This flavorful turkey pot pie recipe has a surprise in the crust: garlic, bacon, cheddar biscuits! What a perfect way to use up leftover holiday turkey!
September heralds back to school busy-ness and, as much as we’re resisting, fall temperatures seem to be upon us (for the week, at least). Soon, the cool temps will be here for good, and hearty meals that can make it onto the table quickly in the midst of evening activities will be the way to go.
Fast fall meals from leftovers
When we think about getting meals on the table fast, two things come to mind: re-purposing leftovers and make-ahead.
Even with the two of us, we tend to cook up a whole chicken or turkey at a time, just so we can have the meat cooked and frozen for quick use.
The same with bacon. If you cook a little extra for breakfast, let is cool, crumble it, and store it sealed in the fridge, it will keep well for a few days and is at the tip of your fingers whenever something could use a bit of extra bacon love.
Our Bacon Cheddar Biscuit Turkey Pot Pie recipe
We had leftover turkey in our fridge when we were planning this pot pie, but it would be just as good with chicken. And, that bacon I mentioned, if you’ve never had biscuits studded with salty, crispy bacon, then you are missing out!
While it’s not your traditional pot pie, this turkey pot pie is a bit more like a cross between a baked turkey with dumplings and a pot pie. But, we’re not complaining, because any time you add biscuits to dinner, we’re in a happy place.
The filling for this turkey pot pie doesn’t take long to come together, making this the perfect quick, weeknight meal.
If you’re really shout on time, you can make the filling for this turkey pot pie the night before and refrigerate it. An hour before you want to bake it, remove it from the oven and add the biscuits. Then, bake it up for a super easy-peasy dinner!
This flavorful turkey pot pie recipe has a surprise in the crust: garlic, bacon, cheddar biscuits!
Yield: 1 8x8 pan (Recipe can be doubled to fill a 9x13 baking dish.)
- 4 Tbsp salted butter
- ½ onion, diced
- 1 celery stalk, diced
- 2 garlic cloves, minced
- 3 Tbsp unbleached all-purpose flour
- 1 c chicken broth (we prefer low sodium)
- ¾ c milk
- 1 small baking potato, diced
- 2 carrots, diced
- 2 c cooked turkey (or chicken), diced
- 1 c frozen peas
- 1 tsp lemon juice
- ½ tsp paprika
- ½ tsp oregano
- ¼ tsp sage
- ¼ tsp thyme
- ¼ tsp salt
- ¼ tsp ground black pepper
- 1 c unbleached all-purpose flour
- 1 ½ tsp baking powder
- ½ tsp garlic powder
- ¼ tsp salt
- 4 Tbsp salted butter, cold
- 1/3 c sharp cheddar cheese, shredded
- 2 Tbsp crumbled bacon (approx 2 strips, cooked)
- 1 Tbsp chives
- ½ c milk
- Preheat oven to 450F.
- Lightly grease an 8x8 baking dish with butter.
- In a large, 4 quart saucepan, melt the butter over medium-high heat. Add onions, celery, and garlic. Sauté 2-3 min, until onions and celery begin to soften.
- Add flour and mix well. Cook 30 seconds – 1 min, until flour begins to stick. Gradually add broth and milk. Simmer until mixture thickens, 3-5 min, stirring constantly.
- Add potatoes, carrots, mushrooms, turkey, and peas. Simmer, stirring occasionally, until the potatoes begin to soften, 7-10 min.
- Pour the mixture into prepared baking dish.*
- In a large bowl, mix together flour, baking powder, garlic powder, and salt.
- Add the butter and cut it into the flour until the mixture resembles coarse crumbs.
- Mix in cheese, bacon, and chives.
- Add milk and stir until a sticky dough forms.
- Drop dough by the tablespoon over filling.
- Place casserole in the oven and bake 15-20 minutes, until biscuits are golden and filling is bubbly. (It may be beneficial to place a large baking sheet on the rack below your pot pie to catch any drips of filling that might come bubbling over.)
- Remove from oven and let stand 5-10 minutes before serving.
*Filling can be made ahead of time up to this point and refrigerated. Remove from fridge when ready to start dinner. Cover, and bake for 20-30 min at 450F, or until the filling just begins to bubble. In the last 10 min of the baking time, make the biscuits. Remove casserole from oven and drop biscuit dough evenly across the top. Return to the oven to bake until biscuits are golden, 15-20 min.