Turkey Potpie with Biscuit Crust

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Turkey Potpie with Biscuit Crust is an easy, family friendly recipe that is perfect for weeknights. Made with mixed vegetables, creamy sauce and buttery biscuits.

If you, like me, have busy weeknights but still need to get a hearty dinner on the table, you have got to check out my friend Alyssa’s new cookbook The “I don’t want to cook” book: Dinners Done in One Pot (affiliate link). I was given a copy to check out and it is full of 100 low-prep, no-mess recipes that are bound to make your weeknight cooking easier.

The book is broken into 11 different chapters highlighting different cooking methods for easy meals one skillet meals, meals made in a mixing bowl, casseroles, sheet pan dinners and dutch oven dinners. And while there are so many delicious recipes to choose from, today I decided to share her recipe for a twist on the classic potpie with this Turkey Potpie with Biscuit Crust.

Making a traditional potpie can sometimes be a bit of a labor of love, but with this recipe Alyssa has turned this comfort food classic into an easy meal thanks to the use of leftover chicken, frozen vegetable medley and refrigerated biscuits.

Let’s talk about all the ingredients you’ll need to make it.

Turkey Pot Pie with Biscuit Crust Ingredients:

• LEFTOVER TURKEY (OR CHICKEN): One of the things that makes this recipe is so easy is that you use leftover cooked turkey. That makes it the perfect way to use those holiday leftovers!
• FROZEN MIXED VEGETABLES: This is usually a blend of carrots, green beans, corn and peas. No need to worry about thawing either! They will cook right in the sauce.
• YELLOW ONION: Most frozen vegetable medleys don’t have onion so additional onion is added.
• BUTTER: To sauté the onions and vegetables.
• FLOUR: Will help the sauce thicken as it cooks.
• LOW-SODIUM CHICKEN BROTH: It’s important to use low-sodium chicken broth so that you can control the final saltiness of the dish.
• THYME: Adds a peppery, herb flavor.
• REFRIGERATED BISCUITS: Using refrigerated biscuits makes the crust of this pot pie easy, flaky and so buttery. Use your favorite brand.

Step by Step Photos and Instructions:

Like all recipes in the “I Don’t Want to Cook” book, this recipe comes together in a flash. Follow along with these step by step photos and instructions showing you every step of the way.

• STEP #1: Preheat oven to 350 degrees. Cook vegetables and onions in melted butter just until they soften.
• STEP #2: Add in flour and seasonings. Cook 2 minutes.
• STEP #3: Add in the broth and heavy cream and cook until it begins to bubble. Remove from heat.
• STEP #4: Stir in the turkey and top with biscuits. Bake. Allow to cool about 10 minutes before serving.

Storage and Leftovers:

My family loved this recipe so much that we didn’t even have leftovers! But if you do, store them in an air-tight container in the refrigerator and eat within a few days.

I absolutely loved how easy this Turkey Potpie was to get on the dinner table and you guys, this cookbook is full of so many other recipes just like it! You are going to want to get your hands on it ASAP. It would make an excellent gift this holiday season too.

Looking for more recipes using leftover turkey? Try these!

• This Open Face Turkey Sandwich is one of my favorite post Thanksgiving lunches!
• Turkey Tetrazzini is an easy, cheesy, delicious weeknight dinner. This casserole is made from scratch and is the perfect way to use leftover turkey.
  Turkey Salad with celery, pecans, cranberries and rosemary it is full of flavor!
• Turkey Curry Soup is a flavor packed, hearty soup that is the perfect way to use leftover turkey. And it is a great way to warm up on a cold day!