Leftover Turkey Pot Pie

If you want to spoil your family once more with your delicious turkey, make my Chicken Pot Pie recipe with turkey instead of chicken. If you’re really in a hurry, you can make the warm filling like a stew and omit the biscuit topping. If you have time, the biscuit is definitely worth the extra effort. This recipe is a Jonathan favorite. You can see us make the chicken version on my YouTube channel Cooking Keto with Kristie

Leftover Turkey Pot Pie
Event: After Thanksgiving
Makes 12 Servings

Anyone can cook a turkey, but answering the question of what to do with the leftovers can be a real challenge. I find myself looking for creative ways to use leftovers that will make a dish seem different enough that my family doesn’t know they are eating the second round. Leftover Turkey Pot Pie is a perfect solution. If your family decorates for the holidays immediately after Thanksgiving, this is also a great one-pot dish to enjoy after decking the halls. Not only is it warm and filling, but it makes the house smell fantastic!

4 tablespoons butter, room temperature
1/3 cup chopped onion
1/3 cup chopped carrots
½ cup chopped broccoli stems
3/4 cup chopped cauliflower
1 cup chopped zucchini
1 14.5 ounce can green beans, drained
2 stalks celery, chopped
½ cup sliced mushrooms
2 cups chicken bone broth
4 ounces cream cheese (1/2 cup), room temperature
½ cup heavy cream
½ teaspoon dried thyme
¼ teaspoon poultry seasoning
½ teaspoon salt
¼ teaspoon ground black pepper
4 cups chopped turkey
One half batch Bell’s Biscuits (recipe below)

Preheat the oven to 375ºF.

In a 12-inch ovenproof skillet over medium heat, melt the butter. Add the next eight ingredients (through mushrooms) and sauté until the vegetables are tender, about 10 to 12 minutes. When the vegetables are just tender, add the chicken broth. Simmer for about 10 minutes or until the broth is reduced by half. Add the cream cheese and heavy cream and stir until the cream cheese is melted. Simmer until the sauce is thickened—about 5 to 7 minutes. Add the thyme, poultry seasoning, salt, and pepper; mix well. Add the turkey and mix into the vegetables and sauce. Set aside while you prepare the Bell’s Biscuits recipe.

Drop the biscuit dough in small scoops on top of the pot pie filling, covering the entire dish. You will need about half of the biscuit recipe. Bake for 25 to 28 minutes, or until the biscuits are browned and not doughy underneath. Let cool for 15 to 20 minutes before serving.

Bell’s Biscuits
6 large egg whites
1½ cups fine almond flour
3 tablespoons oat fiber or 1½ tablespoons coconut flour
1½ ounces mozzarella cheese, shredded (about 1/3 cup)
1½ teaspoons baking powder
1 teaspoon salt
5 tablespoons butter, room temperature

Use a hand mixer to beat the egg whites until frothy but not stiff. Add the almond flour, oat fiber, mozzarella, baking powder, and salt, and mix well. Add the butter and beat until well blended.

Categories: Recipes

3 replies »

  1. Finally got the right time to make this (froze the leftover turkey). Holy cow — that is the best flavor!! Thanks!! Husband said he’d eat it every day and twice on Sunday! He was kidding but it really is that good.

Leave a Reply