Skillet Turkey Pot Pie with Whole Wheat Buttermilk Biscuits

5 from 10 votes

Made from scratch with chunks of roasted turkey and vegetables bathed in a silky, gravy-like sauce.

Prep Time45

Cook Time30

Total Time1 15

Course: Main Course

Cuisine: American

Servings:

Calories: 318kcal

Author: Judy Purcell

1/4 cup butter
3/4 cup finely chopped sweet onion , 1/2 of large onion
1 cup sliced carrot rounds , 2-3 medium carrots
3/4 cup chopped celery , 2-3 celery ribs
1/2 teaspoon dried thyme
2 cloves garlic , minced
1/2 teaspoon sea salt
1/2 teaspoon freshly ground pepper
2 tablespoons sweet rice flour , or whole wheat flour, or 1 tablespoon organic cornstarch added with liquids
2 tablespoons cognac (optional)
2/3 cup heavy cream , or whole milk
1 3/4 cups turkey stock , or chicken stock (low-sodium)
1 to 2 teaspoons Worcestershire sauce , to taste
3 cups cooked cubed turkey , bite-size pieces
3/4 cup frozen peas , defrosted
Whole wheat buttermilk biscuits (Recipe Below)

Get Recipe Ingredients

Prepare biscuits so they're ready to slide in the oven. (Biscuit Recipe Below)
Heat oven to 475°F. Prep vegetables and rinse peas to separate and defrost. Melt 1/4 cup butter over medium heat in a deep skillet. Stir in 3/4 cup onion, 1 cup carrots, 3/4 cup celery, and 1/2 teaspoon thyme and cook until vegetables are softened, about 5 minutes. Season with 1/2 teaspoon salt and 1/2 teaspoon pepper.
Stir in 2 cloves minced garlic and cook until fragrant, about 2 minutes. While vegetables are cooking, bake biscuits when the oven reaches 475°F.
Stir in 2 tablespoons cognac and allow to evaporate for 30 seconds, then whisk in 2/3 cup cream, 1 3/4 cups stock, and 1 to 2 teaspoons Worcestershire (add 1 teaspoon, then taste before adding another). Simmer for 8-10 minutes or until carrots are just tender, stirring occasionally as the sauce thickens.
Stir in 3 cups turkey and 3/4 cup peas and allow to warm through. Taste and season with additional thyme, salt, or pepper, if needed.
Serve in warmed bowls with biscuits on top or on the side.

Recipe Tips:

Frozen carrots and peas combo can be used, just make sure they're completely defrosted. You don't want added moisture diluting a delicious cream sauce.
Make-ahead turkey pot pie filling — prepare the recipe up to STEP 4 as directed. In STEP 4, remove the thickened sauce from the heat and stir in the turkey and peas. Cool and refrigerate filling until ready to reheat and serve, for up to 3 days, or freeze for up to 1 month.
Make-ahead sprouted wheat biscuits — prepare the recipe through STEP 7 (biscuits are stamped out and on the baking sheet), cover with plastic wrap and refrigerate for up to 3 days. Bake at 475°F for 14 minutes just before serving. Baked biscuits can be frozen for up to 1 month once completely cooled.
To reheat — warm (defrosted, if frozen) filling in a skillet while (defrosted, if frozen) biscuits warm in a 350°F oven for 5-6 minutes.
Stretch any leftovers into soup — warm filling in a saucepan and add enough chicken broth to thin to desired soup consistency.
Or add a combination of broth and milk or cream to retain a creamier texture. Make it stretch even farther with cooked rice, pasta, and additional vegetables, just keep in mind you may need to adjust seasoning to taste.

Nutrition values do not include biscuits.