3 (7)

Leftovers, Mains

Turkey pot pie with biscuit crust

Turkey pot pie with biscuit crust
Los Angeles Times

I love to roast a turkey breast for dinner. Not only do I get a lovely meal, but I'm sure to get at least a lunch and another dinner from it. My family's favorite leftover turkey meal is pot pie. ... Read more

Active work time: 30 minutes | Total preparation time: 1 hour | Serves 6


  • 1 tablespoon oil
  • 1 onion, chopped
  • 5 tablespoons butter
  • 5 tablespoons flour
  • 3 1/2 cups chicken stock
  • Salt, pepper
  • 1 teaspoon fresh or 1/2 teaspoon dried thyme, marjoram or tarragon
  • 1 1/4 cups diced carrots
  • 5 cups cubed cooked turkey or chicken
  • 1 1/4 cups frozen peas

Step 1Heat the oil in a medium skillet over medium heat and cook the onion until soft and translucent, 5 minutes. Add the butter and melt. Add the flour and cook, stirring constantly, 3 minutes. Add the stock, stirring constantly. If there are any lumps, you can use a whisk to help blend everything together. Raise the heat to high and bring to a boil. Reduce the heat to a simmer.

Step 2Season to taste with salt and pepper, then add the thyme and cook, stirring occasionally, until the sauce is thickened, about 5 minutes.

Step 3Add the carrots and cook another 5 minutes. Add the turkey and peas. Heat through, then remove from the heat and keep warm.

Biscuit topping

  • 1 3/4 cups flour
  • 2 1/2 teaspoons baking powder
  • 1 teaspoon salt
  • 1/3 cup shortening
  • 1 cup plus 1 teaspoon milk, divided
  • 3 tablespoons freshly snipped chives

Step 1Heat the oven to 425 degrees.

Step 2Whisk together the flour, baking powder and salt in a medium mixing bowl. Cut in the shortening until the pieces are no larger than small peas. Make a well in the dry ingredients and pour in 1 cup of the milk and the chives. Stir with a fork until the ingredients are incorporated.

Step 3Pour the filling into a large, flat baking dish. Tear off the Biscuit Topping in roughly 2-inch pieces, and scatter them over the meat and vegetables. Brush the remaining tablespoon of milk over the biscuit dough. Bake the pot pie until the biscuit topping is browned on top and fully cooked, 20 to 30 minutes.

Note: You can substitute other vegetables, such as corn, zucchini or any leftover from the turkey dinner. Frozen vegetables need only heating, while raw vegetables will need a few extra minutes to cook.


Sycamore Kitchen's chocolate chip rye cookies
Sycamore Kitchen's chocolate chip rye cookies

Turkey casserole
Turkey casserole

Slow-rising pumpkin-thyme dinner rolls
Slow-rising pumpkin-thyme dinner rolls

Risotto stuffing
Risotto stuffing

Have a specific question about a recipe or found a problem? Let us know at food@latimes.com

More recipes in Leftovers

Firecracker Vegetable Tempura Lettuce Wraps
Turkey casserole
Griddled Thanksgiving stuffing 'pain perdu' with Gouda sauce and poached eggs
Turkey or chicken potpie