Turkey Pot Pie with Cheddar Biscuits

I try to find interesting ways of repurposing our leftover turkey and a pot pie is just the ticket! Except for the buttermilk, most of the ingredients in this dish are things you tend to have on hand after a holiday meal – carrots, potatoes, peas. We’ve also discovered that the leftovers reheat well as lunch the next day, making this a winner at Casa Willceau! 

For the filling:

  • 1 medium onion, chopped
  • 3 large carrots, peeled and sliced
  • 2 celery ribs, sliced
  • 1 large Idaho potato, diced
  • 3 tablespoons butter
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 pound mushrooms, sliced
  • 3 1/2 cups low sodium chicken or turkey stock
  • 1/4 cup flour
  • 3 cups turkey (or chicken) meat, cut into 1/2″ pieces
  • 1 cup frozen baby peas, thawed

For the biscuit crust:

  • 2 cups flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 cup grated cheddar cheese
  • 3/4 stick of butter, cut into 1/2-inch pieces
  • 1 1/4 cups buttermilk, well shaken
  1. Combine the onion, carrots, celery, potato, butter, salt, and pepper in a large sauté pan over medium heat. Stir until butter melts then cover and cook, stirring occasionally for 10 to 12 minutes. Add the mushrooms and cook, uncovered, stirring for another 5 to 7 minutes.
  2. Sprinkle vegetables with flour, stirring constantly and cook for 2 minutes. Add stock, bring to a boil, stir and simmer about 3 minutes until slightly thickened. Add the turkey and peas, stirring to combine.
  3. Transfer the filling to a 9″ x 13″ baking dish, set aside.
  4. Preheat oven to 400º.
  5. To make the biscuits, sift the flour, baking powder, baking soda, salt, and pepper together in a large bowl. Add the cheese and toss to coat.
  6. Work the butter into the flour with your fingertips, then add the buttermilk and stir until a dough forms.
  7. Drop the biscuit dough onto the filling in 8 large mounds, be sure to leave spaces between biscuits. Place baking dish on a sheet tray in case of spillover. Bake until biscuits are golden brown and the filling is bubbling, 35 to 40 minutes. Let sit for 10 minutes before serving.



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2 Responses to Turkey Pot Pie with Cheddar Biscuits

  1. Old NFO says:

    Sorry, but I’m over Turkey till next thanksgiving… 😀

  2. Tina says:

    I hear you, just finishing up what we’ve got!

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