Skillet Turkey Pot Pie

Skillet Turkey Pot Pie

This easy recipe puts a savory twist on a classic favorite. With chunks of lean turkey, fresh vegetables, and a flaky biscuit crust, this dish makes for a hearty and wholesome Sunday night dinner with the family. Use any leftovers for everyday lunches so they can enjoy this satisfying flavor all week long.


1 cup carrots, sliced

1 cup green peas, frozen

1/2 cup celery, sliced

1/3 cup onions, chopped

2 tablespoons butter

1 pound turkey, cooked and cubed

1 packet CB Old Country Store® Turkey Gravy Mix

1 cup milk

1/4 teaspoon celery seed


Biscuit Crust:

1 1/4 cup CB Old Country Store® Buttermilk Baking & Pancake Mix

1/3 cup milk

2 tablespoons melted butter


1. Heat oven to 375° F.

2. In a 9 or 10 inch skillet, add vegetables and butter. Cook at medium heat for 5 minutes.

3. Add turkey, gravy mix, milk, and celery seed.

4. Continue to cook until thickened, about 3-5 minutes. Set aside.


For Biscuit Crust:

1. Stir together baking mix and milk until ball forms.

2. Place dough on well-floured parchment or cling wrap surface. Coat both sides before rolling into 1/4 inch thick rectangle.

3. Cut crust into 2 inch strips and place on filling covering top.

4. Bake for 35-40 minutes or until crust is golden.

5. Brush with melted butter immediately out of oven.