Roasted Turkey Wing Pot Pie

Roasted Turkey Wing Pot Pie with a Golden Biscuit Topping

There is something special about a homemade pot pie, especially when you give it a little upgrade. This Roasted Turkey Wing Pot Pie puts a comforting twist on a classic. Tender, oven-roasted turkey wings are slow-cooked until fall-off-the-bone, then folded into a rich, creamy gravy with potatoes, peas, and carrots. Everything is served underneath a golden cheddar bay biscuit topping made with Lifeway Kefir Organic Cultured Whole Milk and finished with a generous brush of homemade garlic butter. It’s hearty, savory, and packed with all the flavors of homemade comfort food, with every bite delivering a little warmth and a whole lot of goodness.

Why You’re Going to Love This Recipe

• Fall-off-the-bone turkey: Roasting the turkey wings with garlic, onions, butter, and seasonings creates incredibly tender, flavorful meat.
• Creamy homemade filling: The combination of chicken broth and Lifeway Kefir Organic Cultured Whole Milk creates a rich, velvety gravy that brings everything together.
• A biscuit topping with a twist: Cheddar bay biscuits replace the traditional pie crust, adding a savory, cheesy layer to every bite.
• Individual servings: Prepare these in ramekins for a cozy presentation that’s perfect for family dinners or entertaining.
• Comfort in every bite: Between the tender turkey, hearty vegetables, creamy gravy, and garlic butter biscuits, this recipe checks all the boxes.

What Makes This Turkey Pot Pie Special?

Traditional pot pie is delicious, but this version takes things in a different direction by using roasted turkey wings instead of the usual shredded chicken or turkey breast.

Turkey wings are packed with flavor, and roasting them low and slow allows the meat to become incredibly tender. Once shredded, the turkey is added to a homemade gravy with potatoes, peas, carrots, shallots, and garlic.

The other star of this recipe is Lifeway Kefir Organic Cultured Whole Milk. It adds a creamy richness to the filling while also helping create a tender, flavorful cheddar bay biscuit topping. It’s a simple way to bring something special to a familiar comfort food classic.

And we can’t forget the garlic butter. Brushing it over those freshly baked biscuits takes the entire dish to another level.

Ingredients You’ll Need

Roasted Turkey Wings

• Turkey wings
• Onion, sliced
• Chicken broth
• Garlic cloves
• Lifeway Kefir butter
• Onion powder
• Garlic powder
• Salt
• Black pepper
• Dried parsley
• Thyme
• Smoked paprika

Creamy Turkey Filling

• Chicken broth
• Lifeway Kefir Organic Cultured Whole Milk
• Frozen peas and carrots
• Potatoes, diced
• Shallots, minced
• All-purpose flour
• Garlic, minced
• Black pepper
• Smoked paprika
• Tarragon
• Salt
• Lifeway Kefir butter
• Olive oil

Cheddar Bay Biscuit Topping

• Cheddar bay biscuit mix
• Mild cheddar cheese, shredded (optional)
• Lifeway Kefir Organic Cultured Whole Milk

Homemade Garlic Butter

• Butter, softened
• Garlic, minced
• Dried parsley
• Salt

How to Make Roasted Turkey Wing Pot Pie

Step 1: Season and Roast the Turkey Wings

Start by seasoning the turkey wings with onion powder, garlic powder, thyme, dried parsley, smoked paprika, salt, and black pepper. Make sure each wing is evenly coated. If you have the time, allow the wings to marinate in the refrigerator for up to 24 hours for even more flavor.

When you’re ready to cook, preheat your oven to 400°F.

Add the sliced onions and whole garlic cloves to the bottom of a baking dish. Arrange the seasoned turkey wings on top, then add the Lifeway Kefir butter and chicken broth. You only need enough broth to cover the bottom of the baking dish.

Cover tightly with aluminum foil and roast for approximately 2 hours, or until the turkey wings are fork-tender and the meat easily pulls away from the bone.

Remove the foil and continue roasting for another 30 minutes to allow the wings to brown.

Once finished, remove the turkey wings from the oven. Allow them to cool slightly before removing the meat from the bones. Shred or chop the turkey meat into bite-sized pieces and set aside.

Step 2: Prepare the Creamy Turkey Filling

In a large skillet or saucepan over medium heat, add a drizzle of olive oil and a few tablespoons of Lifeway Kefir butter.

Add the minced shallots and garlic. Sauté for 2–3 minutes, or until the shallots begin to soften and become translucent.

Add the diced potatoes and continue cooking for another 3–4 minutes, stirring occasionally.

Sprinkle in the flour and stir until it has been fully absorbed by the butter and vegetables. Slowly pour in the chicken broth, stirring continuously to break up any lumps and create a smooth gravy base.

Next, add the shredded roasted turkey, frozen peas, and carrots. Pour in the Lifeway Kefir Organic Cultured Whole Milk and stir everything together.

Season with salt, black pepper, smoked paprika, and tarragon. Reduce the heat to medium-low and allow the filling to simmer for approximately 6–9 minutes, stirring occasionally.

Continue cooking until the gravy thickens and the potatoes are fork-tender. The filling should be creamy and hearty, with enough gravy to coat all the turkey and vegetables without being overly runny.

Remove from the heat and set aside.

Step 3: Prepare the Cheddar Bay Biscuit Topping

In a mixing bowl, add the dry cheddar bay biscuit mix and Lifeway Kefir Organic Cultured Whole Milk.

Using a fork, gently mix until the dough begins to come together. If you’re adding shredded cheddar cheese, fold it into the mixture at this stage.

Be careful not to overmix! You want a slightly shaggy dough rather than a smooth, heavily worked biscuit dough. Overmixing can make the finished biscuits dense instead of light and tender.

Set aside while you prepare the garlic butter.

Step 4: Make the Homemade Garlic Butter

In a small bowl, combine the softened butter, minced garlic, dried parsley, and a pinch of salt.

Mix until everything is evenly incorporated. Set aside at room temperature so it’s ready to brush over the biscuits once they come out of the oven.

Step 5: Assemble the Turkey Pot Pies

Preheat your oven to 425°F.

Transfer the creamy turkey filling into your preferred baking dish. You can make one large family-style pot pie or divide the filling between six individual 6–8-ounce ramekins.

Evenly distribute the cheddar bay biscuit dough over the top of the filling. You don’t have to make the topping perfectly smooth. A rustic, slightly uneven layer gives the biscuits plenty of texture as they bake.

Arrange the ramekins or baking dish on a baking sheet to catch any potential spills.

Step 6: Bake Until Golden Brown

Transfer the assembled pot pies to the oven and bake for 15–20 minutes, or until the biscuit topping is golden brown and cooked through.

Keep an eye on the biscuits toward the end of baking, as oven times can vary depending on the size and depth of your baking dishes.

Once removed from the oven, immediately brush the biscuit tops with the homemade garlic butter.

Allow the pot pies to cool for a few minutes before serving. The filling will be incredibly hot!

Serve warm and enjoy every bite.

Tips for Making the Best Turkey Wing Pot Pie

• Don’t rush the turkey wings. The key to this recipe is getting the turkey incredibly tender before adding it to the filling. Give it the full roasting time.
• Make the turkey ahead of time. You can roast the wings a day in advance, remove the meat from the bones, and refrigerate until you’re ready to prepare the filling.
• Don’t skip the flour. It helps thicken the gravy and gives the filling that classic pot pie consistency.
• Avoid overmixing the biscuit dough. Mix just until combined to help keep the topping light and tender.
• Use ramekins for individual portions. They make serving easy and give each person their own little pot pie.
• Brush with garlic butter while hot. This allows the butter to melt into the biscuit topping, adding even more flavor.

Storage and Reheating

Refrigerating: Allow the pot pies to cool completely before transferring them to airtight containers or covering the baking dishes. Refrigerate for up to 3–4 days.

Reheating: For the best results, reheat individual portions in the oven at 325°F until heated through. Cover loosely with foil if the biscuit topping begins browning too much. You can also microwave individual portions, although the biscuit topping may lose some of its crispness.

Freezing: The turkey filling can be prepared ahead and frozen separately for up to 3 months. Thaw overnight in the refrigerator before assembling with freshly prepared biscuit dough and baking. Freezing fully assembled pot pies is also possible, but the biscuit topping may have a slightly different texture after reheating.

Frequently Asked Questions

Can I use leftover turkey instead of turkey wings?

Absolutely! Leftover roasted turkey, smoked turkey, or even rotisserie turkey can work. You’ll miss some of the deep roasted flavor from the wings, but it’s a great way to use leftover turkey.

Can I make this recipe in one large baking dish?

Yes! Instead of individual ramekins, transfer the filling into a medium-sized oven-safe baking dish and distribute the biscuit dough evenly over the top. Bake until the biscuits are golden brown and cooked through. Depending on the depth of your dish, you may need to adjust the baking time.

Can I substitute the Lifeway Kefir Organic Cultured Whole Milk?

You can use regular whole milk as a substitute in both the filling and biscuit topping. However, the kefir brings its own subtle tang and creamy texture that complements the savory flavors beautifully.

Can I make the filling ahead of time?

Yes! Prepare the turkey filling up to 2 days ahead and store it in an airtight container in the refrigerator. When you’re ready to serve, transfer it to your baking dish, prepare the biscuit topping fresh, assemble, and bake.

Final Thoughts

This Roasted Turkey Wing Pot Pie is everything I love about comfort food. It’s hearty, homemade, and full of flavor, with a few little twists that make it stand out from the traditional version. From the slow-roasted turkey wings to the creamy gravy and golden cheddar bay biscuits, every layer brings something special to the table.

And that homemade garlic butter brushed over the biscuits? Don’t skip it!

Whether you’re making these individual pot pies for a cozy weeknight dinner or serving them up for a family gathering, this is one recipe worth keeping in your rotation. After all, comfort food is always a good idea, and you deserve this one!

Bon appétit! ❤️

Print Recipe

Roasted Turkey Wing Pot Pie

This Roasted Turkey Wing Pot Pie puts a comforting twist on a classic. Tender, oven-roasted turkey wings are slow-cooked until fall-off-the-bone, then folded into a rich, creamy gravy with potatoes, peas, and carrots. Everything is served underneath a golden biscuit topping made with Lifeway Kefir Organic Cultured Whole Milk and finished with a generous brush of homemade garlic butter. It’s hearty, savory, and packed with all the flavors of homemade comfort food, with every bite delivering a little warmth and a whole lot of goodness.

Author: kingcooks

Ingredients

• Roasted Turkey Wings
• 2 –3 pounds turkey wings
• 1 large onion sliced
• 1/2 cup chicken broth
• 8 –9 garlic cloves
• 4 tbsp Lifeway kefir butter
• 1 tsp onion powder
• 1 tsp garlic powder
• 1 tsp salt
• 1 tsp pepper
• 1 tsp parsley dried
• 1/2 tsp thyme finely chopped or powder
• 1/2 tsp smoked paprika
• Creamy Turkey Filling
• 2 cups chicken broth
• 1 1/2 cups Lifeway kefir organic cultured whole milk
• 1 cup frozen peas and carrots
• 1 cup potatoes diced
• 1/4 cup shallots minced
• 1/4 cup flour
• 1 tbsp garlic minced or paste
• 1 tsp pepper plus more to taste
• 1/2 tsp smoked paprika
• 1/2 tsp tarragon
• Salt to taste
• Lifeway kefir butter for cooking
• Olive oil for cooking
• Biscuit Topping
• 1 box cheddar bay biscuit mix 11.36oz
• 1 cup mild cheddar shredded (optional)
• 3/4 cup Lifeway kefir organic cultured whole milk
• Garlic Butter
• 1 stick butter softened
• 1 tbsp garlic
• Parsley dried
• Pinch of salt

Instructions

• Roasted Turkey Wings
• Season the turkey wings with onion powder, garlic powder, thyme, dried parsley, smoked paprika, salt, and black pepper.
• If not using right away, allow to marinate up to 24 hours.
• Once ready to cook, add a layer of sliced onions and garlic cloves to the bottom of a baking dish.
• Rest the marinated turkey wings on top, followed by a few tablespoons of butter and just enough chicken broth to cover the bottom of the pan.
• Cover with aluminum foil and place in the oven at 400F. Cook for 2 hours or until the turkey wings are falling off the bone. Once tender, remove the aluminum foil and roast for an additional 30 minutes until browned.
• Once achieved, remove the meat from the bones and set aside.
• Creamy Turkey Filling
• In a pan, add some olive oil and butter. Followed by shallots and garlic, and cook for 2–3 minutes. Allow to cook until the shallots start to become translucent. Add diced potatoes and continue to cook for 3–4 minutes.
• Sprinkle in the flour and mix until absorbed.
• Deglaze the pan with chicken broth and stir to combine.
• Add the shredded turkey wing meat, peas, and carrots.
• Then, add the Lifeway kefir organic cultured whole milk.
• Season with salt, pepper, and tarragon. Cook over medium-low heat until the gravy is reduced and thickened. This should take 6–9 minutes.
• Once the gravy is thick and the potatoes are tender, set the filling aside.
• Golden Biscuit Topping
• To a bowl, add the dry biscuit mix and milk. Using a fork, mix together until the dough starts to form. Be careful not to overmix here. You really just need to stir enough to get a shaggy dough.
• Garlic Butter
• In a small bowl, whisk together all the ingredients listed under “Garlic Butter” and set aside.
• Assemble
• Preheat your oven to 425°F.
• Transfer the creamy turkey filling into your chosen baking dish. For individual servings, divide the filling between six 6–8-ounce ramekins. Top each dish with the biscuit dough, spreading it out evenly.
• Place the baking dishes on a tray and bake for 15–20 minutes, or until the biscuit topping is golden brown and cooked through.
• Once out of the oven, immediately brush the tops with garlic butter. Serve warm and enjoy!