My Turkey Pull-Apart Pot Pie is another great idea for leftover Thanksgiving Roasted Turkey. If you have leftover peas, you can use them too! And, you can substitute leftover Turkey Gravy for the white sauce, if you have enough. We never have enough leftover Turkey Gravy, so this decadent, rich, thick, creamy white sauce is a delicious substitute for gravy and a great accompaniment to the peas, carrots, celery, onions and turkey making a very satisfying meal-in-a-bowl.
I purposely make this dish in individual bowls so that it is easy to serve, easy to eat and easy to clean-up! A trifecta of easy! But, if you don’t have individual bowls that are oven-proof, use a 7″ x 9″ casserole dish or one of similar size OR a 9″ x 13″ casserole dish and double the recipe . It will still work, still be delicious and will still be easy to serve and clean-up. Plus, you’ll probably have leftovers of these leftovers so able to enjoy it again!
Here’s what you do:
- Peel and cut carrots into coins. I use baby carrots that are already peeled, so all I do is slice them. You need about a cup.
- Chop your celery. I use 2 stalks, cut each stalk in half lengthwise and then chop them into about 1/4 inch pieces. This will equal about a cup of chopped celery.
- Peel and chop 1/2 of a white or yellow onion.
- Melt 6 tablespoons (1/3 cup) butter in a large skillet. I use my non-stick skillet for ease in clean-up.
- Add your trinity of veggies (onions, celery and carrots) in the melting butter.
- Sauté on medium-high heat, stirring occasionally, until translucent.
Once your vegetables are cooked and the carrots are “fork-tender”, you are ready to make the white sauce:
- Add 6 tablespoons flour (1/3 cup) to the butter and vegetable mixture.
- Stir flour into butter and vegetable mixture until completely combined and continue stirring for about 2 minutes more. This is to “cook” the flour and get rid of the flour taste.
- Measure your 2 cups of whole milk and 1 cup of heavy cream so that both are in one pouring bowl. I don’t have a large enough measuring cup that will hold 3 cups total, so I measured both into a bowl with a pour spout.
- Add the milk and cream mixture all at once and stir to combine.
- Stir white sauce constantly over medium heat until thickened.
- Add 1 tablespoon Dijon mustard and stir to combine. This makes a very thick white sauce. If you want a thinner sauce for your pot pie, add another 1/4 cup of milk at this point and check the consistency. Also, add salt and pepper to taste and stir to combine.
- In the meantime, cook 1 cup of frozen petite peas in about 1/2 cup of water in the microwave in a microwave safe bowl for about 3 minutes.
- Drain the peas and set aside.
- While your vegetables are cooking, chop 2 cups of leftover turkey meat. This is dark turkey meat. I used 1 cup of dark and 1 cup of white.
- This is one cup of chopped white turkey meat.
- Add the drained peas to the white sauce.
- Add chopped leftover turkey and stir to combine.
- Add the pot pie filling to individual, oven-proof serving bowls, dividing the mixture evenly among the bowls.
- Open a can of jumbo biscuit dough.
- Cut each jumbo biscuit into quarters.
- Quartered biscuits.
- Using the palms of your hands, roll each quartered biscuit into a ball.
- Place 8 dough-balls into each oven-safe individual bowl.
- Place the individual, oven-safe bowls on a baking sheet and place in pre-heated 375 degree oven for 20 minutes. Don’t burn the tops, so check after 15 minutes.
Remove from oven when biscuit dough is golden brown.
Place hot oven-safe bowls on a plate to serve. Ready to eat!
Here’s the recipe:
- 1 cup carrots, peeling and chopped
- 2 stalks of celery, chopped
- ½ yellow or white onion, chopped
- 6 tablespoons of butter (1/3 cup)
- 6 tablespoons of flour (1/3 cup)
- 2 cups whole milk
- 1 cup heavy cream
- Salt & Pepper to taste
- 1 tablespoon Dijon mustard
- 1 cup frozen peas, cooked
- 2 cups leftover, cooked turkey meat, chopped
- 1 can of Jumbo biscuits (8 to a can)
- Preheat oven to 375 degrees.
- Chop carrots, celery and onion.
- Melt butter in large saute' pan.
- Add carrots, celery and onion and saute', stirring occasionally until carrots are fork-tender (about 10 minutes).
- In the meantime, place frozen peas in a microwave dish with about ½ cup of water.
- Microwave peas for 3 minutes and drain in a strainer; set aside.
- Chop turkey meat into bite-sized chunks.
- Add flour to butter and carrot/celery/onion mixture; stir to combine; cook about 2 minutes.
- Add milk and heavy cream, all at once, to butter/veggie mixture and stir constantly until mixture is thickened.
- Taste and correct seasonings with salt and pepper.
- Add cooked peas and cooked turkey and stir to combine.
- Divide creamed veggie/turkey mixture into 4 six-inch individual, oven-proof bowls.
- Open canned biscuits.
- Cut each biscuit into quarters.
- Roll each biscuit quarter between the palms of your hands to make little balls.
- Top each bowl with 8 biscuit balls.
- Place all four bowls onto a baking sheet.
- Bake for about 20 minutes (check at the 15 minute point) until biscuit top is a golden brown.
This recipe is featured on All Free Casserole Recipes’ site! Check it out: Turkey Pull-Apart Pot Pie.
(other leftover recipes)
- 3 Amazingly Simple and Delicious Ideas for using leftover Mexican Corn Salad
- Harvest Pumpkin Chili
- Turkey and Avocado Salad with Craisins
- Turkey Sandwich
- Turkey Shepherd’s Pie
- Turkey Soup