Turkey Skillet Pie 
with Whole-Grain Buttermilk Biscuits

Trust us, this isn’t your grandmother’s turkey pot pie! Our easy version is 
made from start to finish in the same skillet, making cleanup a breeze – 
plus, our fluffy biscuits are a nice change-up to the traditional pastry 
topping. If you have green beans leftover from your holiday meal, 
you can use them instead of the peas.

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Prep Time
25 min
Cook Time
15 min
40 min


  • 2 tbsp coconut oil or olive oil
  • 3 
carrots, thinly sliced 
into rounds
  • 2 stalks celery, sliced
  • 1 
small yellow onion, 
finely chopped
  • 2 to 3 
cloves garlic, 
finely chopped
  • 2½ tsp chopped fresh rosemary
  • 1½ cups 
+ 2 tbsp white whole-wheat flour, divided
  • 2 cups low-sodium chicken broth
  • 2 cups 
chopped or shredded cooked turkey (TIP: You can use both dark and white meat.)
  • 3/4 cup frozen peas
  • 3/4 cup whole milk
  • 3/4 tsp sea salt, divided
  • 1/2 tsp ground black pepper
  • 1½ tsp baking powder
  • 1/4 cup organic unsalted butter, cut into small pieces 
 and chilled
  • 2 large eggs
  • 1/2 cup buttermilk
  • 2 tbsp 
chopped fresh 
flat-leaf parsley


  1. Preheat oven to 425°F. In a large ovenproof skillet on medium, heat oil. Add carrots, celery and onion and cook, stirring often, until onion is softened, about 5 minutes. Add garlic and rosemary and cook, stirring, until fragrant, about 30 seconds. Reduce heat to medium-low, sprinkle 2 tbsp flour over vegetables and cook, stirring constantly, for 1 minute. Stir in broth, turkey, peas, milk, ¼ tsp salt and pepper. Bring to a simmer, stirring frequently. Reduce heat to low, cover and simmer gently until thickened and bubbly, about 5 minutes.
  2. Meanwhile, in a medium bowl, whisk remaining 1½ cups flour, baking powder and remaining ½ tsp salt. Using a pastry blender, cut in butter until it is the size of small peas. In a small bowl, whisk eggs, buttermilk and parsley. Add to flour mixture and stir just until no white streaks remain; do not over-stir. Drop by 1/3 cup rounds onto turkey mixture. Transfer to oven and bake until golden brown and a toothpick inserted in center of biscuits comes out clean, about 15 minutes.

Nutrition Information

  • Serving Size 1 biscuit and scant 1 cup stew
  • Calories 395
  • Carbohydrate Content 31 g
  • Cholesterol Content 135 mg
  • Fat Content 18 g
  • Fiber Content 0 g
  • Protein Content 25 g
  • Saturated Fat Content 11 g
  • Sodium Content 494 mg
  • Sugar Content 6 g
  • Monounsaturated Fat Content 0 g
  • Polyunsaturated Fat Content 2 g