Skillet Turkey Pot Pie Video

Why We Love This Turkey Pot Pie Recipe

Golden, flaky, crust on the outside. Creamy, savory, and packed with loads of roasted turkey, and veggies, on the inside. Skillet Turkey Pot Pie is a new take on an old favorite, Chicken Pot Pie, but made specifically to transform your Thanksgiving turkey leftovers into a delicious new meal! The major difference between a regular pot pie and this one is that this pot pie is made in one skillet on the stovetop and finished in the oven with a top crust. Plus, you can use whatever protein or veggies you want! That’s another great thing about Skillet Turkey Pot Pie; you can switch up your fillings. If you hate peas you can use another veggie you like, or double up on green beans, and forget the peas. Personally, I really like the combination as is. My favorite thing about Skillet Turkey Pot Pie, aside from it’s great taste, is that it can be made from fresh veggies and meat, made entirely from leftovers, or a combination of both. Whether you use fresh or precooked ingredients, combining them in one skillet with a creamy gravy blends everything together beautifully.

Ingredients You Need

This skillet turkey pot pie recipe can use fresh or pre-cooked ingredients! If using fresh turkey and potatoes, you will have to pre-cook them before adding them to the pie. Here’s what you’ll need:

Turkey – the goal is to use leftover turkey, or you will need to pre-cook some turkey breast for this recipe! Potatoes – cooked and diced into cubes Butter – to sauté the veggies and aromatics Onion & Garlic – for extra flavor and aroma Vegetables – I used celery, carrots, frozen peas, mushrooms, and trimmed green beans. Herbs – fresh tarragon and fresh sage are great here. If you don’t have fresh, feel free to use dried. Salt & Pepper – to taste Turkey Gravy – leftover turkey gravy Pie Crust – store-bought or homemade pie crust Egg Wash – a mix of egg and water to brush the crust for extra color

How to Make Turkey Pot Pie in a Skillet

Preheat the oven to 400 degrees. Set a large oven-safe skillet over medium heat. Sauté the onions or garlic in butter, until soft. Add the celery, carrots, fresh herbs, and seasoning. Cook until soft. Add in the gravy, and mix in all other vegetables, making sure everything is thoroughly coated in gravy. Stir in the turkey and let the mixture cool. When the skillet has cooled off, top it with the crust. Crimp and seal the edges. Then cut decorative slits in the crust to let steam escape. Lightly brush the crust with egg wash. Bake for approximately 40 minutes, longer if needed. Skillet turkey pot pie is done with the crust is your desired color, around golden brown, and the sauce is bubbling.

Tips & Tricks

For ease, the crust can be store-bought! Pie crust or puff pastry are both super easy to find in the freezer section of the store. Follow the instructions to thaw enough so that it doesn’t break when you are rolling it out. I used a 10-inch x 2 ½ inch cast iron skillet with a removable wooden handle, but any oven-proof skillet will work! You may need to adjust the amount of filling if your skillet size is a bit different. Just make sure it is nice and full so your pie shell doesn’t sink down into the skillet. Add additional herbs! You can add other comforting herbs like thyme and rosemary for extra flavor. This turkey recipe can be transformed into a chicken recipe by replacing the turkey with rotisserie chicken!

Serving Suggestions

This easy Turkey Pot Pie recipe is a full meal all on its own, since it has protein, veggies, and carbs in one easy meal! But, if you’re feeding a crowd, you might want to add some side dishes so this pot pie goes a little further. I recommend serving this turkey pot pie with some of my own favorites:

Braised Brussels Sprouts Lentil Salad with Apple Cider Vinaigrette Green Beans Almondine Southern Collard Greens Sweet Potato Biscuits Lemon Butter Roasted Asparagus Quick Glazed Carrots

Recipe Variations

Meat: The easiest pot pie recipe can be turned into a chicken pot pie if you prefer! Add in some shredded rotisserie chicken for ease. Gravy: If you don’t have leftover gravy on hand, add chicken broth instead in the same measurements. Once the chicken broth is warmed up with the veggies in the skillet, add a cornstarch slurry to thicken it up. Whisk together 1 tablespoon of cornstarch with 1-2 tablespoons of water then pour into the mixture. Once it simmers, it should thicken up. If needed, add more to continue thickening. Add salt to taste. Veggies: Mix up the veggies! Seriously, use whatever you have on hand. Pie Crust: You can simply skip the pie crust and serve the pot pie mixture with biscuits on the side!