Parmesan Biscuit Turkey Skillet Pie {GF}

Parmesan Biscuit Turkey Skillet Pie {GF}

Hey Everyone! How was your Thanksgiving? If you still have leftover turkey in your fridge or freezer I have got a yummy way for you to use some of it up! I am partnering with my friends at Chebe Bread to bring you my Parmesan Biscuit Turkey Skillet Pie!

I don’t know about you but I actually look forward to having lots of leftover turkey. Something that is already cooked that I can re-purpose into another recipe without having to cook meat? Yes please! This recipe is so yummy and comforting. Perfect for a chilly fall day and it totally changes the flavor profile so you won’t be thinking of Thanksgiving leftovers at all!

The filling is loaded with yummy veggies and shredded turkey. You can use leftovers or you can use rotisserie chicken. The broth is a simple mixture of good quality chicken stock and rich, heavy cream. I chose not to use any thickener for the filling for two reasons. First, I like this to be a little soupy so I can dip the biscuit into it and soak up all the deliciousness. Second, if you have any leftovers of this the liquid all soaks up and thickens.

Instead of a pie crust I used Chebe All Purpose Bread Mix and added a little bit of Parmesan cheese for a salty, savory flavor. The Chebe Mix bakes up perfectly. The top gets slightly crisp and the inside is soft and chewy.

Hopefully this recipe makes it onto your table and helps you use up some leftovers!

Make sure to share pics with me on Facebook or IG if you make this!



Parmesan Biscuit Turkey Skillet Pie {GF}
  • 1 box Chebe All Purpose Bread Mix
  • 2 Eggs
  • 2 Tbsp Oil
  • 4 Tbsp Milk (regular or dairy free)
  • ¼ cup Parmesan cheese
  • 1 Tbsp butter
  • 1 Tbsp olive oil
  • 1 cup sliced carrots
  • 1 cup thinly sliced celery
  • 1 cup sliced baby bella mushrooms
  • 1 small onion, finely chopped (about ½ cup)
  • 1 clove minced garlic
  • 2 cups cooked, shredded turkey or chicken
  • ¾ cup chicken stock
  • ½ cup heavy cream
  • salt and pepper to taste
  1. Preheat oven to 350 degrees.
  2. Make the Chebe All Purpose Bread Mix to package directions, adding ¼ cup Parmesan cheese to the mix. Once if is kneaded, set on wax paper and press into an 8 inch disc. Set aside.
  3. Prep veggies.
  4. Add butter and olive oil to an 8 inch cast iron skillet on medium heat.
  5. Add the onions and garlic. Saute for 2 minutes or until the onions start to turn slightly translucent.
  6. Add the celery and carrots. Saute for 3-4 minutes.
  7. Add the mushrooms. Saute for 2 minutes.
  8. Add the chicken broth and the shredded turkey. Let simmer for 5 minutes.
  9. Turn off the heat and add the cream. Stir to combine.
  10. Place the dough on top of the filling.
  11. Set your cast iron skillet on top of a sheet tray before putting in the oven in case the filling bubbles.
  12. Bake for 30 minutes until the top is golden brown.
  13. Let stand for 10 minutes before serving.
*If you don't have a cast iron skillet, use another oven safe skillet or make the filling and transfer to an 8 inch baking dish prior to topping with the dough.
*If you want a thicker filling you can add 1 Tbsp gf flour to your veggie mixture before adding the broth. I like this to be more soupy to dip the biscuit in.
*If you need to make this dairy free, swap out cream, butter, and parm with your favorite dairy free ingredients.
*I actually did not use any seasonings in this recipe. The stock and cream are a super flavorful combination and if you are using leftover roasted turkey or rotisserie chicken I find that to have enough salt and flavor.

Disclaimer: This post was sponsored by Chebe Bread. All images, text, and opinions are my own. Thank you for supporting amazing gluten free brands that make Gluten Free Jess possible!

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