Everyone needs a cozy, easy, one-pot recipe to use up leftover turkey. This recipe is for the point where your Thanksgiving leftovers are dwindling, all the sides are gone, and all you are left with is the sad, lonely turkey meat in the fridge. This recipe will spruce it right up with little effort and even fewer dirty dishes!
I love using my cast iron pan for pot pie because the filling can be made on the stove in that one pan, and then the pie crust can be laid right on top and the whole pan gets placed in the oven. You can use any oven-safe pan. It’s exactly the type of low maintenance recipe you need after the marathon of cooking that is Thanksgiving.
In the spirit of easy-and-quick-cooking, I usually use a store bought pie crust for my pot pie. Who has time to make one from scratch right after Thanksgiving?! This is also a good opportunity to use up any leftover pie dough you may have on hand, or even put biscuits on top if you have them! It’s a win-win situation either way.
Though I created this recipe specifically with turkey in mind, you could use leftover roasted chicken as well. Bonus points if you make your own chicken or turkey stock using the carcass after roasting. No part of the bird should go to waste! It can all be used up in this recipe.
I love fridge clean-out meals like this because it saves money while keeping things exciting. There is truly nothing more comforting than a pot-pie!
Cast Iron Turkey Pot Pie
Ingredients
- 1/3 Cup Butter
- 1 Medium Yellow Onion, Chopped
- 2 Medium Carrots, Chopped
- 2 Ribs of Celery, Chopped
- 1/2 Tsp Garlic Powder
- 1 Tsp Dried Rosemary
- 1/2 Tsp Dried Sage
- 4 Tbsp All-Purpose Flour
- 2 Cups Turkey or Chicken Stock
- 1/2 Cup Heavy Cream or Coconut Milk
- Salt & Pepper to taste
- 2 Cups Cooked Shredded Leftover Turkey
- 1 Cup Frozen Peas
- 1 Pie Crust
- 1 Egg (optional for egg wash)
Instructions
- Preheat oven to 375 degrees.
- Using a 12 inch cast iron or other oven-safe pan, melt butter over medium heat. Add chopped onions, carrots, and celery and cook down until softened, about 7 minutes.
- Once veggies are softened, add your spices and stir to cook for about one minute until spices are fragrant.
- Add flour to the veggie mixture and stir to evenly coat vegetables, cooking for another minute or so.
- Slowly pour in your stock, stirring constantly to make sure it’s combined with the flour. Simmer until gravy thickens, about 5 minutes.
- Stir in your cream and then add turkey and frozen peas. Mix until everything is evenly combined.
- Top the filling with a pie crust and optionally brush on an egg wash (1 beaten egg + a splash of water).
- Place in the oven and bake for about 30-40 minutes or until pie crust is golden brown and filling is bubbly. Let cool for 10 minutes before serving.
Notes
You could use biscuits instead of pie crust for this recipe. You may need to adjust cooking time to ensure biscuits cook through.
Nutrition Facts
Cast Iron Turkey Pot Pie
Serves: 6
| Amount Per Serving: | ||
|---|---|---|
| Calories | 375 | |
| % Daily Value* | ||
| Total Fat 23.6g | 35.4% | |
| Saturated Fat 10.7g | 50% | |
| Trans Fat | ||
| Cholesterol 76mg | 25.3% | |
| Sodium 545mg | 22.7% | |
| Total Carbohydrate 23.2g | 7.7% | |
| Dietary Fiber 3.1g | 12% | |
| Sugars 3.5g | ||
| Protein 17.6g | ||
| Vitamin A | Vitamin C | |
| Calcium 47mg | Iron 6mg | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
The Inspired Oven
Made this tonight – came out great!
I’m glad you liked it!!