Thanksgiving leftovers don’t have to be boring. As much as we all love a turkey sandwich, sometimes we just need to jazz it up. My family loves this Easy Turkey Pot Pie recipe. It’s creamy with a thick sauce and the biscuit topping is the perfect touch.
I like to make this dinner a few nights after eating our Sheet Pan Turkey and Vegetables. It’s a great one bowl dinner that’s hearty and delicious.
We have a girl’s tradition of hitting the malls for Black Friday sales, which means I don’t like spending time in the kitchen after Thanksgiving. This turkey pot pie has become my Thanksgiving leftovers solution!
Related Post: Chicken and Rice Casserole
Thanksgiving Leftovers Recipe: Easy Turkey Pot Pie
Preheat oven to 400 degrees. Put potatoes (both kinds) and carrots in a medium saucepan, add water until vegetables are just covered. Lightly salt the contents of the saucepan.
Bring water to a boil, then reduce heat to low and cover. Allow the pot to sit covered until the vegetables are tender (for about 8-10 minutes). Drain potatoes and carrots. Then, set aside.
Melt the butter over medium-low heat in the cast iron skillet. Add chopped onion and cook until tender and translucent (about 4 minutes). Sprinkle the onion with the flour, stirring until smooth.
Add the chicken broth, heavy cream, turkey, green beans, corn, and spices. Bring contents to a boil, stirring frequently until liquid has thickened. Reduce heat, add potatoes and stir.
Remove from heat. Scoop pot pie into round baking dish and top with 5-6 biscuits. Note: I just use Pillsbury refrigerated biscuits. They are always on sale and easy to use.
Place into the oven for about 8-10 minutes or until the biscuits are fully cooked.
Serve with a side salad or alongside your other Thanksgiving leftovers! If you reheat the dish, just add fresh biscuits on top.