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Cozy Leftover Turkey Pot Pie: Easy One-Pot Dinner

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A quick and easy one-pot turkey pot pie with a drop biscuit topping, perfect for using up leftover turkey. Creamy, comforting, and ready in under 45 minutes.

Ingredients

Scale
  • 3 tablespoons unsalted butter
  • 1 medium yellow onion, diced (about 1 cup)
  • 2 medium carrots, peeled and diced (about 1 cup)
  • 2 celery stalks, diced (about 1/2 cup)
  • 3 cloves garlic, minced
  • 1/3 cup all-purpose flour
  • 2 cups low-sodium chicken or turkey broth
  • 1 cup whole milk
  • 3 cups cooked turkey, shredded or cubed
  • 1 cup frozen peas
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried sage
  • Salt and black pepper to taste
  • Optional: 1/4 cup dry white wine
  • 1 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 teaspoon garlic powder
  • 1/2 cup cold unsalted butter, cut into small cubes
  • 2/3 cup buttermilk
  • 1 tablespoon fresh parsley, chopped (optional)

Instructions

  1. Preheat oven to 400°F (200°C).
  2. Start the filling base: Place an oven-safe skillet over medium heat and add the butter. Let it melt and get foamy, about 2 minutes. Add diced onion, carrots, and celery. Cook for 5-7 minutes, stirring occasionally, until vegetables soften and onions are translucent.
  3. Add the garlic and flour: Toss in minced garlic and cook for 30 seconds until fragrant. Sprinkle flour over vegetables and stir constantly for 1-2 minutes to create a roux.
  4. Pour in the liquids: Slowly pour in broth while stirring continuously. Add milk (or half-and-half) and keep stirring. If using wine, add it before the broth and let it cook down for a minute. Bring to a gentle simmer and cook for 3-4 minutes, stirring often, until thickened.
  5. Add the turkey and seasonings: Stir in shredded turkey, frozen peas, thyme, sage, and a generous pinch of salt and pepper. Reduce heat to low and let warm through for 2-3 minutes. Taste and adjust seasoning. Remove from heat.
  6. Make the drop biscuit topping: In a medium bowl, whisk together flour, baking powder, baking soda, salt, and garlic powder. Add cold butter cubes and cut into flour until mixture resembles coarse meal with pea-sized butter pieces.
  7. Add the buttermilk: Pour buttermilk into flour mixture and stir with a fork until just combined. Dough will be shaggy and sticky; do not overmix.
  8. Assemble and bake: Drop spoonfuls of biscuit dough over the turkey filling, spacing about an inch apart. Bake for 20-25 minutes, until biscuits are golden brown and filling is bubbling. Let cool for 5 minutes before serving.

Notes

Don’t skip the roux step; cook flour with butter for full 2 minutes. Keep butter cold for flaky biscuits. Let pot pie rest 5 minutes before serving. For gluten-free, use 1:1 gluten-free flour blend. For vegetarian, replace turkey with chickpeas and use vegetable broth.

Nutrition

Keywords: leftover turkey, pot pie, one-pot dinner, comfort food, easy dinner, turkey recipe, drop biscuit

Find it online: https://lumalunch.com/cozy-leftover-turkey-pot-pie-easy-one-pot-dinner/