Leftover Pot Pie with Biscuits Recipe
This recipe for pot pie filing topped with drop biscuits is the definition of comfort food. Using leftovers, like chicken and vegetables, this is an excellent recipe to eliminate food waste. With a few added ingredients, you can make a delicious from scratch meal in no time!
Just last week, I had a brilliant idea to cook up a bunch of chicken and roasted vegetables to eat on throughout the week.
Well, I thought it was brilliant until we got a few days in, and I realized we still had a ton of chicken and roasted vegetables that we were tired of eating.
Since throwing it out wasn’t an option, I started brainstorming ideas to turn it in to something else that my family would enjoy. I landed on a simple pot pie filling with drop biscuits.
It’s quick, delicious, and my kids devoured it. What more can I ask for?
For this recipe, I’ll be using this simple drop biscuit recipe, but feel free to sub with your favorite homemade or store bough biscuits.
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Ingredients for Simple Pot Pie Filling
- 3-4 cups of leftover cooked protein and vegetables (see notes below)
- 1/2 onion – diced
- 1/3 cup butter
- 1/3 cup flour
- 1 3/4 cup broth (chicken or beef depending on the protein you use)
- 2/3 cup milk
- salt and pepper to taste
How to Make It
1. Clean out the fridge.
First, you’ll need to evaluate your fridge to see what you have for the filling. Like I mentioned above, I had leftover grilled chicken breasts with corn, potatoes, and green beans.
You’re not limited to just chicken or the vegetables I mentioned, though. Here are some options:
Leftover Protein Options for Pot Pie
- Chicken
- Steak
- Turkey
- Ham
Leftover Vegetable Options for Pot Pie
- Carrots
- Corn
- Potatoes
- Celery
- Peas or beans
You’ll want to avoid using leftovers that are heavily seasoned with sauces or cooked down in broth. Try to stick to leftovers that were roasted or grilled. Cut the leftovers up in to small bite sized pieces and set to the side.
2. Prepare the filling.
Next, you need to prepare your filling. To do this, take a large cast iron skillet and melt 1/3 cup of butter over medium heat. Add in the diced onion to sauté in the butter. Cook until the onion starts to turn translucent, about 5-7 minutes.
If you don’t have cast iron, you’ll just cook your filling in a large skillet, and then transfer to a glass baking dish.
Now you’re going to stir in the flour until it is combined with the melted butter.
Slowly pour in your milk and chicken broth, stirring continuously. Reduce the heat to medium-low and allow to simmer for 10 minutes. The filling will thicken as it simmers.
After the filling has finished simmering, turn the heat off and dump in your chopped leftover meat and vegetables. At this point, you can taste the filling to see if it needs any additional salt and pepper.
All that’s left now is to top with your uncooked biscuit dough. If you’re using store bought biscuits, just place the biscuits in a single layer on top of the filling.
If you’re using my simple drop biscuit recipe, you’ll mix the dough up in a separate bowl and “drop” the biscuits in a single layer across the top of the filling.
Remember, if you’re not using an oven safe skillet to cook the filling in, you need to transfer the filling to a glass baking dish before you top with the biscuits.
Finally, place your dish in a 425° oven for 20-25 minutes. Your biscuits should be nice and golden brown when you take them out of the oven.
Why just salt and pepper?
If you’re wondering why I stick to just salt and pepper for seasoning this recipe, it’s because the already cooked leftovers you are using probably have their own seasoning on them. Adding too many different seasonings to a leftover pot pie recipe may leave you with a weird flavor combination.
In instances like this, I’ve found it best just to stick to the basics.
Clean Out the Fridge Pot Pie Filling with Biscuit Topping
Ingredients
For Filling
- 3-4 cups leftover roasted or baked meat and veggies of choice avoid leftovers that are covered in sauce or gravy
- 1/2 onion diced
- 1/3 cup butter
- 1/3 cup flour
- 2/3 cup milk 2% or whole
- 1 3/4 cup broth chicken or beef depending on protein you are using
- salt and pepper to taste
For Homemade Drop Biscuits
- 2 cups flour
- 1/2 cup butter, melted
- 1 cup milk 2% or whole
- 1 tbl baking powder
- 1/4 tsp salt
Instructions
For Filling
- Preheat oven to 425 degrees.
- Chop leftover meat and vegetables of choice in to small, bite sized pieces. Dice onion. Set to the side.
- In a cast iron skillet over medium heat, melt 1/3 cup of butter. Add in diced onion and cook 5-7 minutes, or until onion begins turning translucent.
- Add in 1/3 cup of flour. Stir continuously to combine thoroughly with melted butter and onion.
- Slowly pour in milk and broth, whisking as you pour. Once combined, reduce heat to medium-low heat and allow to simmer for 10 minutes. The filling should thicken as it simmers.
- Turn off heat. Dump leftover meat and vegetables into the filling mixture and stir to combine. Add salt and pepper to taste at this point.
- If cooking in a cast iron skillet, move on to biscuit topping instructions. If cooking in non-oven safe skillet, transfer filling to a glass baking dish and then move on to biscuit topping instructions.
For Drop Biscuit Topping
- Combine 2 cups all-purpose flour, 1 tablespoon of baking soda, 1/2 cup melted butter, 1 cup milk, 1/4 tsp salt. Mix to combine. Scoop out a large spoonful and "drop" it on top of your filling.
- If using store bought dough, assemble biscuits in single layer on top of filling.
- Cook in preheated oven until biscuits are golden brown. For drop biscuits, this will take 20-25 minutes. Store bought biscuits will vary upon size, so refer to package.
