Turkey and Biscuit Casserole. Creamy cooked-turkey and vegetable filling beneath drop buttermilk biscuits. The formula and timing below are working estimates for a future kitchen trial, not a claim that a batch has been made.
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A biscuit lid for leftovers
Cooked turkey is folded into a light vegetable sauce and topped with six spooned biscuit mounds. This differs from a rolled pastry-crust pot pie and intentionally uses already-cooked meat.
The skillet size, gravy thickness and biscuit doneness all need a real kitchen trial.
Thicken the filling first
Butter and flour form a brief roux before broth and milk go in. A filling that is watery before the biscuit top will not necessarily thicken in the oven.
Frozen peas and carrots can be used without thawing. Stir until distributed before turkey goes in.
Ingredients for 6 servings
| Ingredient | Amount | Use |
|---|---|---|
| Unsalted butter | 5 tablespoons | Two for filling, three cold for biscuits. |
| Yellow onion, diced | 1 medium onion | Filling. |
| Frozen peas and carrots | 2 cups | Filling. |
| All-purpose flour | 2 cups | Quarter cup filling, one and three-quarters cups biscuits. |
| Low-sodium chicken broth | 2 cups | Filling. |
| Whole milk | 1/2 cup | Filling. |
| Cooked leftover turkey, diced | 3 cups | Previously refrigerated safely. |
| Dried thyme | 1/2 teaspoon | Filling. |
| Baking powder | 2 teaspoons | Biscuits. |
| Fine salt | 3/4 teaspoon | Quarter filling, half biscuits. |
| Cold buttermilk | 3/4 cup | Biscuits. |
Step-by-step method
- Heat oven to 400°F. In a 10-inch oven-safe skillet melt 2 tbsp butter, soften diced onion about five minutes and add 2 cups frozen peas and carrots. Stir in 1/4 cup flour and cook one minute.
- Whisk in 2 cups broth and 1/2 cup milk, simmer until lightly thickened, then fold in 3 cups already-cooked turkey, 1/2 tsp thyme and 1/4 tsp salt.
- For biscuits whisk remaining 1 3/4 cups flour, 2 tsp baking powder and 1/2 tsp salt. Rub in remaining 3 tbsp cold butter, fold in 3/4 cup cold buttermilk, and drop six mounds onto hot filling.
- Bake approximately 25 minutes until biscuits are browned and cooked through and the casserole center with reheated turkey reaches 165°F. Rest ten minutes and serve one biscuit with each sixth of filling.
Drop, do not roll, the biscuits
Cold butter in the remaining flour and baking powder makes a shaggy dough with buttermilk. Drop six separate mounds, leaving filling visible between them.
A packed single slab might trap undercooked dough underneath and would need a different bake plan.
Check the center
The turkey is a leftover and needs 165°F when reheated; probe the filling center, not merely a golden biscuit crown. Open a biscuit to check its interior crumb.
If tops brown early while the filling is below target, shield loosely and keep baking in short increments.
Serve and refrigerate
Rest ten minutes so the filling settles. Serve six portions with one biscuit each; a skillet scoop may otherwise leave later portions without a top.
Refrigerate leftovers promptly and account for the age of the original cooked turkey. Do not reset its storage clock simply by baking a casserole.
Casserole questions
Is the turkey raw?
No. It is diced, safely stored cooked leftover turkey.
Can I use canned biscuits?
That changes size, bake time and ingredient list; this draft uses drop dough.
How do I check doneness?
Verify 165°F in the turkey filling and a cooked biscuit center.
Further reading and related Chefly recipes: Little Sweet Baker leftover turkey biscuit casserole; FDA safe food-handling temperatures. These are relevant references and other dishes, not evidence that this proposed formula was tested.
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Turkey and Biscuit Casserole. Category: Dinner. 6 servings. Prep approximately 30 minutes; cooking approximately 40 minutes; additional cooling/chilling approximately 10 minutes; total approximately 80 minutes excluding preheat. Not kitchen-tested; nutrition not calculated.
Ingredients: 5 tablespoons Unsalted butter; 1 medium onion Yellow onion, diced; 2 cups Frozen peas and carrots; 2 cups All-purpose flour; 2 cups Low-sodium chicken broth; 1/2 cup Whole milk; 3 cups Cooked leftover turkey, diced; 1/2 teaspoon Dried thyme; 2 teaspoons Baking powder; 3/4 teaspoon Fine salt; 3/4 cup Cold buttermilk.
Instructions: Heat oven to 400°F. In a 10-inch oven-safe skillet melt 2 tbsp butter, soften diced onion about five minutes and add 2 cups frozen peas and carrots. Stir in 1/4 cup flour and cook one minute. Whisk in 2 cups broth and 1/2 cup milk, simmer until lightly thickened, then fold in 3 cups already-cooked turkey, 1/2 tsp thyme and 1/4 tsp salt. For biscuits whisk remaining 1 3/4 cups flour, 2 tsp baking powder and 1/2 tsp salt. Rub in remaining 3 tbsp cold butter, fold in 3/4 cup cold buttermilk, and drop six mounds onto hot filling. Bake approximately 25 minutes until biscuits are browned and cooked through and the casserole center with reheated turkey reaches 165°F. Rest ten minutes and serve one biscuit with each sixth of filling.
Allergens: Wheat; Milk; Check broth and cooked turkey seasonings. Review packaged ingredients and cross-contact before serving.
Print
Turkey and Biscuit Casserole
- Total Time: 80 minutes
- Yield: 6 servings 1x
Description
Six servings of leftover turkey casserole under six drop biscuits.
Ingredients
- 5 tablespoons Unsalted butter
- 1 medium onion Yellow onion, diced
- 2 cups Frozen peas and carrots
- 2 cups All-purpose flour
- 2 cups Low-sodium chicken broth
- 1/2 cup Whole milk
- 3 cups Cooked leftover turkey, diced
- 1/2 teaspoon Dried thyme
- 2 teaspoons Baking powder
- 3/4 teaspoon Fine salt
- 3/4 cup Cold buttermilk
Instructions
- Heat oven to 400°F. In a 10-inch oven-safe skillet melt 2 tbsp butter, soften diced onion about five minutes and add 2 cups frozen peas and carrots. Stir in 1/4 cup flour and cook one minute.
- Whisk in 2 cups broth and 1/2 cup milk, simmer until lightly thickened, then fold in 3 cups already-cooked turkey, 1/2 tsp thyme and 1/4 tsp salt.
- For biscuits whisk remaining 1 3/4 cups flour, 2 tsp baking powder and 1/2 tsp salt. Rub in remaining 3 tbsp cold butter, fold in 3/4 cup cold buttermilk, and drop six mounds onto hot filling.
- Bake approximately 25 minutes until biscuits are browned and cooked through and the casserole center with reheated turkey reaches 165°F. Rest ten minutes and serve one biscuit with each sixth of filling.
Notes
Recipe-development draft; not kitchen-tested. Timing and yield are estimates. Nutrition has not been calculated.
Additional chilling, resting or cooling time: 10 minutes, included in the total.
Untested estimate: 15-minute stovetop filling, 25-minute oven bake and ten-minute rest; oven preheat excluded.
- Prep Time: 30 minutes
- Chilling, resting or cooling: 10 minutes
- Cook Time: 40 minutes
- Category: Dinner
Nutrition
- Serving Size: One sixth of casserole and one biscuit