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Cozy Leftover Turkey Pot Pie Skillet: Easy 30-Min Recipe

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This quick and easy skillet pot pie transforms leftover turkey into a creamy, comforting meal with a golden biscuit topping, ready in just 30 minutes. Perfect for using up holiday leftovers or any night you crave cozy comfort food.

Ingredients

Scale
  • 4 tablespoons unsalted butter
  • 1 medium yellow onion, diced
  • 2 medium carrots, diced
  • 2 stalks celery, diced
  • 1/3 cup all-purpose flour
  • 2 cups chicken or turkey broth (low-sodium preferred)
  • 1 cup whole milk (2% works, but whole milk gives best texture)
  • 1 cup frozen peas (no need to thaw)
  • 1/2 cup frozen corn kernels
  • 3 cups cooked leftover turkey, shredded or diced
  • 1 teaspoon fresh thyme, chopped (or 1/2 teaspoon dried)
  • 1 teaspoon salt, plus more to taste
  • 1/2 teaspoon black pepper, freshly ground
  • 1/2 teaspoon garlic powder (optional)
  • 1 can (8 biscuits) refrigerated biscuit dough (such as Pillsbury Grands)
  • 1 large egg, beaten with 1 tablespoon water (for egg wash, optional)
  • Flaky sea salt, a pinch (for sprinkling)

Instructions

  1. Preheat your oven to 400°F (200°C). Position the rack in the middle of the oven.
  2. Melt the butter in a large oven-safe skillet over medium heat. Let it foam and settle, about 1 minute.
  3. Add the diced onion, carrots, and celery. Cook for 5-6 minutes, stirring occasionally, until softened and onion is translucent.
  4. Sprinkle the flour over the vegetables. Stir constantly for 1-2 minutes to cook out the raw flour taste and create a roux.
  5. Slowly pour in the broth while whisking constantly to avoid lumps. Whisk until smooth.
  6. Add the milk, salt, pepper, garlic powder, and fresh thyme. Whisk until combined. Let it come to a gentle simmer and cook for 2-3 minutes, stirring occasionally, until thickened enough to coat the back of a spoon.
  7. Stir in the frozen peas, frozen corn, and shredded leftover turkey. Fold gently until evenly distributed. Turn off the heat.
  8. Arrange the biscuit dough on top of the filling, spacing them evenly. Do not press them down.
  9. Brush the biscuits with the egg wash (optional) and sprinkle with a pinch of flaky sea salt.
  10. Bake for 15-18 minutes, until the biscuits are golden brown and the filling is bubbling around the edges. If biscuits brown too quickly, tent loosely with foil.
  11. Let rest for 5 minutes before serving.

Notes

For best results, use room temperature milk to prevent lumps. Don’t skip cooking the roux for 1-2 minutes to avoid raw flour taste. Leave at least an inch of space at the top of the skillet to prevent bubbling over. For extra crispy biscuits, brush with melted butter halfway through baking. The filling can be made a day ahead and refrigerated; add fresh biscuits before baking.

Nutrition

Keywords: leftover turkey, pot pie, skillet, easy, 30-minute, comfort food, Thanksgiving leftovers, biscuit topping

Find it online: https://flurpchef.com/cozy-leftover-turkey-pot-pie-skillet-easy-30-min-recipe/