Want an idea for making something with turkey? Simple. Make this recipe for Turkey Pot Pie and watch your family smile, even if it is leftovers. This is comfort food at its best. Simply delicious and always a relaxing experience.

Turkey Pot Pie
Prep time
Cook time
Total time
The perfect dish to make with Thanksgiving or Christmas leftovers. Ideally, make it as individual portions to stretch the dish a bit. Simply wonderful.
Recipe type: Main Course
Cuisine: American
Serves: 6
  • 1 Tablespoon oil
  • 1 onion; chopped
  • 5 Tablespoons butter
  • 5 Tablespoons flour
  • 3 1/2 Cups chicken stock
  • salt, to taste
  • freshly-ground black pepper to taste
  • 1 teaspoon fresh thyme, marjoram or tarragon (or 1/2 teaspoon dried thyme, marjoram)
  • 1 1/4 Cups diced carrots; see * Note
  • 5 Cups cubed cooked turkey (or chicken)
  • 1 1/4 Cups frozen peas; see * Note
!Biscuit Topping:
  • 1 3/4 Cups flour
  • 2 1/2 teaspoons baking powder
  • 1 teaspoon salt
  • 1/3 Cup shortening
  • 1 Cup milk; plus
  • 1 teaspoon milk; divided
  • 3 Tablespoons freshly-snipped chives
  • 2 Tablespoons sea salt (optional)
  • 1/4 Cup shredded cheese (Cheddar, Jack, Swiss - optional)
  1. For the Filling: Heat the oil in a medium skillet over medium heat and cook the onion until soft and translucent, 5 minutes. Add the butter and melt. Add the flour and cook, stirring constantly, 3 minutes. Add the stock, stirring constantly. If there are any lumps, you can use a whisk to help blend everything together.
  2. Raise the heat to high and bring to a boil. Reduce the heat to a simmer. Season to taste with salt and pepper, then add the thyme and cook, stirring occasionally, until the sauce is thickened, about 5 minutes. Add the carrots and cook another 5 minutes. Add the turkey and peas.
  3. Portion the mixture into individual heatproof bowls and place each on a baking tray.
  4. Heat through, then remove from the heat and keep warm.
  5. For the Biscuit Topping: Heat the oven to 425 degrees. Whisk together the flour, baking powder and salt in a medium mixing bowl. Cut in the shortening until the pieces are no larger than small peas. Make a well in the dry ingredients and pour in 1 cup of the milk and the chives. Stir with a fork until the ingredients are incorporated.
  6. Pour the filling into a large, flat baking dish. Tear off the Biscuit Topping in roughly handful-sized pieces, and spread them over the meat and vegetables. Brush the remaining tablespoon of milk over the biscuit dough. Optionally, you may sprinkle the top with a bit of sea salt and shredded cheese.
  7. Bake the pot pie until the biscuit topping is browned on top and fully cooked, 20 to 30 minutes.
* You can substitute other vegetables, such as corn, zucchini or any leftover from the turkey dinner. Frozen vegetables need only heating, while raw vegetables will need a few extra minutes to cook.
Nutrition Information
Serving size: 1 Calories: 578 Fat: 29 g Carbohydrates: 42 g Sodium: 1,741 mg Fiber: 3.16 g Protein: 35 g Cholesterol: 92 mg

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