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Leftover Turkey Pot Pie with Biscuit Crust


  • 1 medium, cut into 1/2" pieces Yellow Onions

  • 4 cups, leftover turkey meat, cut into 1/2-inch pieces

  • 1/4 cup All-Purpose Flour

  • 3 1/2 cups Chicken Stock

  • 1/2 lb mushrooms, trimmed and quartered

  • 3 tbsp unsalted Coburn Farms butter

  • 1 tsp, chopped Thyme

  • 1 large parsnip, peeled and cut into 1/2-inch pieces

  • 2 celery ribs, cut into 1/2-inch pieces

  • 2 large carrots, peeled and cut into 1/2-inch pieces

  • 1, 10oz frozen baby peas, thawed


  • FILLING: Combine the onion, carrots, celery, parsnip, thyme, butter, 1/2 teaspoon salt and 1/4 teaspoon pepper in a wide, shallow (3 to 4 quart) pot set over medium heat.

  • Stir until butter melts, then cover and cook, stirring occasionally until vegetables are almost tender - 10 to 12 minutes. Add the mushrooms and cook uncovered, stirring until tender - 5 to 7 minutes.

  • Sprinkle the vegetables with the flour and cook, stirring constantly, for 2 minutes.

  • Stir in the stock, scraping up any brown bits and bring it to a boil. Stir, then simmer until slightly thickened, about 3 minutes. Stir in the turkey, peas, and additional salt and pepper to taste.

  • Transfer the filling to a 13 x 9 inch baking dish. Place the baking dish on a sheet tray before baking in case the filling spills over during cooking.

  • CRUST: Use left over biscuits or bake new with until they are puffed and golden brown and the filling is bubbling. Let stand 10 minutes before serving.

  • Place the biscuits on top of the casserole dish or per plate/serving.

*Pick and choose your favorite vegetables!

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