Skillet Turkey Pot Pie is your secret weapon against post-holiday food fatigue—and picky eaters. Packed with cozy vibes and weeknight convenience, this one-skillet wonder transforms leftover turkey into a creamy, veggie-loaded dinner that’s comforting, filling, and just fancy enough to impress without breaking a sweat. With its buttery biscuit topping and soul-warming filling, this dish bridges the gap between “What’s for dinner?” and “Wow, you made this?!” The best part? It’s all made in one skillet, which means less mess and more couch time.
Whether you’re cleaning out the fridge or just craving a hearty classic with a twist, this Skillet Turkey Pot Pie hits the spot. Plus, the biscuits on top get golden and crisp while soaking up all that savory flavor—talk about peak fall/winter comfort food. If you’re into things like our High-Protein White Bean Soup or cozy Creamy Chicken and Rice Casserole, you’ll love this too.
Table of Contents
What is Skillet Turkey Pot Pie?
Skillet Turkey Pot Pie is a modern take on the traditional pot pie—same creamy, comforting filling, but way less fuss. Instead of rolling out pie dough, we’re topping it with frozen buttermilk biscuits (yes, the kind from the freezer aisle that puff up like little clouds). The base? A savory, thick stew of leftover turkey, potatoes, carrots, celery, peas, and herbs, simmered right in a cast-iron skillet.
It’s the kind of meal that wraps you in a metaphorical weighted blanket. Whether you’re dealing with Thanksgiving leftovers or just want to reinvent turkey in a way the whole family will devour, this pot pie checks all the boxes. It’s rich, flavorful, and bakes into golden perfection—all without dirtying a mountain of dishes. Think of it as a shortcut to grandma-level comfort, but with modern-day convenience.
Reasons to Try Skillet Turkey Pot Pie
First off, it’s an all-in-one meal. Protein? Check. Veggies? Check. Carb-y goodness on top? Double check. Second, it’s the perfect “what-do-I-do-with-leftover-turkey” solution. Whether it’s post-holiday or you just went rogue and roasted a turkey in April, this recipe gives those leftovers new life. Third, the biscuit topping? Pure magic. It saves time and adds buttery crunch. You don’t need to roll out dough, or worry about soggy bottoms. Plus, everything cooks in one skillet, so cleanup is a breeze—hallelujah! Got picky eaters? This one’s mild, creamy, and totally customizable. Toss in your favorite veggies or use what’s in the fridge. If you love meals like Easy Taco Casserole or Sloppy Joe Casserole, this one’s right up your alley.
Ingredients Needed to Make Skillet Turkey Pot Pie
- 3 tbsp unsalted butter (plus 4 tbsp for brushing)
- ½ white onion, diced
- 2 cloves garlic, minced
- 3 tbsp all-purpose flour
- 1 tsp dried thyme
- ½ tsp ground black pepper
- ½ tsp salt
- 3 cups chicken broth
- 1 cup diced carrots
- 1 cup diced celery
- 2 cups cubed potatoes
- 1½ cups milk
- 1 cup frozen peas
- 2 cups shredded leftover turkey
- ½ tsp garlic powder
- ½ tsp dried parsley
- 10–12 frozen buttermilk biscuits (the fluffy kind)
Instructions to Make Skillet Turkey Pot Pie
Ready to dive into comfort food bliss? Here’s a step by step guide to making Skillet Turkey Pot Pie that walks you through every detail—from buttery base to golden biscuit topping. Whether you’re a seasoned cook or just learning the ropes, this walkthrough is designed to make the process simple and stress-free. We’ve even sprinkled in helpful links and pro tips along the way, so you’ll be serving up a hearty, one-skillet masterpiece in no time.
Step 1: Preheat Your Oven and Prep the Skillet
Before you do anything else, preheat your oven to 375°F (191°C). This ensures it’s nice and hot by the time your pot pie is ready to bake. While the oven warms up, grab a 10 to 12-inch oven-safe skillet—a cast iron skillet works beautifully because it retains heat and gives those biscuits a crispy bottom. If you’re unsure about what type of pan to use, check out this easy one-pot skillet lasagna recipe—it uses the same technique and tools.
Step 2: Sauté Onions and Garlic in Butter
Place your skillet over medium heat and melt 3 tablespoons of unsalted butter. Once melted, add ½ a diced white onion and cook it until it turns translucent and soft—about 5 minutes. This builds a flavorful base and softens the onion’s sharpness.
Next, stir in 2 cloves of minced garlic and let them sizzle for another minute. Keep a close eye here—garlic burns quickly, and we want savory, not bitter.
Tip: If you’re low on time, a frozen mirepoix blend (pre-diced onion, carrot, and celery) can be a helpful shortcut—see our cooking prep tips for more time-savers like this.
Step 3: Build the Roux and Season the Base
Sprinkle in 3 tablespoons of all-purpose flour, followed by 1 teaspoon dried thyme, ½ teaspoon salt, and ½ teaspoon black pepper. Stir this mixture continuously for about 3 minutes. The flour will coat the onion and garlic, creating a roux—a thickening base that gives your filling that classic pot pie creaminess.
You’ll know it’s ready when it smells slightly nutty and the flour no longer looks dry. If you’ve never made a roux before, think of this as the moment your filling starts to come to life.
Step 4: Add Broth and Hearty Vegetables
Slowly pour in 3 cups of chicken broth while whisking to prevent lumps. Stir until the liquid starts to thicken slightly. Then, toss in 1 cup diced carrots, 1 cup diced celery, and 2 cups cubed potatoes. Stir everything together and let it simmer for 6 to 8 minutes, or until the veggies are just fork-tender.
This is a great moment to personalize your filling. Want to bulk it up? Try tossing in green beans or corn—similar to what we use in our Healthy Ground Beef Vegetable Soup.
Step 5: Stir in Milk, Peas, and Turkey
Next, stir in 1½ cups of milk (whole milk works best, but feel free to use 2% or even oat milk for a lighter option). Then add 1 cup of frozen peas and cook for about 3 more minutes, just until the peas are warmed through.
Finally, fold in 2 cups of shredded leftover turkey and give everything a gentle stir until well combined. If your filling feels too thick at this point, add a splash more milk or broth to loosen it up. This creamy medley should be rich but still easy to stir.
Ingredient Note: No turkey? No problem. Shredded rotisserie chicken works perfectly too—check our chicken and rice casserole for more poultry inspiration.
Step 6: Prep the Butter Mixture and Add Biscuits
In a small bowl, melt the remaining 4 tablespoons of butter in the microwave. Stir in ½ teaspoon garlic powder and ½ teaspoon dried parsley—this flavorful butter will brush over the biscuit tops and help them bake to golden perfection.
Arrange 10 to 12 frozen buttermilk biscuits across the top of the skillet. They can be touching, but avoid overcrowding too much. Use a pastry brush or spoon to generously coat each biscuit with the melted herb butter.
Pro Tip: You don’t need to thaw the biscuits first—they’ll bake beautifully from frozen. If you’re craving even more flavor, try sprinkling a little parmesan or everything bagel seasoning over the tops before baking.
Step 7: Bake Until Biscuits Are Golden and Filling Bubbles
Transfer the skillet to your preheated oven and bake for 20 to 25 minutes, or until the biscuit tops are golden brown and crisp. The filling should be bubbling gently around the edges.
Once baked, remove the skillet and let it cool for 10 to 15 minutes. This is important—right out of the oven, the filling is molten lava hot. Give it time to settle and thicken just slightly.
Optional: Garnish with fresh chopped parsley for a pop of color.
What to Serve with Skillet Turkey Pot Pie
Honestly, this dish is a meal on its own—but if you want to round it out, a simple green salad or some roasted veggies (like these Parmesan Roasted Green Beans) are perfect. You can also serve it with a light soup, like our Healthy Vegetable Soup, if you’re going for a dinner that stretches a little further. A glass of white wine or apple cider would also pair beautifully. And if it’s the weekend or a dinner party vibe? Whip up a batch of Homemade Cinnamon Apples for dessert—because cozy deserves company.
Key Tips for Making Skillet Turkey Pot Pie
Use pre-chopped veggies or frozen mirepoix to save time—no judgment here. Don’t skip the flour step; it helps thicken the filling into that dreamy pot pie texture. Frozen buttermilk biscuits are a lifesaver, but if you’ve got the time and energy, you could absolutely use homemade. Got picky eaters? Omit peas or sub with corn or green beans. And if your filling feels too thick, just add a splash of broth or milk. No cast iron skillet? Use any oven-safe pan or transfer the filling to a baking dish before topping with biscuits. Flexibility is the name of the game here.
Storage and Reheating Tips for Skillet Turkey Pot Pie
Leftovers (if you have any!) can be stored in an airtight container in the fridge for up to 3 days. To reheat, pop individual servings in the microwave for about 2 minutes, or warm the whole skillet in a 350°F oven until heated through. Just cover loosely with foil to prevent the biscuits from getting too dark. If you’re freezing it, let it cool completely first. Freeze without the biscuits, then add them fresh when you’re ready to bake. For more freezer-friendly dinners, check out our Easy Baked Spaghetti—it’s a freezer MVP.
FAQs
Can I use chicken instead of turkey? Absolutely. Rotisserie chicken works great.
Can I use fresh biscuits? Yes, just adjust the bake time based on your biscuit recipe.
Can I make this dairy-free? You can sub plant-based milk and butter, and it still turns out creamy and delicious.
Can I use a regular baking dish instead of a skillet? Totally. Just transfer the filling to a 9×13 dish before topping with biscuits.
Can I make it ahead? Yes! Prep the filling up to 24 hours ahead and store it covered in the fridge. Add biscuits and bake when ready.
Final Thoughts
Skillet Turkey Pot Pie is your go-to for cozy, low-fuss comfort food that feels like a warm hug on a chilly night. It’s the kind of meal that tastes like home—even when you’re short on time or energy. With flaky biscuits, a creamy filling, and just one pan to wash, it’s a recipe that works hard so you don’t have to. Whether you’re using up leftovers or just craving something hearty and satisfying, this dish delivers. So grab that skillet, pour yourself something cozy, and dig in—you’ve earned it.
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Skillet Turkey Pot Pie Recipe: Cozy One-Pan Comfort Food
- Total Time: 1 hour 5 minutes
- Yield: 6 servings 1x
Description
Savory, veggie-packed turkey pot pie is topped with buttermilk biscuits and baked to golden perfection in your favorite skillet.
Ingredients
- 3 tablespoons (42 g) unsalted butter + 4 tablespoons for brushing
- ½ white onion, diced
- 2 cloves garlic, minced
- 3 tablespoons all-purpose flour
- 1 teaspoon dried thyme
- ½ teaspoon ground black pepper
- ½ teaspoon salt
- 3 cups (710 ml) chicken broth
- 1 cup (128 g) diced carrots
- 1 cup (101 g) diced celery
- 2 cups (420 g) cubed potatoes
- 1 ½ cup (355 ml) milk
- 1 cup (145 g) frozen peas
- 2 cups (280 g) shredded leftover turkey
- ½ teaspoon garlic powder
- ½ teaspoon dried parsley
- 10–12 frozen buttermilk biscuits
Instructions
1. Preheat the oven to 375°F (191°C).
2. Melt 3 tablespoons of butter in a 10-12-inch, oven-safe skillet over medium heat, then add the diced onion and cook until translucent, about 5 minutes.
3. Add the garlic and cook for another minute. Stir in the flour, thyme, pepper, and salt and cook until the flour begins to thicken, about 3 minutes.
4. Pour in the chicken broth and whisk until it begins to thicken. Add the diced carrots, celery, and potatoes, and cook until the vegetables are tender, about 6-8 minutes.
5. Stir in the milk and frozen peas. Cook until the peas are fully heated through, about 3 minutes.
6. Add the shredded turkey and stir until combined. Turn off the heat and set the skillet aside.
7. Melt the remaining 4 tablespoons of butter in the microwave. Stir in the garlic powder and dried parsley.
8. Place the frozen buttermilk biscuits on top of the pot pie mixture in the skillet. Brush the tops with the seasoned melted butter.
9. Bake for 20-25 minutes or until the biscuit tops are golden and cooked through.
10. Let cool for 10-15 minutes before serving. Garnish with freshly minced parsley if desired.
Notes
This turkey pot pie can be stored in an airtight container in the refrigerator for up to 3 days. You can substitute chicken for turkey if needed. Allow the filling to cool slightly before adding the biscuits to ensure even baking.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: Approx. 450 kcal
- Sugar: 5g
- Sodium: 700mg
- Fat: 25g
- Saturated Fat: 13g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 4g
- Protein: 22g
- Cholesterol: 80mg
