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Best Easy Leftover Turkey Pot Pie Skillet – 30 Minute Meal

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A quick and comforting one-skillet turkey pot pie made with leftover turkey, creamy filling, and flaky biscuit topping. Ready in just 30 minutes, it’s the perfect weeknight dinner that transforms holiday leftovers into a delicious meal.

Ingredients

Scale
  • 3 tablespoons unsalted butter
  • 1 medium yellow onion, diced (about 1 cup)
  • 2 medium carrots, peeled and diced (about 1 cup)
  • 2 celery stalks, diced (about 1/2 cup)
  • 3 cloves garlic, minced
  • 1/3 cup all-purpose flour
  • 2 cups low-sodium chicken or turkey broth
  • 1 cup whole milk (or half-and-half for extra richness)
  • 3 cups cooked turkey, shredded or cubed (dark and white meat mixed is best)
  • 1 cup frozen peas, no need to thaw
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • Salt and black pepper to taste
  • 1 can (16.3 ounces) refrigerated buttermilk biscuits (8 count, like Pillsbury Grands)
  • 1 tablespoon melted butter for brushing (optional, but recommended)
  • Flaky sea salt for sprinkling (optional)

Instructions

  1. Preheat your oven to 425°F (220°C). Place your cast iron skillet on the stovetop over medium heat.
  2. Melt the butter in the skillet. Once foaming, add diced onion, carrots, and celery. Cook for 5-6 minutes, stirring occasionally, until vegetables soften.
  3. Add minced garlic and cook for another 30 seconds until fragrant.
  4. Sprinkle flour over the vegetables. Stir constantly for 1-2 minutes until flour is fully incorporated and starts to turn golden.
  5. Slowly pour in the broth while whisking vigorously. Then add the milk the same way. Bring to a gentle simmer.
  6. Let simmer for 3-4 minutes, stirring occasionally, until sauce thickens enough to coat the back of a spoon. Season with thyme, rosemary, salt, and pepper.
  7. Stir in shredded turkey and frozen peas. Cook for another 2 minutes until everything is heated through. The filling should be thick and bubbling gently.
  8. Remove skillet from heat. Arrange refrigerated biscuits on top of the filling in a circle around the edge and one in the center.
  9. Brush biscuit tops with melted butter and sprinkle with flaky sea salt if using.
  10. Transfer skillet to preheated oven. Bake for 12-15 minutes, until biscuits are puffed up and golden brown and filling is bubbling around the edges.
  11. Let rest for 5 minutes before serving.

Notes

Don’t rush the roux – cook flour for a full 2 minutes to avoid raw flour taste. Use room temperature turkey to avoid cooling the filling. Watch liquid ratio for gravy-like consistency. Don’t overcrowd biscuits – they need room to expand. Let rest 5 minutes before serving for filling to set. For gluten-free, use gluten-free flour blend and gluten-free biscuit mix. For dairy-free, use olive oil or vegan butter and unsweetened oat or almond milk.

Nutrition

Keywords: leftover turkey, pot pie, skillet, 30 minute meal, comfort food, Thanksgiving leftovers, one skillet meal

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