This turkey pot pie with biscuits is creamy, rich, and comforting! It’s a perfect way to use up leftover turkey from the holidays, and it couldn’t be easier to make! Hearty vegetables are paired with homemade gravy and served with a golden-brown and tender biscuit topping.
Why You’ll Love This Recipe
- Easy to customize: Use leftover turkey (or chicken), swap in ingredients you have on hand, or make a vegetarian version with extra vegetables and chickpeas.
- Freezer-friendly: Just like my crustless chicken pot pie, this turkey pot pie with biscuits freezes incredibly well! Freeze leftovers for quick and easy dinners during busy weeks.
- Option for gluten-free: If anyone in your family has allergies, it’s much easier to make a gluten-free version of this crustless turkey pot pie compared to pot pie with a crust.
What Is Turkey Pot Pie With Biscuits?
This turkey pot pie with biscuits is my simple, no-fuss alternative to traditional pot pie made with a crust. It starts with classic pot pie veggies and a creamy gravy filling, then it’s topped with store-bought biscuits for maximum convenience.
It’s one of my go-to recipes to use up leftovers after the holidays because of how quick and easy it is to throw together. You can use fresh or frozen vegetables, add extras, or even replace turkey with chicken if that’s what you have in your fridge.
Ingredients For Turkey Pot Pie With Biscuits
See the full list of ingredients in the recipe card below.
- Turkey: You can use dark or light turkey meat depending on what’s left over — it’s up to you! Also, feel free to shred or cube the meat.
- Chicken broth & bouillon: Chicken broth is the most convenient option, but if you have turkey broth, use that! You can also use vegetable broth in a pinch.
- Roux: This butter and flour mixture thickens the gravy and gives it flavor. You can use olive oil for a lighter option, or make it gluten-free with a 1:1 gluten-free flour blend or a cornstarch slurry.
- Mirepoix: For that classic pot pie flavor, you’ll need a combination of yellow or white onions, celery stalks, and carrots. You can also add mushrooms here.
- Garlic: I prefer freshly minced garlic in this turkey pot pie with biscuits, but garlic powder also works. Add a quarter teaspoon for every fresh clove.
- Seasonings: Black pepper, rosemary, and sage provide hearty, comforting, and cozy flavors. Feel free to use fresh or dried herbs, or add thyme or parsley.
- Half-and-half cream: Creates a rich, comforting gravy. If you prefer, you can use heavy cream for a more indulgent flavor or whole milk for a lighter feel.
- Soy sauce: Increases the umami notes in the gravy and adds color. For a gluten-free pot pie, replace soy sauce with tamari, gluten-free soy sauce, or liquid aminos.
- Frozen peas: For the most convenient recipe, use frozen peas. You can also use frozen corn kernels, green beans, or broccoli if you don’t have any green peas.
- Premade biscuits: I recommend store-bought biscuits to save time. However, if you have the time, you can always make your own! Use gluten-free biscuits if needed.
How to Make Turkey Pot Pie With Biscuits
Step 1: Sauté The Veggies
Melt the butter in a 12-inch skillet over medium-high heat. I like to use cast iron since it’s oven-safe. Cook the onions until they’re translucent, then add the celery and carrots and cook for another 5 minutes.
Step 2: Add The Seasonings
Add the black pepper, garlic, rosemary, and sage to the skillet, then cook the mixture for another minute or so. Feel free to add extra seasonings here, like thyme or parsley.
Step 3: Make The Roux
Reduce the heat to medium, then add the flour a little at a time while whisking constantly. This removes the raw flour taste and adds more complexity to the gravy. Just be careful not to let the flour burn.
Step 4: Mix The Gravy
Slowly whisk in the chicken or turkey broth, making sure there are no lumps. Once the broth is incorporated, add the cream using the same technique. The gravy should be thick at this point.
Step 5: Final Filling Touches
Stir in the bouillon cube, soy sauce, and shredded or cubed turkey, then let the filling simmer until the bouillon cube melts and the ingredients are combined. Lastly, mix in the peas, and remove the filling from the heat.
Step 6: Bake The Pot Pie
Place a few uncooked biscuits on top of the filling mixture, then bake your turkey pot pie with biscuits until the top is golden brown and cooked through. If your skillet is not oven-safe, transfer the mixture to a greased 9×13 casserole dish before topping it with biscuits.
Brush the top of the biscuits with melted butter just before serving. Also, don’t forget to garnish your crustless turkey pot pie with fresh herbs like thyme, rosemary, parsley, or chives for a pop of color and fresh flavor.
What To Serve With Turkey Pot Pie
Although a crustless turkey pot pie is great by itself, try some of these side dishes to make it a feast:
- Skillet Cornbread
- Caesar Salad
- Pressure Cooker Mashed Potatoes
- Roasted Vegetables
- Oven-Baked Sweet Potatoes
- Veggies: The beauty of pot pies lies in their adaptability. Try different veggies like bell peppers, zucchini, leeks, butternut squash, or potatoes.
- Cheese: Add your choice of cheese like Monterey Jack, Provolone, Mozzarella, or even Pepper Jack.
- Add a crust: While this recipe is crustless, if you’re in the mood for some crispy layers, whip up a pie crust to top it with.
Tips For The Best Recipe
- Opt for bite-sized veggies: Ensure your vegetables are chopped into bite-sized pieces and shred your turkey to a similar size. This not only speeds up the cooking process but also guarantees a consistent flavor distribution.
- Stir continuously: Making the perfect roux means continuous stirring. If you don’t, there’s a good chance the flour will burn.
- Baking position: Center the skillet or dish on the oven’s middle rack. This will help achieve a perfectly browned biscuit.
- Patience: After your crustless turkey pot pie is out of the oven, let it settle so the filling thickens to the perfect consistency.
What To Do With Leftovers
If you love having meals ready to go, this turkey pot pie with biscuits is a dream come true. Just remember these guidelines:
- Fridge: After letting it cool, pop your pot pie into a sealed container or cover your dish with plastic wrap and a layer of aluminum foil. It will last for around 4-5 days.
- Freezer: Want to save it for later? Freeze your pot pie and it’ll be good for about 3-4 months. It’s best to divide it into individual portions and use freezer-friendly containers.
- Reheat: If it’s frozen, let the pie thaw in the fridge overnight. When you’re ready to dig in, heat your oven to 350F and warm it up for about 10-20 minutes.
If you enjoyed this turkey pot pie with biscuits, check out some of my favorite recipes like these:
- Baked Ziti with Italian Sausage
- Southern Cornbread Dressing
- Chicken Divan Casserole
- Oven-Baked Mac and Cheese
- Lasagna Soup
- Taco Soup
Frequently Asked Questions
How can I make a gluten-free crustless turkey pot pie?
To make a gluten-free crustless turkey pot pie, replace the all-purpose flour with a 1:1 gluten-free flour blend or use a cornstarch slurry to thicken the filling. Use gluten-free store-bought biscuits or make your own gluten-free biscuits. Additionally, opt for gluten-free soy sauce or replace it with tamari.
Can I use frozen vegetables?
Yes, you can use frozen mixed vegetables in this turkey pot pie with biscuits. Add them all in at the same time as you would the frozen peas.
How do I ensure the filling doesn’t become too runny without a crust?
The key is to use a thickener, like flour or cornstarch. Cooking your filling until it’s thickened on the stovetop before transferring it to the baking dish ensures a creamy consistency without it becoming overly watery.
Easy Turkey Pot Pie With Biscuits
- 3 cups shredded turkey (2-3 boneless skinless turkey breasts, poached)
- 3 cups chicken broth
- 4 tablespoons butter
- 1 yellow onion (finely chopped)
- 1 cup celery (finely chopped (about 3 stalks))
- 1 cup carrots (finely chopped)
- 2 cloves garlic (minced)
- 2 teaspoons black pepper
- 1 teaspoon dried rosemary
- 1 teaspoon rubbed sage (dried)
- ⅓ cup flour
- ½ cup half and half
- 1 chicken bouillon cube
- 1 teaspoon soy sauce
- 1 cup frozen peas
- 1 can premade biscuits (any kind)
Poach the Turkey
- If you are using leftover turkey, skip this step.
- Add the uncooked turkey breast to a large pot. Season with 1 tsp of salt, 2 cloves of minced garlic, 1 tsp peppercorns, 2 sprigs of fresh rosemary, and 1 sliced onion.
- To the pot, add enough cool water to cover the turkey by an inch or so.
- Bring to a boil over medium-high heat. As soon as the water comes to a boil, reduce the heat to low, cover the pot, and let the turkey simmer.
- Begin checking the turkey after 8 minutes. Turkey is done when an instant-read thermometer registers 165°F. Turkey will typically finish cooking in 10 to 14 minutes depending on the thickness.
- Transfer the turkey to a cutting board. Shred using forks.
Make the Pot Pie Filling
- Melt the butter in an oven-proof 12-inch skillet (I used a cast iron casserole) over medium-high heat. Add the onions and saute just until softened (about 3 minutes). Then, add the celery and carrots and saute for another 5 minutes.
- Add the black pepper, garlic, rosemary, and sage to the skillet and stir to coat. Cook for one more minute.
- To make the Roux: Reduce the heat to medium. Add the flour a little at a time and stir until well combined. Be careful not to let the flour burn. The mixture should be a paste-like consistency.
- Add the chicken broth in small splashes, stirring all the while. Next, add the half and half in the same manner, stirring constantly. The sauce should be a thick, gravy-like consistency.
- Next, add the bouillon cube, soy sauce, and shredded turkey. Stir to mix well. Gently simmer (on low to medium heat) until the bouillon cube melts and all ingredients are well combined.
- Add the frozen peas and stir well. Remove from heat.
- Place 3-4 uncooked biscuits on top of the mixture. Bake (uncovered) per the biscuit recipe instructions, or until the biscuits are golden brown and cooked through. If your skillet is not oven-safe, transfer the mixture to a greased 9×13 casserole dish and place the biscuits on top.
- Brush with melted butter over the top of each biscuit just before serving.