Turkey pot pie is a simple twist on a classic dish, and my favorite way to make any pot pie is with a cheddar bay biscuit topping. The filling is loaded with roasted turkey, vegetables (of your choosing – yes, it’s customizable), and a luscious herb gravy to pull it all together. Again, the topping is cheddar bay biscuits. Need I say more?
Your grocery list
Produce
- Yellow onion
- Carrots
- Celery
- Mushrooms (your preference)
- Fresh parsley
Dairy
- Unsalted butter
- Whole milk
Pantry items
- All-purpose flour
- Chicken broth
- Dried thyme
- Kosher salt
- Fresh cracked pepper
- Garlic powder
Meat
- Cooked rotisserie turkey breast (or chicken)
Other
- Cheddar bay biscuit dough (use this recipe or make a batch with store bought Cheddar bay biscuit mix)
Equipment/tools you’ll need
- Knife and cutting board
- Wooden spoon or rubber spatula
- Large saucepan
- Whisk
- 9×13 inch baking dish
- Pastry brush
Step by step instructions for making turkey pot pie
If you’ve ever made a chicken pot pie, making this turkey pot pie isn’t much different. Obviously, we use diced turkey instead of chicken, and in this recipe the topping is cheddar bay biscuits. Other than that, the process is the same as when making a chicken pot pie.
First, preheat your oven to 375 degrees Fahrenheit (190°C).
Making the pot pie filling
- In a large saucepan, melt the butter over medium heat. Add the onion, carrots, and celery, and cook until the vegetables are tender, stirring occasionally. Stir in mushrooms and cook for another minute.
- Sprinkle the flour over the cooked vegetables and stir for a 1-2 minutes to cook off the raw flour taste.
- Gradually whisk in the chicken broth and milk, then add the dried thyme, salt, and pepper. Allow the mixture to simmer and thicken for a few minutes. Taste and adjust seasoning to your liking.
- Stir in the cooked turkey (or chicken). Remove the saucepan from the heat.
Assembling the pot pie
- Transfer the turkey (or chicken) mixture to a 9×13 inch baking dish and set aside.
- Prepare the cheddar bay biscuit mix according to the package instructions or your homemade recipe.
- Drop spoonfuls of the biscuit dough over the turkey or chicken mixture in the baking dish. The biscuits should touch and overlap to ensure all the filling has some biscuit topping to go with it.
- Place the baking dish in the preheated oven and bake for 25-30 minutes, or until the cheddar bay biscuits are golden brown and the filling is bubbling.
Finishing with garlic butter
- While it bakes, melt the remaining butter and whisk it together with garlic powder and fresh parsley.
- Remove the dish from the oven and brush the biscuits with garlic butter before serving.
Can I use a different crust or topping for my turkey pot pie?
For a classic touch, you can use a traditional pie crust as the topping. This will give your pot pie a familiar, flaky pastry topping that pairs wonderfully with the savory filling.
If you’re looking for a lighter option, consider using phyllo dough or puff pastry as the topping. These options add a delicate, crispy texture to the dish and are a great choice for those who prefer a lighter pastry topping.
For a rustic and comforting twist, you can also use a biscuit topping similar to the cheddar bay biscuits, but with different flavors or ingredients to suit your taste preferences.
Ultimately, the choice of crust or topping is a matter of personal preference, so feel free to experiment and find the option that best suits your taste and culinary vision.
What other vegetables can I use in my turkey pot pie?
Traditional pot pies usually include carrots, celery, onion, green beans, and peas, but it’s really up to you to include the vegetables you love and get rid of the ones you don’t love so much. Consider incorporating the following:
- Potatoes: Diced potatoes, whether regular or sweet potatoes, can add a delightful heartiness to the filling and provide a comforting texture. Because potatoes take longer to cook than the other vegetables, make sure to dice them small enough so they are tender without overcooking everything else.
- Mushrooms: Sliced mushrooms, such as cremini or button mushrooms, can contribute a rich, earthy flavor to the pot pie filling.
- Bell Peppers: Chopped bell peppers, whether red, green, or yellow, can bring a touch of sweetness and vibrant color to the dish.
- Corn: Sweet corn kernels can add a pop of sweetness and a satisfying crunch to the filling.
- Spinach: Fresh spinach leaves can wilt into the filling, adding a boost of vibrant green color and a mild, earthy flavor.
- Butternut Squash: Diced butternut squash can provide a subtly sweet and nutty flavor, adding a seasonal twist to your pot pie.
Tips for making a great turkey pot pie
- Taste, taste, taste! If you aren’t obsessed with the flavor of your filling on the way in the oven, there’s nothing magical that will happen for it while it’s baking. Make sure it’s seasoned to your liking before adding the biscuit topping.
- For extra flavor, consider adding a pinch of cayenne pepper or paprika to the turkey (or chicken) filling.
- Let the pot pie rest for 10-15 minutes after baking to allow the filling to set slightly, making it easier to serve.
Variations on your turkey pot pie
- Experiment with different cheese varieties in the biscuit topping, such as sharp cheddar, pepper jack, or even a hint of Parmesan for a unique twist.
- For a touch of freshness, fold in a handful of chopped fresh herbs like parsley, chives, or tarragon into the turkey (or chicken) filling before topping with the biscuit dough.
Turkey Pot Pie with Cheddar Bay Biscuit Topping
Ingredients
For turkey pot pie
- 2 cups cooked turkey, or chicken, shredded or diced
- 4 tablespoons unsalted butter
- 1 medium onion, finely chopped
- 3 carrots, diced
- 2 celery stalks, diced
- 4 oz. mushrooms, roughly chopped
- ¼ cup all-purpose flour
- 3 cups chicken broth
- 1 cup whole milk
- 1 teaspoon dried thyme
- Salt and pepper, to taste
- Cheddar Bay Biscuit dough
For garlic butter topping
- 4 tablespoons unsalted butter
- 1 tablespoon garlic powder
- 2 tablespoons fresh parsley, minced
Instructions
- Preheat your oven to 375 degrees Fahrenheit (190°C).
Making the pot pie filling
- In a large saucepan, melt the butter over medium heat. Add the onion, carrots, and celery, and cook until the vegetables are tender, stirring occasionally. Stir in mushrooms and cook for another minute.
- Sprinkle the flour over the cooked vegetables and stir for a 1-2 minutes to cook off the raw flour taste.
- Gradually whisk in the chicken broth and milk, then add the dried thyme, salt, and pepper. Allow the mixture to simmer and thicken for a few minutes. Taste and adjust seasoning to your liking.
- Stir in the cooked turkey (or chicken). Remove the saucepan from the heat.
Assembling the pot pie
- Transfer the turkey (or chicken) mixture to a 9×13 inch baking dish and set aside.
- Prepare the cheddar bay biscuit mix according to the package instructions or your homemade recipe.
- Drop spoonfuls of the biscuit dough over the turkey or chicken mixture in the baking dish. The biscuits should touch and overlap to ensure all the filling has some biscuit topping to go with it.
- Place the baking dish in the preheated oven and bake for 25-30 minutes, or until the cheddar bay biscuits are golden brown and the filling is bubbling.
Finishing with garlic butter
- While it bakes, melt the remaining butter and whisk it together with garlic powder and fresh parsley.
- Remove the dish from the oven and brush the biscuits with garlic butter.
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