Skillet Turkey Pot Pie
This easy skillet turkey pot pie recipe is a comforting, delicious way to use leftover Thanksgiving roasted turkey. I used homemade turkey stock for this recipe, but chicken broth/stock would work. I used a store-bought pie crust because I had one on hand, but homemade is great too. Pot pies are a terrific way to use leftover meats & veggies, so I used leftover turkey, the last bit of corn and peas from the freezer, and one small russet potato to throw in there. This skillet turkey pot pie paired nicely with a big salad and some dinner rolls on a recent rainy day, and we all thought it was so tasty and comforting.
Skillet Turkey Pot Pie
Ingredients:
- 1 small russet potato, peeled & diced
- 4 tbsp butter
- ½ onion, diced
- 2 large carrots, peeled & diced
- 2 stalks of celery, chopped
- 1 clove of garlic, minced
- 1 sprig of fresh thyme, leaves only
- 4 tbsp flour
- 2 cups turkey stock *Chicken stock or broth will work too
- ½ cup whole milk
- Sea salt and freshly cracked pepper, to taste
- 1½ cups roasted turkey, chopped
- ½ cup frozen peas
- ¼ cup frozen corn
- 1 pre-made pie crust *homemade is great too
How to Make a Skillet Turkey Pot Pie:
Preheat the oven to 400 degrees.
Cook the potatoes in boiling water for 10 minutes, or until nearly fork-tender. Drain.
Heat the butter in a 10-inch cast-iron skillet over medium heat. Add the onion, carrot, and celery and cook, stirring often, for 3-4 minutes, or until nearly tender. Add the minced garlic and thyme leaves, then cook, stirring constantly, for 30 seconds.
Sprinkle in the flour and cook, stirring often, for 2 minutes. Very slowly add the turkey stock, then add the milk and bring to a slight boil for a minute, while whisking constantly, until it thickens a bit. Season with sea salt and freshly cracked pepper to taste.
Add the drained potatoes, roasted turkey, frozen corn, and frozen peas, then stir until well combined. Taste and re-season if needed.
Place the pie crust on top of the filled cast-iron skillet and roll the edges down.
Cut a few slits on top of the pie crust for venting.
Bake for 40-45 minutes, or until golden brown.
Remove from the oven and allow to cool for 15 minutes before serving. Enjoy!
Equipment
- 10-Inch Cast Iron Skillet
Ingredients
- 1 small russet potato, peeled & diced
- 4 tbsp butter
- ½ onion, diced
- 2 large carrots, peeled & diced
- 2 stalks of celery, chopped
- 1 clove of garlic, minced
- 1 a sprig of fresh thyme, leaves only
- 4 tbsp flour
- 2 cups turkey stock *Chicken stock or broth will work too
- ½ cup whole milk
- Sea salt and freshly cracked pepper, to taste
- 1½ cups roasted turkey, chopped
- ½ cup frozen peas
- ¼ cup frozen corn
- 1 pre-made pie crust *homemade is great too
Instructions
- Preheat the oven to 400 degrees.
- Cook the potatoes in a large saucepan of boiling water for 10 minutes, or until nearly fork-tender. Drain.
- Heat the butter in a 10-inch cast-iron skillet over medium heat. Add the onion, carrot, and celery and cook, stirring often, for 3-4 minutes, or until nearly tender.
- Add the minced garlic and thyme leaves, then cook, stirring constantly, for 30 seconds.
- Sprinkle in the flour and cook, stirring often, for 2 minutes.
- Slowly add the turkey stock, then add the milk and bring to a slight boil for a minute, whisking constantly, until it thickens. Season with sea salt and freshly cracked pepper to taste.
- Add the drained potatoes, roasted turkey, frozen peas, and frozen corn, then stir until well combined. Taste and re-season if needed.
- Place the pie crust on top of the filled cast-iron skillet and roll the edges down.
- Cut a few slits on top of the pie crust for venting.
- Bake for 40-45 minutes, or until golden brown.
- Remove from the oven and allow to cool for 15 minutes before serving. Enjoy!
My mouth is watering 🙂 That golden brown crust and creamy saucy turkey filling are simply bomb!
This is a great way to make a pot pie. Looks delicious.
Best Pot Pie EVER! Would love to make this a double-crust pie and freeze to cook later. Any suggestions? Delicious!!!
Tamera,
It makes me happy that you loved this pot pie! I do too!!!
For a double-crusted pie, you’ll need to use another skillet to prepare the filling. Line a pie crust in the cast iron skillet first, then spoon in the filling, top with the second pie crust; seal edge and flute or roll. Make a few slits in the top and bake for 40-45. I hope this helps! You can use this recipe with roasted chicken too.
I’ve never tried freezing but I would make the filling then cool it completely. Spoon mixture into a freezer food storage zip lock bag, leaving 1-inch at top of bag for expansion; seal. Freeze for up to 1 month. To bake, thaw the mixture overnight in the refrigerator. Pour into a saucepan, heat over medium heat, until thoroughly heated. Assemble, fill and bake the pie as directed.
-Pam