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0 from 3 votes

Skillet Turkey Pot Pie

Balanced, flavorful, and enjoyable—this recipe has it all.

Prep Time
15 mins
Cook Time
15 mins
Total Time
1 hr 5 mins
Servings: 4
Course: Main Course
Cuisine: American

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

    Cup of Yum
  1. Preheat the oven to 400 degrees.
  2. Cook the potatoes in a large saucepan of boiling water for 10 minutes, or until nearly fork-tender. Drain.
  3. 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.
  4. Add the minced garlic and thyme leaves then cook, stirring constantly, for 30 seconds.
  5. Sprinkle in the flour and cook, stirring often, for 2 minutes.
  6. 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.
  7. Add the drained potatoes, roasted turkey, frozen peas, and frozen corn then stir until well combined. Taste and re-season if needed.
  8. 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.
  9. Place into the oven and cook for 40-45 minutes, or until golden brown.
  10. Remove from the oven and allow to cool for 15 minutes before serving. Enjoy!