New This Month

One-Pot Turkey Skillet Pie

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This may become the new most-requested recipe in your house: Cheddar-buttermilk biscuits are dropped and baked over turkey chili for a guaranteed hit. The recipe comes from Martha's book "One Pot: 120+ Easy Meals from Your Skillet, Slow Cooker, Stockpot, and More."

  • Prep:
  • Total Time:
  • Servings: 8

Photography: Christina Holmes

Ingredients

  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • Coarse salt and freshly ground pepper
  • 1 tablespoon vegetable oil
  • 1 red bell pepper, thinly sliced
  • 1 medium white onion, thinly sliced
  • 8 ounces button mushrooms, trimmed and sliced
  • 1 1/2 pounds ground turkey, preferably dark meat
  • 2 tablespoons tomato paste
  • 1 tablespoon chili powder
  • 1 can (14.5 ounces) diced tomatoes
  • 3 tablespoons unsalted butter
  • 1/3 cup buttermilk
  • 1 1/2 cups grated cheddar cheese (6 ounces)

Directions

  1. Preheat oven to 425 degrees F. In a bowl, whisk together flour, baking powder, baking soda, and 1/4 teaspoon salt.

  2. In a large, heavy ovenproof skillet, heat oil over medium-high. Add bell pepper, onion, and mushrooms. Cook, stirring, until tender, 8 to 10 minutes. Season with salt and pepper. Add turkey, tomato paste, and chili powder to skillet. Cook, stirring, until meat is no longer pink, about 3 minutes. Add tomatoes (with liquid); cook until some of the liquid has reduced, about 3 minutes. Season with salt and pepper. Remove from heat.

  3. Cut butter into flour mixture with a pastry cutter or two knives until mixture resembles coarse meal. Stir in buttermilk and cheddar just until incorporated. Divide batter into 9" pieces, and place on top of turkey mixture. Bake until biscuits are golden brown, about 20 minutes.

Reviews Add a comment

  • nitastandke
    2 MAR, 2017
    So good! Great comfort food. I added some garlic powder, but otherwise followed the recipe as written. My husband has celiac so I used a gluten free flour blend, and the biscuits came out crusty on the top and soft in the middle. My husband loved it. I will definitely make it again, and make it for family.
    Reply
  • chelseabondgma
    2 DEC, 2015
    After seeing the comment about the chili being one-note, I added a jalapeno, garlic, cumin, and cayenne to boost the flavor a little. I also used fire-roasted diced tomatoes instead of plain. It turned out great - the cheddar biscuits are simple to make and delicious, and the chili developed a nice flavor. It was a very easy meal to prep, and will definitely be added to my weeknight rotation!
    Reply
  • whynotsoup
    19 OCT, 2014
    The concept and the cheddar biscuits on this dish are fantastic! The chili pie part though is a little one-note. I added Jalepeno and amped up the spices but we still felt something was missing. I would like more recipes like this but with more flavor in the base.
    Reply