Recipe

Rustic Leftover Turkey Skillet Pot Pie

A cozy, homestyle way to use leftover turkey with a quick herb gravy and a golden biscuit topping, all baked in one skillet.

By Matt Campbell

•

4.8

A cast iron skillet filled with leftover turkey pot pie, topped with golden biscuits and bubbling gravy around the edges on a wooden table

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Leftover turkey has a reputation for being, well, leftover. Dry. Boring. Eaten standing at the fridge with a sad fork. Not today.

This rustic, homestyle turkey skillet pot pie takes everything you already have (shredded turkey, a couple vegetables, a splash of broth) and turns it into a thick, herby gravy under a layer of crisp, golden biscuits. It tastes like you planned it on purpose.

I like this version because it is low-drama and forgiving. Use what you have. Taste as you go. And if your biscuits get extra crispy on the edges, that is not a mistake. That is the best part.

Shredded leftover turkey on a cutting board next to chopped carrots, celery, and onion

Why It Works

Big comfort, minimal fuss: one skillet for the filling, then straight into the oven.
Moist turkey every time: the gravy rehydrates leftovers and keeps them tender.
Fast flavor build: browned veggies, garlic, thyme, and a touch of Dijon make it taste like it simmered all day.
Flexible ingredients: swap in frozen veggies, different herbs, or even leftover gravy if you have it.
That cozy contrast: creamy filling plus crisp biscuit tops and caramelized edges.

Pairs Well With

Storage Tips

Refrigerate: Let the pot pie cool, then cover and refrigerate for up to 3 to 4 days. For best texture, store biscuits on top if you like them softer, or lift them off and store separately if you want to re-crisp.

Freeze: The filling freezes great. Freeze the filling (without biscuits) in an airtight container for up to 3 months. Thaw overnight in the fridge, warm on the stove, then top with fresh biscuits and bake.

Reheat:

Oven (best): 350°F for 15 to 25 minutes until hot and bubbly. If the biscuits are browning too fast, tent loosely with foil.
Microwave (fast): Works fine, but biscuits soften. Heat in 60-second bursts, stirring the filling if possible.
Skillet: Warm gently over medium-low with a splash of broth to loosen, then cover until hot.

Common Questions

Can I use leftover gravy instead of making a roux?

Yes. Whisk in 1 to 1 1/2 cups leftover gravy after the veggies soften, then add broth as needed to reach a thick, spoonable consistency. Still bake with biscuits on top as usual.

What if my filling is too thick?

Add broth (or a splash of milk) a little at a time until it loosens. It should look like a thick stew. Remember it will thicken more as it bakes.

What if my filling is too thin?

Simmer it uncovered for a few minutes before topping with biscuits. If it is still thin, mash a tablespoon of softened butter with a tablespoon of flour, whisk it in, and simmer 2 to 3 minutes.

Can I use rotisserie chicken instead of turkey?

Absolutely. Same amounts, same method. It becomes a weeknight chicken pot pie situation, and nobody complains.

Do I need a cast iron skillet?

Nope. Any oven-safe skillet works. If you do not have one, make the filling in a regular pan and transfer to a baking dish before adding biscuits.

How do I keep biscuits from getting soggy underneath?

Make sure the filling is hot and bubbling before the biscuits go on, and leave a little space between biscuits so steam can escape. Also, bake on the upper-middle rack if your oven runs cool.

Do I bake canned biscuits the same as homemade?

Not always. Canned biscuits can brown fast at high heat. If you are using refrigerated canned biscuits, you can bake at 400°F (or follow the package temperature) and simply add time as needed until the centers are cooked through.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

12-inch oven-safe skillet (cast iron or stainless, ideally deep)
Wooden spoon or silicone spatula
Measuring cups and spoons
Knife and cutting board
Whisk (helps keep the gravy smooth)
Optional: baking sheet (to catch drips if your skillet is very full)
Optional: instant-read thermometer (helpful for checking biscuit doneness)

The first time I made this, it was the day-after-holiday kitchen mess (you know the one): containers stacked like Tetris, gravy that had fully turned into jelly, and turkey that was begging for a second chance. I wanted something that felt like a real dinner, not another leftover remix that tastes like compromise.

So I went full cozy: sautéed the classic onion-carrot-celery trio, built a quick gravy, and dropped biscuits on top because biscuits solve problems. When it came out of the oven, the edges were bubbling and the biscuit tops were crisp, and suddenly leftover turkey felt like a win. Now it is my favorite way to turn random fridge bits into a proper, rustic meal.

Rustic Leftover Turkey Skillet Pot Pie

(4.8 Reviews)

Prep Time 15 minutes

Cook Time 25 minutes

Total Time 40 minutes

Servings 6

Ingredients

3 tablespoons unsalted butter
1 tablespoon olive oil
1 medium yellow onion, diced
2 carrots, peeled and diced
2 celery stalks, diced
3 cloves garlic, minced
1 teaspoon kosher salt, plus more to taste
1/2 teaspoon black pepper
2 teaspoons Dijon mustard
1 teaspoon dried thyme (or 1 tablespoon chopped fresh)
1/2 teaspoon dried sage (optional, but very holiday-friendly)
1/3 cup all-purpose flour
2 1/2 cups turkey or chicken broth, plus more as needed
1/2 cup milk or half-and-half
2 to 3 cups cooked leftover turkey, shredded or chopped
1 cup frozen peas
1 tablespoon lemon juice (optional, for brightness)
1 (16.3-ounce) can refrigerated biscuits (8 biscuits) or 8 homemade drop biscuits
1 tablespoon melted butter (optional, for brushing biscuits)
2 tablespoons chopped parsley (optional, for serving)

Optional add-ins: 1 cup sliced mushrooms, 1 cup frozen corn, a pinch of red pepper flakes, or a splash of white wine (add after garlic, reduce for 1 minute).

Allergen notes: Contains dairy and gluten. If you need swaps, use a 1:1 gluten-free flour blend and gluten-free biscuits, plus plant-based butter and unsweetened non-dairy milk.

Instructions

Heat the skillet. Preheat oven to 400°F. Set a 12-inch oven-safe skillet over medium heat and add butter and olive oil.
Build the base. Add onion, carrots, and celery. Cook 6 to 8 minutes, stirring occasionally, until softened and just starting to brown on the edges. Add garlic, salt, and pepper and cook 30 seconds.
Season like you mean it. Stir in Dijon, thyme, and sage. Cook 30 seconds so everything smells like you are doing something impressive.
Make the roux. Sprinkle flour over the vegetables and stir constantly for 1 to 2 minutes. You want the flour to coat everything, lose its raw look, and start to smell a little nutty.
Whisk in the liquids. Slowly stream in broth while whisking constantly to keep it smooth, then whisk in milk. Bring to a simmer and cook 2 to 4 minutes, stirring often, until thickened into a gravy that coats the back of a spoon.
Add the turkey and peas. Stir in leftover turkey and peas. Simmer 1 to 2 minutes just to warm through. Taste and adjust with more salt, pepper, and a squeeze of lemon juice if the filling tastes heavy.
Top with biscuits. Reduce heat to low. (Cast iron holds heat, so this is just to keep the bottom from tightening up while you work.) Arrange biscuits on top of the filling with a little space between them. If using canned biscuits, separate them and consider cutting large ones in half so they bake through. If you like extra-golden tops, brush with melted butter.
Bake until bubbling and golden. Bake 12 to 18 minutes, until biscuits are deeply golden and the filling is bubbling around the edges. Biscuits should be cooked through in the center (no longer doughy). If you want to be precise, aim for about 200°F in the center of a biscuit. If your skillet is very full, slide a baking sheet onto the rack below to catch any drips.
Rest, then serve. Let it sit 5 minutes so the gravy sets slightly. Finish with parsley and serve hot.

A spoon scooping creamy turkey and vegetable filling from a skillet pot pie with a golden biscuit on top

Skillet note: A standard 12-inch skillet usually works, but if yours is shallow, use a deeper skillet, a Dutch oven, or transfer the filling to a baking dish before topping with biscuits.

Nutrition information is estimated.

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