Skillet Turkey Pot Pie
User Reviews
5
3 reviews
Excellent
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Prep Time
15 mins
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Cook Time
50 mins
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Total Time
1 hr 5 mins
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Servings
4
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Course
Main Course
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Cuisine
American
Skillet Turkey Pot Pie
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Balanced, flavorful, and enjoyable—this recipe has it all.
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Ingredients
- 1 russet potato small, peeled and diced
- 4 tbsp butter
- ½ onion diced
- 2 carrots large, peeled and diced
- 2 celery stalks, chopped
- 1 garlic clove, minced
- 1 thyme fresh, leaves only, from a sprig
- 4 tbsp flour
- 2 cups turkey stock *Chicken stock or broth will work too
- ½ cup milk whole
- salt sea salt and freshly cracked, to taste
- black pepper sea salt and freshly cracked, to taste
- 1½ cups turkey roasted, chopped
- ½ cup peas frozen
- ¼ cup corn frozen
- 1 pie crust homemade is great too, pre-made
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!
Genuine Reviews
User Reviews
Overall Rating
5
3 reviews
Excellent
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