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
