Turkey Pot Pie

You will need a 10" Cast Iron pan to make this dish as instructed
Course Dinner
Cuisine American
Keyword Pot Pie, Thanksgiving leftover dinner, Turkey Pot Pie
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 6 servings
Calories 595kcal
Author Sam Merritt



  • 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)
  • ΒΌ 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


  • Preheat oven to 400F


  • 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.


Serving: 1serving | Calories: 595kcal | Carbohydrates: 40g | Protein: 7g | Fat: 33g | Saturated Fat: 21g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Cholesterol: 115mg | Sodium: 841mg | Potassium: 427mg | Fiber: 3g | Sugar: 7g | Vitamin A: 237IU | Vitamin C: 15mg | Calcium: 19mg | Iron: 4mg