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.

Active time: 25 minutes | Total time: 50 minutes

Skillet Turkey Pot Pie With Wheat Biscuit Topping

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

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