Leftover Turkey Pot Pie Recipe

Name: Leftover Turkey Pot Pie Recipe
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 8 servings
Ingredients: 4 tablespoons unsalted butter; 1 small onion; 2 cloves garlic; 3 cups frozen mixed veggies; 2 & 1/2 cups half and half; 2 10.5 ounce cans cream of chicken soup; 4 cups cooked turkey; ½ teaspoon pepper; salt to taste; Fresh chopped parsley for garnish; For the biscuit topping:; 2 cups all-purpose flour; 1 & 1/2 tablespoons baking powder; 2 teaspoons granulated sugar; ½ teaspoon fine sea salt; ¼ teaspoon baking soda; 8 tablespoons VERY COLD unsalted butter; ¾ cup + 1 tablespoon buttermilk

User Reviews

5.0

6 reviews

Excellent

Prep Time
20 mins
Cook Time
20 mins
Total Time
1 hr 5 mins
Servings
8 servings
Calories
552 kcal
Course
Main Course
Cuisine
American

Leftover Turkey Pot Pie Recipe

Opal Moore

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Use your leftover turkey in this delicious, rich, and hearty leftover turkey pot pie recipe that is a huge hit with the whole family!

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Ingredients

Servings

4 tablespoons unsalted butter
1 small onion small diced
2 cloves garlic minced
3 cups frozen mixed veggies
2 & 1/2 cups half and half
2 10.5 ounce cans cream of chicken soup
4 cups cooked turkey diced or shredded
½ teaspoon pepper
salt to taste
Fresh chopped parsley for garnish optional
For the biscuit topping:
2 cups all-purpose flour
1 & 1/2 tablespoons baking powder
2 teaspoons granulated sugar
½ teaspoon fine sea salt
¼ teaspoon baking soda
8 tablespoons VERY COLD unsalted butter grated or small diced
¾ cup + 1 tablespoon buttermilk divided

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Instructions

Preheat the oven to 375°F. Spray a 9x13 baking dish with cooking spray, set aside.
In a large skillet over medium heat add the butter and let it melt.
Add the onions, stirring occasionally until soft and translucent, 5-8 minutes.
Add the garlic, stirring constantly until fragrant, 30 seconds.
Add the frozen veggies to the pan and cook until heated through, stirring occasionally about 10 minutes.
Add the half and half and cream of chicken soup, whisk it in until combined.
Add the turkey and pepper, stir it in until coated in the sauce. Heat until it just starts to bubble, taste, and add salt or more pepper if needed, then pour the mixture into the prepared baking dish.
In a large bowl, stir together the flour, baking powder, sugar, salt, and baking soda. Add the butter to the bowl and cut it in with a pastry cutter, two forks, or you can use your fingers. The mixture should resemble coarse sand with bits of butter no larger than peas throughout.
Add ¾ cup of the buttermilk and stir it in until combined, there may be some loose flour leftover in the bottom, that’s okay.
Turn the mixture out onto a floured work surface, knead it a few times until it comes together to form a dough. Roll out the dough into a rectangle ½ inch thick. Cut into 8 even pieces.
Place the biscuits right on top of the pot pie filling.
Brush the tops with the remaining buttermilk.
Bake for 20-25 minutes until bubbly and the biscuits are lightly golden brown.
If the biscuits aren’t browned enough, put the broiler on high until your desired browning.

Equipments used:

Nutrition Information

Show Details

Serving 1g Calories 552kcal (28%) Carbohydrates 43g (14%) Protein 27g (54%) Fat 30g (46%) Saturated Fat 15g (75%) Polyunsaturated Fat 12g Cholesterol 134mg (45%) Sodium 809mg (34%) Fiber 4g (16%) Sugar 5g (10%)

Nutrition Facts

Serving: 8servings

Amount Per Serving

Calories 552 kcal

% Daily Value*

Serving	1g
Calories	552kcal	28%
Carbohydrates	43g	14%
Protein	27g	54%
Fat	30g	46%
Saturated Fat	15g	75%
Polyunsaturated Fat	12g	71%
Cholesterol	134mg	45%
Sodium	809mg	34%
Fiber	4g	16%
Sugar	5g	10%