Skillet Turkey Pot Pie With Wheat Biscuit Topping

This one-pan pot pie is stuffed with lean turkey breast and veggies, then topped with whole-wheat biscuits for a lightened update on the comfort food classic. Don’t over-handle the biscuits or they will become tough; rustic is the goal here. The authors of this recipe developed a simplified version of the classic comfort food dish. The recipe includes active time of 25 minutes and total time of 50 minutes. The ingredients required for this recipe are listed below.

Ingredients: 2 tbsp (30g) olive oil 1 large leek, white and light green parts, halved lengthwise and rinsed thoroughly, then sliced 2 celery stalks, sliced 2 large carrots, peeled and sliced 1 1/4 lb (566g) raw, boneless, skinless turkey or chicken breast, cut into 1/2-inch pieces 1 1/4 tsp (1g) dried sage 1/4 cup (30g) all-purpose flour 2 cups (480g) low-sodium chicken broth or bone broth 1 tsp (5g) Dijon mustard 8 Brussels sprouts, halved 1 cup (120g) whole-wheat pastry flour 1 tsp (5g) baking soda 1/4 tsp salt 1/4 cup (60g) cold unsalted butter, cut into 1/4-inch pieces 1/3 cup (80g) plus 1 tbsp (15g) buttermilk

Directions: Preheat the oven to 375°F. Heat the oil in a large oven-safe skillet or sauté pan over medium heat. Add the leeks, celery, and carrots and cook until the leeks are tender, about 4 minutes. Add the turkey or chicken and sage and cook, stirring frequently, until the meat is opaque on the outside, about 3 minutes. Place the flour in a bowl and gradually whisk in the broth and mustard. Add the broth mixture to the skillet and bring to a simmer. Cook, stirring frequently, until bubbly, about 2 minutes. Remove the pan from the heat and fold in the Brussels sprouts. In a medium bowl, whisk together the flour, baking soda, and salt. Add the butter and cut it into the flour mixture with a fork or your fingertips until the butter is in tiny flecks no larger than a lentil. Add the buttermilk and stir until the mixture comes together; do not overmix. Divide the dough into 8 portions (a scant 1/4 cup each) and gently form them into rough, 1/2-inch-thick disks. Arrange the biscuits evenly on top of the turkey mixture. Bake until the biscuits are golden brown, and the turkey is cooked through (internal temp 165°F), about 25 minutes. Serves: 4 | Serving Size: 2/3 cups of filling and 2 biscuits

Nutrition (per serving): Calories: 521; Total Fat: 24g; Saturated Fat: 9g; Monounsaturated Fat: 10g; Polyunsaturated Fat: 2g; Cholesterol: 135mg; Sodium: 686mg; Carbohydrate: 40g; Dietary Fiber: 7g; Sugar: 5g; Protein: 39g

Nutrition Bonus: Potassium: 1,001mg; Iron: 19%; Calcium: 9%; Vitamin A: 24%; Vitamin C: 47%

Originally published May 3, 2018; Updated date: June 2026