Turkey Pot Pie Casserole
This Turkey Pot Pie Casserole has a thick, creamy filling topped with homemade biscuits that makes for the perfect comfort meal!
A COMFORTING TURKEY CASSEROLE
Topped with homemade biscuits and filled with vegetables and turkey, this Turkey Pot Pie Casserole is the perfect dish to warm you up and use some of that leftover Thanksgiving turkey! With easy to find ingredients, this recipe comes together in about an hour and serves a crowd. No need for sides with this one, this Turkey Pot Pie Casserole is a meal in itself!
FREQUENTLY ASKED QUESTIONS:
No, however they are simple to make and taste amazing. If you do not want to make them you can use puffed pastry cut into sections or your favorite store bought refrigerated biscuits will also work fine.
Yes, you can substitute the turkey out with chicken. We like to use rotisserie chicken when we swap it out.
This is great with any of your favorite vegetables. We like to use frozen mixed vegetables for this recipe but some other ones you can use include: potatoes, brussel sprouts, asparagus, corn, etc.
This is a personal texture preference. You can use shredded if you want it spread out more in the casserole or diced for larger pieces in each bite.
I like to use buttermilk for this recipe as it is richer and helps the biscuits brown nicely. Regular milk will work but you can easily make your own buttermilk at home. To do that for this recipe, take 3/4 cups of regular milk and add it to a measuring cup, add in either 3/4 tablespoon white vinegar or lemon juice and stir. Let sit for 5-10 minutes, stir again and then use.
This can be stored covered with plastic wrap or foil or in an airtight container in the refrigerator where it keep for up to 3 days. I do not recommend freezing as the texture will change.
INGREDIENTS NEEDED: (FULL RECIPE AT THE BOTTOM OF THE POST)
- unsalted butter
- onion
- garlic
- frozen mixed vegetables
- half and half
- cream of chicken soup
- cooked turkey
- salt and pepper
- all-purpose flour
- baking powder
- granulated sugar
- baking soda
- buttermilk
HOW TO MAKE TURKEY POT PIE CASSEROLE:
Preheat the oven to 375°F. Spray a 9×13-inch baking dish with cooking spray, set aside. In a large skillet over medium heat add the butter and let it melt. Add the onions, stirring occasionally until soft and translucent, 5-8 minutes. Add the garlic, stirring constantly until fragrant, 30 seconds.
Next, add the frozen vegetables to the pan and cook until heated through, stirring occasionally for about 10 minutes.
Add the half and half and cream of chicken soup, whisk it in until combined.
Add the turkey and pepper, stir it in until coated in the sauce. Heat until it just starts to bubble, taste, and add salt or more pepper if needed.
Pour the mixture into the prepared baking dish.
In a large bowl, stir together the flour, baking powder, sugar, salt, and baking soda.
Add the butter to the bowl and cut it in with a pastry cutter, two forks, or you can use your fingers. The mixture should resemble coarse sand with bits of butter no larger than peas throughout.
Add ¾ cup of the buttermilk and stir it in until combined, there may be some loose flour leftover in the bottom, that’s okay.
Turn the mixture out onto a floured work surface, knead it a few times until it comes together to form a dough. Roll out the dough into a rectangle ½ inch thick.
Cut into 8 even pieces.
Place the biscuits right on top of the pot pie filling.
Brush the tops with the remaining buttermilk.
Bake for 20-25 minutes until bubbly and the biscuits are lightly golden brown. If the biscuits aren’t browned enough, put the broiler on high until your desired browning.
Enjoy!
WANT MORE DELICIOUS RECIPES? YOU MUST TRY THESE!
Turkey Pot Pie Casserole
Ingredients
- 4 tablespoons (1/2 stick) unsalted butter
- 1 small onion, finely diced
- 2 cloves garlic, minced
- 3 cups frozen mixed vegetables
- 2 ½ cups half and half
- 2 (10.5 ounce) cans cream of chicken soup
- 4 cups cooked turkey, diced or shredded
- ½ teaspoon pepper
- salt, to taste
- parsley for garnish, optional
For the biscuit topping:
- 2 cups all-purpose flour
- 1 ½ Tablespoons baking powder
- 2 teaspoons granulated sugar
- ½ teaspoon salt
- ¼ teaspoon baking soda
- 8 Tablespoons (1 stick) very cold unsalted butter, grated or small diced
- ¾ cup + 1 tablespoon buttermilk divided use
Instructions
- Preheat the oven to 375°F. Spray a 9×13-inch baking dish with cooking spray, set aside.
- In a large skillet over medium heat add the butter and let it melt. Add the onions, stirring occasionally until soft and translucent, 5-8 minutes. Add the garlic, stirring constantly until fragrant, 30 seconds.
- Next, add the frozen vegetables to the pan and cook until heated through, stirring occasionally for about 10 minutes.
- Add the half and half and cream of chicken soup, whisk it in until combined.
- Add the turkey and pepper, stir it in until coated in the sauce. Heat until it just starts to bubble, taste, and add salt or more pepper if needed.
- Pour the mixture into the prepared baking dish.
- In a large bowl, stir together the flour, baking powder, sugar, salt, and baking soda.
- Add the butter to the bowl and cut it in with a pastry cutter, two forks, or you can use your fingers. The mixture should resemble coarse sand with bits of butter no larger than peas throughout.
- Add ¾ cup of the buttermilk and stir it in until combined, there may be some loose flour leftover in the bottom, that’s okay.
- Turn the mixture out onto a floured work surface, knead it a few times until it comes together to form a dough. Roll out the dough into a rectangle ½ inch thick.
- Cut into 8 even pieces.
- Place the biscuits right on top of the pot pie filling.
- Brush the tops with the remaining buttermilk.
- Bake for 20-25 minutes until bubbly and the biscuits are lightly golden brown. If the biscuits aren’t browned enough, put the broiler on high until your desired browning.
Notes
- Chicken can be substituted for the turkey.
- Puff pastry or refrigerated biscuits can be used instead of making homemade.
- Add additional vegetables to your liking, see above for some ideas.
- We do not recommend freezing.
Nutrition
Nutritional Disclaimer
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.
