I don’t consider myself a cook, but I am a baker. If you let me, I can bake the day away and not worry about turning on the stove to cook dinner. But, I can’t live on cakes and brownies alone. Although, that would be a sweet life, don’t you think?
There’s one little thing I hate more than cooking: doing the dishes. So if I have to cook, I try to use as few dishes as possible. One-pot meals are my favorite. And this turkey chili pot pie skillet is not only a one-pot dish, but it's comfort food at its best.
Start by peeling and finely chopping the onion. In an 11-inch ovenproof skillet, heat a little bit of oil over medium heat and sauté the onion for 2-3 minutes until just begins to soften. Add the ground turkey and cook 3-5 minutes or until lightly browned, breaking up meat with a wooden spoon into small pieces. Season with salt and pepper.
Pour the broth in the skillet. Add the drained beans and tomatoes. I think the Muir Glen organic fire roasted tomatoes bring enough heat to the dish, but if you prefer a spicier meal, you can add some chopped jalapeño, chili powder or a touch of cumin. Stir to combine. Cook until it starts to bubble, stirring occasionally, about 7 minutes.
Turn the heat off and fold in the frozen vegetables. Of course, you can use fresh peas and carrots and corn if you prefer, but I always have at least one bag of mixed vegetables in my freezer. With a sharp knife, half the biscuits lengthwise and arrange them on top of the skillet.
Bake in preheated oven for 20 to 25 minutes or until the biscuits are golden brown. Remove from the oven and serve while still warm. And if you and your family love cilantro, finely chop some and sprinkle over the dish once out of the oven.