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Leftover Turkey Pot Pie

Leftover Turkey Pot Pie

Felesha Bell
This classic, creamy pot pie uses leftover turkey, vegetables and buttery rosemary biscuits to take you back down your childhood memory lane.
Prep Time 5 mins
Cook Time 45 mins
Total Time 50 mins
Servings 5


  • 1 small yellow onion chopped
  • 3 stalks of celery chopped
  • 1 c. frozen carrots and peas
  • 9 T. butter divided
  • 3 fresh sage leaves chopped
  • 1/4 c. flour
  • 3 c. chicken stock
  • 1/2 c. whipping cream
  • 1 rosemary needle leaves removed and chopped
  • 3 c. turkey diced ( I used dark and white meat)
  • kosher salt to taste
  • pepper to taste
  • 10 frozen buttermilk biscuits


  • Preheat oven to 400 degrees.
  • In a large, heavy-bottomed oven proof skillet over medium-high heat, melt 3 tablespoons of butter and saute onion and celery until tender.
  • Add sage, peas and carrots, 3 T. of butter and melt, stirring until combined.
  • Add flour stir to coat the vegetables, cooking for about 2 minutes.
  • Add the chicken stock and stir allowing the liquid to thicken a little. Stir in cream. Season the sauce with salt and pepper to taste. Remove from heat and stir in the turkey.
  • Place frozen biscuits directly on top of the filling making sure that the sides are touching. Brush the tops of the biscuits 3 T. melted butter, and sprinkle with rosemary.
  • Bake for 35 minutes or until the tops are golden brown and the contents are bubbly. Say Grace and enjoy!
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