Skillet Turkey Pot Pie With Wheat Biscuit Topping

This one-pan pot pie is stuffed with lean turkey breast and veggies, then topped with whole-wheat biscuits for a lightened update on the comfort food classic. Don’t over-handle the biscuits or they will become tough; rustic is the goal here.

under 45 mins
dinner
Updated on 6 January 2024

Ingredients for servings

    Skillet Turkey Pot Pie With Wheat Biscuit Topping

  • 2 tbsp olive oil

  • 1 leek white and light green parts, halved lengthwise and rinsed thoroughly, then sliced

  • 2 celery sliced

  • 2 carrots peeled and sliced

  • 1.25 lb raw, boneless, skinless turkey or chicken breast cut into 0.5 inch pieces

  • 1.25 tsp poultry seasoning or sage

  • 0.25 tsp all-purpose flour

  • 2 cup low-sodium chicken broth or bone broth

  • 1 tsp Dijon mustard

  • 8 Brussels sprouts halved

    • biscuit topping

  • 1 cup whole-wheat pastry flour

  • 1 tsp baking soda

  • 0.25 tsp salt

  • 0.25 cup cold unsalted butter cut into 0.25 inch pieces

  • 17 tbsp buttermilk

Directions

  • Preheat the oven to 375°F. Heat the oil in a large oven-safe skillet or sauté pan over medium heat. Add the leeks, celery and carrots, cooking until leeks are tender about 4 minutes.

  • Add the chicken and poultry seasoning and cook, stirring frequently, until the meat is opaque white on the outside, 3 minutes.

  • Place the flour in a bowl and gradually whisk in the broth and mustard. Add broth mixture to the skillet and bring to a simmer. Cook, stirring frequently, until bubbly, 2 minutes.

  • Cook, stirring frequently, until bubbly, 2 minutes. Remove the pan from the heat and fold in the Brussels sprouts.

  • In a medium bowl, whisk together flour, baking soda and salt. Add the butter and cut it into the flour mixture with a fork or your fingertips until the butter is in tiny flecks no larger than a lentil.

  • Add the buttermilk and stir until the mixture comes together; do not over-mix.

  • Divide the dough into 8 portions (a scant 0.25 cup each) and gently form them into rough, 0.5-inch thick disks. Arrange the biscuits evenly on top of the chicken mixture.

  • Bake until the biscuits are golden brown, 25 minutes.

Clap if you liked this recipe!
4.5 40