Turkey Chili Pot Pie Skillet

turkey chili pot pie skillet Entree
Turkey Chili Pot Pie Skillet
  • Prep 30 min
  • Total 60 min
  • Ingredients 7
  • Servings 8

Lighten up your chili with turkey and loads of veggies, then top with flaky buttermilk biscuits for a sure-to-please, one-dish dinner. MORE+ LESS-

Updated August 19, 2014
Pillsbury Biscuits
Make with
Pillsbury Biscuits


tablespoon vegetable oil
onion, finely chopped
lb lean ground turkey
1 1/2
cups vegetable broth
can (15 oz) Progresso™ dark red kidney beans, drained
can (14.5 oz) Muir Glen™ organic fire roasted crushed or diced tomatoes, undrained
to 10 Pillsbury™ Grands!™ frozen mini buttermilk biscuits


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  • 1
    In 11-inch ovenproof skillet, heat oil over medium heat. Add onion; cook and stir 2 to 3 minutes or until slightly softened. Add turkey; cook 3 to 5 minutes, breaking up turkey into small pieces with wooden spoon, until lightly browned. If desired, season with salt and pepper.
  • 2
    Pour broth into skillet. Add beans and tomatoes; stir to combine. Cook about 7 minutes, stirring occasionally, until chili begins to bubble.
  • 3
    Meanwhile, heat oven to 350°F.
  • 4
    Remove skillet from heat. Fold in frozen vegetables. With sharp knife, split biscuits lengthwise; arrange on top of chili.
  • 5
    Bake 20 to 25 minutes or until biscuits are golden brown. Serve warm.

Expert Tips

  • If you prefer, you can use your choice of ground meat in this dish.
  • For a spicier dish, ground cumin, finely chopped pickled jalapeño chiles and chili powder pair well with this dish. Add them after you fold in the frozen vegetables.

Nutrition Information

No nutrition information available for this recipe

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