Skillet Turkey Pot Pie
Topped with refrigerator biscuits, this one-pan turkey pot pie packed with fresh herbs is homey, comforting and easy to make for a weeknight dinner.
- 1/2 cup butter
- 1 onion, diced
- 1/4 cup thinly sliced fresh sage leaves
- 2 tbsp finely chopped fresh rosemary
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/4 cup all-purpose flour
- 3 cups reduced-sodium chicken broth
- 1 large carrot, diced
- 1 stalk celery, diced
- 1 lb potatoes, peeled and diced
- 1 lb Kentucky Legend Quarter Sliced Turkey, cubed (about 3 1/2 cups)
- 1 cup frozen peas
- 1/2 cup heavy or whipping cream
- 1 clove garlic, minced
- 2 tbsp finely chopped fresh parsley
- 1 tbsp finely chopped fresh thyme
- 1 can (16.3 oz) refrigerated biscuit dough (8 count)
- 1/4 cup grated Parmesan cheese
- Preheat oven to 400°F.
- In large, high-sided ovenproof skillet set over medium heat, melt butter. Transfer 1/4 cup melted butter to medium bowl and reserve for Step 5.
- Add onion, sage, rosemary, salt and pepper to skillet. Cook, stirring occasionally, for 2 to 3 minutes or until onion is tender. Sprinkle with flour. Cook, stirring occasionally, for 2 to 3 minutes or until flour is smooth and foaming.
- Slowly whisk in broth. Continue to whisk; bring to a boil. Stir in carrot, celery and potatoes; bring back to a boil. Reduce heat to medium. Cook at a simmer, stirring occasionally, for 10 minutes or until vegetables are just starting to soften. Stir in turkey, peas and cream; bring back to a boil. Remove from heat.
- Meanwhile, to medium bowl of melted butter, stir in garlic, parsley and thyme.
- Top turkey mixture in skillet with biscuits. Brush biscuits with herbed butter mixture. Sprinkle with Parmesan.
- Bake for 25 to 30 minutes or until filling is bubbling, vegetables are tender and biscuits are golden brown and set. Let cool for 5 to 8 minutes before serving.
Tips: Use classic or flaky refrigerator biscuits, as desired.
Substitute potatoes with sweet potatoes if preferred.
|Per 1/8 recipe|
|Saturated Fat 11g|