Leftover Turkey Breast Recipes for a Creamy Skillet Pie

This creamy leftover turkey breast skillet pie turns cooked turkey, peas, carrots, and celery into a savory filling topped with tender homemade drop biscuits. It is a practical one-pan dinner for using holiday leftovers, and the biscuit topping bakes right over the filling until golden.

Ingredients

3 cups (420 g) cooked turkey breast, cut into bite-size pieces
3 tablespoons (42 g) unsalted butter, divided
1 medium yellow onion, about 1 cup (150 g) finely chopped
2 medium carrots, about 1 cup (130 g) diced small
2 celery ribs, about ¾ cup (75 g) diced
⅓ cup (43 g) all-purpose flour, for thickening the filling
2 cups (480 ml) low-sodium chicken or turkey broth
1 cup (240 ml) whole milk
1 teaspoon (1 g) dried thyme
¾ teaspoon (4 g) fine salt, plus more to taste
½ teaspoon (1 g) ground black pepper
1 cup (135 g) frozen peas
1½ cups (190 g) all-purpose flour, for the biscuit topping
2 teaspoons (8 g) baking powder
½ teaspoon (3 g) fine salt, for the biscuit topping
4 tablespoons (56 g) cold unsalted butter, cut into small cubes
⅔ cup (160 ml) whole milk, for the biscuit topping
1 tablespoon (4 g) chopped fresh parsley, optional, for serving

Instructions

Heat the oven to 425°F (220°C). Dice the onion, carrots, and celery, and cut the turkey into pieces about ½ inch (1 cm) across so it warms evenly. Set out an oven-safe 10-inch (25 cm) skillet or a similar baking dish. If your turkey has been refrigerated, keep it chilled while you prepare the vegetables and biscuit ingredients.
Make the biscuit topping: whisk the 1½ cups (190 g) flour, baking powder, and ½ teaspoon (3 g) salt in a medium bowl. Add the cold, cubed butter and rub it into the flour with your fingertips or cut it in with a pastry blender until the mixture has pea-size pieces and some smaller crumbs. Pour in the ⅔ cup (160 ml) milk and stir just until no dry flour remains. The dough should be soft and slightly sticky; do not knead it. Set it aside while you make the filling.
Melt 3 tablespoons (42 g) butter in the oven-safe skillet over medium heat. Add the onion, carrots, and celery. Cook for 6 to 8 minutes, stirring occasionally, until the onion is softened and the carrots have started to lose their raw crunch. Sprinkle the filling flour over the vegetables and stir for 1 minute so it coats them and cooks briefly.
Pour in the broth gradually, stirring or whisking as you go to break up any flour lumps, then stir in the 1 cup (240 ml) milk, thyme, ¾ teaspoon (4 g) salt, and pepper. Bring the mixture to a gentle simmer and cook for 3 to 4 minutes, stirring often, until it thickens enough to lightly coat a spoon. Stir in the turkey and frozen peas. Take the skillet off the heat once everything is evenly mixed.
Drop the biscuit dough in six or eight spoonfuls over the filling, leaving small gaps between them so steam can escape and the tops brown. Transfer the skillet to the oven and bake for about 18 minutes, until the biscuits are risen and golden. Check the center of the filling with a food thermometer: USDA FSIS guidance says reheated leftovers, including turkey, should reach 165°F (74°C). If the biscuits brown before the filling reaches that temperature, loosely cover the skillet with foil and continue baking, checking again after a few minutes.
Carefully remove the hot skillet and let the pie stand for 5 minutes before serving. The filling will settle slightly as it rests. Taste a spoonful and add a little more salt or pepper if needed, then scatter over the optional parsley.

Tips

Keep the vegetables in small, even pieces. Large carrot chunks may remain firm by the time the biscuit topping is done, while small dice soften in the short stovetop cook. If you prefer very tender carrots, cut them into pieces no larger than ¼ inch (6 mm).
Use cold butter and stop mixing the biscuit dough as soon as it comes together. Warm butter or overworked dough can make the biscuits heavy rather than tender. If the dough feels dry, add milk 1 teaspoon (5 ml) at a time; if it seems very loose, dust in a little flour.
Broth salt levels vary, so start with the amount listed and taste the filling before it goes into the oven. If you have regular-sodium broth, reduce the added salt to ½ teaspoon (about 3 g), then adjust at the table.
Use turkey that was refrigerated promptly and is still within its safe storage window. If cooked turkey sat at room temperature for more than 2 hours, do not use it. Chop breast meat across the grain for a more tender bite, and avoid simmering it for a long time before baking, which can dry it out.

Serving Suggestions

This skillet pie is filling enough to serve as a complete meal, since it combines turkey, vegetables, creamy gravy, and biscuits. For a lighter plate, offer a crisp green salad with a sharp vinaigrette or simply dressed sliced greens alongside it. Steamed green beans, roasted Brussels sprouts, or a spoonful of cranberry sauce also make good accompaniments, especially when the turkey came from a holiday meal.

Serve straight from the skillet, using a broad spoon to scoop through the biscuits and down into the filling. Let each portion include both a biscuit and plenty of gravy. If you are serving a larger table, set out extra black pepper and chopped parsley so people can finish their own portions.

Variations

For a more herb-forward filling, replace the dried thyme with 1 tablespoon (about 3 g) chopped fresh thyme, or use 1 teaspoon (1 g) dried sage. A small pinch of poultry seasoning also works, but check its salt content before adding the full amount of salt. These seasonings complement turkey without changing the basic method.

Swap the peas for 1 cup (130 g) frozen corn, chopped green beans, or a mixed vegetable blend. If using frozen vegetables, add them straight from the freezer; thawed vegetables can release extra water into the gravy. You can also add ½ cup (60 g) sliced mushrooms, cooking them with the onion and other vegetables until their moisture mostly evaporates.

To make the topping with whole-wheat flour, replace up to ½ cup (60 g) of the biscuit flour with whole-wheat flour. The biscuits will taste nuttier and may be a little denser. For a quicker topping, use refrigerated prepared biscuits if available; arrange them over the hot filling and follow the package’s oven temperature and baking time, while still checking that the center of the filling reaches 165°F (74°C). For a dairy-free version, use a plant-based butter that works for baking and unsweetened, unflavored plant milk. The gravy may be slightly less rich, so taste and season before baking.

Storage and Reheating

Refrigerate leftover pie within 2 hours of cooking. For quicker cooling, divide it into shallow, airtight containers rather than leaving the whole skillet on the counter. Store it in the refrigerator for 3 to 4 days. The biscuits will soften as they absorb moisture from the gravy, but the filling remains suitable for reheating within that storage period.

Reheat individual portions in the microwave in a covered, microwave-safe dish, stirring the filling partway through if possible. For a larger portion, warm it covered in a 350°F (175°C) oven until heated through. Whichever method you use, check the center of the filling with a food thermometer and reheat leftovers to 165°F (74°C). Uncover the dish for the last few minutes in the oven if you want to refresh the biscuit tops; they will not become quite as crisp as freshly baked biscuits.

You can freeze the cooled filling for up to 2 months in a freezer-safe container, but the biscuit topping may become soft after thawing. For the best texture, freeze filling on its own and make fresh biscuit dough when you are ready to bake. Thaw the filling overnight in the refrigerator, heat it until steaming, add freshly made biscuits, and bake until the filling reaches 165°F (74°C). Do not leave the pie at room temperature to thaw.

Frequently Asked Questions

Can I make this with leftover turkey that is already seasoned?
Yes. If the turkey has a salty rub, gravy, or strong seasoning, reduce the salt in the filling and taste it before baking. Plain roasted or poached turkey breast is easiest to season, but smoked turkey also works; its flavor will make the filling noticeably smokier.

Can I use turkey thighs or a mix of white and dark meat?
Yes. Use the same total amount, 3 cups (420 g), of cooked, boneless turkey. Dark meat is usually more moist and has a richer flavor, while breast meat gives a leaner, milder filling. Remove skin and bones before measuring, and cut the meat into similar-size pieces.

Can I prepare the pie ahead of time?
You can cook the filling a day ahead and refrigerate it promptly in a covered container. Reheat it in an oven-safe skillet until hot, then add freshly mixed biscuit dough and bake. It is best not to assemble the cold filling and raw biscuit dough far in advance, because the topping can absorb moisture and may bake unevenly.

What if I do not have an oven-safe skillet?
Cook the filling in any large saucepan, then transfer it to a 2-quart (about 1.9 L) baking dish. Add the biscuit dough on top and bake at the same temperature. The dish may take a few extra minutes if the filling is cool when it goes into the oven, so use a thermometer to confirm the center reaches 165°F (74°C).

Why is my filling runny?
The gravy may not have simmered long enough to thicken before baking, or the vegetables may have released extra water. Next time, simmer the flour-and-broth mixture until it lightly coats a spoon before adding the turkey and peas. If the baked filling is a little loose, let the pie rest for 5 to 10 minutes; it thickens as it cools slightly.

Can I make the biscuit topping without dairy?
Yes. Use a dairy-free baking stick or firm plant-based butter in place of both amounts of butter, plus unsweetened, unflavored plant milk in the dough. Choose a plant milk with a neutral taste. The biscuits may brown differently, so judge them by their texture and color, and keep the filling-temperature check as written.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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