Herb Turkey Biscuit Pot Pie

Buttery Herb Biscuit Turkey Pot Pie, crafted from leftover turkey, enriched with a delightful mix of mushrooms, vegetables, and a savory gravy, will make you forget it’s made from leftovers.

Everything To Love About A Pot Pie

A pot pie represents a cozy, savory experience, made by either baking or simmering a hearty filling—generally a mix of meat and vegetables enveloped in a hearty gravy, all encased in or topped with a pastry shell.

The crust can rest below, above, or even be present on both sides, designed to capture warmth and flavor, crafting that memorable moment when your spoon pierces the flaky surface to reveal the satisfying contents within.

What Makes A Pot Pie A Pot Pie

At its core, a pot pie embodies a blend of nourishment and balance:

• A protein – typically chicken, beef, or game; nowadays, mushrooms or lentils frequently take a turn.
• Vegetables – carrots, peas, onions, celery, and whatever seasonal produce is available.
• A sauce – broth, stock, or cream, thickened just enough to lightly coat the ingredients.
• Pastry – straightforward, robust, and meant to provide comfort rather than showiness, though it can certainly impress.

It’s more about creativity than precision, utilizing what you have on hand, be it leftovers, scraps, or the fruits of long, slow cooking.

The Story Behind The Pot Pie

Pot pies have a rich history. The concept of enclosing food within dough can be traced back to ancient Greece (just look at my Spanakopita), where meats or veggies were baked in open pastry shells. Romans carried this concept throughout Europe, using the dough more as a cooking vessel than an edible part of the dish.

By the Middle Ages in England, these creations had evolved into ‘coffins’—thick, hard pastry cases designed to protect the fillings and make them portable. The crusts were often discarded or given to servants or animals, while the filling was the prized delicacy.

As baking methods advanced and flour became more widely available, pastries became softer and integrated into meals. By the 18th and 19th centuries, pot pies emerged as cherished home-cooked meals, especially in Britain and later in America, where settlers welcomed them as practical and filling dishes for long winters and large families, something I enjoyed while visiting my husband’s family in London.

Turkey and Chicken Pot Pies In American Food Culture

In the United States, pot pie is closely tied to:

• Home cooking – a tradition that is quickly fading in American households today.
• Sunday suppers – a beloved custom that is nearly extinct in America.
• Refreshing leftovers – this is where we might just entice younger families back into the kitchen, especially with food prices on the rise.

Chicken pot pie, in particular, gained popularity after World War II with the rise of convenience foods, yet its true essence has always belonged to home kitchens, representing care, thrift, and warmth.

Every culture offers its own unique take, whether it’s a French tourtière, a British meat pie, or Mediterranean meat or veggie pies, yet the narrative remains the same: wrap humble ingredients in dough, cook it slowly, and share it with loved ones.

Turkey

In America, turkey takes the spotlight every November as nearly everyone, regardless of their background, prepares a turkey for Thanksgiving.

Turkey is a fantastic meat, renowned not only for its size but also for the variety it offers to poultry lovers.

You can always count on having plenty of leftover turkey, both breast and thigh. 

What’s your favorite part of the turkey? It seems those who prefer the breast often turn up their noses at the thigh, and vice versa.

But what happens with leftovers, you know, that turkey that’s been sitting in the fridge for a few days?

Leftover Turkey

Freshly roasted turkey meat is incredible, whether dark or light, but the white meat often dries out quickly when it transitions to leftovers.

Well, perhaps not completely—it’s still delicious on a sandwich with a smear of mayo (homemade mayo) and a slice of tomato!

What about enjoying turkey throughout the year? Throughout winter, I often buy a small turkey and slow cook the entire bird in a large pot filled with various herbs for stocks, soups, and an array of turkey meals I prepare.

While roasting is the popular method for cooking turkey during the holidays, simmering the meat low and slow makes it so tender that it falls right off the bone.

From one afternoon spent preparing turkey meat, you can create stews, soups, pot pies, sandwiches, and countless other meals while portioning it into different bundles for future use.

One of my favorite dishes is a Mediterranean-inspired take on this quintessentially American bird: Turkey Stuffed Cabbage Rolls, featuring barley, nuts, and dried fruits.

Be sure to hold onto this recipe for the week following Thanksgiving!

Another beloved leftover turkey dish of mine is a variation of the Mac and Cheese Crab Rolls I created on Food Network’s Clash of the Grandmas, but this version is Mac and Cheese Turkey Rolls!

Turkey Pot Pie

Another dish I cherish for utilizing leftover turkey meat—likely a favorite of yours as well—is a pot pie.

Everyone who prepares a pot pie has their own preferred take on what pastry tops it. 

As for my preference, I love a pot pie adorned with a bounty of little herb biscuits.

When you insert your fork into the dish, the steaming gravy, accompanied by simmered veggies and turkey, escapes, releasing its delightful aroma.

Cooking With Herbs

While I maintain a vast herb garden throughout the summer, which I dry in the fall to use during the winter, I often find that I’ve given away much of my dried herb collection by January. 

Let’s face it, food without an aromatic array of herbs lacks the flavor we all desire.

We depend on a range of herbs, or sometimes specific ones, to enhance the flavors of our cooking. 

Dried Herbs

When I buy dried herbs or herb blends, I expect them to be exceptional, with the intensity that my home-dried herbs are known for.

Naturally, a company that produces its spices in small batches with great care will always be my top choice!

I had the privilege to meet a remarkable individual who crafts the finest small-batch herb blends I’ve ever tasted, and I’m eager to introduce you to him along with the delightful flavors he proudly offers:

Brian Leigh, known as B.T.Leigh. We shared an incredible experience cooking for a television show that aired in the summer of 2022, The Great American Recipe on PBS.

Herb Biscuits Make Everything Better

Biscuits? Did you really say you’re adding biscuits on top of your pot pie?

Absolutely! I crafted the biscuits from scratch, using flour, baking powder, butter, buttermilk, and the delightful Somethin to Cluck About spice mix from B.T.Leigh’s. 

Mixing everything in the bowl, rolling out the dough, and cutting out the rounds took barely 10 minutes, but it was well worth the extra effort over using store-bought pastry. 

Turkey Leftover’s With Gravy

Given that I had ample herb-infused stock from cooking the turkey, I quickly whipped up a gravy for the pot pie.

The already flavorful stock required just a bit of butter and flour whisked in a hot pan, followed by pouring the hot stock in and whisking until a creamy gravy formed. 

The Making Of A Pot Pie

All the elements for the pot pie were laid out on the counter: turkey diced into cubes, sliced mushrooms, peas, and freshly blanched carrots were ready, along with hot gravy and the biscuits, pressed and prepped for baking. 

Into a mixing bowl went all the ingredients intended for the pot pie. A dash of Somethin To Cluck About was incorporated into the mixture, followed by dividing the filling evenly across individual clay pots. 

Biscuits are placed atop the filling, brushed with a splash of milk, and another sprinkle of Somethin To Cluck About goes on top before heading into the oven. Within 20-25 minutes, a scrumptious meal is ready to be served!

Ingredients Needed

This herb turkey biscuit pot pie begins, as the best meals often do, with leftovers that receive a delightful transformation.

• Cooked turkey, already tender and saturated with memories, forms the heart of the dish, enveloped within a savory filling that is both comforting and a touch unique.
• Carrots, peas, mushrooms, and potatoes provide vibrancy, texture, and nutrition. The carrots contribute sweetness, peas burst with fresh green notes, mushrooms add depth and earthiness, while potatoes ground the pie with their comforting presence. Together, these humble pantry ingredients create something profoundly satisfying.
• A delicate poultry spice blend, paired with a hint of salt, infuses the filling with warmth and herbal notes that evoke traditional holiday flavors without overpowering the dish. Turkey stock, made rich from the bones or lovingly reserved from the previous meal, forms the sauce base, bringing everything together in harmony.
• Butter and flour meld to create a soft, silky gravy that clings to each ingredient without overwhelming them, allowing the turkey and vegetables to shine through.
• This pot pie is topped with buttermilk biscuits rather than a conventional pastry crust. Made from flour, baking powder, butter, and tangy buttermilk, the biscuits bake to a golden hue and stay tender, soaking up just enough of the savory sauce below while remaining fluffy on top. They elevate the pot pie to something rustic and generous—meant for scooping, sharing, and savoring slowly.

Equipment Needed

The equipment for this herb turkey biscuit pot pie is straightforward and familiar, comprised of elements that invite you to take your time and cook with purpose.

• A stock pot with a lid provides ample space to warm the turkey stock and gently simmer the filling, allowing flavors to meld without haste. A smaller saucepan is just right for preparing the buttery roux, where flour and butter come together before transforming into a velvety gravy.
• A robust cutting board and sharp chopping knife are crucial for chopping up the vegetables, during those quiet, rhythmic moments of slicing carrots, dicing mushrooms, and cubing potatoes that set the stage for the dish.
• For the biscuits, a large mixing bowl accommodates the flour, baking powder, butter, and buttermilk as they’re brought together with a gentle touch. A rolling pin assists in shaping the dough lightly, while a biscuit press (or cutter) forms uniform rounds that cook evenly and look particularly delightful atop the filling.
• Measuring cups and spoons help maintain balance, while a whisk ensures the gravy remains smooth and free of lumps. A slotted spoon makes it a breeze to retrieve vegetables and turkey from the pot without bringing too much liquid along, keeping the filling flawlessly proportioned.
• The pot pie comes together beautifully in individual crock bowls, the kind with handles that evoke comfort food. They are easy to serve, comfortable to hold, and elevate a simple meal into something intimate.
• A basting brush aids in buttering the biscuit tops, promoting a golden finish, while the stovetop or burner and oven cooperate to transition the dish from simmering to baking, filling your kitchen with that inviting, cozy aroma signaling a comforting meal is about to arrive at the table.