Turkey Pot Pie with Cheddar Garlic Biscuits
 Turkey Pot Pie with Cheddar Garlic Biscuits is perfect for using your turkey and gravy you might have leftover from your holiday dinner! This is very quick and easy to make and the with a homemade buttery garlic biscuit topping is divine!
Turkey Pot Pie with Garlic Biscuit Topping
 
I first made this recipe when Grumpy and I were trying to not buy groceries at the store due to our upcoming move into our new home. Having to pack and haul groceries was something I didn’t have the desire to do. For this reason, I made do with the ingredients I had on hand when making this casserole dish.
 
 
Turkey Pot Pie with Cheddar Garlic Biscuits

 

I had some leftover turkey and gravy in the fridge and decided to pull what I had together to make a pot pie. To make it a little more special, I decided to use a cheddar garlic biscuit topping similar to what you get at Red Lobster with their biscuits. I originally did not brush the biscuits with a garlic butter topping but have updated my recipe to do so since.

 

Turkey Pot Pie with Cheddar Garlic Biscuits - Shallots

 
It doesn’t take all that long to whip this recipe together. I use fresh shallots to add some flavor and saute them in butter, then add in the mixed veggies and chopped turkey.
 
 
Turkey Pot Pie with Cheddar Garlic Biscuits
 
 
I chopped up about 3 cups of turkey breast, opened a bag of frozen mixed vegetables, and since I was low on gravy, grabbed a can of condensed chicken soup to add to the mixture. To thin the gravy down a little I added a little bit of milk to the filling mixture and salt and peppered to taste.
 
 
Turkey Pot Pie with Cheddar Garlic Biscuits - turkey filling

 

Turkey Pot Pie Gravy Tip

If you find you have at least 2 cups of gravy leftover, then skip the condensed chicken soup and use just gravy! When I created this recipe, I used the chicken soup because I didn’t have much gravy. 
 
 
Turkey Pot Pie with Cheddar Garlic Biscuits - casserole dish
 
An oblong casserole dish works perfectly for baking this in.
 
 

Tips for making the cheddar biscuit topping to get the best results!

  1. Use shred your own cheese. I like to buy the brick of cheddar and shred it myself. I feel the cheese has better flavor.
  2. Toss the shredded cheese into the flour mixture before adding the liquid ingredients. This will individually coat each shred of cheese with flour and keep the shred separated during baking.
  3. Don’t over stir your biscuit dough. Stir only until the dry ingredients have been combined with the wet. Overstirring causes a tough biscuit. 
  4. Be sure to whisk your wet ingredients together well before adding to the dry ingredients and add the wet ingredients all at once to your dry.

Turkey Pot Pie with Cheddar Garlic Biscuits - Biscuit Dough

 

How to make sure your cheddar garlic biscuit dough will cover your entire dish

To keep your biscuits uniform, you will want to use a large tablespoon to drop the biscuits over the batter. Evenly distributing the batter over the turkey mixture ensures the biscuit will spread while baking to fully cover the casserole.

Turkey Pot Pie with Garlic Biscuit Topping

Tips for an added flavor boost to your casserole

  1. Add some flavor to your biscuit dough. I do this with garlic powder. Feel free to experiment and add some other flavors. Sage and Onion powders are a good idea to start with!  
  2. Give your topping another boost of flavor by brusing the biscuit topping with a garlic butter mixture as soon as the casserole comes out of the oven.
  3. Don’t skip the salt. A little bit of salt does a lot of wonders. If you’re watching your sodium count, you can use a reduced sodium salt, but don’t skip it. The flavor will not be there if you do.

Turkey Pot Pie with Garlic Biscuit Topping

 

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Turkey Pot Pie with Cheddar Garlic Biscuits

Turkey Pot Pie with Cheddar Garlic Biscuit Topping

 Turkey Pot Pie with Cheddar Garlic Biscuits is here to help you use up some of your Thanksgiving turkey and gravy you might have leftover! This is very quick and easy to make and the with a homemade buttery garlic biscuit topping is divine!
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Course: Main Dish
Cuisine: American
Keyword: Biscuit Topping, Casserole, Garlic cheddar biscuits, thanksgiving leftover recipe, Turkey Pot Pie
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Servings: 6
Calories: 555kcal
Author: Shelby Law Ruttan

Ingredients

For the filling:

  • 3 cups chopped cooked turkey breast
  • 1 shallot
  • 1 tablespoon butter
  • 2 cups frozen mixed vegetables
  • 1/2 cup turkey gravy
  • 1 can condensed cream of chicken soup
  • 1/2 cup milk
  • 1/2 teaspoon freshly ground pepper

For the biscuit topping:

  • 1 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon garlic powder
  • 2 teaspoons baking powder
  • 1 cup shredded cheddar cheese
  • 2 large eggs slightly beaten
  • 1/2 cup heavy cream

Butter Garlic topping to brush over baked biscuits:

  • 1 tbsp salted butter
  • 1/4 tsp garlic powder
  • 1/4 tsp dried parslely flakes

Instructions

  • Preheat oven to 350 degrees. Saute shallot in butter over medium high heat in large skillet for 2-3 minutes. Add frozen vegetables and turkey. Cover and simmer 2-3 minutes more. Mix gravy, soup, and almond milk together then stir into turkey/vegetable mixture. Simmer, uncovered for about 5 minutes. Remove from heat and place in deep casserole dish (I used my pampered chef oval ceramic oven baker - shown in first photo).
  • While turkey mixture is simmering, assemble the biscuit topping. In a medium sized bowl, toss flour, cheese, garlic powder and salt. In another bowl, mix together egg and heavy cream. Stir egg mixture into flour mixture until just moistened.
  • Spoon biscuit topping over top of turkey mixture. Place in oven and bake 35-40 minutes until biscuits are golden brown and cooked through.
  • Optional: Mix together topping ingredients and brush over top of biscuits when they come out of the oven.

Notes

Nutrition information calculated for 4 servings using myfitnesspal is provided as a courtesy, but will vary depending on the specific brands of ingredients you use. Please consult with your doctor regarding specific health needs.

Nutrition

Calories: 555kcal | Carbohydrates: 55g | Protein: 34g | Fat: 23g | Saturated Fat: 11g | Cholesterol: 172mg | Sodium: 1035mg | Fiber: 5g | Sugar: 8g
 
 
 

 

About the Author: Shelby Law Ruttan

Shelby is the author/owner of Grumpy's Honeybunch. Established in 2007, she shares and preserves family recipes as well as recipes for cooking light and keto. She is an experienced, self-taught home cook who loves to share recipes with others. You can see her work on websites such as Veal Made Easy, Parade, Community Table, SoFab Food, Yummly, and FoodGawker.

11 Comments

  1. Patsy K December 3, 2013 at 3:01 am - Reply

    What a comforting dish! Congratulations on finding a new home! Best of luck with the inspections and the close!

  2. Sylvia Anderson December 3, 2013 at 1:19 pm - Reply

    This sounds delicious! I'm so happy you have finally found a new home. About 17 years ago, we began a search for either an existing home, or a place where we might find a wooded lot on which to build our 'dream home'. At the time, we were living in Franklin Pk., here in IL and had been there for almost 39 years. After a couple of years of searching high and low, I discovered a small town, west of Naperville, called Yorkville. When I say discovered, that's exactly what I mean, never having heard of it before. I found a lot in a very small subdivision of 21 lots, with only one existing home at the time. We were fortunate in finding a small local builder, who built us a home, that today, we still live in and love. Hopefully, this new home will be all you desire and will love it as much as we do ours. I wish you and Grunmpy, the happiest of Holidays and a wonderful 2014.

  3. Jersey Girl Cooks December 4, 2013 at 3:43 am - Reply

    Love the topping on this pot pie. Yum!

  4. Phil January 6, 2017 at 8:44 pm - Reply

    OMG. The crust was light and delish. I impressed my wife, who already thinks I can cook??? Thx.

    • Shelby January 7, 2017 at 5:23 am - Reply

      So glad this turned out so well for you! I hope you keep cooking 🙂 Thank you for letting me know!

  5. Whitney January 9, 2017 at 7:38 am - Reply

    What/how big is a can of almond milk? I’ve never seen it in cans, but in varying size paper cartons, the smallest of which is 32oz, I believe.

    • Shelby January 9, 2017 at 12:16 pm - Reply

      Hi Whitney, I should have been more specific. I used half a can of almond milk (I poured almond milk into the half of the soup can)so approximately 5 ounces.

  6. Brianne December 5, 2018 at 4:32 pm - Reply

    Can I just use the refrigerated pillsbury biscuits I have and maybe cut them in half and set on top of the pot pie mixture?

    • Shelby December 5, 2018 at 5:30 pm - Reply

      Hi Brianne, yes, you can do that! Enjoy!

  7. […] Turkey Pot Pie […]

  8. Anonymous October 9, 2019 at 8:30 pm - Reply

    5

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Shelby Welcome! I'm Shelby, author of Grumpy's Honeybunch. I have been sharing family favorite recipes since 2007. I started the Keto Diet in October 2017 and since then I have been creating Keto ... read more

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