This Turkey Pot Pie Skillet is the perfect recipe for leftover Thanksgiving turkey!
It’s all cooked in a cast iron skillet making cleanup a breeze.
If you don’t have a cast iron skillet it’s ok, just use a regular skillet and pour everything into a baking dish.
With my WW Personal Points this recipe is only 6 points per serving. Click here to view your WW Personal Points and track it on your app.
Instead of a traditional pie crust I used biscuits, it’s much easier and they cook fast. Using biscuits also helped to reduce the points.
Here’s what you need to make Turkey Pot Pie Skillet:
- Chicken Broth
- Skim milk
- Cooked turkey breast
- Frozen peas and carrots
- Salt and paper
Most of these ingredients are ones I always have on hand.
To make this easy recipe I started by adding two tablespoons of butter to a 10-inch cast iron skillet over medium heat. Once the butter was melted I added the onion and garlic.
Next I added the peas and carrots and let them cook for two minutes. Then I sprinkled the flour onto the vegetables and stirred it together.
Slowly add in the chicken broth while stirring with a wooden spoon, then stir in the milk.
Turn the heat to medium-high and let the mixture simmer. After a few minutes it should have thickened. That’s when you can stir in the turkey meat.
Shut the heat off and top the pot pie mixture with the biscuits. If you’re using a cast iron skillet you can put the whole thing in the oven and bake for 20 minutes, or until the biscuits are golden brown.
If you don’t have a cast iron skillet you’ll want to add the pot pie mixture to an oven safe dish then top it with biscuits.
You can also use cooked chicken for this recipe if you don’t have turkey. Both are delicious!
Have you checked out my Etsy store? You can find digital downloads that are helpful if you’re following WW. There is also digital artwork. Here are a few examples:
Yield: 5 servings
Click here to view your WW Personal Points and track it on your app.
- 2 cups cooked turkey breast
- 2 tablespoons butter
- 1 small onion, diced
- 1 clove garlic, minced
- 1 cup peas and carrots (I used frozen)
- 3 tablespoons all purpose flour
- 14.5 oz. chicken broth
- 1/2 cup fat free skim milk
- 5 Pillsbury grands junior golden homestyle buttermilk biscuits
- Salt and pepper, to taste
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.
Here are some more WW friendly recipes:
If you’re looking for some zero point recipes, check out my post 20 Zero Point Recipes or my post 20 (More) Zero Point Recipes. Both are filled with delicious recipes that won’t cost you a single point! They’re perfect for days when you’re running low on points, or trying to save up points for a night out.
If you’re looking for dessert recipes you can visit 50 Weight Watchers Freestyle Desserts. It’s filled with delicious desserts perfect for Weight Watchers!
Are you looking for a meal plan that’s Weight Watchers friendly? I have over 100 meal plans that you can choose from and I post a new one each week. Click here to check them out!