Skillet Turkey Pot Pie with Buttermilk Biscuits is an easy, one-pot dinner to use up rotisserie chicken or turkey leftovers.

Bake up fresh whole wheat buttermilk biscuits while the creamy turkey pot pie filling simmers on the stove.

Skillet inside out turkey pot pie in a white bowl with biscuits. — Skillet Turkey Pot Pie served with Buttermilk Biscuits

Why Make Inside Out Turkey Pot Pie?

When I was out of the flour I needed for our favorite pie crust, this easy turkey pot pie recipe with biscuits was born out of necessity.

I did have sprouted wheat flour on-hand so I whipped up whole wheat buttermilk biscuits while the turkey pie filling simmered on the stove.

The Downside: My family loves pastry crust; it took some navigating to get past that when they thought we were having traditional turkey pot pie with pie crust.

So I’m just warning you, you might get some resistance if they eat the pie for the crust. However, delicious biscuits help win them over, which is part of the upside.

Whole wheat buttermilk biscuits on a wire cooling rack. — Whole Wheat Buttermilk Biscuits

The Upside: The turkey pot pie filling was fabulous over biscuits and the quality of the leftovers was far better since there wasn’t a crust getting soggy from sitting in gravy.

Filling-to-crust/bread ratio was also easier to control and suit individual preferences. And the biscuits are a real treat with butter and jam—Mmm, warm biscuits and butter!

The best part is you feel good about serving your family a healthy, comforting meal made with whole food ingredients.

This one-pot meal can be served right out of the skillet and easily converted to soup to stretch the budget too.

Of course, you can use roasted or rotisserie chicken in this same recipe, but let’s talk turkey.

Turkey Pot Pie Ingredients including turkey, carrots, celery, peas, onion, garlic, cream, stock, and butter. — Skillet Turkey Pot Pie Prepped Ingredients

Make Skillet Turkey Pot Pie the Easy Way with Leftover Roast Turkey

Thanksgiving turkey leftovers are ideal, but you can find roasted turkey breast portions in stores all through the fall season. Start with quality turkey and you’re way ahead.

We have enjoyed various organic turkeys, as well as free-range and heritage turkeys like those from Mary’s Turkeys. Whatever brand you choose, read the label.

Popular commercial brand ingredient label:
CONTAINS UP TO 20% OF A SOLUTION OF WATER, SALT, MODIFIED FOOD STARCH, SODIUM PHOSPHATE, DEXTROSE, NATURAL FLAVORS TO ENHANCE JUICINESS

We prefer turkey that has been humanely raised and doesn’t come with a long list of other ingredients.

I don’t mind paying more for clean, quality sourced meat; every bit of a roasted turkey is used for our family holiday dinner, bone broth, and leftover recipes like this one.

Roasted organic turkey (or chicken) simmered in a light, creamy sauce with traditional pot pie vegetables is at the top of our comfort food list!

turkey pot pie step by step photo collage with biscuits, sauce, vegetables in pan — Easy Skillet Turkey Pot Pie with Biscuits Step by Step

Skillet Turkey Pot Pie Step by Step

Prepare the biscuits. It’s okay if everything isn’t timed perfectly, the pot pie filling can sit a few minutes once cooked.
Dice vegetables and saute with salt, pepper, and thyme in butter; sprinkle with flour.
Add cognac, cream, stock, and Worcestershire; simmer until sauce thickens.
Stir in chopped turkey and peas and simmer until turkey is completely warmed through; season with salt and pepper, as desired. (Remove from heat and set aside if the biscuits aren’t quite done.)
Serve pot pie filling over warm split biscuits.

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Turkey Pot Pie served in white bowl with a split buttermilk biscuit. — Turkey Pot Pie served with a single split whole wheat buttermilk biscuit.

Recipe Variations

Use baked or rotisserie chicken in the recipe instead of turkey.
Make gluten-free biscuits from Mama Knows Gluten Free
Make turkey pot pie with dumplings — in this pot pie recipe, increase broth/stock to 2 1/2 cups and merge this recipe with the Parmesan Dumpling instructions in our Creamy Chicken Stew.
Change up the veggies — green beans, cauliflower, parsnips, celeriac root, leeks, and mushrooms all work well in this recipe without changing the base flavor of the dish. Use any combination you like, just keep the total amount the same as listed in the recipe, which is 3.25 cups, including the onions. You can reduce the amount of turkey (3 cups) to accommodate more vegetables as well.
No crust turkey pot pie — top with leftover stuffing or mashed potatoes before baking.
Make a classic turkey pot pie with a healthy oat flour pastry crust.
Make turkey pot pie soup — once the filling is complete in Step 4 stir in additional chicken broth to thin to desired soup consistency.
Add a combination of broth and milk or cream to retain a creamier texture. Serve in warmed bowls with biscuits on the side.

Turkey and vegetables in a cream sauce served with biscuits in a white bowl. — A comforting bowl of Turkey Pot Pie with Whole Wheat Buttermilk Biscuits

Recipe Tips

If you’re short on time, you can use frozen carrots and peas just make sure they’re completely defrosted. You don’t want added moisture diluting a delicious cream sauce.
Make-ahead turkey pot pie filling — prepare the recipe up to STEP 4 as directed. In STEP 4, remove the thickened sauce from the heat and stir in the turkey and peas. Cool and refrigerate filling until ready to reheat and serve, for up to 3 days, or freeze for up to 1 month.
Make-ahead sprouted wheat biscuits — prepare the recipe through STEP 7 (biscuits are stamped out and on the baking sheet), cover with plastic wrap and refrigerate for up to 3 days.
Bake at 475°F for 14 minutes just before serving. Baked biscuits can be frozen for up to 1 month once completely cooled.
To reheat — warm (defrosted, if frozen) filling in a skillet while (defrosted, if frozen) biscuits warm in a 350°F oven for 5-6 minutes.
Stretch any leftovers into soup — warm filling in a saucepan and add enough chicken broth to thin to desired soup consistency.
Or add a combination of broth and milk or cream to retain a creamier texture. Make it stretch even farther with cooked rice, pasta, and additional vegetables, just keep in mind you may need to adjust seasoning too.

Biscuit Recipe

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Sprouted Wheat Buttermilk Biscuits

Light whole wheat biscuits with a tender crumb and golden buttermilk crust.

Prep Time20 mins

Cook Time15 mins

Chilling time25 mins

Total Time55 mins

Course: Breads, Breakfast, Sprouted Wheat

Cuisine: American

Servings: 12

Author: Judy Purcell

Ingredients

▢ 1 3/4 cups sprouted white whole wheat flour , plus more for counter
▢ 2 tablespoon coconut palm sugar , or honey
▢ 2.5 teaspoons baking powder
▢ 0.25 teaspoon baking soda
▢ 0.5 teaspoon sea salt
▢ 6 tablespoons butter , very cold or frozen, cut into small cubes
▢ 7 ounces cold buttermilk , plus more for brushing tops

Instructions

Combine 1 3/4 cups flour, 2 tablespoon sugar, 2 1/2 teaspoons baking powder, 1/4 teaspoon baking soda, and 1/2 teaspoon salt in a medium bowl; whisk together.
Add 6 tablespoons cubed butter to the bowl and work into flour with a pastry knife or grate butter over flour and stir in to coat butter pieces with the flour.
Add 7 ounces cold buttermilk to the butter and flour; stir just until flour is moistened, about 15 strokes. If the flour is not all moistened, add more buttermilk 1 tablespoon at a time over the drier parts and gently stir in. The dough will be shaggy.
Generously dust a work surface with flour. Transfer dough to the work surface and sprinkle with a little more flour. With floured hands, gently press the dough into a rectangle about ¾ inch thick, with the long edge facing you.
Using an offset spatula or bench scraper, fold 1/3 of dough from each side creating a stack of three layers. Turn it so the long edge faces you and press the dough out again (add a little flour if too sticky). Repeat the lift and fold method 2 more times, adding more flour if needed. This folding method creates many layers of buttery pieces throughout.
Chill dough in fridge 10-15 minutes to firm up butter. Heat oven to 475°F.
Transfer the dough back to a lightly floured work surface. Roll the dough out to about 1-inch thick. Dip a round dough cutter into flour and stamp out the biscuits. Don't twist, just push down. Dip cutter in flour between each cut. Place on a parchment-lined baking sheet closely together so they touch (baked goods will rise higher when touching sides).
Chill again in fridge for 5-10 minutes so the butter is firm when they go in the oven.
Brushing the tops with buttermilk will create a chewier crust and golden brown color. If you prefer soft crust, leave alone and brush with melted butter when they come out of the oven. Otherwise, brush tops with buttermilk and Bake at 475°F for 12-14 minutes.

Notes

See pictoral and video STEP BY STEP biscuit instructions and ingredient tips in our full Sprouted Whole Wheat Buttermilk Biscuits Recipe post.

NOTE: 2 1/2 inch round cutter used in recipe yields 12 biscuits

Cutting the butter into the flour can be done in different ways depending on the tools you have available. I have used all three of these methods with equal results.

• Food Processor — Cut the butter into cubes and transfer to a food processor with the mixed dry ingredients. Pulse 8 or 10 times to chop up the butter into small pieces about the size of green peas. I don’t use this method because since it creates another item to clean.

• Pastry Knife — Cut the butter into cubes and toss into the bowl of mixed dry ingredients. Use a pastry knife to cut and mix the butter into the flour to create small pieces about the size of green peas.

• Box Cheese Grater — Grate the butter into the bowl of mixed dry ingredients. Stir the butter and flour together with a spoon to coat the butter pieces. You must freeze the butter to do this so you don’t have a mess and waste butter smeared on the grater.

Make Ahead Tip: Prepare through Step 8, cover and refrigerate for up to 2 days.

Equipment

bench scraper

pastry knife

Nutrition

Learn how to make this and all recipes even easier!Check out our Monthly Meal Prep System!

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READY MENUS

Skillet Turkey Pot Pie with Whole Wheat Buttermilk Biscuits

Why Make Inside Out Turkey Pot Pie?

Make Skillet Turkey Pot Pie the Easy Way with Leftover Roast Turkey

Skillet Turkey Pot Pie Step by Step

Recipe Variations

Recipe Tips