Leftover Turkey Pot Pie Skillet (One Pan, Easy and Cozy)

Method

1. Preheat the Oven

   Preheat your oven to 375 degrees F. Make sure your skillet is oven-safe before you start.

2. Cook the Onion and Garlic

   Place your oven-safe skillet over medium heat and melt the butter. Add the diced onion and cook for about 4 minutes until softened. Add the minced garlic and cook for another 30 seconds, stirring so it does not burn.

3. Make the Roux

   Sprinkle the flour over the onion and garlic. Stir well and cook for a full minute, letting the flour cook into the butter. This step is important for a smooth sauce.

4. Build the Sauce

   Slowly pour in the chicken broth while whisking constantly to prevent lumps. Then add the milk and keep whisking. Let everything cook on medium heat for 3 to 4 minutes until the sauce thickens noticeably.

5. Add Turkey and Vegetables

   Stir in the chopped turkey and frozen mixed vegetables. Add the dried thyme, onion powder, salt, and black pepper. Give everything a good stir and let it simmer for 2 minutes. The filling should look saucy but not runny.

6. Top with Biscuits

   Remove the skillet from the heat. Open the biscuit dough and separate the biscuits. Place them on top of the filling in a single layer, pressing each one down very gently so they sit flat. Leave small gaps between them so steam can escape.

7. Bake Until Golden

   Transfer the skillet to the preheated oven and bake for 18 to 22 minutes, until the biscuits are puffed and deep golden brown on top. Check the bottoms of the biscuits by lifting one slightly with a spoon. They should not look raw underneath.

8. Rest and Serve

   Let the skillet rest for 5 minutes before serving. Scatter fresh parsley over the top and serve straight from the pan, making sure each portion gets a biscuit or two along with plenty of the creamy filling.