Grain-Free Skillet Turkey Pot Pie - Danielle Walker

I found a huge turkey breast in my freezer over the summer and decided to have an impromptu mini Thanksgiving turkey dinner. I used some of the leftovers sliced up for the kid’s lunches, but the rest went into this Grain-Free Skillet Turkey Pot Pie.

Grain-Free Skillet Turkey Pot Pie in a white skillet sitting on a striped kitchen towel

If you have a copy of Healthy in a Hurry, the new Chicken Pot Pie Stew has become a big family favorite and inspired this skillet dinner. When I first tested that recipe for the book, I happened upon a few of my grain-free cheddar biscuits stashed in the freezer, and they were absolutely perfect for dunking into the gravy. The topping on this one-pot dish was inspired by that happy accidental combination.

With Thanksgiving in the US just around the corner, I wanted to be sure to share this recipe with everyone so you have a plan for all of the leftovers. Not only will it be wonderful for your leftover turkey, but also can utilize some of the extra vegetables like onions, carrots and celery we typically have lying around after all of the prep, and some of the fresh herbs you will likely have left over. This only calls for parsley and thyme, but feel free to throw in a bit of your leftover fresh sage and rosemary too if you have it.


Grain-Free Skillet Turkey Pot Pie served in a white bowl with a golden spoon sits on a marble counter with a gray towel. A skillet of Grain-Free Skillet Turkey Pot Pie is in the background

The dough can be made up 3 to 5 days in advance and stored in the refrigerator. Just be sure it’s nice and chilled before you try to cut it with the biscuit cutters so it doesn’t stick. If you have leftover gravy, you could also swap that in place of the broth, drippings, and cashew butter mixture. I would use about 4 1/2 cups and omit the arrowroot.

I have so many Thanksgiving resources here on the blog for you, as well as a PDF with other recipes for Thanksgiving leftovers. And see some of my all-time favorite grain-free and gluten-free Thanksgiving recipes below.

Gluten-Free Thanksgiving Stuffing

Leftover Turkey Salad

Roasted Marshmallow S’more Tart


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Grain-Free Skillet Turkey Pot Pie

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5 from 4 reviews

  • Author: Danielle
  • Prep Time: 30 minutes
  • Chill Time: 60 minutes
  • Cook Time: 45 minutes
  • Total Time: 75 minutes + 60 minutes chill time
  • Yield: 6 servings 1x
  • Category: Lunch/Dinner
  • Method: Skillet
  • Cuisine: American





  • 3 tablespoons ghee or avocado oil
  • Pink Himalayan salt and freshly ground black pepper
  • 2 small yellow onions, diced (about 2 cups)
  • 3 cups turkey bone broth
  • ⅓ cup pan drippings (or more broth if there aren’t enough drippings)
  • 2/3 cup raw cashew butter
  • 3 tablespoons arrowroot powder
  • 4 medium carrots, peeled and thinly sliced (about 2 cups)
  • 1 1/2 cups peeled and diced sweet potato (preferably Hannah or another white-fleshed variety), cut into 1⁄2-inch cubes
  • 4 celery stalks, thinly sliced
  • 3 cloves garlic, minced
  • 1 pound roasted turkey, skin removed and cut into 1-inch chunks (about 4 cups)
  • ½ cup frozen green peas
  • 1⁄4 cup chopped fresh flat-leaf parsley
  • 2 teaspoons fresh thyme leaves


  1. Make the biscuit dough as directed and refrigerate until ready to use, at least 1 hour.
  2. To make the filling, melt the ghee in a 14-inch cast-iron skillet over medium-high heat.
  3. Add the onions and sauté for 3 to 4 minutes, until they are browned.
  4. Add the carrots, potato, celery, and garlic and cook for 3 to 5 minutes, until the vegetables are crisp-tender.
  5. Meanwhile, whisk together the broth, pan drippings, arrowroot, and cashew butter until smooth.
  6. Pour the liquid mixture into the skillet and bring to a boil.
  7. Turn the heat to medium-low and simmer for 5 to 10 minutes, until the sauce has thickened.
  8. Remove the pan from the heat and stir in the turkey, peas, parsley, and thyme and season with salt and pepper to taste.
  9. Preheat the oven to 400°F.
  10. Pat the dough between two sheets of parchment paper into a circle ½ inch thick.
  11. Use a biscuit cutter to cut circles of the dough and place them on top of the skillet.
  12. Whisk together the egg yolk and cashew milk. Brush the dough with the egg wash, then bake for 25 to 30 minutes, until the biscuits are golden and the filling is bubbling.
  13. Let the pie rest on a wire rack for 15 minutes, then serve.


Grain-Free Skillet Turkey Pot Pie


  1. Terri Maldonado says:

    What is the purpose of the egg wash on the biscuits? I’m allergic to eggs. Thank You

  2. Jackie says:

    Great recipe. Do you have nutrition info?

  3. Patti Wingate says:

    This recipe is my all time favorite of Danielle’s. It’s super tasty and makes a large amount which I can freeze in portions and enjoy later. If you haven’t tried this you must!!

  4. Bridget Clark says:

    This is absolutely delicious and well worth the effort! Will be making this on repeat. Loved by the whole fam!

  5. Sandra Fischer says:

    Has anyone tried this in a large baking pan (like tripling the recipe for a large crowd)? Thinking it would be a great dish for a Friendsgiving meam at my school. Thanks!

  6. Nancy says:

    This was so good! I was making broth w a whole chicken so I used that meat instead of turkey. I didn’t have pan drippings. I was also short on time so I didn’t get to the biscuits so I topped the dish w mashed potato and baked that way. Turned out so creamy, comforting and delicious. Next time I will try out the biscuits. Thanks Danielle for sharing your amazing recipes.

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