Skillet Turkey Pot Pie
This skillet turkey pot pie is a comforting and delicious way to use up your leftover Thanksgiving roasted turkey. I used some homemade turkey stock for this recipe but chicken stock or broth would work just fine. 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 up leftover meats & veggies so I not only used the leftover turkey, but I also grabbed the last bit of corn from the freezer along with some frozen peas and one small russet potato to throw in there too. I served this skillet turkey pot pie on a recent rainy day and we all thought it was so tasty and comforting.
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 a bit thickened. 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. Make a few slits in the top of the pie with a sharp knife for venting.
Place into the oven and cook 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 clelry, 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.
- Very slowly add the turkey stock then add the milk and bring to a slight boil for a minute, while whisking constantly, until a bit thickened. 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. Make a few slits in the top of the pie with a sharp knife for venting.
- Place into the oven and cook 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