This greek yogurt turkey pot pie casserole is what Thanksgiving leftovers were made for. Cooked turkey, carrots, celery and peas simmer in a creamy sauce made with Greek yogurt instead of heavy cream, then the whole thing goes into a baking dish under a golden biscuit topping — 36g of protein per serving, comfort food that still fits a high-protein table, and dinner on the table in 55 minutes.
The Greek yogurt does two jobs at once. It makes the sauce thick and creamy without a cup of cream, and it adds about 5g of protein to every serving. Stir it in off the heat so it stays smooth — if it boils, it can split and turn grainy.
Why you’ll love it
- 36g protein per serving, about 420 calories
- Built for leftover turkey — no fresh turkey to cook
- Creamy filling with a golden biscuit top, no heavy cream anywhere
- Serves 6, and it reheats well the next day
Ingredients
- 500g cooked turkey breast, cut into bite-size pieces
- 1 cup plain Greek yogurt (full-fat holds up best)
- 2 carrots, diced
- 2 celery stalks, diced
- 1 medium onion, diced
- 1 cup frozen peas
- 2 tbsp unsalted butter
- 2 tbsp plain flour
- 240 ml chicken broth
- 120 ml whole milk
- 1 can (about 400g) refrigerated biscuit dough, or 8 small homemade biscuits
- 1 tsp fresh thyme leaves
- 1 tsp coarse sea salt
- 1 tsp black pepper, freshly ground
Equipment used
- A 9×13 inch glass baking dish, for the casserole and the biscuit topping
- A large deep skillet, for cooking the filling
- A wooden spoon, for stirring the sauce without scraping the pan
- A rolling pin, if you are rolling out homemade biscuit dough
Instructions
- Heat the oven to 190°C (375°F). Lightly butter a 9×13 inch baking dish.
- Melt the butter in a large deep skillet over medium heat. Add the onion, carrots and celery and cook for 6–7 minutes until softened.
- Stir in the flour and cook for 1 minute. Slowly pour in the broth and milk, stirring all the time, until the sauce thickens — about 3 minutes.
- Take the pan off the heat. Stir in the Greek yogurt, thyme, salt and pepper, then fold in the turkey and peas. Taste and adjust the salt.
- Pour the filling into the baking dish and spread it out evenly. Arrange the biscuit dough on top, leaving a small gap between each biscuit so the steam can escape.
- Bake for 30–35 minutes, until the biscuits are deep golden on top and the filling is bubbling at the edges.
- Rest for 10 minutes before serving so the sauce sets — scooping it straight out of the oven makes it runny.
Tips
- Stir the Greek yogurt in off the heat. Boiling it is the one thing that makes the sauce split.
- Use full-fat Greek yogurt if you can. Fat-free works, but it is more likely to go grainy in a hot sauce.
- If the biscuits brown too fast, lay a sheet of foil loosely over the dish for the last 10 minutes.
- This keeps 3 days in the fridge. Reheat covered in a 180°C (350°F) oven for 20 minutes — the microwave makes the biscuits soggy.
Estimated nutrition per serving
| Nutrient | Amount per serving |
|---|---|
| Calories | 420 |
| Protein | 36g |
| Carbohydrates | 28g |
| Fat | 16g |
These are estimated macros based on standard ingredient values, not lab-measured results.
More high-protein recipes to try
- Sage and Apple Chicken Thighs One Pan Thanksgiving Dinner
- High Protein Thanksgiving Stuffed Chicken Breast with Cranberry and Spinach
- Slow Cooker Thanksgiving Turkey Breast with Greek Yogurt Gravy
FAQ
Can I use leftover turkey from Thanksgiving?
Yes — that is exactly what this casserole is for. Dark meat works too, and it stays juicier than breast in the sauce. Just keep the pieces bite-size so every spoonful gets some turkey.
Is this greek yogurt turkey pot pie casserole really high in protein?
Yes. A serving has about 36g of protein: most of it from the turkey, plus around 5g from the Greek yogurt in the sauce. The biscuit topping adds a little more.
Can I use chicken instead of turkey?
Yes. Cooked chicken breast or rotisserie chicken swaps in one-for-one, with the same method and times.
Can I make this ahead?
You can make the filling a day ahead and keep it covered in the fridge, then top it with the biscuits and bake it just before serving. The biscuits are best baked fresh — they go soft if they sit on the filling overnight.
Greek Yogurt Turkey Pot Pie Casserole
Equipment
- 1 9×13 inch glass baking dish for the casserole and the biscuit topping
- 1 large deep skillet for cooking the filling
- 1 Wooden spoon for stirring the sauce without scraping the pan
- 1 Rolling Pin if you are rolling out homemade biscuit dough
Ingredients
- 500 g cooked turkey breast cut into bite-size pieces
- 1 cup plain Greek yogurt full-fat holds up best
- 2 carrots diced
- 2 celery stalks diced
- 1 medium onion diced
- 1 cup frozen peas
- 2 tbsp unsalted butter
- 2 tbsp plain flour
- 240 ml chicken broth
- 120 ml whole milk
- 1 can refrigerated biscuit dough about 400g, or 8 small homemade biscuits
- 1 tsp fresh thyme leaves
- 1 tsp coarse sea salt
- 1 tsp black pepper freshly ground
Instructions
- Heat the oven to 190°C (375°F). Lightly butter a 9×13 inch baking dish.
- Melt the butter in a large deep skillet over medium heat. Add the onion, carrots and celery and cook for 6–7 minutes until softened.
- Stir in the flour and cook for 1 minute. Slowly pour in the broth and milk, stirring all the time, until the sauce thickens — about 3 minutes.
- Take the pan off the heat. Stir in the Greek yogurt, thyme, salt and pepper, then fold in the turkey and peas. Taste and adjust the salt.
- Pour the filling into the baking dish and spread it out evenly. Arrange the biscuit dough on top, leaving a small gap between each biscuit so the steam can escape.
- Bake for 30–35 minutes, until the biscuits are deep golden on top and the filling is bubbling at the edges.
- Rest for 10 minutes before serving so the sauce sets — scooping it straight out of the oven makes it runny.
Notes
- Stir the Greek yogurt in off the heat so the sauce stays smooth.
- Use full-fat yogurt if you can.
- Rest 10 minutes before serving so the sauce sets.
- Keeps 3 days refrigerated.
Glass Baking Dish 9×13 Inch
the right size for this casserole, and the glass lets you see the filling bubbling at the edges.
Rolling Pin for Baking
for rolling out homemade biscuit dough to an even thickness so the topping bakes evenly.
Mixing Bowls Set
for tossing the turkey and vegetables and for mixing the biscuit dough without crowding one bowl.
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