Turkey Pot Pie with Biscuits

This ground turkey pot pie with biscuits delivers all the creamy, cozy goodness of a classic pot pie recipe but comes together faster thanks to a few clever shortcuts. Frozen veggies and ground turkey save time on prep without skimping on flavor or color. But if you’ve got leftover turkey on hand, the recipe comes together even quicker—it’s perfect for giving those Thanksgiving leftovers new life.

Instead of fussing with a whole pie crust, this ground turkey pot pie gets topped with refrigerated biscuits for a flaky, golden crust with minimal effort. The ground turkey casserole is a hearty, family-friendly dinner that’s easy enough for your busiest nights.

Ingredients for Turkey Pot Pie with Biscuits

• Ground turkey: A weeknight favorite, ground turkey cooks up quickly and packs plenty of lean protein into the pot pie. Feel free to swap in ground chicken, or if you’ve got leftover roast turkey or chicken, you can dice the meat and stir it right into the creamy filling to warm through.
• Flour: This pantry staple thickens the sauce and gives the filling that classic creamy texture. All-purpose flour works best, but you can swap in a 1:1 gluten-free flour blend if needed.
• Milk: This recipe calls for 2% milk, but any milk you have on hand will work. You can try an unsweetened plant-based milk for a dairy-free option but expect the sauce to be slightly thinner.
• Frozen vegetables: Frozen veggies are an easy way to add sweetness, texture and nutrition to casseroles with no chopping required. Stick with a bag of peas and carrots, or stir in mixed veggies with green beans and corn for more colorful.
• Refrigerated biscuits: Canned biscuits create the perfect golden, flaky topping—no pastry skills required! Prefer homemade? Swap in scratch-made buttermilk biscuit rounds and adjust the bake time accordingly.

Directions

Step 1: Cook the ground turkey

Preheat the oven to 400°F. Coat a large skillet with cooking spray. Add the turkey and cook over medium heat until no pink remains, breaking it into crumbles as it cooks. Drain excess liquid.

Editor’s Tip: If you’re swapping in leftover roast turkey or chicken, skip this step and stir the meat into the creamy sauce with the vegetables.

Step 2: Make the creamy filling

While the turkey cooks, whisk the flour and milk together in a large saucepan until smooth. Cook over medium heat, stirring constantly to prevent scorching, until the mixture comes to a boil. Continue cooking for two minutes until the sauce thickens.

Stir in the frozen veggies, salt, pepper and cooked turkey, and remove the pan from the heat.

Step 3: Parbake the biscuits

Place the biscuits about 2 inches apart on an ungreased baking sheet. Bake for five minutes until slightly puffed but not fully baked through.

Spread the turkey and vegetable filling in a greased 8-inch square baking dish.

Editor’s Tip: Parbaking the biscuits is similar to blind-baking a pie crust before adding the filling. It helps the biscuits’ bottoms firm up so they don’t turn soggy once they’re on top of the filling.

Step 4: Assemble the pot pie, then bake

Arrange nine of the biscuits over the filling. Bake the pot pie for five to seven minutes until the biscuits are golden brown. If you have an extra biscuit or two, finish baking them on a baking sheet alongside the pot pie.

Editor’s Tip: Right after baking, brush the tops of the biscuits with a little melted butter and sprinkle with flaky salt and chopped fresh parsley for extra flavor and a pretty finish.

Turkey Pot Pie with Biscuits Variations

• Swap the protein: Switch things up by using shredded rotisserie chicken or leftover roasted turkey instead of ground turkey.
• Include more veggies: Saute a diced onion, minced garlic, sliced mushrooms or a chopped bell pepper with the turkey to bring more color, texture and nutrition to your pot pie.
• Make it cheesy: Stir 1 cup shredded cheddar, Monterey Jack or Swiss cheese into the sauce before baking for a rich and cheesy casserole.
• Add herbs: Mix a pinch of dried parsley or thyme into the filling, or sprinkle chopped fresh herbs over the biscuits after baking for a pop of color and fresh flavor.

How to Store Turkey Pot Pie with Biscuits

Let the pot pie cool slightly, then cover the baking dish tightly with foil or transfer leftovers to an airtight container. Store it in the refrigerator for up to four days.

Can you freeze ground turkey pot pie?

Yes! Ground turkey pot pie will freeze well for up to three months. Cook the turkey and prepare the creamy filling, then spoon it into a freezer-safe container or bag and freeze. Thaw overnight in the fridge, then transfer it to a baking dish, reheat until hot and bubbly, and top with freshly baked buttermilk biscuits.

Can you make turkey pot pie with biscuits ahead of time?

Sure! You can prepare the filling up to a day in advance, then cover and refrigerate it. Warm the filling on the stove, transfer it to a baking dish, top with biscuits and bake as directed.

How do you reheat turkey biscuit pot pie?

To reheat turkey pot pie with biscuits, warm individual portions in the microwave until hot. If you’re reheating a whole casserole, loosely cover the baking dish with foil and pop it in a 350° oven for about 20 minutes.

Turkey Pot Pie with Biscuits Tips

Can I use leftover turkey instead of ground turkey?

Absolutely! A quick turkey biscuit pot pie is one of the easiest (and tastiest) ways to use up Thanksgiving leftovers. Leftover roasted or rotisserie chicken works just as well. Simply shred or chop the meat into bite-sized pieces, then stir it into the creamy sauce with the frozen veggies to heat through.

How do I keep the biscuits from getting soggy?

We recommend parbaking the biscuits before adding them to the pot pie for the best texture. Baking the biscuits for about five minutes before putting them on top of the creamy turkey pot pie filling helps keep their bottoms fluffy and golden instead of doughy or undercooked.

Can you use frozen biscuits for turkey pot pie?

Yes, you can! Frozen biscuits work just as well as refrigerated ones, but they’ll need a bit longer to cook through. Place the biscuits on a baking sheet and bake for five minutes to give them a head start, then arrange them over the turkey filling and bake according to package directions or until golden brown and cooked through.