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
Joanna says
I tried it tonight, but I used fresh corn and celery and cooked it with the onions and butter. My family loved it, and my friend who doesn’t like pot pie said how delicious it was 🙂 thanks!! It was fun to make
Sam says
I’m so glad it was a hit! Thank you for letting me know how it turned out for you!! 🙂
julie says
Can I make this a double crust pot pie with Turkey Ham? Please say yes lol
Sam says
I think you could do it in a double crust, you would have to make the filling separately though and then transfer it to the container with the bottom crust. I haven’t made it with turkey ham before but don’t think that would be a problem!
Jodie says
Sam, Thanks so much for sharing this recipe. I tried it with turkey left over from Thanksgiving and it was delicious! I made it again using chicken I had roasted in the oven and it was amazing. It is a true comfort food dish and one I will make regularly for years to come. Can’t wait to try more of your recipies!
Sam says
I am so happy to hear that you enjoyed this recipe so much, Jodie! It is definitely one of my favorites, too. Thank you so much for coming back and commenting how you liked it, that means a lot to me! 🙂
Annie hoffman says
Oh my goodness, I just made this recipe and for reals it was the best pot pie I have ever had, the rosemary gives it the best flavor… yum!
Sam says
So glad you enjoyed it, Annie! 🙂
Ronda Morris says
OMG!!!!! I made this for dinner tonight and it was oh so very good. I cant wait to taste it tomorrow when the flavors are more meshed together 🙂
Sam says
Oh yeah this makes for great leftovers, too! So glad you enjoyed the pot pie, Ronda! Thanks for letting me know how it turned out! 🙂
Christina says
Hi Sam!
Do you think the Pillsbury crescent roll dough as a crust substitute would work? Trying tonight!
Thanks!
Sam says
Hi Christina! That should be fine, just watch for the crust to turn golden brown because it may not need to cook as long (or even it may need to cook longer), I haven’t used the crescent rolls before so I can’t say for sure how long.
Joanne says
This is such a beautiful crust, and love the filling! I don’t usually eat pot pies, because of the double crust, but I like your recipe and will try it out for my husband.
Sam says
Thank you so much, Joanne! This one sounds just perfect for you, then, because of the single crust! I hope you and your husband both love it if you do try it! 🙂
Sharice says
5 stars isn’t enough! This is the only thing my kids want for dinner anymore, and me too! Thanks for such a fantastic recipe!
Lauriux says
This is delicious! Will be my new go to potpie. Crust perfect, veggie innards just right without being runny. And the house smells heavenly. Thank you, thank you, thank you.
Sam says
I’m so glad that you loved it! Thank you for letting me know!! ☺️
Lauriux says
Wanted to share a picture of mine but don’t see an obvious upload button. Eager to try more stuff here!
Sam says
You know I actually don’t have a way to share pictures in my comments, I may have to look into that. If you have a Facebook or Instagram you should definitely post it and tag me, though! Facebook.com/sugarspunrun and Instagram.com/sugarspun_sam 🙂
Natalie says
Such a great recipe and love that it’s all in the cast iron! Crust was easy to make and although I didn’t have green beans or corn on hand found that it was more than stuffed with enough goodness! I also didn’t have the cream ( was running low on ingredients after Christmas!) so substituted it with a can of Campbell’s cream of mushroom soup (with another cup of water) and it was fabulous! Thanks for sharing!
Sam says
I’m so glad to hear that you loved it, Natalie! Good improvisations, too! 🙂
Amanda says
I love pot pie. It’s probably my favorite comfort food, and I love finding new recipes for it. I’ve never tried making it in a cast iron skillet before. It looks so darn cool in there! I’ll have to try it. And I always use potatoes, but I’ve never tried sweet potatoes. Sounds great!
Sam says
Making it in the cast iron was so easy, you should give it a try! 🙂 The sweet potatoes really helped lend some flavor to the turkey, I don’t think I”m ever going back to just regular potatoes 😉
Beeta @ Mon Petit Four says
This is a gorgeous pot pie, Sam! Looks so cozy and delicious. I also love your photos – beautiful styling. I hope you had a wonderful Thanksgiving at your Grandma’s <3
Sam says
Thank you so much, Beeta! I hope you had a wonderful Thanksgiving, as well! <3
Jessica @ Sweetest Menu says
Sam! Wow, just wow! What a delicious-looking turkey pie. Loving that flakey golden crust and the addition of paprika for a bit of flavour. Gorgeous girl!
Sam says
Thank you, Jessica! 😀
Jess @ Flying on Jess Fuel says
Ok, the crust on this!! Oh my gosh! It looks amazingly flakey and PERFECT! This seriously looks to die for, yum! Happy Thanksgiving!
Sam says
Thank you, Jess! Seriously, this crust recipe is my FAVORITE 🙂
Marsha | Marsha's Baking Addiction says
I love chicken pies, so I know I’ll love this pie just as much! Gorgeous pie recipe, Sam!
Sam says
Thank you, Marsha!! 🙂