Turkey Pot Pie Skillet

Got turkey leftovers? This turkey pot pie with biscuits is made in one skillet for a warm, flavorful meal with minimal cleanup!

Course Dinner

Cuisine American

Keyword healthy turkey pot pie, leftover turkey pot pie, turkey pot pie, turkey pot pie skillet, turkey pot pie with biscuits

Prep Time 20

Cook Time 40

Total Time 1

Servings people

Calories 393kcal

Author Kelli Shallal MPH RD

Preheat oven to 375F.
Melt butter in a large oven-safe skillet, Dutch oven, or pan. Add fresh herbs (optional) and saute for 1-2 minutes. Remove herbs from the pan.
1 sprig thyme, 4 leaves sage, 1 sprig rosemary, ⅓ cup butter
Add onions and garlic, and saute for 3-6 minutes until translucent and tender. Add in carrots and celery, and saute for five minutes. Add the flour, and saute for 1-2 minutes. Add chicken broth and milk, ¼ cup at a time, stirring after each addition. So, add ¼ cup chicken broth and ¼ cup milk, stir, and repeat until the milk and broth are gone. See the "how to" section for troubleshooting the thickness of the cream sauce. It should be like a thick creamy soup at the end. Add seasonings (poultry seasoning, salt, and pepper.) Add turkey and peas.
½ white onion, chopped, 2 garlic cloves, minced, 1.5 cups celery, thinly sliced, 1.5 cups carrots, chopped, ¼ cup whole wheat flour, 1 teaspoon poultry seasoning, ¾ teaspoon sea salt, 1.5 cups chicken broth, 1.5 cups whole milk, 4 cups turkey meat, 1 cup frozen peas
Arrange biscuits on top of the filling. You can use up to two packages of biscuits depending on how thick you like the topping—brush biscuits with milk or butter for extra browning. Bake for 15-20 minutes until the filling is hot and bubbly and the biscuits are cooked. If you like an extra crunch, let them brown more than you usually would!
1-2 pre-made biscuit roll