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One Pan Skillet Turkey Pot Pie with Biscuit Topping

November 2, 2020 by Missy Rakes Leave a Comment

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This Skillet Turkey Pot Pie is the perfect way to use up those Thanksgiving leftovers and it uses a biscuit topping making it quick and easy to prepare!

A collage of photos including Turkey Pot Pie in a skillet topped with biscuits and a portion of Turkey Pot Pie scooped out onto a while plate.

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Skillet Turkey Pot Pie with Biscuit Topping

Who doesn’t enjoy a good pot pie recipe?? I really love this one because it uses turkey instead of chicken making it perfect for using up those Thanksgiving leftovers.

Also, the filling is cooked in a cast iron skillet, so you will only be dirtying up one pan. Can I get an amen for less clean up??

Plus, it has a biscuit topping instead of pie crust, making it a filling, delicious meal that is sure to warm you up on a chilly evening.

Truth be told, I’m actually not a huge pot pie person, but I could eat biscuits all day long and so this recipe to me is so much better than your typical pot pie.

Give it try. I know your family will enjoy it just as much as mine did and be sure to check out more recipes below using up Thanksgiving leftovers.

Want more recipes using Thanksgiving leftovers? Here are a few of our favorites:

  • Turkey Cranberry Sliders
  • BBQ Turkey Stuffed Baked Potatoes

Want more easy Thanksgiving recipes? Here are a few of our favorites:

  • Slow Cooker Turkey Breast with Rosemary and Lemon
  • Slow Cooker Sweet Potato Casserole
  • Instant Pot Mashed Potatoes
  • Instant Pot Bacon and Green Beans
  • Homemade Dinner Rolls
  • Kentucky Derby Day Pie

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How to Make Skillet Turkey Pot Pie:

Preheat the oven to 400 F degrees.

In a 12-inch skillet, saute the onion with the olive oil over medium heat. Cook for approx. 3 minutes, stirring often, or until softened.

Next, add the potato, mixed veggies, seasonings, turkey, and 4 tablespoons of butter. Allow the butter to melt.

Mixed vegetables, cooked turkey and butter in a cast iron skillet.

Sprinkle the flour over the contents of the skillet and stir to combine.

Cook about 2 minutes before slowly adding the chicken broth, stirring and scraping the bottom.

Reduce the heat to low and allow to bubble for two minutes or until it thickens. Remove skillet from heat.

Creamy Turkey Pot Pie filling in a cast iron skillet.

Lay biscuits on top of filling mixture.

Place skillet in the oven and bake for 25 to 30 minutes or until the biscuits on top are golden brown.

Allow the turkey pot pie to rest for 5 minutes prior to serving.

Turkey Pot Pie in a cast iron skillet with a golden brown biscuit topping as the crust.

A portion of Turkey Pot Pie on a white plate.
Print Recipe

Skillet Turkey Pot Pie with Biscuit Topping

A savory pie filling of turkey and veggies, topped with a layer of golden brown biscuits.
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Course: Main Course
Cuisine: American
Keyword: Skillet Turkey Pot Pie
Servings: 6
Calories: 497kcal

Equipment

  • Cast Iron Pan

Ingredients

  • 1 tablespoon olive oil
  • 1 medium onion diced
  • 1 large yukon gold potato cubed into small pieces
  • 2 cups frozen mixed vegetables
  • 1 teaspoon garlic powder
  • ¼ teaspoon dried oregano
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 3 cups leftover turkey breast cut into bite-sized pieces
  • 4 tablespoon butter divided
  • 4 tablespoon all-purpose flour
  • 2 cups chicken broth
  • 12 raw biscuits frozen, canned, or homemade

Instructions

  • Preheat the oven to 400 F degrees.
  • In a 12-inch skillet, saute the onion with the olive oil over medium heat. Cook for approx. 3 minutes, stirring often, or until softened.
  • Next, add the potato, mixed veggies, seasonings, turkey, and 4 tablespoons of butter. Allow the butter to melt.
  • Sprinkle the flour over the contents of the skillet and stir to combine.
  • Cook about 2 minutes before slowly adding the chicken broth, stirring and scraping the bottom.
  • Reduce the heat to low and allow to bubble for two minutes or until it thickens. Remove skillet from heat.
  • Lay biscuits on top of filling mixture.
  • Place skillet in the oven and bake for 25 to 30 minutes or until the biscuits on top are golden brown.
  • Allow the turkey pot pie to rest for 5 minutes prior to serving.

Notes

You may substitute 1 cup frozen cubed potatoes for the fresh potato.

Nutrition

Calories: 497kcal | Carbohydrates: 46g | Protein: 33g | Fat: 21g | Saturated Fat: 7g | Cholesterol: 84mg | Sodium: 1525mg | Potassium: 751mg | Fiber: 4g | Sugar: 3g | Vitamin A: 3338IU | Vitamin C: 19mg | Calcium: 73mg | Iron: 4mg

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Welcome, I'm Missy and I'd love to help you cook from scratch, save money and live a more simple and abundant life. Click the buttons below to follow along on social media and get to know me better. Have a lovely day!

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