Turkey Pot Pie

This is Mama Miche, and today in my Magic Kitchen: Turkey Pot Pie 

This turkey pot pie was born from leftovers — and that’s precisely what makes it special. When there’s cooked turkey in the fridge, a bit of homemade gravy, and a handful of vegetables that need using, this dish brings them all together into something deeply comforting and intentional. Instead of a traditional crust, fluffy gluten-free cheddar bay biscuits are baked on top, absorbing the savory filling and creating a golden, cheesy finish. It’s the kind of meal that feels familiar, flexible, and generous — proof that leftovers should be called newovers and when treated with care can become something worth gathering around.

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Tools

• Large chef knife 

• Cutting board or mat

• Large Mixing Bowl

• Measuring spoon & cups

• 10” skillet or 9x13” pan

• Large saucepan for vegetables

Ingredients

Makes 8 -10 servings

• Filling

  • 2–3 cups cooked turkey, cubed

  • 2 cups homemade gravy (more if you like a saucier pie)

  • 1 small Onion, diced 

  • Green beans 

  • 1 cup frozen corn

  • 1 cup frozen broccoli florets (rough-chop if large)

  • 1 medium potato, peeled + diced small

  • 2 carrots, peeled + sliced

  • 1 tablespoon Twice Stolen Spice™

• Topping

  • 1 package LiveGfree Gluten-Free Cheddar Bay Biscuit mix

  •Ingredients the box mix requires (egg, milk, cheese)

Directions

Prep Time: 20 minutes Cook Time: 30 minutes

• Directions

  • Bring a pot of lightly salted water to a boil. Add potatoes + carrots. Cook 6–8 minutes, until just barely tender (they will finish in the oven). Drain and set aside.

  • Sauté onion

  • In a large bowl OR straight in a deep skillet:

  • Add turkey, pre-cooked potatoes/carrots, frozen corn, frozen broccoli, and gravy.

  • Stir gently until everything is coated.

  • Season with Twice Stolen Spice™ (If mixture seems dry, add a splash more gravy or a little broth.)

  • Spread the filling into a greased 9x13” or deep 10” skillet.  Make the Biscuit Topping

  • Prepare the LiveGfree Cheddar Bay Biscuit mix exactly as directed on the box.

  • Spoon the batter over the filling in dollops. (You can cover the whole top or leave gaps for steam)

  •  Bake at 400°F for 25–35 minutes, until the biscuit topping is golden and the filling is bubbling around the edges.

  • Let it sit for 10 minutes so it sets.

  • Serve

Notes 

1. Mix a handful of cheddar into the filling for extra richness.

2. Brush the biscuit topping with garlic butter (usually included as a seasoning packet in the mix!)

3. You can use 3 cups of mixed frozen veg instead of the individual veg I chose. Your pie, your choice.