There’s something undeniably comforting about a homemade pot pie, especially when it’s made with leftover turkey and cooked to perfection in a cast iron skillet. This dish combines the flaky, buttery goodness of pie crust with a rich, savory filling that’s brimming with tender turkey and vegetables. Whether you’re looking to make the most of your Thanksgiving leftovers or simply craving a hearty meal, this cast iron turkey pot pie recipe is sure to satisfy.
Contents
Why Use a Cast Iron Skillet?
Cast iron skillets are a kitchen staple for many reasons. They offer even heat distribution, which is crucial for cooking dishes like pot pies where you want an evenly cooked crust and filling. Additionally, cast iron skillets retain heat well, keeping your pot pie warm longer after it comes out of the oven. Plus, they add a rustic charm to your presentation, making your meal look as good as it tastes.
Ingredients You’ll Need
- 2 cups cooked turkey, shredded or chopped
- 1 cup frozen peas and carrots mix
- 1/2 cup diced onions
- 1/2 cup diced celery
- 3 tablespoons butter
- 1/4 cup all-purpose flour
- 2 cups chicken broth
- 1/2 cup milk
- Salt and pepper to taste
- 1 teaspoon dried thyme
- 1 refrigerated pie crust (or homemade)
- 1 egg (for egg wash)
Step-by-Step Instructions
Prepare the Filling
- Preheat your oven to 400°F (200°C).
- In your cast iron skillet over medium heat, melt the butter. Add the onions and celery, cooking until they are soft and translucent, about 5 minutes.
- Sprinkle the flour over the vegetables and stir until fully combined, cooking for another minute to eliminate the raw flour taste.
- Gradually whisk in the chicken broth and milk, stirring constantly until the mixture thickens into a creamy sauce.
- Add the turkey, peas, carrots, salt, pepper, and thyme. Stir well to combine all ingredients, then remove from heat.
Assemble the Pot Pie
- Roll out the pie crust on a lightly floured surface until it’s large enough to cover your skillet.
- Place the crust over the filling in the skillet, tucking the edges down inside or crimping them over the edge of the skillet.
- Beat the egg with a tablespoon of water and brush it over the crust to ensure a golden-brown finish.
- Cut a few slits in the crust to allow steam to escape during baking.
Bake and Serve
- Bake in the preheated oven for 25-30 minutes, or until the crust is golden brown and crisp.
- Remove from oven and let it cool for a few minutes before serving. This allows the filling to set slightly, making it easier to serve.
Tips for Perfect Pot Pie
- Use Cold Ingredients: For a flakier crust, ensure your pie crust ingredients are cold before baking.
- Add Herbs: Feel free to customize with herbs like rosemary or sage for added flavor.
- Vegetable Variations: Swap peas and carrots for other vegetables like corn or green beans to suit your taste.
Frequently Asked Questions
Can I make this pot pie ahead of time?
Yes! You can prepare the filling and assemble the pie up to one day in advance. Store it covered in the refrigerator and bake it just before serving.
How do I store leftovers?
Leftover pot pie can be stored in an airtight container in the refrigerator for up to three days. Reheat individual portions in the microwave or entire skillet in a low oven until warmed through.
Can I freeze this pot pie?
Certainly! Assemble the pie but do not bake it. Wrap it tightly in plastic wrap and then foil before freezing. When ready to enjoy, bake from frozen at 375°F (190°C) for about an hour or until hot throughout.
This cast iron turkey pot pie is more than just a meal; it’s an experience of warmth and comfort that brings people together. Whether you’re enjoying it solo or sharing with loved ones, it’s bound to become a favorite in your culinary repertoire.