Skillet Turkey Pot Pie
Savory, veggie-packed turkey pot pie is topped with buttermilk biscuits and baked to golden perfection in your favorite skillet.
Servings: 6
Equipment
Ingredients
- 3 tablespoons (42 g) unsalted butter + 4 tablespoons for brushing
- ½ white onion diced
- 2 cloves garlic minced
- 3 tablespoons all-purpose flour
- 1 teaspoon dried thyme
- ½ teaspoon ground black pepper
- ½ teaspoon salt
- 3 cups (710 ml) chicken broth
- 1 cup (128 g) diced carrots
- 1 cup (101 g) diced celery
- 2 cups (420 g) cubed potatoes
- 1 ½ cup (355 ml) milk
- 1 cup (145 g) frozen peas
- 2 cups (280 g) shredded leftover turkey
- ½ teaspoon garlic powder
- ½ teaspoon dried parsley
- 10-12 frozen buttermilk biscuits
Instructions
- Preheat the oven to 375 °F (191 °C)
- Melt 3 tablespoons (42g) of butter in a 10-12-inch, oven safe skillet over medium heat then add the onion and cook until it becomes translucent, about 5 minutes.3 tablespoons unsalted butter + 4 tablespoons for brushing, ½ white onion
- Add the garlic and cook for another minute then add the flour, thyme, pepper and salt and cook until the flour starts to thicken, about 3 minutes.2 cloves garlic, 3 tablespoons all-purpose flour, 1 teaspoon dried thyme, ½ teaspoon ground black pepper, ½ teaspoon salt
- Pour in the chicken broth and whisk until it starts to thicken then add the carrots, celery and potatoes and cook until the veggies become tender, about 6-8 minutes.3 cups chicken broth, 1 cup diced carrots, 1 cup diced celery, 2 cups cubed potatoes
- Stir in the milk and peas and cook until the peas have fully melted, about 3 more minutes.1 ½ cup milk, 1 cup frozen peas
- Stir in the turkey until combined then turn the heat off and set the pan aside.2 cups shredded leftover turkey
- Melt the remaining 4 tablespoons (56g) of butter in the microwave and stir in the garlic powder and dried parsley.½ teaspoon garlic powder, ½ teaspoon dried parsley
- Place the biscuits on top of the pot pie mix and brush the butter on top of the biscuits.10-12 frozen buttermilk biscuits
- Bake for 20-25 minutes or until the tops of the biscuits are light and golden.
- Let it cool for 10-15 minutes before serving freshly minced parsley for garnish if desired.
Notes
This turkey pot pie can be stored in an airtight container in the fridge for up to 3 days.
Nutrition
Calories: 410 kcal | Carbohydrates: 48 g | Protein: 16 g | Fat: 18 g | Saturated Fat: 6 g | Polyunsaturated Fat: 4 g | Monounsaturated Fat: 6 g | Trans Fat: 1 g | Cholesterol: 45 mg | Sodium: 1196 mg | Potassium: 845 mg | Fiber: 5 g | Sugar: 8 g
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