One Pan Skillet Turkey Pot Pie with Biscuit Topping
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!
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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:
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.
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.
Skillet Turkey Pot Pie with Biscuit Topping
Equipment
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.
