You can’t go wrong with this delicious and hearty Skillet Turkey Pot Pie with Biscuit Topping recipe!
It’s easy to make and a great way to use up leftover turkey. And, since it only uses one skillet, it gives you easy cleanup!
If you find yourself in a situation where you have leftover turkey breast (and haven’t we all after the holidays?), we have the perfect solution for turning it into another tasty and hearty meal!
You simply can’t go wrong with this delicious Skillet Turkey Pot Pie with Biscuit Topping!
It’s easy to make with common ingredients – many of which are likely in your fridge already – especially if you have recently made a turkey dinner for Thanksgiving or any other occasion.
With this hearty Skillet Turkey Pot Pie you not only use up any leftover turkey meat, you have a hearty meal, and since it is made in one skillet, it gives you easy cleanup!
Be sure and try these other leftover turkey recipes too!
Leftover Turkey Quesadillas: Here is an easy and yummy recipe that gives you a little different spin on tradition. Since it’s so easy, it’s perfect for when you are exhausted after a big Thanksgiving day!
Thanksgiving Leftover Egg Rolls: This tasty hand-held option combines turkey, stuffing and mashed potatoes all rolled in a crispy eggroll shell and ready to be dipped in cranberry sauce!
Southwest Turkey Wrap: This delicious sandwich alternative rolls up leftover turkey with cheese and lettuce and an easy-to-make southwest sauce.
To make this recipe you’ll want to use a cast iron skillet. The best thing about cast iron is that it can go directly from the stovetop to the oven with no worries. They’re also great at keeping food warm while serving.
Lodge Cast Iron is really the go-to brand of cast iron skillet. The brand has been around for over 125 years!
If you don’t have a cast iron skillet, you can use another skillet, but just make sure that the handle is oven safe and won’t melt or warp once you put it in the oven.
Skillet Turkey Pot Pie with Biscuit Topping
Ingredients:
1 tablespoon olive oil
1 medium onion, diced
1 large yukon gold potato, cubed
2 cups frozen peas and carrots
1 teaspoon garlic powder
¼ teaspoon dried thyme leaves
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
How to make this hearty Skillet Turkey Pot Pie with Biscuit Topping:
1. Preheat the oven to 400 degrees.
2. In a large (12 inch) skillet over medium heat, add the olive oil and onion. Cook for about 3 minutes, stirring often, or until softened.
3. To the onion, stir in the potato, peas, and carrots, seasonings, turkey, and 4 tablespoons of butter. Allow the butter to melt.
4. 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 one minute as it thickens. Remove from heat.
5. Cover the skillet with the biscuits.
6. Place the skillet in the oven and bake for 25 to 30 minutes or until the biscuits are golden brown.
7. Allow the turkey pot pie to rest for 5 minutes prior to serving.
How to Reheat Skillet Turkey Pot Pie
To get the best results when reheating I use a two step process. I first microwave for a few minutes – however long it takes your microwave to heat it through – and then as a second step I put it in the oven or toaster oven so that the biscuits can get a bit crispy again.
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Skillet Turkey Pot Pie with Biscuit Topping
Ingredients
- 1 tablespoon olive oil
- 1 medium onion diced
- 1 large yukon gold potato cubed
- 2 cups frozen peas and carrots
- 1 teaspoon garlic powder
- ¼ teaspoon dried thyme leaves
- 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 degrees.
- In a large (12 inch) skillet over medium heat, add the olive oil and onion. Cook for about 3 minutes, stirring often, or until softened.
- Add the onion, stir in the potato, peas, and carrots, 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 one minute as it thickens. Remove from heat. .
- Cover the skillet with the biscuits.
- Place the skillet in the oven and bake for 25 to 30 minutes or until the biscuits are golden brown.
- Allow the turkey pot pie to rest for 5 minutes prior to serving.
Nutrition
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Shelly Peterson says
What a great recipe for left over turkey.
Holly Thomas says
I made my version of this and everyone loved it.
Christy Peeples DuBois says
This looks so good. We do have left over Turkey and this looks like my family would enjoy.
Odette says
How many servings?
Marjorie says
I just made this recipe with leftover smoked turkey. It was delicious! I meant to saute’ some celery with the onion, but I forgot. I’ll do it next time. Because there WILL be a next time. This recipe is a keeper.
I made this in my trusty 10″ iron skillet, instead of the recommended 12″. So I only needed one can of 8 biscuits. Fortunately, the filling fit.
Chrysa says
Oh, yay!! I’m so glad to hear that you loved th recipe and you were able to adapt it so easily to fit your pan.