Skillet Turkey Pot Pie
Skillet Turkey Pot Pie is a quick and comforting one-skillet dinner combining tender turkey, vibrant vegetables, and a creamy sauce topped with a flaky crust. Perfectly suited for busy weeknights, this hearty dish transforms leftovers or fresh turkey into a warm, satisfying meal ready in under 30 minutes.
- Author: Lilly
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Can be made Gluten Free with substitutions
Protein
- 2 cups cooked turkey, chopped (leftover or freshly roasted)
Vegetables
- 1 cup frozen peas
- 1 cup diced carrots
- 1 cup corn kernels
Roux Base
- 4 tablespoons butter
- 1/4 cup all-purpose flour
Liquid Ingredients
- 1 1/2 cups chicken or turkey broth
- 1 cup milk or cream
Topping
- 1 pie crust or biscuit dough (enough to cover skillet)
Seasonings
- Salt, to taste
- Black pepper, to taste
- 1 teaspoon dried thyme or 1 tablespoon fresh thyme
- 1 tablespoon chopped parsley (optional)
- Prepare the Filling: Melt butter in a large skillet over medium heat. Stir in flour and cook for 2 minutes to form a roux. Gradually whisk in broth and milk, stirring constantly until the sauce is smooth and creamy.
- Add Vegetables and Turkey: Mix in peas, carrots, corn, and cooked turkey pieces. Let everything simmer gently for 5-7 minutes so the flavors blend well and the filling thickens to a hearty consistency.
- Assemble with the Crust: Evenly spread the filling in the skillet. Top with pie crust or biscuit dough, sealing the edges if using pie crust, to create a golden, flaky layer.
- Bake Until Golden: Place the skillet in a preheated oven at 400°F (204°C) and bake for about 20 minutes until the crust is puffed and golden brown, and the filling is bubbling beneath. Watch closely to prevent over-browning.
Notes
- Use day-old turkey for better sauce absorption.
- Do not skip the roux to ensure a thick, luscious filling.
- Select a balance of soft and crunchy vegetables for texture.
- Brush the crust with egg wash for a shiny, golden finish.
- Allow pot pie to rest 5-10 minutes before serving for the filling to set.
Nutrition
- Serving Size: 1/4 of skillet
- Calories: 450
- Sugar: 6g
- Sodium: 750mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 85mg
Keywords: turkey pot pie, skillet pot pie, quick dinner, leftover turkey recipe, one skillet meal, comfort food