One-Skillet Turkey and Roasted Green Chile Pot Pie
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Updated Aug 26, 2019
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If you’re wondering what to do with all that leftover Thanksgiving turkey, this One-Skillet Turkey and Roasted Green Chile Pot Pie is one of my favorite ways to give those leftovers a delicious second life!
It has everything I love about a comforting homemade pot pie: a creamy, savory filling, tender turkey, and a golden biscuit topping. But instead of fussing with pie dough, I top it with easy homemade cheddar drop biscuits.
And because you know I love my green chile, I add roasted green chile for a little Southwestern flavor. I usually have some tucked away in my freezer, so I use whatever I have on hand.
It’s cozy, comforting, and a delicious way to turn Thanksgiving leftovers into another meal the whole family can enjoy.
Why This Is Muy Bueno
- A delicious way to use leftover turkey. This is one of those comforting meals we look forward to making after Thanksgiving.
- Roasted green chile makes it special. I use whatever roasted green chile I have stashed in my freezer for a little extra flavor.
- No pie crust required! You get all the comfort of homemade pot pie without rolling out pie dough. Easy cheddar drop biscuits make the perfect topping.
- Made in one skillet. The creamy filling and biscuits come together in one oven-safe skillet, which means fewer dishes to wash.
Ingredients & Substitutions
You don’t need to make a traditional pie crust for this cozy turkey pot pie! The creamy filling comes together in one skillet, and homemade cheddar drop biscuits bake right on top.
- Cooked turkey: Leftover Thanksgiving turkey is perfect for this recipe. You can also use shredded rotisserie chicken when you don’t have turkey on hand.
- Roasted green chile: I usually have roasted green chile tucked away in my freezer and use whatever I have on hand. Canned diced green chiles are a convenient substitute.
- Aged cheddar cheese: Adds delicious cheesy flavor to the homemade drop biscuits.
- Cheddar drop biscuits: No rolling pin or pie dough needed! Just mix the biscuit dough and drop it over the creamy filling before baking.
How to Make Turkey and Green Chile Pot Pie
This cozy pot pie comes together in one skillet, and there’s no pie dough to roll out!
Step 1: Prepare the filling. Sauté the onion in butter, stir in the flour, and slowly add the chicken broth. Add the cooked turkey and chopped roasted green chile, then sprinkle with cheddar cheese.
Step 2: Make the cheddar biscuits. Whisk together the flour and baking powder. Stir in the melted butter and milk, then fold in the shredded cheddar cheese.
Step 3: Assemble. Drop rounded tablespoons of biscuit dough over the turkey filling. No rolling or cutting required!
Step 4: Bake. Bake at 450°F for 10 minutes on the middle oven rack, then move to the top rack for another 2 to 4 minutes, until the biscuits are golden and cooked through. Garnish with dried parsley and serve warm.
Expert Tips for the Best Turkey Pot Pie
- Thaw your green chile ahead of time. I usually pull roasted green chile from my freezer, let it thaw, and chop it before cooking. Use whatever variety you have on hand.
- Use an oven-safe skillet. A 10-inch skillet lets you prepare the filling on the stovetop and bake the biscuits right on top. Place it on a baking sheet to catch any bubbling filling.
- Keep the biscuits small. Drop rounded tablespoons of dough over the filling so they bake evenly. There’s no need to roll or shape them.
- Watch the biscuits closely. The oven is hot at 450°F, especially when you move the skillet to the top rack. Look for golden tops and make sure the centers are cooked through.
- Serve it fresh. This pot pie is especially delicious straight from the oven, when the filling is creamy and the cheddar biscuits are warm.
How to Store and Reheat Turkey Pot Pie
- Refrigerate: Let the pot pie cool slightly, then transfer leftovers to an airtight container and refrigerate within 2 hours. Because this recipe uses leftover turkey, plan to eat the pot pie within 3 to 4 days of when the turkey was originally cooked, not 3 to 4 additional days.
- Reheat: Warm individual portions in a 350°F oven until heated through (165°F in the center). Cover loosely with foil if the biscuits begin browning too much. The biscuits may soften during storage, but reheating in the oven helps restore some of their texture.
- Freeze: You can freeze individual portions in freezer-safe containers for up to 2 to 3 months for best quality. Keep in mind that the creamy filling and biscuits may change texture after thawing.
What Readers Are Saying
One of my favorite things is hearing how these recipes turn out in your kitchens! Here’s what Rose shared after making this turkey pot pie for her family:
“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!!”— Rose
Ingredients
Pot Pie Filling
- 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 chiles, diced
- 2 cups shredded cooked turkey or rotisserie chicken
- ½ cup aged cheddar cheese, shredded
- Dried parsley for garnish
Cheddar Drop Biscuits
- 2 cups all-purpose flour
- 2 ounces aged cheddar cheese, shredded
- 1 tablespoon baking powder
- ½ cup salted butter, melted
- 1 cup whole milk
Instructions
- Preheat the oven to 450°F.
- Prepare the filling. Melt 3 tablespoons of butter in a 10-inch oven-safe skillet over medium-high heat. Add the chopped onion and sauté until translucent.
- Make the sauce. Sprinkle ¼ cup flour over the onions and whisk to combine. Slowly pour in the chicken broth, stirring until well combined.
- Add the turkey and green chile. Stir in the diced roasted green chile and shredded cooked turkey. Sprinkle ½ cup shredded aged cheddar cheese over the filling. Turn off the heat while you prepare the biscuits.
- Make the biscuit dough. In a large mixing bowl, whisk together 2 cups flour and the baking powder. Stir in the melted butter and milk, then fold in the remaining shredded cheddar cheese.
- Top the pot pie. Drop rounded tablespoons of biscuit dough evenly over the turkey mixture.
- Bake. Place the skillet on a baking sheet and bake on the middle oven rack for 10 minutes. Move to the top rack and bake for another 2 to 4 minutes, or until the biscuits are golden.
- Garnish and serve. Sprinkle with dried parsley and serve warm.
Notes
- Leftover turkey: This is a delicious way to use leftover Thanksgiving turkey. Shredded rotisserie chicken works just as well.
- Roasted green chile: Use whatever roasted green chile you have on hand. I usually have some tucked away in my freezer. If using frozen roasted green chile, thaw and chop it before starting the recipe. Canned diced green chiles work in a pinch.
- Cheddar drop biscuits: No need to roll out pie dough! Drop the biscuit dough by rounded tablespoons over the filling so the biscuits bake evenly.
- Skillet tip: Be sure to use a 10-inch oven-safe skillet. Place it on a baking sheet before baking to catch any spills.
- Serving tip: Serve warm, while the biscuits are golden and the filling is creamy.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This post was originally sponsored by Clabber Girl. All opinions are my own.
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.