Thanksgiving week is finally here. And, if you’re anything like me, you might already be thinking “What am I going to do with all of these recipes?!” I’ve already given you one option here, but how about something easy that the whole family will enjoy? My Skillet Turkey Pot Pie recipe is out of this world delicious and easy. Basically, the best of both worlds!
What you’ll need for this recipe
This recipe is much easier than you might think. I know how much work can go into a pot pie. They can be majorly labor intensive — especially if you’re making crust from scratch. But bonus points for this recipe! Instead of using crust, it uses biscuits (also? biscuits are way better than crust, in my humble opinion).
I use our cast iron skillet like this one, but you can use any skillet for this recipe. As far as ingredients, here is what you’ll need for Skillet Turkey Pot Pie:
- 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 Skillet Turkey Pot Pie
- 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.
- To 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.
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Skillet Turkey Pot Pie
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.
To 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.
Tell me — what’s your favorite way to incorporate Thanksgiving dinner leftovers into new meals?!
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