Description

There’s nothing quite like sitting down to a warm, creamy casserole on a chilly evening, and this Turkey Pot Pie Biscuit Casserole delivers all the comfort you crave. It’s a cozy twist on the traditional pot pie, featuring a rich, savory filling loaded with tender turkey and vegetables, all topped with golden, buttery biscuits that bake right on top. This recipe is a perfect way to give new life to leftover turkey and turn it into a family-favorite meal everyone will love.

Ingredients

Scale

2 cups cooked turkey, shredded or diced
1 tablespoon olive oil
1 small onion, finely chopped
2 carrots, diced
2 celery stalks, diced
2 cloves garlic, minced
1 cup frozen peas
3 tablespoons butter
3 tablespoons all-purpose flour
2 cups chicken or turkey broth
1 cup milk
1 teaspoon salt
½ teaspoon black pepper
½ teaspoon dried thyme
½ teaspoon dried parsley
1 (16-ounce) can refrigerated biscuit dough (or homemade biscuits)
1 egg, beaten (for brushing)

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Instructions

Preheat the oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish and set aside.
In a large skillet, heat olive oil over medium heat. Add onion, carrots, and celery, and sauté for 5–6 minutes until softened. Add garlic and cook for 30 seconds.
Push the vegetables to one side of the skillet. Add butter to the empty side, melt it, then stir in flour to form a roux. Cook for 1 minute.
Gradually whisk in the broth and milk, stirring constantly until the sauce thickens—about 4–5 minutes.
Season with salt, pepper, thyme, and parsley. Stir in the shredded turkey and frozen peas. Mix until evenly coated.
Pour the turkey filling into the prepared baking dish, spreading evenly.
Arrange the biscuit dough pieces on top of the filling, leaving a bit of space between each. Brush the tops with beaten egg.
Bake for 25–30 minutes, or until the biscuits are golden brown and the filling is bubbling around the edges.
Let cool for 5 minutes before serving to allow the sauce to set.

Notes

Leftover turkey is perfect for this dish, but cooked chicken works just as well.
Add other vegetables like corn, mushrooms, or green beans for extra flavor and texture.
To make ahead, prepare the filling a day in advance and refrigerate. Add the biscuit topping just before baking.
Store leftovers in the refrigerator for up to 3 days. Reheat in the oven to keep the biscuits crisp.
For a lighter version, use low-fat milk and reduce the butter slightly.

Prep Time: 20 minutes
Cook Time: 35 minutes