You can't go wrong with this delicious and hearty Skillet Turkey Pot Pie with Biscuit Topping recipe! It is an easy recipe to make and a great way to use up leftover turkey breast. And, since it only uses one skillet, it gives you easy cleanup!
PREP TIME
5 minutes
COOK TIME
35 minutes
TOTAL TIME
40 minutes
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
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.
