Give leftover turkey new life with a comforting skillet pot pie.
Yes, it’s been a though year, but somehow I feel more grateful than ever. Although I woke up to my house on fire back in May, I am thankful for the rental home I’ve been staying in for the past 6 months. And with nearly all my earthly possessions taken by cleaners and placed into storage, I’m thankful to my husband for making sure I still have everything I need to keep cooking and baking.
I’m also grateful we were still able to celebrate Thanksgiving this year–with a wonderfully intimate meal–and leftovers to boot. To make the most of them, I’ve adapted one of the last recipes I developed while still living at home: the skillet chicken pot pie inspired by my Grandma.
Using pre-cooked turkey makes it a bit easier to prepare, but it is just as delicious as the original, with generous chunks of meat and vegetables smothered in a rich, creamy gravy, and a buttery pie crust topping. Plus it cooks and bakes in a single cast iron skillet.
Sometimes, we don’t fully appreciate the things we have until we lose them. This year, I’m taking nothing for granted, and that includes leftovers.
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If you like this leftover turkey pot pie and want to try more rustic, comforting, savory pies check out my Lamb, Butternut Squash, and Mushroom Pot Pies, Colcannon Shepherds Pie, and Salsa Verde Skillet Pie.
Leftover Turkey Pot Pie
Ingredients
- 1 single batch Pie crust homemade or store bought thawed as needed
- 2 tbsp olive oil
- 4 oz (5-6) cremini mushrooms cut in quarters
- 1 red or yellow onion chopped
- 1 tbsp Rosemary
- 1 tsp Thyme
- Kosher salt and pepper
- 2 oz (5-6 leaves) lacinato kale stems removed and roughly chopped
- 10 oz (about 2 cups) cooked turkey (or chicken) cut into 1-inch chunks
- 2 medium or 1 large carrot peeled and cut into 1-inch cubes
- 2 medium Yukon gold potatoes scrubbed and cut into 1-inch cubes
- 3 tbsp flour
- ¼ cup sherry or dry white wine
- 1 cup chicken broth
- ¼ cup heavy cream
- 1 egg
Instructions
- Preheat oven to 425°.
- On a floured surface, roll out pie crust as needed so that it is slightly wider than a 9- or 10-inch cast-iron skillet. Transfer dough to a sheet of parchment paper. Place skillet top-down on the dough. Cut around the edges of the pan with a paring knife. Remove the dough from around the outside of the pan, then remove skillet. Place the parchment with remaining circle of dough on a sheet pan. Refrigerate until ready to use.
- In the cast iron skillet, heat olive oil over medium heat. Add mushrooms, onion, rosemary, thyme, ½ tsp salt, and ¼ tsp pepper. Cook for 5-7 minutes, stirring occasionally, until mushrooms and chicken are browning and onions are softened and turning translucent.
- Add kale to the pan and stir until wilted. Mix in turkey, carrots, potatoes, and flour. Cook for 1-2 minutes, stirring occasionally.
- Mix in sherry, broth, and cream. Bring to a gentle simmer.
- Remove skillet from heat. Remove parchment from pie dough and place pie dough on top of the filling in the skillet. Cut a circle out of the middle of the dough with a paring knife and cut several slits radiating towards the outside of the pan.
- In a small bowl beat together an egg with 1 tbsp water. Brush egg mixture on top of crust.
- Place skillet on a sheet pan and bake for 25-30 minutes, or until crust is deeply golden brown. Allow to cool for 10 minutes before serving.
