Turkey and Biscuits

Thanksgiving Leftovers
55 min.
4 Servings
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For a leftover turkey recipe that’s more than just a sandwich, create and enjoy an entire casserole dish full of turkey and biscuits. This flakey, buttery-topped jam-packed turkey pie will ensure none of your Thanksgiving bird goes to waste.


  • 1 yellow onion
  • 1 pkg. (10 oz.) Phillips Gourmet baby Bella mushrooms
  • 3 carrots
  • 3 ribs celery
  • 1 pkg. (¾ oz.) Nature's Basket organic thyme
  • 4 Tbsp. Giant Eagle unsalted butter
  • 4 Tbsp. Giant Eagle all-purpose flour
  • 2 cups Market District chicken stock
  • 1 lb. leftover turkey, diced
  • 8 oz. Philadelphia original cream cheese spread
  • 10 oz. Cascadian Farm organic sweet peas
  • ½ tsp. kosher salt
  • ¼ tsp. ground black pepper
  • 1 pkg. (8 ct.) Giant Eagle jumbo flaky buttermilk biscuits
  • ¼ cup Giant Eagle heavy cream


  Prep Time: 10 min. • Cook Time: 45 min.

Preheat oven to 400°F. Peel and dice the onion. Quarter the mushrooms. Peel and dice the carrots into ½-inch dice. Dice the celery into ½-inch dice. Chop the thyme.

In a large stock pot, melt the butter over medium-high heat. Once melted add the onions and let cook, stirring occasionally until soft and translucent but not browned, about 4 minutes. Add the mushrooms and 1 tablespoon of the chopped thyme. Continue to cook until the mushrooms have softened, about 3 minutes.

Add the flour and stir to combine, cooking for another 2 minutes. Add the chicken stock, carrots and celery. Bring to a boil, stirring constantly. Once boiling, reduce heat to medium-low and continue to cook until the carrots are tender, about 10 minutes. Stir in the turkey, cream cheese and frozen peas. Adjust seasoning to taste with salt and pepper.

Transfer the turkey mixture to a 8x12-inch casserole dish. Top with the biscuits and brush the tops of the biscuits with the cream.

Place in oven and bake until the biscuits are golden brown and cooked through, about 20-25 minutes.

Approximate Nutritional Information (Per serving): Calories 1030, Fat 54g, Sat Fat 31g, Trans Fat 0.5g, Cholesterol 230mg, Sodium 2020mg, Total Carbohydrate 81g, Fiber 7g, Sugars 20g, Protein 54g

ALLERGEN INFORMATION: Tree Nut-Free, Peanut-Free, Egg-Free

Nutritional values are based on data from the USDA National Nutrient Database for Standard Reference. Actual nutritional values may vary due to preparation techniques, variations related to suppliers, regional and seasonal differences, or rounding.

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