This Skillet Turkey Pot Pie has a flavorful turkey chili topped with cheesy buttermilk biscuits. This is a quick, easy, and good for you dinner.
If you love this recipe, you’ll also love this Chicken Pot Pie with Biscuits and Bacon!
One of my least favorite parts of cooking is the clean up. Specifically the dishes.
And believe me – we go through a lot of dishes at our house.
So you can bet that anytime I can make a one pot/one pan meal, I’m going to.
That is only one reason to love this Skillet Turkey Pot Pie. One pan, one bowl to mix the biscuits. The dishes are a breeze for this easy dinner recipe!
But also – it’s just SO good. It’s comforting and flavorful and perfect for any night of the week.
Ingredients
- Oil: You will need oil to cook the vegetables. I used olive oil, but you could use a neutral cooking oil like avocado oil or vegetable oil.
- Vegetables: You could get creative here, but I used mushrooms, a red bell pepper, and onion. I love that the vegetables add volume and nutrition, but they blend right in with the flavors.
- Tomato Paste: I like to use the tubes of tomato paste. It’s easier to use the amount you need and save the rest, instead of opening a can.
- Ground Turkey: You can use any fat percentage here, but I usually like a little bit of fat for flavor and texture.
- Chili Powder: This is the only spice in this recipe. I used to cut it back to 1/2 tablespoon for my kids, but these days, we use the whole tablespoon, and it’s still not too spicy. You can definitely add in more spices to kick things up, but I kept it simple.
- Diced Tomatoes: You will need a full can, including the juices.
- Flour: The flour is for the biscuit topping. I use all purpose flour.
- Baking Powder & Baking Soda: We are using both powder and soda for this recipe to give the biscuits the best texture.
- Salt: You will need salt for the biscuits, but also don’t forget to salt the filling to taste.
- Butter: I use unsalted butter.
- Cheese: I think cheddar goes best with this recipe, but you can switch things up and use another cheese, like Monterey Jack.
- Buttermilk: The buttermilk will give you the most tender biscuits. If you don’t have buttermilk on hand, you can use a buttermilk substitute.
How to Make Skillet Turkey Pot Pie
STEP 1: Start by cooking your vegetables in the oil. You want to cook them until they are nice and soft.
STEP 2: Add the tomato paste and let it heat up in the pan for a minute before stirring it into the vegetables. Add the turkey and the chili powder and cook until the turkey is cooked through.
STEP 3: Pour in the tomatoes, and let it cook for a few minutes to reduce slightly. Make sure to season to taste with salt and pepper.
STEP 4: Start the biscuit topping by combining the flour, baking powder, baking soda, and salt. Add the butter, and cut it in using a pastry cutter or a fork.
STEP 5: Stir in the cheese, then stir in the buttermilk.
STEP 6: Form the mixture into biscuits, then place them on top of the turkey mixture in the skillet. I use a large scoop, then use wet hands to flatten the dough slightly into the biscuit shape. Bake this all together until the biscuits are cooked through and the filling is bubbling.
Tips and Tricks
You can change up the vegetables you add to the filling. I didn’t use traditional pot pie fillings, but you definitely could!
Make sure you are using a skillet that can go from the stove to the oven. I love my cast iron skillet. I know that some say to not use cast iron with anything with tomatoes, but I have never noticed anything adverse happening.
If you are worried about cast iron and tomato, you can use an enameled cast iron skillet.
If you have leftovers, store them in the refrigerator. Reheat gently on the stove, or in the microwave.
More One Pot Recipes
Creamy One Pot Spaghetti with Meatballs
Skillet Lasagna
One Pan Pasta with Bacon and Peas
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Skillet Turkey Pot Pie
Ingredients
- 1 tablespoon extra virgin olive oil
- 8 oz mushrooms sliced
- 1 medium red bell pepper diced
- 1 medium onion diced
- 2 tablespoons tomato paste
- 1 pound ground turkey
- 1 tablespoon chili powder
- 1 (14.5 oz) can diced tomatoes undrained
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 3 tablespoons unsalted butter cut into pieces
- 6 oz grated cheddar cheese
- 1/2 cup buttermilk
Instructions
- Preheat the oven to 425ºF.
- Place a large, oven proof skillet over medium-high heat. Add the oil and heat until shimmering.
- Add the bell pepper, onion, and mushrooms. Cook until softened, about 8-10 minutes. Season with salt and pepper.
- Push the vegetables to the edge of the skillet, and add the tomato paste to the center. Cook, stirring it around slightly, until it starts to loosen up, about a minute. Stir the tomato paste into the vegetables.
- Add the turkey to the skillet along with the chili powder. Cook, breaking up the turkey as it cooks, until browned and cooked through.
- Add the undrained tomatoes and cook until some of the liquid evaporates, about 3-5 minutes. Season with salt and pepper, and remove from the heat.
- In a bowl, whisk together the flour, baking powder, baking soda, and salt. Cut the butter into the flour mixture using a pastry cutter or a fork until only very small pieces remain.
- Stir the cheese in until coated, then stir in the buttermilk.
- Form 7-9 biscuits with the dough, depending on the size of your biscuits and size of the skillet. (I like to use a scoop, then flatten the dough into a disc using my hands. It might be a little messy!) Place the biscuits on top of the turkey filling in the skillet.
- Transfer the skillet to the oven and bake until the biscuits are cooked through and the filing is bubbling, about 20 minutes.
Danae (The Busty Baker) says
This was one of the first recipes I’ve made from this book too! I loved it! I want to make it again and again! Right now I’m finishing up the Three Cheese Lasagna (also a hit!) and trying to figure out which recipe to try next.
kyong a says
This one sounds great! Please consider that Curry Chicken Pot Pie recipe next! Thanks for your blog–i enjoy the eye candy, even if i don’t get much time in the kitchen!! Blessings!
Thalia @ butter and brioche says
I love cooking in my skillet so this recipe is just so perfect for me. I love that you used turkey as well – cannot remember the last time that I cooked with it. Definitely a recipe I must make!
Chels R. says
Sounds like a great cookbook! I love that there is a chapter dedicated to Dutch ovens. I always want to use mine more.
Stacey @ Bake.Eat.Repeat. says
One pot meals are so handy, I love not having boatloads of dishes to do after supper! This meal looks delicious.
Colleen @ What's Baking in the Barbershop?! says
What a great comfort dish! Perfect as we head into the cooler months. And I love the “one pot” concept. With our baby due in the next couple weeks, I’m all about making sure we have lots of easy meals up our sleeves!