Leftover Turkey Recipe: One-Skillet Turkey Pot Pie

image source: elizabeth stark
image source: elizabeth stark

For some, the flavors of Thanksgiving leftovers are every bit as familiar and coveted as the meal itself. But just as it’s refreshing to break with tradition during the Thanksgiving feast, changing up your leftover routine can also be a welcome change.

This dish starts where many of the best leftover dishes do – with turkey. Because of its flavor and tendency not to dry out, dark meat is better in this recipe (luckily, it’s also what most of us will have leftovers of). From there, you’ll need a few less expected vegetables like leeks and celery root, plus familiar ones like carrots, celery stalks, and potatoes. All this good stuff gets sautéed in butter, tossed with flour, and covered with stock. A batch of simple, one-bowl whole wheat drop biscuits go on top, and in less than 30 minutes, you’ll have (another) meal to remember.

One-Skillet Turkey Pot Pie
Image source: Elizabeth Stark

Because this recipe is as versatile as it is delicious, feel free to sub in any root vegetables you might have on hand. Likewise, dark meat chicken, or even store-bought rotisserie chicken can be used instead of turkey.

One-Skillet Turkey Pot Pie with Whole Wheat Drop Biscuits

Makes: 6-8 servings



  • 2 tablespoons unsalted butter
  • 1 yellow onion, trimmed, peeled, and diced
  • 4 stalks celery, diced
  • 4 carrots, trimmed and diced
  • Sea salt to taste
  • 1/4 cup all-purpose flour
  • 2 medium potatoes, scrubbed and diced into 1/2-inch pieces
  • 1 small celery root, peeled and diced into 1/2-inch pieces
  • 2 pounds dark meat turkey, cooked, removed from bone, and chopped
  • 2 cups low-sodium chicken stock
  • 1 tablespoon fresh thyme leaves, plus 4 small sprigs for garnish

Whole Wheat Drop Biscuits:

  • 1 cup whole wheat pastry flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon sea salt
  • 3 tablespoons unsalted butter, cold
  • 1/2 cup buttermilk


Turkey Pot Pie Filling:

  1. Preheat oven to 425 F.
  2. Set an oven-proof 9-inch skillet over medium-high heat. Melt butter, and then stir in onion, celery, and carrots. Sprinkle with sea salt. Sauté until vegetables have softened and onions are translucent, about 7 minutes.
  3. Stir in flour, making sure to coat all the vegetables.
  4. Stir in potatoes and celery root and cook, stirring often, for 5 minutes.
  5. Next, stir in turkey, and then the stock, being sure to scrape up any brown bits on the bottom of the pan.
  6. Taste and add salt as needed. Stir in thyme leaves.
  7. Remove from heat and prepare biscuits.


  1. To make biscuit topping, whisk the flour, baking powder, and sea salt together with a fork in a medium-sized bowl.
  2. Grate in cold butter and massage into flour with fingertips.
  3. Fold in buttermilk, stirring just until mixture holds together.
  4. Using 2 spoons, drop 2-inch balls of biscuit dough on top of the filling. Press lightly so that biscuit flattens slightly.
  5. Slide into oven and bake until biscuits are a light golden brown and the filling is bubbling vigorously, 20-25 minutes.
  6. Cool for 5 minutes, garnish each biscuit with a sprig of thyme, and serve.
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