Take your leftover game up a notch with this leftover Thanksgiving Turkey Pot Pie with Biscuits!!! A deliciously creamy filling with vegetables, spices, herbs, bacon, and leftover turkey all topped with homemade Paleo buttery biscuits!! Comfort food meets healthy.
Honestly, what better way to use your Thanksgiving leftovers?? My little family is obbbbsssssessed with chicken pot pie, and if I had to pick one dinner besides tacos they go absolutely crazy for, it’s Chicken Pot Pie.
So when I decided to use our leftover Smoked Turkey to create their favorite dish, they were giddy with excitement. I do all kinds of crusts from a traditional pie crust to a puff pastry, but for this recipe I changed it up with some Paleo biscuits.
And oh my word……Soooooo good!!!
How to Make Turkey Pot Pie with Biscuits
First things first, we start by making the biscuits. We want to get the dough ready so that it sits a little while and becomes less sticky. This helps to make perfect biscuits that can easily be added to the top of the skillet after we make the filling! You want to be sure to cut in the butter or ghee with a pastry knife or a food processor until the dough is nice and crumbly. Let it sit while you prepare the rest of the dish so that the dough is not as sticky.
Next up, we’ll gather up our vegetables. I used celery, leeks, diced butternut squash, and green beans. These can be swapped out to include some of your favorites.
We start by sautéing the bacon, then use the some of the leftover bacon fat to saute the veggies. Next, toss in the broth, coconut cream, crumbled bacon, spices, and leftover turkey.
Finally, we’ve come to the biscuit topping!! Use an ice cream scoop or a 1/4 cup measuring cup that is lightly sprinkled with tapioca starch so that the biscuits come out easily. Space them out evenly in the skillet, flatten them a bit, and pop this dish in the oven.
The skillet will bake for about 25 minutes. You know the dish is ready when the filling is bubbly and delicious, and you have lightly golden brown biscuits ready to devour!!
- The obvious is, can you substitute with chicken? Absolutely!!! No changes would need to be made.
- To make this recipe Whole30, it’s probably best to go without the biscuits. Although technically, the dish itself has all compliant ingredients! However, making a biscuit goes against the Whole30 rules. I promise you though, this dish will still be amazing without the biscuits!
- To make Keto, also go without the biscuits. Or you can try replacing the tapioca starch with more coconut flour. You can also use heavy cream in place of the coconut cream in the biscuits. You can also use creme fraiche in place of the coconut cream in the filling. Also replace butternut squash with a low carb vegetable like cauliflower.
- If you can eat dairy, creme fraiche in place of coconut cream in the filling tastes amazing!!
- Any of the veggies can be easily swapped out. For example, carrots in place of butternut squash. Onions in place of leeks.
Turkey Pot Pie with Biscuits
For the Biscuits:
- 1 cup Blanched almond flour
- 2/3 cup Tapioca flour
- 1/2 cup coconut flour
- 2 tsp Baking powder*
- 1 tsp Baking Soda
- 1/4 tsp sea salt
- 5 tbsp grass fed butter or ghee cold and cut into small pieces
- 1/2 cup canned coconut milk
- 1 tsp vinegar
- 2 large eggs
For the Filling:
- 4 slices bacon
- 1.5 cups diced leeks
- 1.5 cups cut green beans
- 2 cups diced celery
- 2 cups diced butternut squash
- 1.5 tbsp arrowroot or tapioca starch
- 3 cups shredded leftover Thanksgiving turkey
- 2 cups turkey or chicken broth
- 1/2 cup coconut cream
- 2 tsp majoram
- 1 tbsp fresh thyme
Preheat the oven to 400 degrees. Heat a large ovenproof skillet to medium high heat.
Make the biscuit dough: In a medium size bowl, combine the dry ingredients: flours, baking powder, baking soda, and salt. Make sure the butter or ghee is in small pieces, and add to the dry ingredients. Using a pastry knife (or you can use a food processor), cut the butter into the flour mixture until the mixture is crumbly. In a small bowl, combine the coconut milk and vinegar. Now whisk in both eggs. Add the wet ingredients into the dry. Stir using a rubber spatula, and once well combined, let it sit while you prepare the filling. The dough is most likely sticky at this point, but will become more dry after it sits.
Cook the bacon in the skillet until desired crispiness (3-5 minutes per side). Set aside and crumble. Keep the skillet hot and be sure to reserve at least 1 tbsp bacon fat in the pan. Reduce heat to a medium
Now add in the leeks, green beans, squash, and celery. Cook for about 7 minutes, stirring frequently. Coat the vegetables with arrowroot and toss. Now pour in the broth continuing to stir to make sure there are no lumps from the flour. Increase the temperature so that a rolling boil occurs. Reduce back to a simmer. Stir in the turkey, coconut cream, majoram, and fresh thyme. Let the filling cook for another 3-5 minutes.
Remove the skillet from heat. Prepare the biscuits by lightly sprinkling an ice cream scoop or 1/4 cup measuring cup with tapiocal flour. Then scoop in the dough so that it forms a nice circular shape, place one biscuit at a time around the perimeter of the skillet. Flatten each biscuit a little with the back of a spoon. You should be able to create at least 10 biscuits.
Transfer the dish to the oven and bake for approximately 25 minutes, keeping an eye on the biscuits so they don't overcook. The top should be lightly golden, and the filling should be bubbly.
Serve hot and add salt and pepper to taste.
*Baking powder can be made Paleo by combining 1 part baking soda to two parts cream of tarter.