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Skillet Turkey Pot Pie is a filling, delicious, and comforting weeknight dinner! Savory, veggie-packed turkey pot pie is topped with buttermilk biscuits and baked to golden perfection in your favorite skillet.
Leftover turkey? Try this Skillet Turkey Pot Pie
It’s the following days after Thanksgiving and you’re drowning in leftovers. Yay! My favorite thing about Thanksgiving is all of the leftovers I get to indulge in all week long, baby. And the best way to enjoy all that leftover turkey is to bake it up in a quick and delicious skillet pot pie!
There’s nothing quite as comforting as a pot pie, and this easy recipe might just be the most comforting of them all.
Leftover turkey is mixed with classic pot pie veggies like peas, carrots, and celery, while made even more flavorful with an array of seasonings and herbs that make each bite mouthwatering.
The best part of all is that this is a one-dish recipe! That means clean up afterwards will be nice and easy, which is greatly appreciated after we all drown in dishes on Thanksgiving.
So if you’re looking for an easy weeknight dinner that uses up your leftover turkey, is easy to make AND easy to clean, this is the recipe for you!
Ingredients for skillet turkey pot pie
- Butter – I like to use unsalted to cut back on sodium.
- Onion – White onion is what I use, but yellow works as well.
- Garlic – In a pinch, you can use pre-minced instead of fresh.
- Flour – All-purpose is what you need for the perfect consistency of the pot pie.
- Herbs – Dried parsley and dried thyme create the best herbaceous flavor.
- Black pepper – Freshly ground yields the best flavor.
- Salt – Just a pinch! And omit this if you use salted butter.
- Chicken broth – Use my favorite homemade chicken stock recipe if you’re feeling ambitious!
- Veggies – You’ll need carrots, celery, potatoes, and peas for the perfect pot pie.
- Turkey – the star of the show! Shred your leftover turkey to mix into this pot pie.
- Milk – I’ve found that whole milk makes for the creamiest consistency.
- Garlic powder – You can add a little more if you like the garlicky flavor.
- Buttermilk biscuits – Buy them frozen to make your life easy!
Ingredient substitutions
Dried herbs. You can definitely use fresh herbs in this if you have some leftover but otherwise to keep it easy, dried works great.
Turkey broth. If you happen to have a lot of leftover juices and broth from the turkey, feel free to swap in turkey broth. Or mix the both!
Canned biscuits. You can definitely used the canned biscuits in this recipe as well.
Frequently asked questions
- What is turkey pot pie? Pot pie is the North American term for a type of meat pie with a top pie crust consisting of flaky pastry (Wikipedia). The meat used in this pot pie is turkey, hence the name!
- How to make turkey pot pie with pie crust instead? Instead of putting the biscuits on top as the last step, take whatever pie crust and put it over your pot pie filling. Crimp it around the edges to seal it against the cast iron skillet and cut a steam hole in the center.
- What can be served with turkey pot pie? Personally this is a filling enough dish itself and has all the goods: carbs, fat, protein. However, if you are feeling like you want a side salad, that would be a great addition to this turkey pot pie.
- Can this be frozen? I don’t recommend freezing this pot pie, mainly because of the whole milk in the pot pie itself. Also, if the frozen biscuits are baked and frozen a second time, the results will likely be dry and not so great.
Storage instructions
How long will this stay fresh?
In an airtight container in the fridge, this pot pie will stay fresh for up to 3 days. While I recommend heating your leftovers up in the oven, the microwave it also just fine.
More turkey leftover ideas!
Slow Cooker Leftover Turkey and Wild Rice Stew
Leftover Thanksgiving Turkey Sliders
Skillet Turkey Pot Pie
Equipment
Ingredients
- 3 tablespoons (42 g) unsalted butter + 4 tablespoons for brushing
- ½ white onion, diced
- 2 cloves garlic, minced
- 3 tablespoons all-purpose flour
- 1 teaspoon dried thyme
- ½ teaspoon ground black pepper
- ½ teaspoon salt
- 3 cups (710 ml) chicken broth
- 1 cup (128 g) diced carrots
- 1 cup (101 g) diced celery
- 2 cups (420 g) cubed potatoes
- 1 ½ cup (355 ml) milk
- 1 cup (145 g) frozen peas
- 2 cups (280 g) shredded leftover turkey
- ½ teaspoon garlic powder
- ½ teaspoon dried parsley
- 10-12 frozen buttermilk biscuits
Instructions
- Preheat the oven to 375 °F (191 °C)
- Melt 3 tablespoons (42g) of the butter in a 10-12-inch, oven safe skillet over medium heat then add the onion and cook until it becomes translucent, about 5 minutes.
- Add the garlic and cook for another minute then add the flour, thyme, pepper and salt and cook until the flour starts to thicken, about 3 minutes.
- Pour in the chicken broth and whisk until it starts to thicken then add the carrots, celery and potatoes and cook until the veggies become tender, about 6-8 minutes.
- Stir in the milk and peas and cook until the peas have fully melted, about 3 more minutes.
- Stir in the turkey until combined then turn the heat off and set the pan aside.
- Melt the remaining 4 tablespoons (56g) of butter in the microwave and stir in the garlic powder and dried parsley.
- Place the biscuits on top of the pot pie mix and brush the butter on top of the biscuits.
- Bake for 20-25 minutes or until the tops of the biscuits are light and golden.
- Let it cool for 10-15 minutes before serving freshly minced parsley for garnish if desired.
This is perfect for Turkey Day leftovers on a cold WI Sunday – thank you!
This was yummy!