This post may contain affiliate links. Please see our disclosure policy.
Take your leftover game up a notch with this Leftover Thanksgiving Turkey Pot Pie with Biscuits!!! A creamy, savory filling loaded with vegetables, herbs, spices, bacon, and leftover turkey—all topped with homemade Paleo buttery biscuits!! Comfort food meets healthy, and you’ll be obsessed.
Honestly, what better way to use your Thanksgiving leftovers?? My little family is obbbbsssssessed with chicken pot pie. If there’s one dinner (besides tacos!) they go absolutely crazy for, it’s this dish. So when I used our leftover Smoked Turkey to make their favorite comfort food, they were beyond excited.
And oh my word……Soooooo good!!!
Why You’ll Love This Turkey Pot Pie
- The best way to use leftovers: That post-holiday turkey turns into the coziest dinner ever.
- Paleo and dairy-free friendly: Made with coconut cream and Paleo biscuits.
- Customizable veggies: Add your favorites—leeks, celery, butternut squash, green beans, or even carrots.
- Wholesome comfort food: It’s hearty, flavorful, and nourishing.
If you’re craving more delicious ideas for your holiday table, you’ll also love my Holiday Salad Recipe! It pairs perfectly with any leftover feast.
How to Make Turkey Pot Pie with Biscuits
1. Make the Biscuit Dough
Start by prepping the biscuits so they can rest while you prepare the filling. This helps the dough become less sticky for perfect texture.
- Cut in the cold butter or ghee using a pastry cutter or food processor until crumbly.
- Let it sit while you work on the filling.
2. Prepare the Filling
Next, gather your vegetables. I used celery, leeks, diced butternut squash, and green beans but feel free to mix it up with your favorites.
- Sauté the bacon until crispy.
- Use a little of that flavorful bacon fat to sauté the veggies.
- Add broth, coconut cream, crumbled bacon, herbs, and your leftover turkey.
3. Add the Biscuit Topping
Once your filling is ready, it’s time for the best part!
- Scoop the dough on top of the skillet using an ice cream scoop or ¼ cup measure lightly dusted with tapioca starch.
- Space them out evenly and flatten slightly.
Bake for about 25 minutes, until the filling is bubbly and the biscuits are golden brown and irresistible!!
Recipe Tips and Variations
Substitute with chicken: Absolutely!! Use leftover roasted or rotisserie chicken for an easy weeknight dinner.
Whole30 version: Skip the biscuits. Everything else in the filling is compliant! It’s still full of flavor and comfort.
Keto-friendly option: Omit the tapioca starch and use extra coconut flour in the biscuit dough. Swap butternut squash for cauliflower and use heavy cream or crème fraîche in place of coconut cream.
Dairy option: If you can eat dairy, crème fraîche adds a rich and tangy twist to the filling!!
Veggie swaps: Try carrots instead of butternut squash or onions instead of leeks.
Turkey Pot Pie with Biscuits
Ingredients
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
Instructions
- 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.
Can you sub out coconut milk for almond milk?
Yes!