Turkey Pot Pie with Biscuits

Feature image of a serving of turkey pie with biscuit topping.

5 from 4 votes

Turkey Pot Pie with Biscuits

This cozy Turkey Pot Pie with Biscuits is an easy twist on a classic recipe. In just 35 minutes, assemble this creamy one-pan meal in advance, and bake just before serving for a comforting weeknight dinner. It's the perfect way to use leftover turkey!

Prep Time35

Total Time1 15

Course: Dinner, Main Course

Cuisine: American

Keyword: buscuit turkey pot pie, turkey pot pie with biscuit topping, turkey pot pie with biscuits

Servings:

Calories: 490kcal

Author: Tara Teaspoon

Ingredients

Turkey filling:

1½ cups peeled, diced potatoes diced ¼ to ½ inch
1¼ cups diced onion from 1 medium onion
1 cup diced carrot
1 teaspoon kosher salt DIVIDED
3 tablespoons (42g) unsalted butter
2½ tablespoons all-purpose flour
2½ tablespoons cornstarch
2¼ cups chicken broth or turkey broth or vegetable broth
1 teaspoon Worcestershire sauce
½ teaspoon Better than Bouillon chicken, turkey or vegetable flavor
¼ teaspoon dried thyme or dried sage
½ teaspoon dried parsley
¼ teaspoon ground black pepper
1¾ cups diced or shredded cooked turkey or cooked chicken
¾ cup frozen peas

Biscuits:

2 cups all-purpose flour plus extra for hands
1 tablespoon baking powder
¾ teaspoon kosher salt
½ teaspoon onion powder
⅛ teaspoon dried thyme
6 tablespoons (85g) unsalted butter cold and cubed
1 cup + 2 tablespoons (270ml) whole milk DIVIDED

Instructions

Make the filling:

Combine the potatoes, onion, carrot, and ½ teaspoon salt in an Instant Pot or pressure cooker. Add 3 tablespoons water. Cook on high pressure for 2 minutes and manually release the pressure when time is up.
Alternatively steam or microwave covered vegetables, with 2 tablespoons of water, until just tender but not overly soft. They will continue to cook in the pie.
Heat oven to 400ºF. In a saucepan over medium heat melt the butter. Add the flour and cornstarch and whisk until combined and smooth.
Whisk in the chicken broth, whisking vigorously until smooth and incorporated. Add the Worcestershire, Better Than Bouillon, thyme (or sage), parsley, black pepper, and remaining ½ teaspoon salt. Cook, stirring constantly until mixture is boiling. Boil for 1 more minute while stirring continuously. Remove from heat.
In a large mixing bowl (or Instant Pot insert) combine the cooked vegetables, gravy, turkey, and peas. Taste mixture and season with salt to taste.
Transfer filling to a 9-or-10-inch cast iron skillet or deep dish pie plate. You can also use a 9-by-9-inch baking dish or pan (it should be a 2½-to-3-quart capacity).

Make the biscuit topping and bake:

Whisk the flour, baking powder, salt, onion powder and thyme together in a large bowl or use a food processor. Add the cold butter and cut into the dry ingredients with a pastry cutter or pulse several times in the processor. Cut/pulse until coarse crumbs form. Add 1 cup milk (reserve the rest for brushing on dough), and then stir/pulse until the dough comes together. Dough will be shaggy and a little wet.
With generously floured hands, shape biscuit dough into 8 or 9 1-inch-thick discs. Place shaped biscuits on a lined plate or baking pan.
Arrange biscuits on top of the filling. Brush the tops of the biscuits with remaining 2 tablespoons milk.
Bake for 25 minutes, and then, keeping the pot pie in the oven, turn oven up to 425°F and bake until biscuits are just golden brown on top, another 5 to 6 more minutes. Remove from the oven and allow to cool for 5 minutes before serving. Leftovers keep well in the refrigerator in an airtight container for up to 5 days. Reheat as desired.

Notes

Make-ahead option: The filling can be made up to 2 days in advance and stored in the refrigerator. When ready to bake, simply reheat slightly, pour into cast iron skillet, and proceed with the biscuit topping and baking instructions.

Storage & reheating: Cover and store leftovers in the refrigerator for up to 5 days. To reheat, cover the pan with foil (to prevent dried out biscuits) and place in a 350°F oven for 15 to 20 minutes until warmed through. Individual portions can also be microwaved for 1 to 2 minutes or warmed in an air fryer on the reheat setting.

Instant pot alternative: If you don’t have a pressure cooker, steaming or microwaving the vegetables in a covered bowl with 2 tablespoons of water until tender, works just as well.

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