If you grew up eating those little frozen pot pies from the grocery store – this is the grown up version that your whole family will love! Loaded with meat and veggies in a cream sauce, topped with a flaky buttery crust, is there truly anything better?!
WHAT YOU NEED:
- Pie crust- homemade or store bought
- 6 TBSP Butter
- 6 TBSP Flour
- 1 Whole yellow onion, diced
- 1 tsp Smoked Paprika
- 1 tsp Salt
- 1 tsp Pepper
- 2 Cups Chicken broth (I use homemade, but store bought is fine)
- 1/2 Cup Heavy Cream
- 2 & 1/2 Cups Russet potatoes, peeled and diced into 1″ pieces.
- 2 Carrots, peeled and chopped
- 3 Cups Turkey, shredded. (I use leftover from Thanksgiving that we froze)
- 1 Cup Frozen sweet corn
- 1 Cup Frozen peas and carrots
- 1 Egg [For brushing the crust]
HOW TO MAKE SKILLET TURKEY POT PIE:
STEP 1. Prepare your pie crust and place in the fridge.
STEP 2. Go ahead and wash, peel, and chop all the veggies and turkey. This way you are ready to go once it’s time to start mixing things together.
STEP 3. Preheat your oven to 400F.
STEP 4. Place diced potatoes in a medium sized pot and cover with water. Bring to a boil, and allow them to cook until fork tender while you prepare the rest of the pot pie filling.
STEP 5. Melt the butter over medium heat in a 12″ cast iron skillet. If you’re not sure, measure your skillet across the bottom.
STEP 6. Once the butter is melted, add your onions and carrots to skillet and cook until the onions are soft and translucent. Make sure to stir occasionally to prevent burning to the bottom of the pan.
STEP 7. When the onions are nice and soft, stir in the flour, smoked paprika, salt, and pepper. Continue stirring until the flour is completely absorbed. Note: Don’t forget about your potatoes cooking in the other pot, make sure to stir occasionally and check them for doneness.
STEP 8. Slowly stir in chicken broth a little bit at time. Mix continuously while adding the liquid. Stir in heavy cream as well.
STEP 9. Reduce heat to low and stir in corn, peas and carrots, and turkey. Once the potatoes are just fork tender, drain and add them to the skillet also. Stir until everything is well combined, and the sauce has thickened.
STEP 10. Remove skillet from heat. Beat egg in a small dish. On a floured surface, roll out your pie crust until it is big enough to cover the skillet. When placing the crust on, make sure to push up the inside of the pan instead of draping it over the top.
STEP 11. Cut several slits in the top of the crust for ventilation. Brush crust with the beaten egg. Place skillet in the oven and bake for about 30 minutes or until the crust is golden brown.
TIPS:
- Substitute chicken in you don’t have turkey.
- Substitute any vegetables (i.e. sweet potatoes, green beans, broccoli, etc.)
- When placing the crust over the filling, try to go rather quickly. The crust is going to start going soft/cooking as soon as its on that warm filling. Try to get it on, perforated, and brushed with egg as quickly as possible for a pretty end result.
TOOLS:
12″ Cast Iron Skillet
Rolling pin
Cutting board
A good kitchen knife
Wooden spoon
Printskillet turkey pot pie
- Total Time: 1 hour
- Yield: 8 1x
Description
This recipe is a great way to use up that leftover turkey you stashed into the freezer after Thanksgiving! It is a warm and cozy meal to warm you up on long winter’s night.
Ingredients
For the pie crust:
Use your current favorite pie crust recipe, or get a crust from the grocery store.
For the turkey pot pie filling:
6 TBSP unsalted butter
6 TBSP flour
1 whole yellow onion diced
1 tsp smoked paprika
1 tsp salt
1 tsp ground black pepper
2 Cups chicken broth (store bought or homemade)
1/2 Cup heavy cream
2 1/2 Cups russet potatoes peeled and diced into 1” pieces
2 carrots peeled and chopped
3 Cups shredded turkey
1 Cup frozen sweet corn
1 Cup frozen peas and carrots
1 egg beaten
Instructions
1. Prepare or thaw pie crust and put in the refrigerator.
2. Peel and chop veggies and meat.
3. Preheat oven to 400F.
4. In a medium sized pot, cover potatoes with water and bring to a boil. Cook until just fork tender.
5. Melt butter in a 12″ (measure across the bottom) cast iron skillet.
6. Once melted add onion and carrot. Cook until onions are translucent and soft.
7. Add flour, paprika, salt, and pepper. Stir continuously and cook for 2-3 minutes until all of the flour is absorbed.
8. Gradually stir in chicken broth and heavy cream.
9. Reduce heat to low and add turkey, corn, peas and carrots. Add the potatoes once they are fork tender and have been drained. Stir until everything is well combined.
10. Remove from heat and roll out the pie crust to fit the top of the cast iron skillet. Do not drape over the sides, push the crust up against the inside of the pan.
11. Cut several slits in the crust and lightly brush with beaten egg. Put the skillet in the center of the oven and bake about 30 minutes or until the crust is golden brown.
Notes
This recipe is flexible! Feel free to subsitute chicken for the turkey, and to use any veggies you have readily available in your pantry or freezer.
- Prep Time: 30min
- Cook Time: 30 min
- Category: Dinner
- Method: Baked
- Cuisine: American
