Turkey pot pie is a great way to transform leftover turkey into a cozy, delicious meal! The turkey and veggie filling is coated in a thick homemade gravy and topped with an easy drop biscuit top that gets golden brown and crusty as it bakes.

Close up of a scoop of turkey pot pie with a biscuit on top being taken from a white rectangular casserole dish

Today, we’re talking leftover turkey recipes.

Remaking those Thanksgiving leftovers into a new dish is one of my favorite things. It’s like a little challenge, and I am here for it.

I’ve previously shared turkey tostadas and turkey quesadillas, turkey and veggie mushroom melts, Thanksgiving chef salad, turkey stir fry and easy turkey noodle soup that’s ready in just 15 minutes.

And this Thanksgiving leftovers breakfast hash is one of my very favorites. I dream about that breakfast in the days leading up to Thanksgiving!

I told you I love working with leftovers!

Today though, we’re taking our leftover Thanksgiving turkey to new heights with this hot and bubbly, cozy, comfort food superstar of turkey pot pie.

Turkey pot pie with browned drop biscuits on top baked in a white rectangular casserole dish

It’s a very closely related version of my easy healthy chicken pot pie.

We’ve got a base of our chopped leftover turkey and mixed veggies. Then we’ve got a really simple gravy - or you can use leftover gravy if you have enough - and we’re topping that delicious filling with homemade drop biscuits.

It comes out golden brown, bubbling and with a creamy, rich filling and those gorgeous thick, crusty biscuits on top.

You’ll be eagerly breaking through the biscuits to get that creamy filling and have a bit of everything on your fork. And then you’ll be diving back in for more, more, more.

Seriously swoon worthy!

Baked turkey pot pie with drop biscuits on top after coming out of the oven

And while pot pie might sound intimidating, it’s really very easy to make!

Cause I know, we don’t always want to spend a lot of time in the kitchen in the days after Thanksgiving. I get it.

So let’s break it down and get cooking!

Now, I’ve got some notes and substitutions coming up on how to make turkey pot pie. Just tryin’ to be helpful.

If you want to jump on down to the recipe, simply scroll right on through the rest of the text. The recipe card is near the bottom of the page, above the comments section.

A rectangular white casserole dish with turkey and mixed vegetables in gravy

A rectangular white casserole dish with drop biscuits on a mixture of turkey and mixed vegetables in gravy

Notes on making turkey pot pie:

Turkey: The turkey for this recipe needs to be already cooked and chopped. The idea is to use leftover Thanksgiving turkey, so hopefully you are all set. You’ll need 3 cups.
Veggies: The frozen veggie mix I use is peas, carrots, corn and green beans. Get your favorite mix. You can leave it in the fridge overnight to thaw or just thaw it under running water for a minute or so.
Gravy: This gravy is simple to make and gets the perfect consistency for using in your pot pie. However, if you have enough leftover gravy from Thanksgiving, you could substitute that as well. You’ll need about 1 ½ cups (and it should be somewhat thickened, not runny.)
Topping: If you want a different topping, you can certainly use a store-bought or homemade pie crust. But this biscuit topping is killer.

This makes 6 hearty servings. You could stretch it to 8 servings if everyone is still stuffed from the big meal.

And of course, you can double the recipe and use two casserole dishes if needed to serve a large crowd.

Trust me, this will be a huge hit!

Close up of biscuit topped turkey pot pie in a white casserole dish after being baked

Also, if you want to prep this ahead of time, you certainly can.

How to make pot pie in advance:

Combine the chopped turkey and veggies in your casserole. Make the gravy (leave it a little thinner since it will thicken as it sits) and add it to the casserole. Cover and refrigerate for up to a day.
Remove the casserole dish from the refrigerator as you preheat the oven.
Make the biscuit topping, add it to the top of the casserole and then bake it off until nice and hot. (You may need to add 5 minutes to the original baking time.)

A spoon scooping out a drop biscuit and mixture of turkey and veggies in gravy from a casserole dish

Last thing, what to do with any leftovers.

Leftover pot pie, once completely cooled, can be stored in a covered container in the refrigerator for up to 4-5 days.

(You want to make sure it’s cooled so there’s no heat that will get trapped and make the biscuit topping soggy.)

Turkey pot pie with mixed vegetables and a biscuit on top served in a white bowl with the casserole in the background

You can reheat in the microwave in individual servings until warmed through. The biscuit topping will lose it’s crunchy edge, but it’s still delicious.

You can also reheat in the oven or a toaster oven to regain some of that biscuit topping texture, but this takes a lot longer and risks drying out the creamy filling.

I hope this gives you a tasty new way to enjoy your leftover turkey. I think it’ll be a new favorite tradition after the holiday.

Enjoy!

XO,

Kathryn

P.S. I have another leftover turkey casserole coming up for you soon, so stay tuned! (Update: Check out this easy turkey tetrazzini for more delicious comfort food!)

Yield: 6-8 servings

Turkey Pot Pie

Name: Turkey Pot Pie
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 6
Cuisine: American
Ingredients: 3 cups cooked, chopped turkey; 1 (12 oz.) bag mixed frozen veggies, thawed; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 4 tablespoons unsalted butter; 1/4 cup all-purpose flour; 2 cups low-sodium chicken broth; 1/2 teaspoon dried thyme; 3/4 teaspoon black pepper; 1/2 teaspoon salt; 3 tablespoons plain Greek yogurt (or sour cream), (I use non-fat); 1 1/2 cups all-purpose flour; 2 1/4 teaspoons baking powder; 1/2 teaspoon salt; 1 1/2 tablespoons cold unsalted butter, cut in small cubes; 3/4 cup milk, I use skim; 1 large egg, (lightly beaten)

Prep Time 20 minutes

Cook Time 20 minutes

Total Time 40 minutes

Ingredients

For the filling:

3 cups cooked, chopped turkey
1 (12 oz.) bag mixed frozen veggies, thawed
½ teaspoon salt
¼ teaspoon black pepper

For the gravy:

4 tablespoons unsalted butter
¼ cup all-purpose flour
2 cups low-sodium chicken broth
½ teaspoon dried thyme
¾ teaspoon black pepper
½ teaspoon salt
3 tablespoons plain Greek yogurt (or sour cream), (I use non-fat)

For the biscuit topping:

1 ½ cups all-purpose flour
2 ¼ teaspoons baking powder
½ teaspoon salt
1 ½ tablespoons cold unsalted butter, cut in small cubes
¾ cup milk, I use skim
1 large egg, (lightly beaten)

Instructions

Preheat the oven to 400. Spray a 3 quart casserole dish with cooking spray and set aside.
Make the filling. In a medium bowl, mix together turkey, veggies, salt and pepper. Add to casserole dish.
Make the gravy. Melt butter in a small saucepan over medium-low heat. Add flour and whisk to combine. Cook for 2 minutes, whisking occasionally.
Add chicken broth slowly and whisk to combine. Add thyme.
Bring to a simmer over medium heat, then reduce back to medium-low heat. Let mixture cook over medium-low heat for 2-3 minutes, until slightly thickened.
Add the salt and pepper and remove from heat. Add the Greek yogurt and stir to combine.
Pour gravy over turkey and veggies in casserole dish.
Make the biscuit topping. Combine flour, baking powder and salt in a medium bowl. Cut in butter chunks using a pastry cutter or two knives, until well mixed in and mixture resembles small crumbles. Stir in milk and egg until just combined.
Dollop biscuit mixture on top of turkey, vegetable and gravy mixture in casserole dish. You can either dollop it on in 6-8 mounds for separate biscuits or use your fingers or a spoon to smooth it out across the top.
Bake. Bake at 400 for 20-25 minutes, until bubbling and top is golden brown. Serve and enjoy!

Notes

Turkey: The turkey for this recipe needs to be already cooked and chopped. The idea is to use leftover Thanksgiving turkey, so hopefully you are all set. You’ll need 3 cups.

Veggies: The frozen veggie mix I use is peas, carrots, corn and green beans. Get your favorite mix. You can leave it in the fridge overnight to thaw or just thaw it under running water for a minute or so.

Gravy: This gravy is simple to make and gets the perfect consistency for using in your pot pie. However, if you have enough leftover gravy from Thanksgiving, you could substitute that as well. You’ll need about 1 ½ cups (and it should be somewhat thickened, not runny.)

Topping: If you want a different topping, you can certainly use a store-bought or homemade pie crust. But this biscuit topping is killer.

Make ahead tips: You can combine the turkey, veggies and gravy mixture in your casserole and refrigerate for up to a day. Tip: Leave the gravy a little thinner since it'll thicken as it sits. Remove from the refrigerator as you preheat the oven, make the biscuit topping, add it to the casserole and then bake it off until nice and hot. (You may need to add an extra 5 minutes to the original cook time.)

Leftovers: Leftover pot pie, once completely cooled, can be stored in a covered container in the refrigerator for up to 4-5 days. (You want to make sure it’s cooled so there’s no heat that will get trapped and make the biscuit topping soggy.)

Reheating: You can reheat in the microwave in individual servings until warmed through. The biscuit topping will lose it’s crunchy edge, but it’s still delicious. You can also reheat in the oven or a toaster oven to regain some of that biscuit topping texture, but this takes a lot longer and risks drying out the creamy filling.

Nutrition Information:

Yield:

Serving Size:

1
Amount Per Serving: Calories: 424Total Fat: 18gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 136mgSodium: 859mgCarbohydrates: 35gFiber: 2gSugar: 5gProtein: 29g