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Leftover Turkey Pot Pie Recipe
5 from 4 votes

Leftover Turkey Pot Pie Recipe

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

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

Ingredients

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

Instructions

    Cup of Yum
  1. Preheat the oven to 375°F. Spray a 9x13 baking dish with cooking spray, set aside.
  2. In a large skillet over medium heat add the butter and let it melt.
  3. Add the onions, stirring occasionally until soft and translucent, 5-8 minutes.
  4. Add the garlic, stirring constantly until fragrant, 30 seconds.
  5. Add the frozen veggies to the pan and cook until heated through, stirring occasionally about 10 minutes.
  6. Add the half and half and cream of chicken soup, whisk it in until combined.
  7. 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.
  8. 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.
  9. 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.
  10. 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. 
  11. Place the biscuits right on top of the pot pie filling.
  12. Brush the tops with the remaining buttermilk.
  13. Bake for 20-25 minutes until bubbly and the biscuits are lightly golden brown.
  14. If the biscuits aren’t browned enough, put the broiler on high until your desired browning.

Nutrition Information

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%)

Nutrition Facts

Serving: 8 servings

Amount Per Serving

Calories 552

% 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%

* Percent Daily Values are based on a 2,000 calorie diet.