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Biscuit-Topped Turkey Pot Pie

Cream of chicken soup, biscuit dough and veggies help transform Thanksgiving turkey into a comfort-food classic.

Serving Size:


Active Time:

30 min.

Total Time:

1 hr., 20 min.


  • 1 (24 oz.) pkg. mixed soup greens with herbs, such as onion, carrot, turnip, celery, parsley and dill, vegetables cut into ½” pieces, 6 cups
  • 1 Tbs. oil
  • 1 lb. red potatoes, cut into 1” pieces
  • 1 tsp. dried thyme
  • 1 (14.5 oz.) can lower sodium chicken broth
  • 1 (10¾ oz.) can condensed cream of chicken soup
  • 3 cups cubed cooked turkey
  • 1 cup leftover or defrosted frozen peas
  • 1 (16.3 oz.) tube refrigerated large buttermilk biscuit dough


  1. Preheat oven to 350°F. Coat 2-qt. baking dish with cooking spray. Chop herbs from soup greens; reserve. In large nonstick skillet, heat oil over medium-high heat. Add vegetables from soup greens, potatoes, thyme, ½ tsp. salt and ¼ tsp. pepper; cook, stirring occasionally, until just tender, 5-6 minutes. 
  2. Add broth and condensed soup; bring to boil. Reduce heat to medium-low. Cover; simmer, stirring occasionally, until vegetables are softened, 20 minutes. Stir in turkey, peas and reserved herbs; cook until heated through, 2 minutes. 
  3. Transfer to baking dish. Using 2¾” turkey-shaped cookie cutter, cut one shape from each biscuit, pressing dough to-gether if necessary; discard or bake scraps separately. Arrange biscuits over hot turkey mixture. Bake until biscuits are golden and mixture is hot and bubbly, 15-18 minutes. Let stand 10 minutes before serving. 

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