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Cozy Leftover Turkey Pot Pie Skillet: Easy 30-Minute Dinner

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A quick and easy skillet version of classic pot pie, using leftover turkey and refrigerated biscuit dough for a golden, flaky topping. Ready in 30 minutes, it’s the perfect comfort food for busy weeknights.

Ingredients

Scale
  • 3 tablespoons unsalted butter
  • 1 medium yellow onion, diced (about 1 cup)
  • 2 medium carrots, peeled and diced (about 1 cup)
  • 2 celery stalks, diced (about ½ cup)
  • 3 cloves garlic, minced
  • ⅓ cup all-purpose flour
  • 2 cups low-sodium chicken or turkey broth
  • 1 cup whole milk (or half-and-half)
  • 3 cups cooked turkey, shredded or diced
  • 1 cup frozen peas
  • ½ cup frozen corn kernels (optional)
  • 1 teaspoon dried thyme
  • ½ teaspoon dried rosemary
  • ½ teaspoon salt (plus more to taste)
  • ¼ teaspoon black pepper
  • ¼ teaspoon garlic powder
  • 1 can (16.3 oz) refrigerated buttermilk biscuits (e.g., Pillsbury Grands!)
  • 1 large egg, beaten
  • 1 tablespoon melted butter
  • Flaky sea salt (optional, for finishing)

Instructions

  1. Preheat oven to 400°F. Position rack in the middle.
  2. Melt butter in a 10-inch cast iron skillet over medium heat. Add onion, carrots, and celery; cook 5-6 minutes until softened and onions are translucent.
  3. Add minced garlic and cook 30 seconds until fragrant.
  4. Sprinkle flour over vegetables; stir constantly for 1-2 minutes until flour is incorporated and starts to turn golden.
  5. Slowly pour in chicken broth, about ¼ cup at a time, stirring continuously to prevent lumps.
  6. Pour in milk and stir; bring to a gentle simmer. Cook 2-3 minutes until sauce thickens.
  7. Add shredded turkey, frozen peas, and frozen corn; stir until turkey is warmed through and peas are bright green (about 2 minutes). Season with thyme, rosemary, salt, pepper, and garlic powder. Adjust seasoning to taste.
  8. Remove skillet from heat and let sit while preparing biscuits.
  9. Open can of biscuits; on a lightly floured surface, cut each biscuit into a round shape using a 2-inch biscuit cutter (press straight down, do not twist). Arrange biscuit rounds on top of filling in a single layer, leaving a little space between them.
  10. Brush biscuit tops with beaten egg; sprinkle with flaky sea salt if desired.
  11. Bake for 15-18 minutes until biscuits are puffed and golden brown and filling is bubbling around the edges. If biscuits brown too quickly, tent loosely with foil.
  12. Remove from oven; brush hot biscuits with melted butter. Let cool 5 minutes before serving.

Notes

For best results, use a mix of white and dark meat turkey. Shred rather than cube the turkey for even incorporation. If filling is too thick before baking, add a splash of broth; if too thin, let simmer an extra minute. Let skillet rest 5 minutes before serving to allow filling to set. Leftovers keep up to 3 days in the refrigerator; reheat in a 350°F oven for 10-15 minutes to crisp biscuits.

Nutrition

Keywords: leftover turkey, pot pie, skillet dinner, comfort food, easy dinner, 30-minute meal, turkey pot pie, one-pan meal

Find it online: https://daintydine.com/cozy-leftover-turkey-pot-pie-skillet-easy-30-minute-dinner/