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Turkey Pot Pie Turnovers

November 10, 2015 by Kelly Stilwell 35 Comments

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We love turkey pot pie. In fact, I probably make either a roast chicken or turkey at least once a month, and I'll serve mashed potatoes, cranberry sauce, and stuffing, just like on Thanksgiving.

The next day, we'll have all those yummy leftovers, and enjoy it all over again. But, by the third day, we're all kind of bored.

This recipe for turkey pot pie turnovers is just what you need to change up those Thanksgiving dinner leftovers! Don't let any of that turkey go to waste! These would make a great appetizer for a tailgate, too!

That's when this turkey pot pie turnover comes in. We can easily eat an entire roast chicken in two days, but a turkey takes a little longer, so I like to get creative. 

A couple of weeks ago I made pot pie, and my girls have been begging me to make it again already. Instead of a traditional pot pie, I decided to make turkey pot pie turnovers.

I bought a turkey breast, made the pot pie sauce, added veggies that I had on hand, enclosed all that goodness inside a Pillsbury Grand Southern Homestyle Buttermilk Biscuit.

Holy moly. It was SO good. We gobbled them up (pun intended!) Don't let any of those leftovers go to waste!

This recipe for turkey pot pie turnovers is just what you need to change up those Thanksgiving dinner leftovers! Don't let any of that turkey go to waste! These would make a great appetizer for a tailgate, too!

What You Need for Turkey Pot Pie Turnovers

This recipe is super easy! You'll need chopped turkey, potatoes, carrots, corn, and large biscuits.

 

This recipe for turkey pot pie turnovers is just what you need to change up those Thanksgiving dinner leftovers! Don't let any of that turkey go to waste! These would make a great appetizer for a tailgate, too!

 

For the turkey pot pie gravy, you'll also need butter, minced garlic cloves, flour, chicken stock, a Bay leaf, Italian seasoning, dried thyme, and salt and pepper.

This recipe for turkey pot pie turnovers is just what you need to change up those Thanksgiving dinner leftovers! Don't let any of that turkey go to waste! These would make a great appetizer for a tailgate, too!

 

How to Make Turkey Pot Pie Turnovers

Melt butter in a saucepan. Add garlic and cook until fragrant, about 1 minute.

Add flour slowly, whisking until combined, 2-3 minutes. Slowly whisk in stock, thyme, and Italian seasoning. Continue whisking constantly over medium heat until sauce thickens, about 5 minutes.

This recipe for turkey pot pie turnovers is just what you need to change up those Thanksgiving dinner leftovers! Don't let any of that turkey go to waste! These would make a great appetizer for a tailgate, too!

Season with salt and pepper to taste. Add turkey and vegetables to the pan, combining well. Cook until heated through. Let cool slightly.

Roll out biscuits to about 5 inches diameter. Add a spoonful of pot pie to the center of biscuit dough.

This recipe for turkey pot pie turnovers is just what you need to change up those Thanksgiving dinner leftovers! Don't let any of that turkey go to waste! These would make a great appetizer for a tailgate, too!

Fold dough over, pinching to close turnover. Use a dough crimper to make a ridge along the edge of turnover. Brush with melted butter.

Bake at 375 for 25 minutes. Serve warm with a side of cranberry sauce, or this delicious cranberry salsa.
Makes 16 turnovers.

Do I Have to Use Turkey?

We honestly probably do this with turkey more simply because we have more leftovers, but you can absolutely make this with chicken, or any meat for that matter. 

This delicious roasted chicken and vegetables recipe is perfect for creating these pot pie turnovers for the next day. You could also make this from the leftovers of this braised beef roast recipe. 

Another option for the crust would be to make turkey pot pie with puffed pastry. It's easy to work with and would make an elegant presentation.

We like the homecooked flavor of the Pillsbury turkey pot pie, but I'd totally try the puffed pastry dough if I had guests for dinner.

Can I make this pot pie in a Crockpot?

You could make the filling in a slow cooker, but in order to get that crispy layered crunch for the pot pie dough, you really need to make this in the oven.

Turkey Pot Pie Turnovers

Print Recipe
Delicious turkey pot pie inside a turnover. If you're a fan of Thanksgiving, this might be the best thing you have ever tasted!
Course Dinner
Cuisine American
Keyword pot pie, turkey pot pie
Prep Time 20 mins
Cook Time 20 mins
Total Time 40 mins
Servings 16
Calories 147
Author Kelly Stilwell

Ingredients

For the Pot Pie Filling

  • 4 cups chopped turkey
  • 4 large red potatoes chopped small
  • 1 cup carrots shredded or sliced
  • 1 cup corn kernels fresh or canned
  • salt & pepper

Sauce

  • 3 Tablespoons unsalted butter plus extra for the crust
  • 3 garlic cloves minced
  • ½ cup flour
  • 3 cups chicken stock
  • 1 Bay leaf
  • 1 Tablespoon dried Italian seasoning
  • ½ teaspoon dried thyme
  • salt and pepper

For the Turnover

  • 2 cans Pillsbury Grands Southern Homestyle Buttermilk Biscuits grab a coupon!

Instructions

  • Melt butter in a saucepan.
  • Add garlic and cook until fragrant, about 1 minute
  • Add flour slowly, whisking until combined, 2-3 minutes
  • Slowly whisk in stock, thyme and Italian seasoning
  • Whisk constantly, over medium heat until sauce thickens, about 5 minutes.
  • Season with salt and pepper
  • Add turkey and vegetables to pan, combining well.
  • Cook until heated through.
  • Let cool slightly.
  • Roll out biscuits to about 5 inches diameter.
  • Add spoonful of pot pie to center of biscuit dough.
  • Fold dough over, pinching to close turnover.
  • Use a dough crimper to make a ridge along edge of turnover.
  • Brush with melted butter.
  • Bake at 375 for 25 minutes.
  • Serve warm with a side of cranberry sauce.
  • Makes 16 turnovers.

Nutrition

Serving: 1 | Calories: 147kcal | Carbohydrates: 18g | Protein: 9g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 25mg | Sodium: 159mg | Potassium: 403mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1430IU | Vitamin C: 5mg | Calcium: 20mg | Iron: 1mg

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Reader Interactions

Comments

  1. sandra

    November 23, 2015 at 10:04 am

    I like the recipe for Sausage Stuffed Crescent Cornucopias

    Reply
  2. Debra Guillen

    November 23, 2015 at 10:15 am

    I'd like to try the Easy Three-Ingredient Jalapeño Crescents

    Reply
  3. toyin

    November 23, 2015 at 10:18 am

    i will like to try the apple pie crescents

    Reply
  4. Emily Rose

    November 23, 2015 at 11:04 am

    Oh, my fav recipe is Bacon Cheddar Pinwheels. Looks delicious, as all do!

    Reply
  5. Candice

    November 23, 2015 at 6:34 pm

    I would like to make the Easy Three-Ingredient Jalapeño Crescents.

    Reply
  6. Priscilla S.

    November 23, 2015 at 11:22 pm

    The Apple Pie Crescents look great!

    Reply
  7. Damien

    November 24, 2015 at 10:48 am

    Thanks for this recipe 🙂

    Reply
  8. DJ

    November 24, 2015 at 1:49 pm

    I would love to try the Apple Pie Crescents.

    Reply
  9. Tammy Woodall

    November 24, 2015 at 10:48 pm

    I would like to try the Mini Crescent Dogs.

    Reply
  10. amy guillaume linderman

    November 25, 2015 at 10:40 pm

    i like the recipe for sausage crescent cheeseballs

    Reply
  11. Susan Smith

    November 26, 2015 at 1:53 pm

    My favorite recipe is the Bacon Cheddar Pinwheels

    Reply
  12. Jerry Marquardt

    November 26, 2015 at 6:53 pm

    I would like to make the Sausage Crescent Cheese Balls.

    Reply
  13. Allison B

    November 26, 2015 at 7:01 pm

    I like the bacon cheddar pinwheels!

    Reply
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Welcome! Food, Fun & Faraway Places® is a travel and lifestyle blog written by Kelly Stilwell. From delicious recipes to world travel, I’ve got you covered! Contact me at kastilwell@gmail.com.

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