TURKEY SKILLET POT PIE WITH BUTTERMILK BISCUITS RECIPE BY TASTY
Here's what you need: butter, flour, chicken stock, salt, fresh rosemary, fresh thyme, frozen mixed vegetable, turkey breast, baking soda, buttermilk, heavy cream
Provided by Tasty
Categories Dinner
Yield 6 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 375˚F (190˚C).
- In a 10-inch (25 cm) cast iron skillet, melt 4 tablespoons of butter over medium heat. Add the ¼ cup (30 g) of flour, and cook, stirring constantly, until smooth.
- Add the chicken stock and salt to taste. Cook until the stock has reduced and thickened.
- Add in the rosemary, frozen vegetables, turkey, and additional salt, and stir until fully mixed. Remove from the heat.
- Add remaining flour, baking soda, 8 tablespoons of butter, and pinch of salt to a bowl. Using a wooden spoon or your hands, mix together until the butter is the size of peas.
- Add the buttermilk and mix until the dough barely comes together, about 1 minute.
- Place the dough on a floured countertop and gently form into a 1½-inch (4 cm) thick layer.
- Use a 3-inch (6 cm) round cutter to cut 10-12 biscuits, rerolling the dough as needed.
- Place the biscuits on the turkey in the cast iron skillet. Brush the top of the biscuits with heavy cream (optional). Bake for 20-25 minutes, until biscuits are golden brown.
- Serve immediately.
- Enjoy!
Nutrition Facts : Calories 687 calories, Carbohydrate 53 grams, Fat 39 grams, Fiber 2 grams, Protein 28 grams, Sugar 5 grams
TURKEY BISCUIT SKILLET
My mother always made this while I was growing up. Now I make it for my husband and kids. I cut the biscuits into smaller pieces so they will brown nicely on top. I also sometimes add mushrooms to this recipe because my family likes them so much. -Keri Boffeli, Monticello, Iowa
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- Preheat oven to 400°. Melt butter in a 10-in. cast-iron or other ovenproof skillet over medium-high heat. Add onion; cook and stir until tender, 2-3 minutes. , In a small bowl, mix flour, broth, milk and pepper until smooth; stir into pan. Bring to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes. Add the turkey and frozen vegetables; heat through. Arrange biscuits over stew. Bake until biscuits are golden brown, 15-20 minutes.
Nutrition Facts : Calories 319 calories, Fat 10g fat (4g saturated fat), Cholesterol 43mg cholesterol, Sodium 878mg sodium, Carbohydrate 36g carbohydrate (4g sugars, Fiber 2g fiber), Protein 22g protein.
ONE-POT TURKEY SKILLET PIE
This may become the new most-requested recipe in your house: Cheddar-buttermilk biscuits are dropped and baked over turkey chili for a guaranteed hit. The recipe comes from Martha's book "One Pot: 120+ Easy Meals from Your Skillet, Slow Cooker, Stockpot, and More."
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 50m
Number Of Ingredients 15
Steps:
- Preheat oven to 425 degrees F. In a bowl, whisk together flour, baking powder, baking soda, and 1/4 teaspoon salt.
- In a large, heavy ovenproof skillet, heat oil over medium-high. Add bell pepper, onion, and mushrooms. Cook, stirring, until tender, 8 to 10 minutes. Season with salt and pepper. Add turkey, tomato paste, and chili powder to skillet. Cook, stirring, until meat is no longer pink, about 3 minutes. Add tomatoes (with liquid); cook until some of the liquid has reduced, about 3 minutes. Season with salt and pepper. Remove from heat.
- Cut butter into flour mixture with a pastry cutter or two knives until mixture resembles coarse meal. Stir in buttermilk and cheddar just until incorporated. Divide batter into 9" pieces, and place on top of turkey mixture. Bake until biscuits are golden brown, about 20 minutes.
LEFTOVER TURKEY POT PIE RECIPE BY TASTY
Here's what you need: unsalted butter, olive oil, yellow onion, celery, carrot, butternut squash, frozen peas, corn, roasted turkey, garlic, McCormick® Rubbed Sage, kosher salt, freshly ground black pepper, chicken broth, McCormick® Turkey Gravy, heavy cream, prepared biscuits
Provided by Jordan Kenna
Categories Dinner
Yield 6 servings
Number Of Ingredients 17
Steps:
- Preheat the oven to 400°F (200°C).
- Melt the butter and olive oil together in a large, oven-safe skillet over medium heat. Add the onion, celery, and carrots and sauté until softened, about 10 minutes.
- Add the corn, squash, peas, turkey, garlic, and McCormick® Rubbed Sage and season with salt and pepper. Cook for another 10 minutes, stirring and scraping the bottom of the pan, until the squash is tender.
- In a large bowl, whisk together the chicken broth and McCormick® Turkey Gravy until well combined. Whisk in the cream.
- Pour the gravy mixture into the pan. Cook for 10-15 minutes, stirring frequently, until the gravy thickens (it should slowly run down the back of a spoon).
- Remove the pan from the heat and arrange the biscuits over the filling.
- Transfer the pan to the oven and bake for 25-30 minutes or until the biscuits are golden brown. Let cool for 5-10 minutes before serving.
- Enjoy!
Nutrition Facts : Calories 608 calories, Carbohydrate 44 grams, Fat 40 grams, Fiber 3 grams, Protein 22 grams, Sugar 10 grams
More about "turkey skillet pot pie with buttermilk biscuits recipe by tasty"
SKILLET TURKEY POT PIE WITH WHOLE WHEAT BUTTERMILK BISCUITS
From savoringtoday.com
Ratings 10Total Time 1 hr 15 minsCategory Main CourseCalories 318 per serving
- 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.
SKILLET TURKEY POT PIE WITH BISCUIT TOPPING RECIPE
From thriftyjinxy.com
SKILLET TURKEY POT PIE - TABLE FOR TWO® BY JULIE CHIOU
From tablefortwoblog.com
Reviews 2Category Main CourseCuisine AmericanTotal Time 1 hr 5 mins
CHICKEN BISCUIT POT PIE - MSN.COM
From msn.com
TURKEY POT PIE WITH BISCUITS RECIPE WITH VIDEO - THE CAKE BOUTIQUE
From thecakeboutiquect.com
TURKEY SKILLET POT PIE WITH BUTTERMILK BISCUITS - 3WOMENINTHEKITCHEN
From threewomeninthekitchen.com
TURKEY POT PIE SKILLET - KEEPING ON POINT
From keepingonpoint.com
TURKEY SKILLET PIE WITH WHOLE-GRAIN BUTTERMILK BISCUITS | RECIPE ...
From pinterest.com
CAST IRON SKILLET TURKEY POT PIE RECIPES ALL YOU NEED IS FOOD …
From stevehacks.com
LEFTOVER TURKEY POT PIE WITH BISCUITS • BREAD BOOZE BACON
From breadboozebacon.com
TURKEY POT PIE RECIPE WITH BISCUITS - MOM ON TIMEOUT
From momontimeout.com
TURKEY POT PIE WITH BISCUITS - THE WOODEN SKILLET
From thewoodenskillet.com
GLUTEN-FREE CHICKEN POT PIE (WITH BISCUITS) RECIPE
From findallrecipe.com
CHEDDAR BISCUIT CHILI POT PIES RECIPE - PUREWOW
From purewow.com
TURKEY SKILLET POT PIE WITH BUTTERMILK BISCUITS RECIPE BY …
From pinterest.com
OUR FAVORITE FLUFFY BISCUITS
From inspiredtaste.net
TURKEY POT PIE WITH BUTTERMILK BISCUIT CRUST - TRADERJOES.COM
From traderjoes.com
MELISSA’S MENU: TURKEY SKILLET POT PIE | THE DAILY CAMPUS
From dailycampus.com
CHICKEN - TURKEY AND DUMPLINGS RECIPE WITH CANNED BISCUITS
From newlyrecipes.com
You'll also love