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Skillet Turkey Pot Pie
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Skillet Turkey Pot Pie

Course Main
Cuisine American
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings 4
Author Pam - For the Love of Cooking

Equipment

  • Large saucepan
  • 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.
  • 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 on 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!