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Light & Cozy Leftover Turkey Pot Pie

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A lighter, faster version of classic pot pie using leftover turkey, with a creamy filling and fluffy biscuit topping. Perfect for post-holiday recovery, this comfort food comes together in under an hour without the heavy, gloppy texture of traditional pot pies.

Ingredients

Scale
  • 2 tablespoons unsalted butter
  • 1 medium yellow onion, diced (about 1 cup)
  • 2 medium carrots, peeled and diced (about 1 cup)
  • 2 celery stalks, diced (about 1/2 cup)
  • 3 cloves garlic, minced
  • 1/3 cup all-purpose flour
  • 2 cups low-sodium chicken or turkey broth
  • 1/2 cup whole milk or half-and-half
  • 1/4 cup dry white wine (optional)
  • 3 cups cooked turkey, shredded or diced
  • 1 cup frozen peas
  • 1/2 cup frozen corn kernels (optional)
  • 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried)
  • 1/2 teaspoon dried sage
  • Salt and black pepper to taste
  • 2 cups all-purpose baking mix (like Bisquick, or homemade: 2 cups flour, 1 tablespoon baking powder, 1/2 teaspoon salt, 1/4 cup cold butter)
  • 2/3 cup milk
  • 2 tablespoons melted butter (for brushing)

Instructions

  1. Preheat your oven to 400°F (200°C). Position a rack in the middle of the oven. If using an oven-safe skillet, keep it handy. Otherwise, grease your baking dish lightly with butter or cooking spray.
  2. Melt the butter in your large skillet or Dutch oven over medium heat. Add the diced onion, carrots, and celery. Cook for 6-7 minutes, stirring occasionally, until the vegetables have softened and the onions are translucent.
  3. Add the minced garlic and cook for 30 seconds until fragrant.
  4. Sprinkle the flour over the vegetables and stir constantly for 1-2 minutes to cook out the raw flour taste and create a roux.
  5. Slowly pour in the broth while whisking continuously. Keep whisking until the mixture is smooth and starts to thicken, about 2-3 minutes. Then add the milk and white wine (if using), whisking until combined. The sauce should coat the back of a spoon.
  6. Stir in the cooked turkey, frozen peas, corn, thyme, and sage. Season with salt and pepper to taste. Let the filling simmer for 2 minutes, then remove from heat.
  7. Make the biscuit topping: In a medium bowl, combine the baking mix and milk. Stir just until a soft dough forms. Don’t overmix.
  8. Drop spoonfuls of the biscuit dough over the hot filling. Leave small gaps for steam to escape. Brush the tops with melted butter.
  9. Bake for 20-25 minutes until the biscuits are golden brown and the filling is bubbly around the edges. If the biscuits are browning too fast, tent loosely with foil for the last 10 minutes. Let it rest for 5 minutes before serving.

Notes

For best results, don’t skip the roux cooking time. Cut vegetables uniformly (1/4-inch dice). Let filling cool slightly before adding topping. Use cold milk for fluffier biscuits. Don’t peek too early in the oven. For individual pot pies, divide among ramekins and bake 15-18 minutes. To freeze, assemble without baking, cover tightly, and freeze up to 3 months. Bake from frozen adding 20-25 minutes.

Nutrition

Keywords: leftover turkey, pot pie, comfort food, Thanksgiving leftovers, easy dinner, turkey pot pie, biscuit topping

Find it online: https://evadinnerideas.com/light-and-cozy-leftover-turkey-pot-pie-best-easy-recipe/