I am on such a roll delivering yummy dinners to the table. I am so happy I rediscovered the One Pot cookbook I shared in THIS POST, thanks to purchasing my new CAST IRON SKILLET and wanting inspiration for what to cook in it. Ok, it's taken me just over a year to realize the golden recipes I had on my shelf but now, I can't get enough of these easy and incredible tasting meals from the skillet, Dutch oven, roaster, stockpot, slow cooker, and yes, even the pressure cooker.
Last night I made a Turkey Skillet Pie using ground turkey I had in the fridge. The basic concept is turkey 'chili' (no beans and has mushrooms) topped with cheddar buttermilk biscuits. Um...anything with biscuits on top is bound to be tasty in my book. I didn't think it would blow my socks off because of the staple ingredients but wow, was this meal fantastic! It is SO simple to make and while it looked pretty standard in the pan, once those cheesy biscuits were baked up and sort of absorbed the essence of the chili...I wanted to eat the whole thing!
Of course, I can't print the recipe for you so I really recommend picking up the cookbook or finding it in the library. You can see from my pic that my results looked just like the photo in the book so these are easy dishes to replicate at home - nothing complicated or too fancy and so far, do not take a lot of time to prepare.
In another post I'm going to show you a dinner I served right from the Dutch oven I cooked it in. Once again it seemed like it would be a good yet basic casserole but I swear, it was one of the most flavourful, complex, layered dishes I've ever made. I cannot wait to make it again! Tonight, however, is slated for a Curried Chicken Pot Pie assembled and baked right in the sauté pan, with parsnips and leeks and a puff pastry topping. Oh, I think it's going to be fabulous as well! I'll be sure to share the results...