In less than 30 minutes this Mexican pot pie can be made. It’s a little bit country, and a little bit Mexican. The flavors remind me of biscuits and gravy, but with a spicy kick. Shredded turkey cooked in a scrumptious, creamy, and spicy sauce topped with moist and flavorful buttery biscuits is comfort food at its finest.
Thanksgiving is over and the last thing on your mind is probably cooking. I know exactly how you feel, and this dish is the ultimate perfect meal – one-skillet, which equals less dishes to wash, and the best part is you will not need to run to the grocery store. More than likely you have all the ingredients on hand. If you do not have roasted green chile in your freezer all year round like I do then feel free to substitute with canned diced green chile.
All you need for this dish is some leftover shredded turkey, roasted green chile, cheese, chopped onion, and a few dry ingredients to make the biscuits. And that’s it; it’s a delicious one-skillet dish.
Serve this comforting dish the day after Thanksgiving or make with rotisserie chicken for a 30-minute meal anytime of the year.
One-Skillet Turkey and Roasted Green Chile Pot Pie
- 2 cups all-purpose flour
- 2 ounces aged cheddar cheese, shredded
- 1 tablespoon Clabber Girl baking powder
- ½ cup salted butter, melted
- 1 cup whole milk
- Preheat oven to 450 degrees F.
- Melt butter in a 10-inch oven safe skillet over medium-high heat. Add onions and sauté until translucent. Add flour and whisk to combine. Slowly add chicken broth while stirring until well combined. Add diced green chile and shredded turkey and stir to combine. Sprinkle cheese on top and turn off heat and make biscuits.
- In a large mixing bowl whisk flour and baking powder. Add melted butter and milk and stir. Add cheese and stir.
- Drop biscuits by the rounded tablespoon on top of mixture. Place skillet on a baking sheet and place in the oven. Bake for 10 minutes on middle rack. Then place on top rack for an additional 2 to 4 minutes until biscuits are golden.
- Sprinkle with dried parsley.
Disclosure: A special thanks to Clabber Girl for sponsoring this post.