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Skillet Turkey Pot Pie with Biscuit Topping
A savory pie filling of turkey and veggies, topped with a layer of golden brown biscuits.
Prep Time
15
minutes
mins
Cook Time
30
minutes
mins
Total Time
45
minutes
mins
Course:
Main Course
Cuisine:
American
Keyword:
Skillet Turkey Pot Pie
Servings:
6
Calories:
497
kcal
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:
497
kcal
|
Carbohydrates:
46
g
|
Protein:
33
g
|
Fat:
21
g
|
Saturated Fat:
7
g
|
Cholesterol:
84
mg
|
Sodium:
1525
mg
|
Potassium:
751
mg
|
Fiber:
4
g
|
Sugar:
3
g
|
Vitamin A:
3338
IU
|
Vitamin C:
19
mg
|
Calcium:
73
mg
|
Iron:
4
mg