Best Skillet Turkey Pot Pie Recipes

One-Pot Turkey Skillet Pie image

Provided by Martha Stewart

Time 50m

Number Of Ingredients 15

1 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
Coarse salt and freshly ground pepper
1 tablespoon vegetable oil
1 red bell pepper, thinly sliced
1 medium white onion, thinly sliced
8 ounces button mushrooms, trimmed and sliced
1 1/2 pounds ground turkey, preferably dark meat
2 tablespoons tomato paste
1 tablespoon chili powder
1 can (14.5 ounces) diced tomatoes
3 tablespoons unsalted butter
1/3 cup buttermilk
1 1/2 cups grated cheddar cheese (6 ounces)

Steps:

Preheat oven to 425 degrees F. In a bowl, whisk together flour, baking powder, baking soda, and 1/4 teaspoon salt.
In a large, heavy ovenproof skillet, heat oil over medium-high. Add bell pepper, onion, and mushrooms. Cook, stirring, until tender, 8 to 10 minutes. Season with salt and pepper. Add turkey, tomato paste, and chili powder to skillet. Cook, stirring, until meat is no longer pink, about 3 minutes. Add tomatoes (with liquid); cook until some of the liquid has reduced, about 3 minutes. Season with salt and pepper. Remove from heat.
Cut butter into flour mixture with a pastry cutter or two knives until mixture resembles coarse meal. Stir in buttermilk and cheddar just until incorporated. Divide batter into 9" pieces, and place on top of turkey mixture. Bake until biscuits are golden brown, about 20 minutes.

Turkey Skillet Pot Pie With Buttermilk Biscuits Recipe by Tasty image

Provided by Tasty

Categories Dinner

Yield 6 servings

Number Of Ingredients 11

12 tablespoons butter, divided
2 ¼ cups flour, divided
1 ½ cups chicken stock
salt, to taste
1 tablespoon fresh rosemary, chopped
1 tablespoon fresh thyme, chopped
2 cups frozen mixed vegetable
2 cups turkey breast, cooked and shredded
1 ½ teaspoons baking soda
¾ cup buttermilk
¼ cup heavy cream, optional

Steps:

Preheat oven to 375˚F (190˚C).
In a 10-inch (25 cm) cast iron skillet, melt 4 tablespoons of butter over medium heat. Add the ¼ cup (30 g) of flour, and cook, stirring constantly, until smooth.
Add the chicken stock and salt to taste. Cook until the stock has reduced and thickened.
Add in the rosemary, frozen vegetables, turkey, and additional salt, and stir until fully mixed. Remove from the heat.
Add remaining flour, baking soda, 8 tablespoons of butter, and pinch of salt to a bowl. Using a wooden spoon or your hands, mix together until the butter is the size of peas.
Add the buttermilk and mix until the dough barely comes together, about 1 minute.
Place the dough on a floured countertop and gently form into a 1½-inch (4 cm) thick layer.
Use a 3-inch (6 cm) round cutter to cut 10-12 biscuits, rerolling the dough as needed.
Place the biscuits on the turkey in the cast iron skillet. Brush the top of the biscuits with heavy cream (optional). Bake for 20-25 minutes, until biscuits are golden brown.
Serve immediately.
Enjoy!

Nutrition Facts : Calories 687 calories, Carbohydrate 53 grams, Fat 39 grams, Fiber 2 grams, Protein 28 grams, Sugar 5 grams

Skillet Turkey Pot Pie image

Provided by Food Network

Categories main-dish

Time 30m

Yield 4 Servings

Number Of Ingredients 10

1 refrigerated pie crust
2 cans (10.75 ounces each) condensed cream of chicken soup
2 cups diced cooked turkey breast
1 can (14.5 ounces) Del Monte® Cut Green Beans, drained
1 can (15.25 ounces) Del Monte® Whole Kernel Corn, drained
1 can (14.5 ounces) Del Monte® Diced New Potatoes, drained
½ cup diced red bell pepper or 1 jar (7 ounces) diced pimiento, drained
¼ cup milk
2 tablespoon cream cheese
½ teaspoon dried thyme

Steps:

Preheat oven to 450°F. Remove pie crust from package and unroll onto a non-stick baking sheet. Bake 7 minutes or until golden. Meanwhile, combine the remaining ingredients in a large, 12-inch skillet. Bring just to a boil over medium-high heat. Reduce heat to medium-low and cook, uncovered, 7 to 9 minutes or until heated, stirring occasionally. Remove skillet from heat, place baked crust on top of the turkey mixture before serving.