MENU
  • Pinterest
    62
  • Save
    137
  • Print
    178
  • Facebook
    3
  • Email
    24

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-

Roxana Yawgel
August 19, 2014

Ingredients

1
tablespoon vegetable oil
1
onion, finely chopped
1
lb lean ground turkey
1 1/2
cups vegetable broth
1
can (15 oz) Progresso™ dark red kidney beans, drained
1
can (14.5 oz) Muir Glen™ organic fire roasted crushed or diced tomatoes, undrained
8
to 10 Pillsbury™ Grands!™ frozen mini buttermilk biscuits

Steps

Hide Images
  • 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

© 2017 ®/TM General Mills All Rights Reserved

Rate and Comment