One-Skillet Turkey and Roasted Green Chile Pot Pie
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Updated Aug 26, 2019, Published Nov 28, 2014
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In less than 30 minutes this Mexican pot pie can be made. It’s a little bit country, and a little bit Mexican. The flavors remind me of biscuits and gravy, but with a spicy kick. Shredded turkey cooked in a scrumptious, creamy, and spicy sauce topped with moist and flavorful buttery biscuits is comfort food at its finest.
Thanksgiving is over and the last thing on your mind is probably cooking. I know exactly how you feel, and this dish is the ultimate perfect meal – one-skillet, which equals less dishes to wash, and the best part is you will not need to run to the grocery store. More than likely you have all the ingredients on hand. If you do not have roasted green chile in your freezer all year round like I do then feel free to substitute with canned diced green chile.
All you need for this dish is some leftover shredded turkey, roasted green chile, cheese, chopped onion, and a few dry ingredients to make the biscuits. And that’s it; it’s a delicious one-skillet dish.
Serve this comforting dish the day after Thanksgiving or make with rotisserie chicken for a 30-minute meal anytime of the year.
One-Skillet Turkey and Roasted Green Chile Pot Pie
Ingredients
- 3 tablespoons salted butter
- ¼ cup chopped onion
- 1/4 cup all-purpose flour
- 2 1/2 cups chicken broth
- 3-5 roasted long green chile, diced
- 2 cups shredded turkey or rotisserie chicken
- ½ cup aged cheddar cheese, shredded
- Dried parsley for garnish
Drop Biscuits:
- 2 cups all-purpose flour
- 2 ounces aged cheddar cheese, shredded
- 1 tablespoon Clabber Girl baking powder
- ½ cup salted butter, melted
- 1 cup whole milk
Instructions
- Preheat oven to 450 degrees F.
- Melt butter in a 10-inch oven safe skillet over medium-high heat. Add onions and sauté until translucent. Add flour and whisk to combine. Slowly add chicken broth while stirring until well combined. Add diced green chile and shredded turkey and stir to combine. Sprinkle cheese on top and turn off heat and make biscuits.
- In a large mixing bowl whisk flour and baking powder. Add melted butter and milk and stir. Add cheese and stir.
- Drop biscuits by the rounded tablespoon on top of mixture. Place skillet on a baking sheet and place in the oven. Bake for 10 minutes on middle rack. Then place on top rack for an additional 2 to 4 minutes until biscuits are golden.
- Sprinkle with dried parsley.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Disclosure: A special thanks to Clabber Girl for sponsoring this post.
We loved this! Added a diced yam and some corn and it was a hit, even with my two-year-old, 🙂
So happy to hear that. YUM!
Oh thank you so much for this recipe! It was a huge success with my family! Even my super-picky teenager loved it! I will definitely be making it again!!
So lovely to hear Rose! Thank you for leaving a comment with your experience. Happy to hear a picky-eater even loved it! That’s always a GREAT sign.
Sounds delicious. I assume you add the shredded turkey when you stir in the broth? I think we’ll try it tonight.
Yes, Bonne. Thank you for catching that. I edited the directions in recipe. Hope you enjoyed it. I know our family did.
Loved it, it is so delicious.
perfect! Another recipe for my frozen Hatch chiles. What a great use for left over turkey.