Southern Style Turkey Pot Pie

Total Time
40mins
Prep 5 mins
Cook 35 mins

This is a great way to use leftover turkey or chicken. This is pot pie how my grandma makes it. Turkey and vegetables with a creamy gravy and biscuit topping. Great comfort food. Changed to add: If you can't find Veg-al, frozen mixed veggies is fine. I often add leftover green beans or corn on top of the veggies.

Ingredients Nutrition

  • 946.36 ml cooked turkey (Chopped) or 946.36 ml cooked chicken (Chopped)
  • 2 (793.78 g) can Veg-All (drained)
  • 2 (793.78 g) can turkey gravy or 2 (793.78 g) can chicken gravy
  • 297.66 g can condensed golden mushroom soup
  • 283.49 g can flakey biscuits (grands 8 pack)

Directions

  1. Preheat oven to 350.
  2. In med saucepan, mix together all ingredients except biscuits and heat until bubbly about 15 mins on med.
  3. Then pour turkey/vegetable mixture into a lightly greased 9 x 13 pan. Top with biscuits.
  4. Bake for 20 mins or until biscuits are golden brown.
Most Helpful

5 5

Super easy and quick! And delicious!! I used turkey from Thanksgiving, which was originally grilled/smoked and then frozen. My boyfriend claims the seasoning of the turkey gave the meal some extra punch, which is probably true. I tweaked the recipe as such:

1. Two words, people: Grands JUNIORS! I used the junior homestyle biscuits and by the time they had browned on top, they were cooked all the way through. I started the oven at 375 degrees for 10 minutes, upped it to 400 for another 7 minutes, then turned it off and let the dish sit in the oven for about 5 minutes, plus 5 minutes cool time out of the oven.
2. 3 cups of turkey instead of 4
3. 1 can of Del Monte's big 26 ounce can of mixed vegetables with potatoes, drained
4. 1 can of Creamy Chicken Soup, plus a can's-worth of 2% milk (I don't like gravy!)
5. Seasoning of sea salt, seasoning salt, pepper, thyme, parsley, garlic powder
6. As someone recommended, it's important to heat everything up really well before putting it into the baking dish. After I heated the mixture and poured it into the dish, I mixed in 3/4 of a package of shredded cheddar cheese (a tip I stole from another recipe). Then I put the junior biscuits on top, then sprinkled the rest of the cheese on top of them.

My boyfriend ate about 4 servings for dinner! I stuffed myself with almost 3 and we have this sad little container now with 1 serving left over...I plan to make it again since I still have a lot of turkey. Whole meal took 45 minutes from start to finish including 25 minutes baking/cooling time.

I've been searching for quite awhile for this kind of recipe. It is great. We don't especially care for turkey except at thanksgiving, but since I had some in the freezer I decided this was a great way to get rid of it. If the turkey pies were this good, I cannot wait to try the recipe with chicken. It's almost a blueprint that you can 'do your own way'. I used a lot of another reviewers tips, put it in 7 inch throwaway foil pans, topped them with thinly rolled sourdough biscuits, and instead of cans of mixed veggies I used canned peas,& carrots, added potatoes, & celery flakes,& also added some chopped onion. Used the same above mentioned viewers suggestions for seasonings. We did sprinkle cheddar cheese on the two pies we ate, and it added to it just fine.Thank you so much for a recipe that I can work with, and enjoy.

The problem of doughy biscuits is that they are too thick to cook through, on top of the pot pie, before they become too browned. My suggestion is to pull the flaky biscuits apart half way down, so you have 2 thinner biscuits from one biscuit. Try this and they should cook through and you will also have more crust to go over a larger casserole dish.