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Turn that leftover turkey into this easy pot pie recipe with a cheesy, creamy filling and flaky canned biscuits on top. An easy meal using holiday leftovers that takes less than an hour to make!
Looking for a turkey pot pie recipe that’s easy and quick to make? My leftover turkey pot pie recipe with biscuits and cream of chicken soup and frozen vegetables is super easy and requires hardly any prep time.
Because who wants to cook anything complicated after cooking a full Thanksgiving dinner? Personally, I’m all about shortcuts right after a major holiday, and this hearty turkey pot pie casserole makes an easy, comforting meal without a lot of work!
Why this Recipe Works
- One bowl for easy clean-up
- Simple filling, no roux!
- Canned biscuit topping, no rolling out dough
- Delicious and picky eater approved!
Easy Turkey Pot Pie Ingredients
Here are the basic ingredients you need to make biscuit topped turkey pot pie. Full amounts are in the printable recipe card at the bottom of the post.
- Leftover turkey — shredded or cut into cubes
- Cream of chicken soup — for the simple sauce
- Sour cream — adds a little tangy flavor and helps thin the condensed soup
- Frozen veggies
- Seasonings — sea salt, garlic powder, onion powder, black pepper, dried herbes de Provence or Italian seasoning for some herbey flavor
- Shredded cheddar cheese — for a cheesy filling
- Canned biscuits — Pillsbury Grands or your favorite brand or homemade biscuits if you’re up to it
How to Make Leftover Turkey Pot Pie with Biscuits
- First, spray a baking dish or casserole dish with nonstick spray, and preheat oven to 375 degrees f. Mix the condensed soup, sour cream and seasonings in a large bowl.
- Stir in leftover turkey and frozen veggies
- Spoon filling into prepared casserole dish, and top with shredded cheese
- Top with biscuits, and bake for 20-25 minutes or until fillling is bubbling and biscuits are golden brown.
Tips for Perfect Pot Pie
Cover the casserole with aluminum foil if the biscuits start to brown too much before filling is bubbling.
The filling is thick and creamy. To thin out the filling, add a splash of chicken broth or turkey broth.
Brush the tops of the biscuits with melted butter before serving for extra flavor.
Storage and Make Ahead
Store leftover pot pie in an airtight container in your fridge for 3-4 days. You can freeze any leftovers for up to 3 months or prepare it ahead of time, and freeze the unbaked casserole for 3 months.
Variations
I usually make this in a 9×13 baking dish or 9×11 casserole dish, but you can use a cast iron skillet, instead.
Swap chicken for turkey and use Crescent roll dough, as in my chicken pot pie casserole.
Cut each biscuit into quarters if you want to evenly cover the filling.
Frequently Asked Questions
For safety, use an instead read thermometer to check that the internal temperature is at least 165°F.
Yes, but you will need to cook the turkey first and then, add the cooked turkey to the sauce mixture.
More Ways to Use up Leftover Thanksgiving Turkey
Turkey Pot Pie with Biscuits
Video
Ingredients
- 10.5 oz condensed cream of chicken soup
- ½ cup sour cream
- ½ teaspoon sea salt
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon ground black pepper
- 1 teaspoon herbes de Provence seasoning or Italian seasoning or dried parsley
- 3 cups cooked turkey shredded or cubed
- 1 cup frozen mixed vegetables
- 2 cups shredded cheddar cheese
- 1 can Pillsbury Grands biscuits
Instructions
- Preheat oven to 375℉, and spray a casserole dish or 9×13-in baking pan with nonstick spray
- Add the condensed soup, sour cream and seasonings to a large bowl, and mix well 10.5 oz condensed cream of chicken soup, ½ cup sour cream, ½ teaspoon sea salt, ½ teaspoon garlic powder, ½ teaspoon onion powder, ¼ teaspoon ground black pepper, 1 teaspoon herbes de Provence seasoning
- Stir in the turkey and frozen veggies until combined 3 cups cooked turkey, 1 cup frozen mixed vegetables
- Spoon mixture into the prepared baking dish, and sprinkle cheese on top 2 cups shredded cheddar cheese
- Place the biscuits on top of the cheese layer
- Bake for 20-25 minutes or until casserole is bubbly and biscuits are puffed and golden brown
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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