Best 5 One Pot Turkey Skillet Pie Recipes

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In the realm of culinary delights, "One Pot Turkey Skillet Pie" emerges as a beacon of convenience and flavor. This delectable dish combines the comfort of a classic turkey pie with the ease of a one-pot meal, making it an ideal choice for busy weeknights or cozy family dinners. As you embark on this culinary journey, prepare to tantalize your taste buds with a symphony of savory flavors, while appreciating the simplicity and efficiency of this culinary masterpiece.

Let's cook with our recipes!

ONE-POT TURKEY SKILLET PIE



One-Pot Turkey Skillet Pie image

This may become the new most-requested recipe in your house: Cheddar-buttermilk biscuits are dropped and baked over turkey chili for a guaranteed hit. The recipe comes from Martha's book "One Pot: 120+ Easy Meals from Your Skillet, Slow Cooker, Stockpot, and More."

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Time 50m

Number Of Ingredients 15

1 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
Coarse salt and freshly ground pepper
1 tablespoon vegetable oil
1 red bell pepper, thinly sliced
1 medium white onion, thinly sliced
8 ounces button mushrooms, trimmed and sliced
1 1/2 pounds ground turkey, preferably dark meat
2 tablespoons tomato paste
1 tablespoon chili powder
1 can (14.5 ounces) diced tomatoes
3 tablespoons unsalted butter
1/3 cup buttermilk
1 1/2 cups grated cheddar cheese (6 ounces)

Steps:

  • Preheat oven to 425 degrees F. In a bowl, whisk together flour, baking powder, baking soda, and 1/4 teaspoon salt.
  • In a large, heavy ovenproof skillet, heat oil over medium-high. Add bell pepper, onion, and mushrooms. Cook, stirring, until tender, 8 to 10 minutes. Season with salt and pepper. Add turkey, tomato paste, and chili powder to skillet. Cook, stirring, until meat is no longer pink, about 3 minutes. Add tomatoes (with liquid); cook until some of the liquid has reduced, about 3 minutes. Season with salt and pepper. Remove from heat.
  • Cut butter into flour mixture with a pastry cutter or two knives until mixture resembles coarse meal. Stir in buttermilk and cheddar just until incorporated. Divide batter into 9" pieces, and place on top of turkey mixture. Bake until biscuits are golden brown, about 20 minutes.

SKILLET TURKEY POT PIE



Skillet Turkey Pot Pie image

Provided by Food Network

Categories     main-dish

Time 30m

Yield 4 Servings

Number Of Ingredients 10

1 refrigerated pie crust
2 cans (10.75 ounces each) condensed cream of chicken soup
2 cups diced cooked turkey breast
1 can (14.5 ounces) Del Monte® Cut Green Beans, drained
1 can (15.25 ounces) Del Monte® Whole Kernel Corn, drained
1 can (14.5 ounces) Del Monte® Diced New Potatoes, drained
½ cup diced red bell pepper or 1 jar (7 ounces) diced pimiento, drained
¼ cup milk
2 tablespoon cream cheese
½ teaspoon dried thyme

Steps:

  • Preheat oven to 450°F. Remove pie crust from package and unroll onto a non-stick baking sheet. Bake 7 minutes or until golden. Meanwhile, combine the remaining ingredients in a large, 12-inch skillet. Bring just to a boil over medium-high heat. Reduce heat to medium-low and cook, uncovered, 7 to 9 minutes or until heated, stirring occasionally. Remove skillet from heat, place baked crust on top of the turkey mixture before serving.

ONE-SKILLET CHICKEN POT PIE RECIPE BY TASTY



One-skillet Chicken Pot Pie Recipe by Tasty image

Here's what you need: olive oil, boneless, skinless chicken breast, salt, pepper, white onion, garlic, yukon gold potato, frozen pea and carrot, butter, all-purpose flour, chicken broth, frozen prepared pie crust, egg

Provided by Alix Traeger

Categories     Dinner

Yield 4 servings

Number Of Ingredients 13

1 tablespoon olive oil
1 ½ lb boneless, skinless chicken breast, cubed
salt, to taste
pepper, to taste
½ white onion, chopped
2 cloves garlic, minced
1 cup yukon gold potato, cubed
2 cups frozen pea and carrot
4 tablespoons butter
4 tablespoons all-purpose flour
2 cups chicken broth
1 frozen prepared pie crust, thawed
1 egg, beaten

Steps:

  • Heat the oil in a cast-iron skillet. Add the chicken, season with salt and pepper, and cook until the meat is golden brown on the outside and no longer pink in the center. Remove chicken from the pan and set aside.
  • Preheat the oven to 400˚F (200˚C)
  • To the same skillet, add the onion and garlic. Sauté until translucent. Add the potato cubes and sauté for about 5 minutes. Add the peas and carrots and stir. Add the butter and allow it to melt. Sprinkle the flour on top, covering the vegetables, and quickly stir to avoid lumps. Pour in the chicken broth and bring to a boil to thicken the sauce. Season with salt and pepper and remove from the heat.
  • Place the pie crust over the chicken and vegetable mixture and carefully seal along the edges of the skillet with your fingers. Brush the pastry with the egg, and cut 3 slits in the top to release steam. Bake for 25-30 minutes, or until golden brown.
  • Enjoy!

Nutrition Facts : Calories 1058 calories, Carbohydrate 79 grams, Fat 61 grams, Fiber 5 grams, Protein 44 grams, Sugar 11 grams

TURKEY SKILLET POT PIE WITH BUTTERMILK BISCUITS RECIPE BY TASTY



Turkey Skillet Pot Pie With Buttermilk Biscuits Recipe by Tasty image

Here's what you need: butter, flour, chicken stock, salt, fresh rosemary, fresh thyme, frozen mixed vegetable, turkey breast, baking soda, buttermilk, heavy cream

Provided by Tasty

Categories     Dinner

Yield 6 servings

Number Of Ingredients 11

12 tablespoons butter, divided
2 ¼ cups flour, divided
1 ½ cups chicken stock
salt, to taste
1 tablespoon fresh rosemary, chopped
1 tablespoon fresh thyme, chopped
2 cups frozen mixed vegetable
2 cups turkey breast, cooked and shredded
1 ½ teaspoons baking soda
¾ cup buttermilk
¼ cup heavy cream, optional

Steps:

  • Preheat oven to 375˚F (190˚C).
  • In a 10-inch (25 cm) cast iron skillet, melt 4 tablespoons of butter over medium heat. Add the ¼ cup (30 g) of flour, and cook, stirring constantly, until smooth.
  • Add the chicken stock and salt to taste. Cook until the stock has reduced and thickened.
  • Add in the rosemary, frozen vegetables, turkey, and additional salt, and stir until fully mixed. Remove from the heat.
  • Add remaining flour, baking soda, 8 tablespoons of butter, and pinch of salt to a bowl. Using a wooden spoon or your hands, mix together until the butter is the size of peas.
  • Add the buttermilk and mix until the dough barely comes together, about 1 minute.
  • Place the dough on a floured countertop and gently form into a 1½-inch (4 cm) thick layer.
  • Use a 3-inch (6 cm) round cutter to cut 10-12 biscuits, rerolling the dough as needed.
  • Place the biscuits on the turkey in the cast iron skillet. Brush the top of the biscuits with heavy cream (optional). Bake for 20-25 minutes, until biscuits are golden brown.
  • Serve immediately.
  • Enjoy!

Nutrition Facts : Calories 687 calories, Carbohydrate 53 grams, Fat 39 grams, Fiber 2 grams, Protein 28 grams, Sugar 5 grams

EASY ONE-POT GROUND TURKEY PASTA



Easy One-Pot Ground Turkey Pasta image

This is a quick and easy one-pot main dish meal. Substitute your favorite ground meat, broth, spices, and pasta shape. For those who want an easy meal or those beginning to cook - this is for you.

Provided by FrackFamily5 CA->CT

Categories     Everyday Cooking     One-Pot Meal Recipes

Time 25m

Yield 4

Number Of Ingredients 10

1 pound ground turkey
1 medium onion, chopped
3 cloves garlic, minced
2 tablespoons chopped fresh oregano
1 teaspoon garlic powder
1 teaspoon dried basil
3 cups rotini pasta
1 (28 ounce) jar spaghetti sauce
1 (14 ounce) can chicken broth
¼ cup freshly grated Parmesan cheese, or to taste

Steps:

  • Heat a high-sided 12-inch skillet with a lid over medium heat. Add ground turkey, onion, and fresh garlic. Cook, stirring occasionally, until meat is browned, about 8 minutes. Season with oregano, garlic powder, and basil. Mix in rotini pasta and stir until well combined.
  • Pour in pasta sauce and broth, making sure pasta is completely covered. Bring to a boil, reduce heat, cover, and cook until pasta is tender yet firm to the bite, 7 to 10 minutes.
  • Top with Parmesan cheese.

Nutrition Facts : Calories 619.1 calories, Carbohydrate 79 g, Cholesterol 94.4 mg, Fat 16.5 g, Fiber 7.8 g, Protein 37.2 g, SaturatedFat 4.6 g, Sodium 1418.8 mg, Sugar 20.9 g

Tips:

  • For the best results, use high-quality ingredients. Fresh, flavorful vegetables and a good quality turkey sausage will make a big difference in the taste of your dish.
  • Don't be afraid to adjust the recipe to your liking. You can add more or less vegetables, different herbs and spices, or even a different type of protein (such as chicken or beef).
  • If you don't have a skillet that is oven-safe, you can transfer the ingredients to a casserole dish before baking.
  • Be careful not to overcook the turkey sausage. It should be cooked through, but not dry.
  • Serve immediately or store the leftovers in an airtight container in the refrigerator for up to 3 days.

Conclusion:

One-pot turkey skillet pie is a quick, easy, and delicious meal that is perfect for a weeknight dinner. It's also a great way to use up leftover turkey. The best part is that it can be easily customized to your liking. So, next time you're looking for a hearty and satisfying meal, give this recipe a try!

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