Go Back
Leftover turkey pot pie topped with golden cheddar drop biscuits

Turkey Pot Pie with Cheddar Drop Biscuits

A creamy leftover turkey and vegetable pot pie baked under tender cheddar drop biscuits.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 45 minutes
Resting 10 minutes
Total Time 1 hour 20 minutes
Servings: 8 servings
Course: Main Course
Cuisine: American
Calories: 390
Ingredients Method Notes

Ingredients
  

  • 90 g unsalted butter divided: 35 g for filling and 55 g cold for biscuits
  • 120 g yellow onion diced; about 1 medium
  • 150 g carrots diced; about 2 medium
  • 90 g celery diced; about 2 stalks
  • 255 g all-purpose flour divided: 35 g for filling and 220 g for biscuits
  • 480 ml low-sodium turkey or chicken stock 2 cups
  • 240 ml whole milk 1 cup
  • 450 g cooked turkey diced; about 3 cups
  • 120 g frozen peas about 3/4 cup
  • 1 g dried thyme 1 teaspoon
  • 5 g fine salt divided: 2 g filling and 3 g biscuits
  • 1 g ground black pepper about 1/2 teaspoon
  • 10 g baking powder about 2 1/2 teaspoons
  • 75 g sharp cheddar grated; about 2/3 cup
  • 180 ml cold buttermilk 3/4 cup

Method
 

  1. Heat the oven to 425°F (220°C). Melt 35 g butter in a deep skillet. Cook the onion, carrot and celery over medium heat for 7–8 minutes, stirring, until the onion is translucent. Stir in 35 g flour for 1 minute. Gradually whisk in the stock and milk; simmer for 4–5 minutes until the sauce coats a spoon. Stir in turkey, peas, thyme, 2 g salt and pepper, bring back to a gentle simmer, then transfer to a 9-by-13-inch (23-by-33-cm) baking dish.
    Creamy turkey pot pie filling with carrots celery and peas in a skillet
  2. Whisk 220 g flour, baking powder and 3 g salt. Rub in 55 g cold diced butter until pea-size pieces remain. Stir in the cheddar, then gently fold in the cold buttermilk just until no dry flour remains. Drop eight roughly equal mounds over the hot filling, leaving gaps between them.
    Eight cheddar drop biscuit portions arranged over hot turkey pot pie filling
  3. Bake for 22–26 minutes, until the biscuits are golden, a skewer inserted in a biscuit comes out without raw dough, and the filling reaches 165°F (74°C) in the center and several places. Tent loosely with foil if the tops darken early. Rest for 10 minutes before serving.
    Golden baked turkey pot pie with cheddar biscuits checked at 165 degrees Fahrenheit

Notes

Approximate nutrition per serving (1 of 8): 390 calories, 43 g carbohydrate, 29 g protein and 15 g fat. Optional sides and garnishes are excluded. The safe storage window begins when the turkey was first cooked: refrigerate promptly, use within 3–4 days total, and reheat leftovers to 165°F (74°C).