Turkey Pot Pie with Biscuits

Name: Turkey Pot Pie with Biscuits
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Cuisine: American
Ingredients: 3 tablespoons butter; 1/2 cup chopped onion; 1 teaspoon garlic powder; 3 tablespoons flour; 1 3/4 cups chicken stock; 1/2 cup half cream; 1 teaspoon dried thyme; Salt and pepper to taste; 2 1/2 cups cooked turkey, chopped; 9 oz frozen peas and carrots, thawed; 8 canned biscuits

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Hey, I’m Chloe! If you’re staring at a container of leftover turkey wondering what to do with it next, let me introduce you to one of my personal favorite post-holiday dinners: turkey pot pie with biscuits. This recipe feels like the kind of cozy, bubbling dish you bring to the table and everyone instantly knows they’re in for something good.

A high-angle shot of a white bowl containing a hearty portion of turkey pot pie with three large, flaky biscuits piled on top against a bright background.

Why You’ll Love This Turkey Pot Pie with Biscuits

It’s incredibly easy: This pot pie starts in one skillet, gets topped with canned biscuits, and goes straight into the oven. No rolling, chilling, or crimping dough.
It rescues your leftover turkey: Dry leftover turkey becomes tender again wrapped in a creamy sauce with peas, carrots, and just the right amount of herbs.
It’s faster than traditional pot pie: Biscuits bake in less time than a full pie crust, so dinner gets to the table quickly.
It’s cozy, comforting, and family-friendly: Kids love it, adults love it, and everyone goes quiet while they’re eating because it’s that satisfying.

Ingredients You’ll Need

Here’s everything that makes this warm, creamy turkey pot pie come together:

Butter
Onion
Garlic powder
All-purpose flour
Chicken stock
Half cream
Dried thyme
Salt and pepper
Cooked chopped turkey (leftovers work perfectly)
Frozen peas and carrots, thawed
Canned biscuits (any brand works)

For precise amounts, check the recipe card at the end of the post.

Bonus tip: If you’ve got a bag of mixed frozen veggies, that works too!

A flat lay arrangement of ingredients including chopped turkey, peas and carrots, sliced mushrooms, onions, flour, butter, broth, milk, and herbs on a black marble surface.

How to Make Turkey Pot Pie with Biscuits

Here’s the vibe: everything comes together in a skillet, the biscuits puff up beautifully on top, and the filling becomes thick, creamy, and savory with almost no effort.

Make the roux

Start by cooking the onion in melted butter. Sprinkle flour over the top and stir until everything is coated and starting to thicken.

Diced onions sautéing in a pan with a mound of white flour on top to create a thickener for the pot pie sauce.

Build the creamy filling

Slowly pour in the chicken stock and half cream. Add garlic powder and dried thyme, then let everything simmer until it begins to thicken. Season with salt and pepper.

Add turkey and your thawed peas and carrots, and let it all mingle together for a few minutes.

Overhead view of turkey pot pie filling simmering in a skillet with diced turkey, peas, carrots, and fresh thyme in a creamy yellow broth.

Assemble with biscuits

Transfer the filling to a baking dish if needed, or keep it right in your oven-safe skillet. Lay six biscuits on top, and cut the remaining two into smaller pieces to fill the gaps.

A glass rectangular baking dish filled with turkey and vegetable filling, topped with a neat grid of raw, round biscuit dough ready for the oven.

Bake until golden

The biscuits bake up crisp on top and soft underneath while the filling bubbles around them. It’s exactly as comforting as it sounds.

Freshly baked turkey pot pie in a glass casserole dish showing bubbly gravy and perfectly browned, crispy biscuit tops garnished with herbs.

Expert Tips for the Best Pot Pie with Biscuits

Par-bake large biscuits

If you’re using biscuit dough with lots of layers, they may stay doughy on the bottom. Half-bake them on a sheet pan for 8–10 minutes before topping the pot pie.

Space the biscuits out

Leaving room between them helps the steam escape and keeps them from turning soggy.

Thaw any frozen biscuits

Cold-but-thawed dough rises better and cooks evenly with the filling.

Add more veggies

Celery, corn, green beans, or mushrooms all fit right in.

Don’t rush the simmer

Give the sauce a few minutes to thicken before adding turkey. This keeps it creamy instead of soupy.

Let it rest

Just 5–10 minutes turns runny filling into perfect, scoopable comfort.

A white bowl filled with creamy turkey pot pie filling featuring peas and carrots, topped with two golden-brown flaky biscuits and a sprig of fresh thyme.

Storing & Freezing

Refrigerate: Store the filling and biscuits separately for best texture. The filling lasts 3–4 days.
Freeze: Freeze just the filling for up to 3 months, then top with fresh biscuits before baking. You can also freeze the whole baked dish once cooled.
Reheat: Warm the filling on the stovetop or in the microwave. Reheat biscuits in the oven or air fryer to keep them crisp.

A macro shot of a spoonful of turkey pot pie showing tender chunks of meat, bright green peas, and a soft, buttery biscuit soaking up the gravy.

FAQ

Can I use chicken instead of turkey?

Yes! Any cooked chicken works perfectly.

Can I make this in advance?

You can prep the filling 1–2 days ahead. Add biscuits and bake when ready.

Why are my biscuits undercooked on the bottom?

They were either too thick or placed on very hot filling. Try slicing them in half or par-baking.

Can I use homemade biscuits?

Absolutely — just bake them partially before placing on the filling.