Turkey Pot Pie with Biscuits

5 from 2 votes

Turkey Pot Pie with Biscuits

Leftover turkey pot pie with biscuits in cast iron skillet is here. Easy using refrigerated biscuits, homemade or with Bisquick. Set on top and bake in a skillet.

Prep Time15

Cook Time32

Course: Entree

Cuisine: American

Keyword: chicken, pot pie, refrigerated biscuits, turkey

Servings:

Author: The Typical Mom

Equipment

1 skillet large, oven safe

Ingredients

2 c Leftover turkey or leftover or precooked chicken
3 tbsp butter unsalted
1 onion diced
2 tbsp minced garlic
1.5 c frozen vegetables
1/4 c all purpose flour
2 c chicken broth
1 c milk whole, or dairy free alternative
1/2 tsp thyme
salt and pepper to taste
how to make biscuits from scratch or use 1 roll refrigerated

Instructions

Preheat your oven to 375° F. In a large skillet or pan, melt the butter over medium heat. Add the chopped onions, and sauté for about 5 minutes, add garlic or 2 more minutes. Stir in the flour and cook for 1-2 minutes, stirring constantly.
Gradually whisk in the turkey or chicken broth and milk, ensuring there are no lumps. Cook, stirring continuously, until the mixture thickens, about 5-7 minutes. Add the diced turkey, frozen vegetables, dried thyme, salt, and black pepper. Stir well and simmer for an additional 5 minutes.
Bake in the preheated oven for 15 minutes so filling starts to bubble.
If you are making homemade biscuits follow the link above and make while filling is baking. With refrigerated biscuits just open tube. After 15 minutes in oven carefully place the biscuits over the turkey filling without overlapping them.
Bake for time on refrigerated biscuit container or about 20 minutes for homemade or until they are golden brown and puffed.
Remove from the oven and let it cool for a few minutes. Garnish with chopped fresh parsley if desired. Serve hot and enjoy your delicious meal.

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