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.
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!
What You Need for Turkey Pot Pie Turnovers
This recipe is super easy! You'll need chopped turkey, potatoes, carrots, corn, and large biscuits.
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.
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.
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.
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.
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
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
- 3 Tablespoons unsalted butter plus extra for the crust
- 3 garlic cloves minced
- 1/2 cup flour
- 3 cups chicken stock
- 1 Bay leaf
- 1 Tablespoon dried Italian seasoning
- 1/2 teaspoon dried thyme
- salt and pepper
For the Turnover
- 2 cans Pillsbury Grands Southern Homestyle Buttermilk Biscuits grab a coupon!
- 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.