Delicious and Easy Turkey Pot Pie Recipe

Are you tired of the same old leftover turkey recipes? Look no further than this delicious and hearty Turkey Pot Pie with Cheddar Biscuit Crust. Not only is it a great way to use up those Thanksgiving leftovers, but it’s also a comforting and satisfying dish that’s perfect for any time of the year.

With tender poached cubes of turkey nestled in a rich, thick cream sauce decked with carrots, mushrooms, and parsnips, this pot pie is the epitome of comfort food. And let’s not forget the pièce de résistance – the cheddar biscuit crust. Made with extra-sharp cheddar cheese, buttermilk, and just the right amount of black pepper, this crust is the perfect complement to the savory filling.

Whether you’re serving your family or entertaining guests, this recipe is sure to impress. Plus, it’s easy to customize with your favorite vegetables and herbs. So why settle for boring leftovers when you can whip up this delicious pot pie? Let’s get cooking!

Why You’ll Love This Recipe

Turkey Pot Pie With Cheddar Biscuit Crust
Turkey Pot Pie With Cheddar Biscuit Crust

Friends, do you like comfort food? Do you sometimes crave the warm, cozy feeling that only comes from a homemade dish? Well, let me tell you – this Turkey Pot Pie with Cheddar Biscuit Crust recipe is the ultimate answer to your cravings!

Firstly, the rich, thick cream sauce decked with carrots, mushrooms, celery ribs, and turkey will have you feeling like you’re eating a hug. The tender poached cubes of turkey nestle perfectly in this sauce and create a flavor explosion in every bite. Additionally, the homemade cheddar-garlic biscuits used for the crust add another layer of savory goodness that brings out the cream sauce’s luscious flavors.

But that’s not all – this recipe isn’t just mouth-wateringly delicious but also super flexible. Are you a rotisserie chicken lover rather than turkey? No problem – simply swap out one bird for another and watch your pie turn out as scrumptious as ever! Leftover turkey from Thanksgiving or Christmas in need of using up? Repurpose it by combining it with some veggies and create an entirely new experience in your mouth!

Overall, there’s nothing not to love about this comfort food classic turned into perfection with the use of premium ingredients such as buttermilk, extra-sharp cheddar cheese, parmesan cheese, unsalted butter, and flour. Friends, believe me when I say that once you sink your teeth into a piece of this turkey pot pie with cheddar biscuit crust recipe – you won’t go back to any other savory dish!

Ingredient List

Let’s Gather the Ingredients!

To make this turkey pot pie with cheddar biscuit crust, we’ll need to gather some ingredients first. Don’t worry, all you need is a grocery list and a few items in your pantry. Here are the key ingredients you’ll need for this tasty comfort food:

For the Filling:

  • Leftover turkey meat: 2-3 cups of cooked turkey meat, cut into 1-inch cubes.
  • All-purpose flour: 1/4 cup to thicken the sauce.
  • Mushroom: 8 oz sliced mushrooms.
  • Unsalted butter: 3 tablespoons of unsalted butter for sautéing.
  • Thyme: Fresh thyme leaves or dried thyme, up to your preferences
  • Parsnip: 2 cups of parsnip in 1-inch pieces.
  • Celery ribs: 2 large celery ribs in 1-inch pieces.
  • Carrots: 2 large carrots cut into bite-size pieces.
  • Onion: 1 medium onion chopped into small pieces.

For the Cheddar Biscuit Crust:

  • All-purpose flour: 2 cups of all-purpose flour.
  • Baking powder and baking soda: 2 teaspoons of baking powder and 1 teaspoon of baking soda to make the biscuits fluffy and light.
  • Black pepper and salt: A dash of black pepper and a pinch of salt to heighten the taste.
  • Butter: 6 tablespoons of cold butter to make slices coated with flour to get a flaky texture.
  • Cheddar cheese and Parmesan cheese: Shredded cheddar cheese (1 cup) and grated parmesan cheese (1/4 cup) to give the biscuit crust an extra punch.
  • Buttermilk: Half a cup buttermilk to form dough that’ll hold its shape perfectly.

That’s it! Make sure you have everything on hand before getting started with this whole recipe.

The Recipe How-To

Now that we’ve assembled all the necessary ingredients, let’s start preparing our turkey pot pie with cheddar biscuit crust. This recipe requires some preparation and cooking time, so make sure you have ample time to avoid feeling rushed. Don’t forget to preheat your oven to 400F.

(4.1) Prep Work

Start with the filling by dicing 2 large carrots, 2 celery ribs, 1 medium onion, and 1 parsnip into small pieces, around 1/4 inch in size.

Melt 3 tablespoons of unsalted butter in a heavy-bottom pan over medium heat. Once melted, add the diced vegetables and cook until they become soft and fragrant, about 10 minutes.

Add 2 heaping cups of cooked, shredded turkey meat to the pan with the vegetables. Stir well until everything is well-combined.

(4.2) Making The Cream Sauce

In a different small saucepan, melt 3 tablespoons of butter over medium heat. Add ¼ cup of all-purpose flour once it’s melted and mix thoroughly. Slowly pour in 2 cups of either chicken or turkey stock while constantly stirring.

After that, add 1 teaspoon each of baking soda and baking powder before slowly pouring in a cup of buttermilk while continuing to stir. Finally, add in 1 cup of shredded sharp cheddar cheese plus ½ cup grated parmigiano-reggiano cheese while stirring until the cheese has melted completely.

Pour this cream sauce into the veggie-turkey mixture prepared beforehand and cook for an additional 5-10 minutes over medium heat until the sauce is thickened.

Season with a pinch each of salt and black pepper as desired.

(4.3) Biscuit Topping

Now let’s make homemade biscuit crust! Into a bowl goes:

  • 2 cups all-purpose flour
  • 2 teaspoons each of baking powder and baking soda
  • A pinch of salt
  • Black pepper to taste

Stir all dry ingredients together before adding cubed unsalted butter (6 tablespoons), using pastry blender or hand until crumbly like sand.

Then pour buttermilk as needed to create dough that sticks together without being too wet or sticky; We usually need around between half to three-quarters cup of buttermilk for this recipe depending on room temperature and humidity levels.

Mix shredded Cheddar cheese into mixture using fork or clean hands.

Forming biscuits are easy: Take some dough in your hand-forming balls until run out dough; place it on top filling spacing about two fingers distance apart from one another.

Bake the dish at 400°F for around half an hour or longer until golden brown color has formed on top.

(4.4) Final Touches

Once the crust turns golden brown, take it out from oven and

Substitutions and Variations

When it comes to making this tasty Turkey Pot Pie with Cheddar Biscuit Crust, there are plenty of options for substitutions and variations. Here are a few ideas to make the recipe fit your tastes and dietary needs.

– Meat: If you don’t have leftover turkey on hand or prefer chicken, feel free to swap it out. You could also use rotisserie chicken or even canned chicken in a pinch.

– Vegetables: While the recipe calls for mushrooms, parsnips, celery ribs, carrots and onions, you can easily substitute with other vegetables you have on hand. Consider using different types of mushrooms or adding in diced potatoes or sweet potatoes.

– Biscuit topping: Instead of making the biscuit crust from scratch, you could use a pre-made mix such as bisquick or even canned biscuits. Alternatively, you could add some cheddar bay biscuits to the top for an extra cheesy twist. You could also change the flavor profile by using different kinds of cheese or adding herbs like rosemary or sage.

– Cream sauce: If you’re looking for a lighter alternative to the rich cream sauce decked with carrots and turkey meat, you could use low-fat milk mixed with cornstarch to thicken it up instead. You could also opt for a vegetarian cream sauce by using vegetable broth and plant-based milk.

With these substitutions and variations, the possibilities are endless when it comes to customizing this comforting dish. Feel free to experiment and have fun with your favorite ingredients.

Serving and Pairing

Once you have this delicious turkey pot pie with cheddar biscuit crust hot and ready, it’s time to start thinking about what to pair it with. This comfort food is rich and hearty, and pairs perfectly with a leafy green salad or some roasted vegetables on the side.

If you’re looking to keep things simple, I recommend pairing this dish with a side salad. A mix of greens, cherry tomatoes, and cucumbers with a tangy vinaigrette can be perfect for balancing the creamy richness of your potpie.

Roasted vegetables are another great option. Carrots, parsnips, butternut squash, and Brussels sprouts are fantastic for adding some color and nutritional value to your meal. Roasting them lightly in olive oil can bring out their natural sweetness.

Another popular option is to serve turkey pot pie with bread or biscuits. You could prepare extra cheddar garlic biscuits or dinner rolls in the oven while your pot pie is baking. How about serving these alongside the pie?

If you’re looking for something indulgent, you might also enjoy pairing this recipe with a glass of full-bodied red wine like a Cabernet Sauvignon or Merlot. These wines have bold flavor profiles that complement the richness of your turkey pot pie.

This dish makes excellent leftovers, so don’t hesitate to save some for later! You can reheat it in the oven at 350°F for about 20-25 minutes, or until piping hot. Trust me; any time is a good time for turkey pot pie with cheddar biscuit crust!

Make-Ahead, Storing and Reheating

One benefit of this turkey pot pie with cheddar biscuit crust recipe is that it can be made ahead of time, which makes it ideal for meal planning or entertaining guests. You can make the pot pie filling up to a day in advance and store it in the refrigerator until it’s ready to use.

The best way to store the leftover turkey pot pie is by covering it tightly with foil or plastic wrap and putting it in the refrigerator. It will stay fresh for up to 3 days, but make sure to reheat it thoroughly before consuming.

To reheat: Preheat your oven to 350°F (175°C) and cover the pot pie with foil. Bake for about 25 minutes or until heated through. Alternatively, you can reheat each serving in the microwave for about 1 minute on high power, but keep in mind that this method may result in uneven heating.

If you find yourself with extra biscuits leftover, they can be stored at room temperature in an airtight container for up to 2 days. To keep them fresh longer, store them in the refrigerator for up to a week. Reheat them in the oven or toaster oven at 350°F (175°C) for 5-7 minutes until they are warmed through.

In addition to storing and reheating instructions, there are a couple of ways you can modify this recipe if you have different ingredients on hand or if you want to switch things up. See the next section for some substitutions and variations.

Tips for Perfect Results

To ensure that your turkey pot pie with cheddar biscuit crust turns out perfect every time, here are some tips to keep in mind.

First and foremost, make sure to use fully cooked turkey meat. This could be leftover turkey from a previous meal or a rotisserie chicken from the grocery store. The key is to use tender poached cubes of turkey nestled in a rich and thick cream sauce decked with carrots, celery, mushrooms, and parsnips.

For the cheddar biscuit crust, use buttermilk for an extra tangy flavor, along with extra-sharp cheddar cheese and Parmesan cheese for a cheesy and savory kick. Make sure your butter is unsalted so you can control the amount of salt in the crust.

To achieve a tender and flaky biscuit topping, handle the dough as little as possible. Overworking the dough can result in tough biscuits. Also, don’t forget to preheat your oven to 400°F before baking!

If you don’t have all of the ingredients listed or want to switch things up, feel free to get creative with substitutions and variations. For example, try using Bisquick or canned biscuits instead of making a homemade biscuit crust. Additionally, feel free to add any vegetables you enjoy or replace the turkey with chicken for a classic chicken pot pie.

Lastly, when serving and pairing this hearty comfort food dish, consider pairing it with some crisp greens or roasted vegetables to balance out the richness of the pot pie. Enjoy!

Bottom Line

In conclusion, this turkey pot pie with cheddar biscuit crust recipe is the perfect comforting dish to satisfy your cravings. The rich and thick cream sauce perfectly nestles the tender poached cubes of turkey meat, and is decked with carrots, mushrooms, celery, and onions that offer an explosion of flavors in every bite. The cheesy and buttery cheddar biscuit crust provides a perfect balance of texture to the dish.

This recipe is a versatile one that you can easily switch up the ingredients with chicken, rotisserie or leftover turkey, making it an easy and affordable weeknight dinner option. Moreover, using canned biscuits or Bisquick makes it easy to recreate this recipe even on busy evenings, so there’s no excuse not to enjoy this comfort food classic.

With these tips on how to perfect this recipe, along with possible substitutions and variations you can try out for yourself, there’s no reason why you shouldn’t get into the kitchen right now and whip up your own Turkey Pot Pie With Cheddar Biscuit Crust Recipe!

Turkey Pot Pie With Cheddar Biscuit Crust

Turkey Pot Pie With Cheddar Biscuit Crust Recipe

From Gourmet Magazine, November 2007, page 208. Made this for lunch New Year's Day and it was a hit. Substitute chicken if you wish. If you don't feel like messing with the vegetables, use a thawed bag of frozen stew veggies or mixed veggies. Works great. I am not including the stock recipe from the magazine as it is a standard carcass/skin one that doesn't need explanation. I cut the recipe in half and cooked it in an 11-inch enameled cast iron frying pan. Works great. If you are feeling adventurous, sub. chunks of beef, beef stock and some red wine, maybe some garlic and a shot of Worcestershire and make a beef pot pie. If you try it, let me know how it turns out.
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Prep Time 30 mins
Cook Time 40 mins
Course Main Course
Cuisine American
Calories 337.1 kcal



  • 1 medium onion, chopped coarsely
  • 2 large carrots, scraped and cut into 1/2 pieces
  • 2 celery ribs, cut into 1/2 inch pieces
  • 1 large parsnip, peeled, cored and cut into 1/2 inch chunks
  • 1 teaspoon chopped thyme, 1/2 tsp dry thyme
  • 3 tablespoons unsalted butter
  • 1/2 lb mushroom, trimmed and quartered
  • 1/4 cup flour
  • 4 cups turkey meat, cut into 1/2 inch pieces
  • 1 (10 ounce) package baby peas, thawed
  • 3 1/2 cups turkey stock

biscuit crust

  • 2 cups flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 cup extra-sharp cheddar cheese, coarse grated
  • 1/4 cup parmesan cheese, grated
  • 6 teaspoons cold butter, cut in chunks
  • 1 1/4 cups buttermilk, well shaken


  • Filling:
  • Cook onion, carrots, celery, parsnip and thyme in butter with salt and pepper in a 3 - 4 quart oven proof shallow pot. Stir occasionally, cook until almost tender, about 10 - 12 minutes.
  • Add mushrooms and cook, stirring, until tender, 5 - 7 minutes.
  • Sprinkle with the flour and cook, stirring constantly, for 2 minutes.
  • Stir in stock, bring to a boil, reduce to a hard simmer while stirring. This should thicken in about 3 minutes.
  • Stir in turkey, peas, salt and pepper to taste.
  • Remove from heat while making biscuits.
  • Biscuit crust:
  • Preheat oven to 400°F.
  • Sift dry ingredients into medium bowl. Add cheeses and toss around to cover cheese with flour mixture.
  • Add cold butter and work into cheese/flour mixture until it is the consistency of a coarse meal.
  • Stir in buttermilk. Stir only until a dough forms.
  • Assembly:
  • Return pan with filling to heat. Bring up to a hard simmer again and drop biscuit mix onto filling.
  • Place in oven and bake for around 40 minutes, or until filling is bubbly and crust has puffed up and is golden brown.
  • Remove from heat and let stand for about 10 minutes before serving.

Your Own Notes


Serving: 209gCalories: 337.1kcalCarbohydrates: 38.7gProtein: 13.5gFat: 14.5gSaturated Fat: 8.9gCholesterol: 40.6mgSodium: 634.5mgFiber: 4gSugar: 6.2g
Keyword < 4 Hours, Brunch, Easy, Meat, Poultry, Savory Pies
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