This Leftover Turkey Pot Pie is the perfect way to use turkey leftovers! With a savory Cheddar Bay Biscuit crust, this delicious comfort food will become a favorite!
Leftover Turkey Cheddar Bay Biscuit Casserole
Whether you’re looking for the perfect recipe to use up leftover Thanksgiving turkey or cooked turkey from dinner last night, this Turkey Pot Pie with Cheddar Bay Biscuit Mix is the way to go!
An easy turkey pot pie recipe with a twist on a traditional pie crust, this is the perfect meal for making the most out of your leftovers. With a creamy base, tasty vegetables, and a flaky crust, you’ll make this delicious recipe over and over again.
I love an easy weeknight dinner that uses leftovers. The more you can double dip with your meal prep, the better! Don’t wait until Thanksgiving dinner to make this recipe. Turkey breasts are on sale all year long, so take advantage of the opportunity!
What Are Cheddar Bay Biscuits Anyway?
Speaking as a person who was a Red Lobster server for 3 years, I can tell you from first-hand knowledge. Cheddar Bay Biscuits are the delicious Red Lobster biscuits that disappear from your table within seconds after being served. They are garlicky and cheesy in the best way. I’ve never heard anyone complain about anything other than wanting more to be delivered quickly, so this cheddar biscuit topping is going to make your day.
- You can use both dark and light meat in this delicious casserole.
- The Red Lobster biscuit mix includes a small foil seasoning packet to stir into the mix. Be careful not to throw it away with the box.
- Try not to over-salt your casserole. Both the cheese soup and butter contain salt, so don’t add too much while seasoning with salt, pepper, and garlic powder. You can use unsalted butter if you are concerned about the salt content.
- Your baking time will depend on the oven you use. A convection oven will take closer to 45 minutes total and a regular oven may be closer to 60 minutes total.
How To Make Leftover Turkey Biscuit Pot Pie
Leftover Turkey Biscuit Pot Pie Ingredients:
1 box Red Lobster Cheddar Bay Biscuit Mix 11.36 oz
4 cups turkey, cooked and chopped
1/2 cup salted butter, melted
12 oz mixed frozen vegetables
2 cups milk
1 can cheddar cheese soup 10 oz
2 cups chicken broth
Salt, black pepper, and garlic powder (to taste)
9 x 13 baking dish
Large mixing bowl
Medium mixing bowl
Wooden spoon or kitchen spoon
Step 1: Preheat your oven to 350 degrees F and melt the stick of butter.
Step 2: Transfer the melted butter into the bottom of a 9×13-inch baking dish.
Step 3: Sprinkle the chopped turkey into the bottom of the baking dish, on top of the butter.
Step 4: Evenly distribute the frozen vegetables on top of the chicken.
Step 5: Season the top of the vegetables with salt, pepper, and garlic powder.
Step 6: In a large bowl, mix the cheddar soup and the chicken stock. Combine them well and carefully pour the mixture over the chicken and vegetables.
Step 7: In a separate bowl, combine the milk and biscuit mix with a whisk. Mix them together very well.
There will be some lumps in the biscuit dough but do your best to get them to dissolve. Any that you can’t dissolve will disappear during the baking process.
Step 8: Slowly pour the biscuit mixture over the pot pie filling in the baking dish. Don’t mix this top layer.
Step 9: Cover the baking dish with aluminum foil and bake for 1/2 hour.
Step 10: At the half-hour mark, uncover the casserole and bake for another 15-30 minutes or until your casserole is golden brown and bubbly around the edges.
Step 11: Once ready, remove the baking dish from the oven and let it sit for 5-10 minutes. Enjoy!
How To Store Leftover Leftover Turkey Biscuit Pot Pie
Store any leftovers in the casserole dish covered tightly in plastic wrap or aluminum foil in the refrigerator for up to 3 days. You can also move the casserole to an airtight container, but try to keep the pie crust on top.
Can I Freeze Leftover Turkey Pot Pie?
Yes! If you have a lot of Thanksgiving leftovers, it’s the perfect opportunity to make this easy recipe twice and freeze one for later.
Bake your casserole with the biscuit topping and allow it to cool for 60 minutes. Once cool, wrap it tightly in several layers of plastic wrap, a layer of aluminum foil on the outside, and then store it in the freezer for up to 3 months.
To reheat your casserole, remove it from the freezer and bake it for 75-90 minutes at 350 degrees. You will know it is done when the creamy filling is bubbling up around the sides of the biscuit crust.
Can I Make This With Fresh Vegetables?
Maybe. It is much easier to use a bag of frozen mixed vegetables and they cook while the casserole is baking. If you use fresh vegetables, you may lose some texture and firmness that you want from the mixed veggies in this casserole. I recommend sticking with frozen.
Should I Thaw My Vegetables Before Baking?
No, it’s not necessary. The frozen veggies thaw and cook while the casserole is baking.
Can I Use Leftover Chicken Instead Of Turkey?
Yes! If you have leftover chicken breasts, rotisserie chicken, or shredded chicken from a previous recipe, you can absolutely turn this into a new version of traditional chicken pot pie casserole. Just replace the four cups of turkey meat with your cooked chicken and continue with the same recipe. That will basically turn this into the viral TikTok chicken cobbler recipe that the whole family will enjoy!
Can I Use Store-Bought Biscuit Mix Instead Of Cheddar Bay Biscuit Mix?
If you have the opportunity to make this Cheddar Bay Biscuit Pot Pie as it is, I highly recommend it. If you can’t find the mix at your store, you can definitely make the biscuit layer with a different store mix. As your casserole is baking, keep an eye on it. The cook time may be slightly different because you’ll be using a different ingredient.
Are You Looking For More Delicious Dinner Recipes? Here Are Some Of My Favorites:
- Homemade Beefaroni Casserole With Cheese
- Easy Crockpot Mississippi Roast
- Leftover Turkey Tetrazzini Casserole
- Easy Cheesy Penne Rigate Casserole
Red Lobster Cheddar Bay Biscuit Mix, Garlic Herb Seasoning Included, 11.36-ounce Boxes (Pack of 12)Bovado USA 9Casserole Dish Ceramic Baking Dish Casserole Dishes for Oven 9×13 Baking Dish with Handles Deep and Large Capacity Baking Dish for Casseroles Lasagnas Roasted Vegetables Great Kitchen Gifts, WhiteKitchenAid Classic Mixing Bowls, Set of 3, Empire Red, 2 quartsNileHome Stainless Steel Whisk Set 8HOTEC Heat Resistant Large Silicone Cooking Spoon, Solid Slotted Spoons, Nonstick Kitchen Cookware Utensils, Mixing, Serving, Stiring Large Spoons, Black
- 1 box Red Lobster Cheddar Bay Biscuit Mix 11.36 oz
- 4 cups turkey, cooked and chopped
- 1/2 cup salted butter, melted
- 12 oz mixed frozen vegetables
- 2 cups milk
- 1 can cheddar cheese soup 10 oz
- 2 cups chicken broth
- Salt, pepper, and garlic powder (to taste)
- Preheat your oven to 350 degrees F and melt the butter.
- Transfer the melted butter into the bottom of a 9x13-inch baking dish.
- Sprinkle the chopped turkey into the bottom of the baking dish, on top of the butter.
- Evenly distribute the frozen vegetables on top of the chicken.
- Season the top of the vegetables with salt, pepper, and garlic powder.
- In a large bowl, mix the cheddar soup and the chicken stock. Combine them well and carefully pour the mixture over the chicken and vegetables.
- In a separate bowl, combine the milk and biscuit mix with a whisk. Mix them together very well. There will be some lumps in the biscuit dough but do your best to get them to dissolve. Any that you can’t dissolve will disappear during the baking process.
- Slowly pour the biscuit mixture over the pot pie filling in the baking dish. Don’t mix this top layer.
- Cover the baking dish with aluminum foil and bake for 1/2 hour.
- At the half-hour mark, uncover the casserole and bake for another 15-30 minutes or until your casserole is golden brown and bubbly around the edges.
- Once ready, remove the baking dish from the oven and let it sit for 5-10 minutes. Enjoy!
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Amount Per Serving: Calories: 564Total Fat: 32gSaturated Fat: 16gTrans Fat: 1gUnsaturated Fat: 13gCholesterol: 175mgSodium: 1208mgCarbohydrates: 29gFiber: 3gSugar: 9gProtein: 39g
This calculation is intended for informational purposes only. I am not a doctor or dietitian. This calculator is a guide, but makes no guarantee of being exact or fully accurate.