Turkey Pot Pie with Biscuits

Cozy up with this comforting Turkey Pot Pie with Biscuits, a hearty one-skillet wonder that’s perfect for using up leftover turkey! This recipe features a creamy filling made with tender shredded turkey, sautéed vegetables, frozen peas, and a touch of fresh thyme, all nestled under a golden layer of flaky, buttery biscuits. With just 20 minutes of prep time, this dish is as easy as it is satisfying—ideal for busy weeknights or a family dinner. The velvety roux-based sauce, enriched with chicken or turkey broth and heavy cream, brings incredible depth of flavor, while the convenience of refrigerated biscuit dough keeps things simple yet delicious. Serve this warm, bubbling skillet straight from the oven and watch it become a family favorite. Whether you're looking for comfort food at its best or a new twist on classic pot pie, this Turkey Pot Pie with Biscuits delivers indulgence in every bite.

Nutriscore Rating: 68/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 6

Ingredients

• 4 tablespoons Unsalted butter
• 1 tablespoon Olive oil
• 1 Yellow onion, diced
• 2 Carrots, peeled and diced
• 2 Celery stalks, diced
• 2 Garlic cloves, minced
• 1/3 cup All-purpose flour
• 3 cups Chicken or turkey broth
• 1/2 cup Heavy cream
• 3 cups Cooked turkey, shredded
• 1 cup Frozen peas
• 1 teaspoon Fresh thyme leaves
• 1 teaspoon Salt
• 1/2 teaspoon Black pepper
• 1 can Refrigerated biscuit dough
• 1 Egg, beaten (optional for biscuit topping)

Directions

Step 1

Preheat your oven to 400°F (200°C).

Step 2

In a large oven-safe skillet, heat the butter and olive oil over medium heat until the butter is melted.

Step 3

Add the diced onions, carrots, and celery to the skillet. Sauté for about 5–7 minutes, or until the vegetables soften. Stir in the minced garlic and cook for another minute.

Step 4

Sprinkle the flour evenly over the vegetables and cook, stirring constantly, for 1–2 minutes to form a roux.

Step 5

Gradually whisk in the chicken or turkey broth, ensuring there are no lumps. Bring the mixture to a simmer and cook for about 3–4 minutes, or until thickened.

Step 6

Lower the heat and stir in the heavy cream, shredded turkey, frozen peas, thyme leaves, salt, and pepper. Mix everything well and remove the skillet from heat.

Step 7

Open the can of refrigerated biscuit dough and arrange the biscuits on top of the turkey filling. If desired, brush the tops of the biscuits with the beaten egg for a golden finish.

Step 8

Carefully transfer the skillet to the preheated oven and bake for 20–25 minutes, or until the biscuits are golden brown and cooked through.

Step 9

Allow the turkey pot pie to cool for about 5 minutes before serving. Enjoy!

Nutrition Facts

Serving size	2835.6 grams (2835.6g)

Amount per serving	% Daily Value*
Calories	4209

Total Fat 202.00g	259%
Saturated Fat 96.20g	481%
Polyunsaturated Fat 1.30g
Cholesterol 1012mg	337%
Sodium 8541mg	371%
Total Carbohydrate 298.40g	109%
Dietary Fiber 29.40g	105%
Total Sugars 51.20g
Protein 269.40g	539%

Vitamin D 40IU	200%
Calcium 542mg	42%
Iron 28mg	154%
Potassium 5001mg	106%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 44.5%

Protein: 26.4%

Carbs: 29.2%