One-Skillet Turkey and Roasted Green Chile Pot Pie
This One-Skillet Turkey and Roasted Green Chile Pot Pie is a delicious way to use leftover Thanksgiving turkey! Tender shredded turkey and roasted green chile come together in a creamy, cheesy filling topped with easy homemade cheddar drop biscuits. All the comfort of traditional pot pie without the fuss of making pie dough. Ready in just 40 minutes!
Servings: 6 servings
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
Calories: 542kcal | Carbohydrates: 41g | Protein: 22g | Fat: 32g | Saturated Fat: 19g | Cholesterol: 116mg | Sodium: 887mg | Potassium: 516mg | Fiber: 2g | Sugar: 3g | Vitamin A: 918IU | Vitamin C: 10mg | Calcium: 293mg | Iron: 3mg