Made in a cast iron skillet with seasonal sweet potatoes, fresh rosemary and a hint of smoked paprika, this Turkey Pot Pie is the perfect way to use up the last of your Thanksgiving turkey leftovers!
I originally shared my favorite recipe for turkey pot pie after Thanksgiving last year. Since I imagine many of you have a fridge full of leftover turkey, I thought it would be a good idea to share the recipe again today. I hope you enjoy it!
So, how was your Thanksgiving? Did it go by way too fast?
Mine definitely did.
After hours, if not days, of preparation (not on my end, my grandmother always does the cooking!), it seems that it took just a matter of minutes for Thanksgiving dinner to be over and done with. The last bits of stuffing are picked over, the pies are paraded out and put on display, and the turkey is packed into Tupperware to be eaten for the rest of the week.
What do you usually do with your turkey leftovers? Do you pick at them cold from the fridge, like my sister? Do you slap them on bread and have dry turkey sandwiches, like my dad?
Or do you revive them by making something totally new, delicious, and cozy, like a from-scratch turkey pot pie.
I’m hoping you’ll consider the latter this year.
While this turkey pot pie may look fancy, it’s actually seriously easy to make with fresh, seasonal ingredients and a homemade crust.
This turkey pot pie is made with a combination of frozen and fresh vegetables. There are sweet potatoes as well as russet potatoes, seasoned with fresh rosemary and a touch of smoked paprika, and the end result pays homage to Fall and to your Thanksgiving feast without feeling like you’re eating the same meal twice.
It’s completely from scratch, no cream of chicken or cream-of-anything soup — the filling is made with a simple sauce (technically a roux, but I guarantee it’s the easiest one you’ve ever made) over near-caramelized onions and is made right in your cast iron pan.
There’s no bottom crust for this pot pie, and that was an intentional choice. It makes the recipe even easier so that you can bake the pie in the same cast iron pan that you used to prepare the filling and keeps things from getting too messy. It also results in the perfect ratio of crust to filling.
While you can use a store-bought pie crust if you’re really pressed for time, I really, really recommend that you try to make your turkey pot pie crust from scratch — it makes such a difference in taste!
I’ve included my favorite ever easy pie crust in the recipe below (it may look familiar to you…), it’s no-fail, uses only 4 ingredients, and takes about 10 minutes to make. It’s my go-to recipe for a perfectly light, flaky, golden crust, every time.
I don’t know about you, but I have some leftover turkey calling my name right now.
P.S. Be sure to check out my Turkey Chowder recipe, also made from scratch and with leftover turkey!
Turkey Pot Pie
Ingredients
Crust
- 1 cup all-purpose flour
- 1/2 tsp salt
- 6 Tbsp unsalted butter cut into pieces (I cut into Tbsps and then cut those pieces in half)
- ¼ cup sour cream
- 1 large egg beaten (to brush over the pie crust)
Pot Pie
- 1 1/2 cups sweet potatoes peeled and diced
- 1 cup russet potatoes peeled and diced
- 1/2 cup chopped carrots about 2 carrots
- 6 Tbsp butter
- 1/2 cup diced onion
- 6 Tbsp flour
- 2 cups organic chicken broth
- 1/2 cup heavy cream
- 3 cups shredded turkey
- 1 cup frozen sweet corn
- 1 cup frozen green beans
- 2 tsp chopped fresh rosemary
- 1 tsp smoked paprika
- 1 tsp salt
- 1 tsp pepper
Instructions
- Preheat oven to 400F
Crust
- To prepare the crust, pulse together flour and salt in food processor.
- Sprinkle butter pieces over-top the flour mixture and pulse until coarse crumbs begin to form.
- Add sour cream and pulse until dough begins to clump together.
- Transfer dough to lightly floured surface and knead into a smooth disk.
- Wrap in clear wrap and place in refrigerator while you prepare the pot pie.
- Cut potatoes and carrot to approximately the same size (erring on the smaller side so the potatoes finish cooking along with the carrots). Place in medium saucepan, add water until vegetables are just covered and lightly salt the contents.
- Bring water to a boil, then reduce heat to low, cover and allow to sit covered for 8-10 minutes (until vegetables are tender).
- Drain potatoes and carrots and set aside.
- In your 10" cast iron pan, melt 6 Tbsp butter over medium-low heat.
- Add chopped onion and cook until tender and translucent (about 4 minutes).
- Sprinkle the onion with the with flour and stir until smooth.
- Add remaining ingredients (chicken broth, heavy cream, turkey, green beans, corn, and spices ) and bring contents to a boil, stirring frequently until liquid has thickened.
- Reduce heat, add potatoes and stir. Remove from heat.
- Remove your pie dough from the fridge and roll out into even 12" circle. Carefully lay the crust over the top of the pot pie contents (it does not have to drape over the sides, rather push the crust up against the inside of the pan).
- Cut several slits in the crust, lightly brush with your beaten egg, and bake in the oven on 400F for 30 minutes or until crust is golden brown.
Nutrition
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Updated 11/25/16 — originally published 11/25/15
Karla says
If I used dried rosemary how much? Also, if I were to precook filling and assemble right before baking, will it take longer? Will the top crust still cook up flaky if it’s not put on a hot filling? Thanks.
Sam says
Hi Karla! I’d substitute 3/4-1 teaspoon of dried rosemary. The top crust will still cook up properly if not on a hot filling. I hope you love the pot pie! 🙂