CAST IRON SKILLET TURKEY POT PIE RECIPES

Steps:

• Preheat oven to 400 degrees F.
• In a 10-inch cast iron skillet melt the butter. Add the onions and cook for 3 minutes. Then add the garlic, peas and carrots. Cook 2 more minutes.
• Sprinkle the flour over the vegetables. Slowly add in the chicken broth while stirring followed by the milk. Turn heat to medium high and bring to a simmer. Let mixture cook for 5 minutes to thicken.
• Add in the turkey and top with the biscuits.
• Bake for 20 minutes or until the biscuits are cooked through and golden brown.

Steps:

• Preheat oven to 375°F (190°C).
• In a 10-inch (25 cm) cast iron skillet, melt 4 tablespoons of butter over medium heat. Add the ¼ cup (30 g) of flour, and cook, stirring constantly, until smooth.
• Add the chicken stock and salt to taste. Cook until the stock has reduced and thickened.
• Add in the rosemary, frozen vegetables, turkey, and additional salt, and stir until fully mixed. Remove from the heat.
• Add remaining flour, baking soda, 8 tablespoons of butter, and pinch of salt to a bowl. Using a wooden spoon or your hands, mix together until the butter is the size of peas.
• Add the buttermilk and mix until the dough barely comes together, about 1 minute.
• Place the dough on a floured countertop and gently form into a 1½-inch (4 cm) thick layer.
• Use a 3-inch (6 cm) round cutter to cut 10-12 biscuits, rerolling the dough as needed.
• Place the biscuits on the turkey in the cast iron skillet. Brush the top of the biscuits with heavy cream (optional). Bake for 20-25 minutes, until biscuits are golden brown.
• Serve immediately.
• Enjoy!