Skip to main content

Turkey Chili Pot Pie Skillet

(0 reviews)
Turkey Chili Pot Pie Skillet
  • Prep Time 30 min
  • Total Time 60 min
  • Servings 8
  • Pinterest
    0
  • Fave
    0
  • Email
    0
  • Facebook
    0
  • Print
    0

  • Pinterest
    0
  • Fave
    0
  • Email
    0
  • Facebook
    0
  • Print
    0

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

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

Directions

  • 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.
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
See More  
More To Explore
powered by ZergNet

Comments (0)

Add a Review

From Around the Web

powered by ZergNet