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Easy Leftover Turkey Pot Pie Skillet – Best 30-Minute Dinner

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This easy leftover turkey pot pie skillet transforms ordinary leftover turkey into a creamy, comforting one-pan meal with fluffy biscuit topping. Ready in just 30 minutes, it’s the perfect busy weeknight dinner that tastes like you spent hours on it.

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 1/2 cup)
  • 3 cloves garlic, minced
  • 1/3 cup all-purpose flour
  • 2 cups low-sodium chicken broth
  • 1 cup whole milk
  • 3 cups cooked turkey, shredded or diced
  • 1 cup frozen peas and carrots mix
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • Salt and black pepper to taste
  • 1 1/2 cups all-purpose flour (for biscuit topping)
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt (for biscuit topping)
  • 1/2 teaspoon garlic powder
  • 1/3 cup cold unsalted butter, cut into small cubes
  • 2/3 cup buttermilk, cold
  • 1 tablespoon fresh parsley, chopped (optional for garnish)

Instructions

  1. Preheat your oven to 425°F (220°C). Place your oven-safe skillet on the stovetop over medium heat.
  2. Melt the 3 tablespoons of butter in the skillet. Let it melt completely, swirling the pan occasionally.
  3. Add the diced onion, carrots, and celery. Cook for about 5-7 minutes, stirring occasionally, until the onions are translucent and the carrots have softened slightly.
  4. Stir in the minced garlic and cook for 1 minute more, until fragrant.
  5. Sprinkle the 1/3 cup of flour over the cooked vegetables. Stir constantly for about 2 minutes until the mixture looks pasty and clumpy.
  6. Pour in the chicken broth while whisking or stirring vigorously. Keep stirring until the mixture is smooth and starts to thicken, about 2-3 minutes. Then pour in the milk and stir until combined.
  7. Stir in the shredded turkey, frozen peas and carrots, dried thyme, and dried rosemary. Bring to a gentle simmer and cook for 2-3 minutes. Season with salt and pepper to taste. Remove the skillet from the heat.
  8. In a medium mixing bowl, whisk together the 1 1/2 cups flour, 2 teaspoons baking powder, 1/2 teaspoon salt, and 1/2 teaspoon garlic powder. Add the cold cubed butter and use a pastry cutter or your fingertips to work the butter into the flour until it looks like coarse crumbs with some pea-sized butter pieces remaining.
  9. Pour the cold buttermilk into the flour mixture. Stir with a fork just until a shaggy dough forms. Do not overmix.
  10. Drop spoonfuls of the biscuit dough over the turkey filling, making about 8 to 10 biscuits. Leave a little space between them.
  11. Place the skillet in the preheated oven. Bake for 15-18 minutes, until the biscuits are golden brown and cooked through, and the filling is bubbly around the edges.
  12. Remove the skillet from the oven and let it sit for 5 minutes. Sprinkle with fresh parsley if desired. Serve straight from the skillet.

Notes

Don’t skip the roux cooking time – letting the flour cook for a full 2 minutes removes the raw taste. Use cold butter for the biscuits to ensure flakiness. Don’t overmix the biscuit dough. Let the skillet rest for 5 minutes before serving to allow the filling to set. For gluten-free, use a 1:1 gluten-free flour blend. For dairy-free, use vegan butter and unsweetened oat milk. Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.

Nutrition

Keywords: leftover turkey, turkey pot pie, skillet dinner, one-pan meal, comfort food, 30-minute dinner, easy weeknight dinner, turkey recipe, pot pie without crust, biscuit topping

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