Pot pie is like traditional American comfort food. Thing is, I never had it until my college years. Growing up in an Italian-American household, comfort food meant bowls of pasta, not pot pies. So I never really knew what I was missing until approximately 20 years or so into life. One bite into my first pot pie experience, and I finally understood the hype.
Pot pie is creamy, comforting, filling and, if that isn’t enough, topped with flaky, buttery biscuits. Um, yes. While I’d never be able to dismiss a bowl of pasta, I will say pot pie definitely gives it a run for its money in the comfort food department.
This one-skillet version uses ground turkey instead of the traditional chicken and pairs it with fresh sage for an almost Thanksgiving-like flavor profile, but I can guarantee you this: It’s still as decadently delicious as you remember it.
Skillet turkey sage pot pie recipe
Prep time: 10 minutes | Cook time: 30 minutes | Inactive time: 5-10 minutes | Total time: 45-50 minutes
- 1 pound ground turkey
- 1 tablespoon butter
- 2 ribs celery, chopped
- 1 small yellow onion, chopped
- 2 tablespoons flour
- 1-1/4 cups chicken broth
- 1/2 cup whole milk
- 2 tablespoons chopped sage
- 1 cup frozen mixed vegetables
- Salt and pepper
- 4 store-bought refrigerated biscuits
- Heat the oven to 350 degrees F.
- Heat a 10- to 12-inch cast-iron skillet over medium-high heat.
- Once the skillet is hot, add the turkey, and cook until browned. Transfer to a plate, and drain the fat from the skillet.
- In the same skillet, melt the butter, and then add the celery and onions. Cook until softened, about 3 to 5 minutes.
- Add the flour, and toss to coat the vegetables.
- Whisk in the chicken broth and milk until slightly thickened.
- Add the sage, mixed vegetables and cooked turkey to the skillet. Season with salt and pepper to taste, and stir until mixed.
- Place the biscuits on top of the mixture, and then transfer the skillet to the oven for about 15 minutes, until the biscuits are cooked and turn golden brown.
- Remove from the oven, and let stand for 5 to 10 minutes before serving.