This one‑pan turkey pot pie is filled with lean meat and colorful veggies, then covered with soft whole‑wheat biscuits. It tastes like a classic comfort dish but is lighter and quicker to make.
Active time: 25 minutes | Total time: 50 minutes
Skillet Turkey Pot Pie with Wheat Biscuit Topping
Ingredients
- 2 Tbsp olive oil
- 1 large leek, sliced
- 2 stalks celery, sliced
- 2 carrots, peeled and sliced
- 1¼ lb turkey or chicken breast, cubed
- 1¼ tsp dried sage
- ¼ cup all‑purpose flour
- 2 cups low‑sodium chicken or bone broth
- 1 tsp Dijon mustard
- 8 Brussels sprouts, halved
- 1 cup whole‑wheat pastry flour
- 1 tsp baking soda
- ¼ tsp salt
- ¼ cup cold unsalted butter, cubed
- ⅓ cup buttermilk plus 1 Tbsp
Directions
- Preheat the oven to 375°F (190°C). Heat oil in a large oven‑safe skillet over medium heat.
- Add leek, celery, and carrots. Cook, stirring, until the leek softens, about 4 minutes.
- Stir in the turkey (or chicken) and sage. Cook until the meat turns opaque, roughly 3 minutes.
- In a separate bowl, whisk flour into the broth and mustard. Pour the mixture into the skillet and bring to a gentle boil. Cook 2 minutes, then remove from heat and fold in Brussels sprouts.
- For the biscuits, combine whole‑wheat flour, baking soda, and salt in a bowl. Cut in cold butter until tiny pea‑sized pieces appear.
- Stir in the buttermilk just enough to bring the dough together. Do not overmix.
- Divide the dough into eight equal pieces and shape each into a rough half‑inch disk.
- Place the biscuits on top of the turkey mixture, spacing them evenly.
- Bake for about 25 minutes, until the biscuits are golden and the turkey reaches 165°F (74°C).
Serves: 4 (about 2/3 cup filling and 2 biscuits per person)
Nutrition (per serving): 521 kcal, 24 g fat, 40 g carbs, 39 g protein, 7 g fiber. Includes potassium, iron, calcium, vitamin A and C.