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Skillet Turkey Pot Pie
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Skillet Turkey Pot Pie

This Skillet Turkey Pot Pie has cheesy buttermilk biscuits on top a flavorful turkey chili making a quick and easy dinner.

Prep Time
20 mins
Cook Time
40 mins
Total Time
1 hr
Servings: 6 -8 servings

Ingredients

  • 1 tablespoon vegetable oil
  • 1 red bell pepper thinly sliced, medium
  • 1 white onion thinly sliced, medium or yellow onion
  • 8 oz button mushrooms sliced
  • 2 tablespoons tomato paste
  • 20 oz ground turkey preferably dark meat
  • 1/2 to 1 tablespoon chili powder
  • 1 can 14.5 oz diced tomatoes
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3 tablespoons butter unsalted
  • 1/3 cup buttermilk
  • 6 oz cheddar cheese grated

Instructions

    Cup of Yum
  1. Preheat the oven to 425ºF.
  2. In a large, heavy, ovenproof skillet over medium-high heat, heat the oil. Add the bell pepper, onion and mushrooms and cook until softened, about 8-10 minutes. Season with salt and pepper.
  3. Add the tomato paste and cook for a minute or two until fragrant. Add the turkey and chili powder and cook, breaking up the turkey, until the turkey is browned and cooked, about 3-5 minutes. Add the tomatoes (undrained) and cook until some of the liquid has evaporated, about 3 minutes. Season with salt and pepper, then remove from the heat.
  4. Meanwhile, 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. Stir in the buttermilk and the cheese just until moistened. Divide the mixture into 9 equal pieces and form into 9 biscuits. Place over the turkey mixture.
  5. Bake in the preheated oven until the biscuits are golden brown, about 20 minutes.

Notes

  • *I only used 1/2 tablespoon chili powder since I was feeding my family, and it was still very mild.
  • slightly adapted from One Pot