. This pot pie keeps the best parts, the savory turkey and the promise of warm bread, and turns them into a fresh meal with very little effort. It is the kind of practical cooking that feels good in the moment, and even better when you remember there is one less container of leftovers taking up space.

Warm plates, simple sides, and this pot pie in the middle of the table. That is a very good way to finish the holiday weekend.