Here’s the thing about Thanksgiving that is often overlooked with the planning, prepping and cooking; the dinner is only as good as its leftovers!
I mean, what’s Thanksgiving without leftover turkey sandwiches, pie for breakfast, and figuring out what to do with your leftover cranberry sauce? (I’ve got a great recipe on the way for that one, actually!)
But there are only so many days of turkey sandwiches one can take, right? That’s where I take what we’ve got left… and turn it into leftover turkey pot pie!]
I’ll be straight up with you here: this isn’t a super quick recipe, like most of the recipes you’ll find here on Percolate Kitchen. It’s not crazy weeknight friendly, and you can’t throw it together in 20 minutes.
BUT, it’s relatively simple, and each part of the recipe comes together while another part cooks. So it won’t take you half an afternoon to put together – maybe an hour or so.
If you want to make it even faster, you can use precooked vegetables (frozen and thawed, veggies leftover from another meal, or made during a meal prep power hour), and instead of the biscuit topping, use a sheet of puff pastry or phyllo dough. It should bake in about the same length of time, and the instructions are similar: just make sure the veggies are soft and cooked through, the liquid is bubbling at the sides, and the pastry or topping is browned and flaky.
Another variation for when you don’t have leftover turkey
Just use leftover roast chicken! Or chicken thighs browned beforehand and diced. Poached chicken breast, shredded. Poached turkey, diced. use what you have!
The beauty of a pot pie is that it’s crazy amenable to leftovers. That’s the whole idea of the dish!
The only important things I would stress? Potatoes are a must, as far as I’m concerned. Their starchiness adds thickness to the pot pie sauce that is hard to replicate- without them, the dish runs the risk of being too liquidy and soggy.
But seriously? This is not a complicated casserole.
It’s a great way to change up the Thanksgiving flavors that you might be a little, ah, over by Day Three.
AND, and it makes pretty dang good leftovers itself!
That’s like, the inception of leftovers, right? Using leftovers to make a dish and then eating the leftovers to that dish!?
You’re so clever. I knew I liked your brain.
Enjoy your turkey, your family time, and your leftovers. Happy Thanksgiving!
Leftover Turkey Pot Pie Casserole with Biscuit Topping
Prep Time: 20 minutes
Cook Time: 20 minutes
I usually make this recipe a day or so after Thanksgiving, when I’ve got lots of leftovers from the big meal but want something different and lightened-up. This pot pie uses a simple biscuit topping instead of a typical pastry crust. Instructions for making biscuits from scratch are below, but if you’re running real short on time, feel free to swap in canned biscuits, too!
For the casserole:
- 1/3 cup butter
- 2 large carrots, peeled and diced
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 large russet potatoes, diced
- 1/3 cup white flour
- 2 cups chicken stock/broth
- 3 cups diced cooked turkey or chicken, chopped into bite-sized pieces (about 2 pounds)
For the biscuits:
- 1 cup white flour
- 2 teaspoons baking soda
- 1 teaspoon salt
- 3/4 cup milk or buttermilk
- Chop and cook the carrots, onions, garlic and potatoes with flour, butter, and chicken broth, according to instructions 2-3
- Chop the cooked turkey or chicken, if needed. Combine with the cooked vegetable mixture.
- Mix the biscuit dough and shape into a disc, wrapped in cling film. This will keep, uncooked, in the fridge for 2-3 days. Gently roll out before cutting into squares.
Prepare From Prepped:
- Preheat the oven to 375*F.
- Spread the contents of the vegetables and chicken/turkey on the bottom of a large casserole dish (at least 9”x13”)
- Roll out the biscuit dough and cut into squares.
- Arrange the biscuit squares evenly on top of the casserole mixture.
- Place in the oven and bake 18-20 minutes, or until the biscuits have browned and the mixture is bubbling.
Make From Fresh:
- Preheat the oven to 375*F.
- Melt the butter over medium-high heat in a large saucepan. Add the carrots, onions, garlic, and potatoes and stir to coat.
- Whisk in the flour until thick and creamy, then slowly whisk in the chicken stock/broth. Let the mixture come to a boil, then reduce the heat to a simmer and cover the pan. Simmer for 10-15 minutes or until the carrots and potatoes have softened through.
- While the vegetables are cooking, make the biscuits. Add the dry ingredients to a large bowl and whisk or sift to combine. Slowly add the milk and stir until the dough is wet and sticky.
- Turn the dough onto a floured surface and carefully pat into a large square. Using a sharp knife or a pastry scraper, slice the biscuit into 6 squares/rectangles and let the dough rest for a few minutes.
- While the dough is resting, spread the cooked turkey evenly on the bottom of a 9″x13″ baking dish.
- Once the vegetables have softened, remove from heat and pour the mixture evenly over the turkey.
- Using a metal pastry scraper or spatula, lift the squares of biscuit dough and arrange on top of the casserole, side by side and evenly spaced, but not touching. Sprinkle the biscuit dough squares with a little salt.
- Bake for 18-20 minutes, or until the liquid is bubbling at the sides of the dish, and the biscuits have browned.
- Remove and let cool slightly before serving.