Leftover Turkey Pot Pie (Cast Iron Skillet Recipe)

A cozy, from‑scratch turkey pot pie baked right in your cast iron skillet — creamy filling, tender vegetables, and a golden, flaky crust. Perfect for leftover Thanksgiving turkey or a simple comfort‑food dinner any night of the week.

There’s something special about a bubbling pot pie coming out of a cast iron skillet. It’s hearty, rustic, and exactly the kind of meal that makes a winter evening feel warm and grounded. This Turkey Pot Pie is one of my favorite ways to use leftover Thanksgiving turkey — we always freeze a few bags so I can pull together meals like this all winter long.

The creamy filling, tender vegetables, and buttery crust come together in one skillet, making this a simple, comforting dinner that feels like home. Whether you use homemade pie crust or store‑bought, this recipe fits perfectly into a cozy homestead kitchen.

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🍽 Ingredients

• Pie crust — homemade or store‑bought
• 6 tablespoons butter
• 6 tablespoons flour
• 1 whole yellow onion, diced
• 1 teaspoon smoked paprika
• 1 teaspoon salt
• 1 teaspoon black pepper
• 2 cups chicken broth (homemade or store‑bought)
• ½ cup heavy cream
• 2 ½ cups russet potatoes, peeled and diced into 1″ pieces
• 2 carrots, peeled and chopped
• 3 cups shredded turkey (leftover Thanksgiving turkey works great)
• 1 cup frozen sweet corn
• 1 cup frozen peas and carrots
• 1 egg, beaten (for brushing the crust)

🥧 Instructions

STEP 1 — Prepare your pie crust

Make your pie crust (or unroll a store‑bought one) and place it in the fridge to chill while you prepare the filling.

STEP 2 — Prep your vegetables and turkey

Wash, peel, and chop all the veggies and shred your turkey. Having everything ready makes the cooking process smooth and quick.

STEP 3 — Preheat the oven

Set your oven to 400°F.

STEP 4 — Par‑cook the potatoes

Place the diced potatoes in a medium pot and cover with water. Bring to a boil and cook until just fork‑tender while you prepare the filling. Stir occasionally so they don’t stick.

STEP 5 — Melt the butter

In a 12″ cast iron skillet, melt the butter over medium heat.
(If you’re unsure of your skillet size, measure across the bottom.)

STEP 6 — Cook the onions and carrots

Add the diced onion and chopped carrots to the melted butter. Cook until the onions are soft and translucent, stirring occasionally to prevent sticking or burning.

STEP 7 — Add the flour and seasonings

Stir in the flour, smoked paprika, salt, and pepper. Mix until the flour is fully absorbed and forms a thick paste with the vegetables.
Don’t forget to check your potatoes while you do this.

STEP 8 — Add the broth and cream

Slowly pour in the chicken broth a little at a time, stirring continuously to avoid lumps. Add the heavy cream and continue stirring until the mixture begins to thicken.

STEP 9 — Add the turkey and vegetables

Reduce heat to low. Stir in the corn, peas and carrots, and shredded turkey.
Once the potatoes are fork‑tender, drain them and add them to the skillet as well.
Mix until everything is well combined and the sauce is thick and creamy.

STEP 10 — Add the crust

Remove the skillet from the heat.
Beat the egg in a small dish.
On a floured surface, roll out your pie crust until it’s large enough to cover the skillet.
Place the crust on top, gently pressing it down along the inside edge of the skillet rather than draping it over the outside.

STEP 11 — Vent and bake

Cut several slits in the top of the crust for ventilation.
Brush the crust with the beaten egg.
Bake for about 30 minutes, or until the crust is golden brown.

🌾 Tips for Success

• Homemade broth adds incredible depth, but store‑bought works fine
• Let the filling thicken fully before adding the crust
• Taste and adjust seasoning — turkey varies in saltiness
• Place the skillet on a baking sheet to catch drips
• Let the pot pie rest 10 minutes before serving so the filling set

⭐ FAQ — Turkey Pot Pie in a Cast Iron Skillet

Can I use chicken instead of turkey?

Absolutely. This recipe works beautifully with shredded chicken — rotisserie, leftover roasted chicken, or even canned chicken in a pinch.

Do I have to use a cast iron skillet?

No, but cast iron gives the best texture and browning. If you don’t have one, use a deep pie dish or oven‑safe skillet.

Can I make this ahead of time?

Yes! You can prepare the filling up to 24 hours in advance. Store it in the fridge, then add the crust and bake when ready.

What vegetables can I substitute?

Use what you have: green beans, mixed veggies, celery, or even leftover roasted vegetables all work well.

Can I use fresh‑milled flour for the crust?

Definitely. A soft white wheat crust gives a tender, rustic flavor that fits this recipe perfectly.

🔪 Tools I Used

• 12″ cast iron skillet
• Wooden spoon
• Sharp chef’s knife
• Pastry brush
• Rolling pin
• Pie crust shield (optional)

⭐ Notes From the Homestead

Out here on our little homestead, pot pie is one of those meals that shows up whenever the weather turns cold or we’re working through the last of our freezer turkey from Thanksgiving. I love recipes that stretch what we already have on hand — homemade broth, a few potatoes from the pantry, and whatever vegetables are tucked away in the freezer.

Cooking it in cast iron keeps everything rustic and simple, and it’s the kind of dinner that brings everyone to the table without me having to say a word. If you’re feeding a family or just craving something cozy, this skillet pot pie never disappoints.

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If you make this Homestyle Turkey Pot Pie, I’d love to hear how it turned out!

Leave a comment below, share a photo, or tag me on Pinterest so I can see your cozy cast iron creations. And if you enjoy hearty, from‑scratch meals like this, be sure to check out my other homestead‑style recipes — there’s always something warm coming out of the kitchen.

Try my French Onion Beef & Biscuits for another cozy skillet dinner.