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Imagine the aroma of a golden crust baking in your cast iron skillet, filled with tender turkey and vibrant vegetables. These nine hearty turkey pot pie recipes offer a range of flavors, from classic comfort to exciting twists. Whether you're using leftovers or looking to impress at dinner, there's a recipe here that'll catch your attention. Which one will you try first?
Key Takeaways
- Explore classic turkey pot pie recipes featuring flaky crusts and creamy fillings, perfect for cast iron cooking.
- Incorporate spicy variations with jalapeños for a zesty twist, enhancing the traditional turkey pot pie experience.
- Create herbed turkey pot pies topped with biscuits, utilizing cast iron for even baking and crispy texture.
- Try gluten-free sweet potato crusts, allowing for healthier options while maintaining flavor in cast iron dishes.
- Utilize leftover turkey or fresh turkey, with customizable vegetables and spices to suit personal preferences in each recipe.
Classic Turkey Pot Pie
Classic Turkey Pot Pie is a comforting dish that's perfect for using up leftover turkey. With its flaky crust and rich, creamy filling, it brings warmth and satisfaction to any table. This recipe is simple yet delivers a deliciously hearty meal, making it an ideal choice for family dinners or cozy nights in.
To achieve the best flavor and texture, it's crucial to use fresh vegetables and a homemade or quality store-bought pie crust. The combination of tender turkey, mixed vegetables, and savory gravy encased in a golden crust makes every bite a delight.
Ingredients:
- 2 cups cooked turkey, shredded or diced
- 1 cup carrots, diced
- 1 cup peas
- 1 cup potatoes, diced
- 1/2 cup onion, chopped
- 1/3 cup butter
- 1/3 cup all-purpose flour
- 1 3/4 cups chicken broth
- 1/2 cup milk
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1 teaspoon dried thyme
- 1 pre-made pie crust (top and bottom)
- 1 egg, beaten (for egg wash)
To start, preheat your oven to 425°F (220°C). In a large saucepan, melt the butter over medium heat. Add the chopped onions, carrots, and potatoes, cooking until they start to soften, about 5-7 minutes.
Stir in the flour and cook for an additional 2 minutes, then gradually whisk in the chicken broth and milk. Bring the mixture to a simmer until it thickens, about 3-5 minutes. Add the shredded turkey, peas, salt, pepper, and thyme, mixing well to combine.
Roll out the bottom pie crust and place it in a pie dish. Pour the turkey and vegetable mixture into the crust. Cover with the top pie crust, sealing the edges and making slits for steam to escape. Brush the top crust with the beaten egg.
Bake in the preheated oven for 30-35 minutes, or until the crust is golden brown. Allow the pot pie to cool for a few minutes before serving.
Extra Tips: For an extra layer of flavor, consider adding garlic or herbs like rosemary to the filling. You can also customize the vegetables based on what you have on hand, such as corn or green beans.
If you're making this ahead of time, the pot pie can be assembled, covered, and refrigerated for up to 24 hours before baking. Enjoy your delicious classic turkey pot pie!
Creamy Mushroom and Turkey Pot Pie
Creamy Mushroom and Turkey Pot Pie is a delightful twist on the classic comfort food that brings together the rich flavors of turkey and earthy mushrooms in a creamy sauce, all encased in a flaky pie crust. This dish isn't only perfect for using up leftover turkey from holiday meals, but it also stands on its own as an inviting meal for any occasion.
The combination of savory ingredients creates a hearty filling that's certain to satisfy your family and guests. To make this pot pie even more appealing, you can customize the recipe by adding your favorite vegetables or herbs. The creamy mushroom sauce, combined with tender turkey pieces, enveloped in a golden crust, makes for a comforting dish that warms the heart and soul.
It's an excellent choice for a cozy dinner or a special gathering, and it can be prepared ahead of time for convenience.
Ingredients:
- 2 cups cooked turkey, diced
- 1 cup mushrooms, sliced
- 1 cup frozen peas and carrots
- 1 small onion, diced
- 2 cloves garlic, minced
- 1/2 cup heavy cream
- 1 cup chicken broth
- 2 tablespoons all-purpose flour
- 1 teaspoon dried thyme
- Salt and pepper to taste
- 1 tablespoon olive oil
- 1 refrigerated pie crust (or homemade)
- 1 egg, beaten (for egg wash)
Cooking Instructions:
In a large skillet, heat the olive oil over medium heat. Sauté the diced onion and minced garlic until they become translucent. Add the sliced mushrooms and cook until they're tender and have released their moisture.
Sprinkle the flour over the mushroom mixture and stir well to combine, cooking for an additional minute. Gradually add the chicken broth and heavy cream, stirring continuously until the sauce thickens. Next, fold in the cooked turkey, frozen peas, carrots, and thyme. Season with salt and pepper to taste. Remove from heat and let the filling cool slightly.
Preheat your oven to 400°F (200°C). Roll out the pie crust and fit it into a pie dish. Pour the turkey and mushroom filling into the crust, spreading it evenly. Cover with the top crust, crimping the edges to seal. Cut slits in the top crust to allow steam to escape. Brush the top with the beaten egg for a golden finish.
Bake in the preheated oven for 30-35 minutes or until the crust is golden brown. Let it cool for a few minutes before serving.
Extra Tips:
To enhance the flavor of your Creamy Mushroom and Turkey Pot Pie, consider adding fresh herbs such as rosemary or parsley to the filling for added freshness. If you prefer a more decadent sauce, you can substitute part of the chicken broth with white wine.
Additionally, for a crispy bottom crust, place the pie on a baking sheet to catch any potential drips and guarantee even cooking. Enjoy your comforting meal!
Turkey and Vegetable Skillet Pie
Turkey and Vegetable Skillet Pie is a delightful dish that combines tender turkey with a medley of colorful vegetables, all encased in a flaky pie crust.
This hearty meal is perfect for using up leftover turkey from holiday feasts or simply enjoying a comforting weeknight dinner. The skillet method not only simplifies the cooking process but also helps to develop rich flavors as everything comes together in one pan.
This recipe is versatile, allowing you to customize the vegetables based on what's in season or what you have on hand. With a golden-brown crust and a savory filling, this Turkey and Vegetable Skillet Pie is sure to become a family favorite. Serve it with a side salad or some crusty bread for a complete meal.
Ingredients:
- 2 cups cooked turkey, shredded or chopped
- 1 cup carrots, diced
- 1 cup celery, diced
- 1 cup frozen peas
- 1 cup potatoes, cubed
- 1 onion, chopped
- 3 cloves garlic, minced
- 2 cups chicken broth
- 1 cup milk
- 1 teaspoon thyme
- 1 teaspoon rosemary
- Salt and pepper to taste
- 1 pre-made pie crust
- 2 tablespoons olive oil
- 2 tablespoons all-purpose flour
Cooking Instructions:
In a large skillet, heat the olive oil over medium heat. Add the chopped onions, carrots, and celery, sautéing until they begin to soften, about 5 minutes.
Stir in the garlic, thyme, and rosemary, cooking for an additional minute. Sprinkle the flour over the vegetable mixture and stir to combine, cooking for another minute. Gradually whisk in the chicken broth and milk, bringing the mixture to a gentle simmer.
Add the turkey, potatoes, and peas, stirring well to combine. Season with salt and pepper to taste.
Once the filling is thick and bubbly, remove the skillet from the heat. Carefully lay the pie crust over the top of the filling, tucking the edges into the skillet.
Cut a few slits in the crust to allow steam to escape. Place the skillet in a preheated oven at 400°F (200°C) and bake for 25-30 minutes or until the crust is golden brown and flaky. Let it cool for a few minutes before serving.
Extra Tips:
For an extra layer of flavor, consider adding some grated cheese to the filling or brushing the crust with an egg wash before baking for a glossy finish.
If you don't have a pre-made pie crust, you can easily make your own using flour, butter, and water. Additionally, feel free to mix and match the vegetables based on your family's preferences or seasonal availability — mushrooms, bell peppers, or green beans work wonderfully too!
Spicy Turkey Pot Pie With Jalapeños
If you're looking to spice up your dinner routine, this Spicy Turkey Pot Pie with Jalapeños is a perfect choice. The combination of tender turkey, zesty jalapeños, and a creamy filling encased in a flaky crust makes for a deliciously satisfying meal.
Whether it's a cozy family dinner or a gathering with friends, this pot pie brings warmth and flavor to the table, ensuring that each bite is a delightful experience.
This recipe isn't only flavorful but also quite adaptable. You can use leftover turkey from a holiday feast or cook fresh turkey if you prefer.
With a blend of spices and the kick of jalapeños, this dish is sure to please those who enjoy a little heat in their comfort food. Gather your ingredients and prepare to indulge in a hearty and spicy twist on the classic pot pie.
Ingredients:
- 2 cups cooked turkey, shredded or diced
- 1 cup frozen mixed vegetables (peas, carrots, corn)
- 1 small onion, diced
- 2-3 jalapeños, diced (remove seeds for less heat)
- 2 cloves garlic, minced
- 1 cup turkey or chicken broth
- 1 cup heavy cream
- 1 teaspoon chili powder
- 1 teaspoon cumin
- Salt and pepper, to taste
- 1 package refrigerated pie crusts (or homemade)
- 1 egg, beaten (for egg wash)
Cooking Instructions:
Preheat your oven to 425°F (220°C). In a large skillet, sauté the diced onion, jalapeños, and garlic over medium heat until the onion is translucent, about 5 minutes.
Add the shredded turkey, frozen mixed vegetables, broth, heavy cream, chili powder, cumin, salt, and pepper. Stir well and let the mixture simmer for about 10 minutes until thickened slightly. Remove from heat and set aside.
Roll out one pie crust into a 9-inch pie plate, filling it with the turkey mixture. Cover with the second pie crust, crimping the edges to seal.
Cut a few slits in the top crust to allow steam to escape. Brush the top with the beaten egg for a golden finish. Bake in the preheated oven for 30-35 minutes, or until the crust is golden brown and the filling is bubbling. Let it cool for a few minutes before slicing and serving.
Extra Tips:
Feel free to adjust the level of spiciness in this recipe by adding more or fewer jalapeños, or even incorporating other spicy ingredients like crushed red pepper flakes.
For a twist, you can also include different vegetables or swap the turkey for chicken or beef. If you're short on time, using pre-cooked turkey or rotisserie chicken can speed up the process. Enjoy your spicy treat!
Herbed Turkey Pot Pie With Biscuits
Herbed Turkey Pot Pie with Biscuits is a delightful and comforting dish that brings together tender turkey, a medley of vegetables, and aromatic herbs, all enveloped in a creamy sauce and topped with flaky biscuits. This recipe is perfect for using up leftover turkey from a holiday meal or simply for a cozy dinner any night of the week. The combination of flavors and textures will surely satisfy your cravings and warm your heart.
The best part about this pot pie is that it's both easy to prepare and can be customized according to your preferences. Whether you prefer a mix of seasonal vegetables or a specific type of herb, feel free to make this dish your own. Serve it warm from the oven, and watch as it becomes a family favorite that you'll want to make again and again.
Ingredients:
- 2 cups cooked turkey, shredded or diced
- 1 cup frozen mixed vegetables (carrots, peas, corn, etc.)
- 1/2 cup onion, diced
- 1/4 cup celery, diced
- 2 cloves garlic, minced
- 1 cup chicken or turkey broth
- 1 cup milk
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 cup biscuit mix
- 1/3 cup milk (for biscuits)
- Fresh parsley (for garnish)
Cooking Instructions:
In a large skillet, heat the olive oil and butter over medium heat. Add the diced onion, celery, and minced garlic, and sauté until the vegetables are soft, about 5 minutes.
Stir in the frozen mixed vegetables, cooked turkey, dried thyme, rosemary, salt, and black pepper. Pour in the chicken or turkey broth and milk, and bring the mixture to a gentle simmer. Cook for about 5-7 minutes until the sauce thickens slightly, then remove from heat.
Preheat the oven to 400°F (200°C). In a separate bowl, mix the biscuit mix with 1/3 cup of milk until just combined.
Spread the turkey and vegetable mixture into a greased pie dish or a baking dish. Drop spoonfuls of the biscuit dough on top of the turkey filling, covering it as evenly as possible. Bake for 20-25 minutes or until the biscuits are golden brown and the filling is bubbly. Garnish with fresh parsley before serving.
Extra Tips:
For an even heartier dish, consider adding more vegetables like mushrooms or bell peppers to the filling. If you want a richer flavor, use cream instead of milk for the sauce.
Make sure to keep an eye on the biscuits while they bake, as oven temperatures can vary. If you find the biscuits browning too quickly, you can cover them loosely with aluminum foil to prevent burning. Enjoy your delicious Herbed Turkey Pot Pie with Biscuits!
Turkey Pot Pie With Sweet Potato Crust
Turkey Pot Pie with Sweet Potato Crust is a delightful twist on the classic comfort food. This dish combines tender turkey pieces with a medley of vegetables, all enveloped in a warm and hearty sweet potato crust that adds a hint of sweetness and a lovely color to the dish. Perfect for using up leftover turkey, this pot pie makes for a satisfying meal that the whole family will enjoy.
To make this dish, you'll first prepare the sweet potato crust, which is both gluten-free and packed with nutrients. While the crust is baking, you can whip up a savory turkey filling that's rich in flavor and texture. This pot pie isn't only a great way to elevate leftover turkey but also a fantastic way to introduce more vegetables into your diet.
Ingredients:
- 2 large sweet potatoes, peeled and cubed
- 1 tablespoon olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 2 cups cooked turkey, shredded
- 1 cup carrots, diced
- 1 cup peas (fresh or frozen)
- 1 cup chicken broth
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper to taste
- 1 tablespoon cornstarch (optional, for thickening)
Cooking Instructions:
Preheat your oven to 400°F (200°C). Begin by boiling the sweet potatoes in a pot of salted water until tender, about 15-20 minutes. Drain and mash the sweet potatoes with a pinch of salt until smooth, then set aside.
In a large skillet over medium heat, heat the olive oil and sauté the onion and garlic until soft. Add in the diced carrots, followed by the cooked turkey, peas, chicken broth, thyme, rosemary, salt, and pepper. If you prefer a thicker filling, stir in the cornstarch mixed with a little water to create a slurry.
Once the filling is well combined and heated through, transfer it into a baking dish. Spread the mashed sweet potatoes on top, smoothing it out to create an even crust. Place the dish in the oven and bake for about 25-30 minutes, or until the sweet potato crust is slightly golden and the filling is bubbling.
Extra Tips:
For added flavor, consider mixing in some herbs like parsley or sage into the turkey filling. If you want to make the crust even more flavorful, you can mix in a little bit of garlic powder or nutritional yeast into the mashed sweet potatoes.
This dish can also be prepared ahead of time and stored in the refrigerator before baking; just remember to increase the baking time slightly if it's coming straight from the fridge!
Mediterranean Turkey Pot Pie
This Mediterranean Turkey Pot Pie is a delightful twist on the classic comfort food, combining the rich flavors of turkey with aromatic herbs and fresh vegetables inspired by Mediterranean cuisine. The flaky crust envelops a savory filling of turkey, spinach, and feta cheese, making it a perfect dish for any occasion, whether it's a family dinner or a gathering with friends.
Serve it warm for a hearty meal that will leave everyone asking for seconds! The use of fresh ingredients and bold spices brings a unique depth of flavor to this pie, transforming leftover turkey into a gourmet dish. With its golden, crispy top and luscious filling, this pot pie won't only satisfy your hunger but also please your palate with every bite.
Ingredients:
- 2 cups cooked turkey, shredded
- 1 cup fresh spinach, chopped
- 1 cup cherry tomatoes, halved
- 1 cup feta cheese, crumbled
- 1/2 cup onion, diced
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil
- 1 package (1 sheet) of puff pastry, thawed
- 1 egg, beaten (for egg wash)
Cooking Instructions:
Begin by preheating your oven to 400°F (200°C). In a large skillet, heat olive oil over medium heat and sauté the onions and garlic until they're translucent, about 3-4 minutes.
Add the chopped spinach and cook until wilted. Stir in the shredded turkey, cherry tomatoes, feta cheese, oregano, basil, salt, and pepper. Mix until all ingredients are well combined and heated through. Remove from heat and let the filling cool slightly.
Roll out the puff pastry on a lightly floured surface and fit it into a 9-inch pie dish, leaving some overhang. Spoon the turkey mixture into the pastry-lined dish, then fold the overhanging edges over the filling. If desired, you can create a lattice pattern with any remaining pastry.
Brush the top with the beaten egg for a beautiful golden finish. Bake in the preheated oven for 25-30 minutes or until the pastry is golden brown and flaky. Allow the pot pie to cool for a few minutes before serving.
Extra Tips:
For an even more vibrant flavor, consider adding a splash of lemon juice or some olives to the filling for a briny kick. You can also swap out the spinach for other greens such as kale or Swiss chard, depending on your preference.
This pot pie can also be made ahead of time and stored in the refrigerator before baking; just verify to add a few extra minutes to the baking time if it's cold from the fridge. Enjoy your Mediterranean delight!
Turkey and Cranberry Pot Pie
Turkey and cranberry pot pie is a delightful twist on the classic pot pie, perfect for utilizing leftover turkey while adding a festive touch with cranberries. This savory dish combines tender turkey with a flavorful filling, enveloped in a flaky crust that's sure to please your family and friends.
Whether it's for a holiday gathering or a cozy weeknight dinner, this recipe brings warmth and comfort to the table. The sweet-tart flavor of cranberries pairs beautifully with the savory turkey, creating a unique balance that elevates this pot pie to something truly special.
With just a few simple ingredients and straightforward steps, you can create a delicious meal that's hearty and satisfying. Let's roll up our sleeves and get cooking!
Ingredients:
- 2 cups cooked turkey, shredded or diced
- 1 cup fresh or frozen cranberries
- 1 cup carrots, diced
- 1 cup celery, diced
- 1 cup onion, diced
- 2 cups chicken broth
- 1 cup heavy cream
- 1 teaspoon dried thyme
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 tablespoon olive oil
- 1 package refrigerated pie crusts (or homemade)
- 1 egg, beaten (for egg wash)
Cooking Instructions:
In a large skillet, heat the olive oil over medium heat. Add the diced onions, carrots, and celery, cooking until softened, about 5-7 minutes.
Stir in the cranberries, turkey, thyme, salt, and pepper, mixing well. Pour in the chicken broth and heavy cream, letting it simmer for about 10 minutes until the mixture thickens slightly. Remove from heat and let it cool for a few minutes.
Preheat your oven to 400°F (200°C). Roll out one pie crust and place it in a pie dish. Spoon the turkey and cranberry filling into the crust.
Cover with the second pie crust, sealing the edges and cutting slits in the top for steam to escape. Brush the top with the beaten egg. Bake for 30-35 minutes or until the crust is golden brown and the filling is bubbling. Allow to cool for a few minutes before serving.
Extra Tips:
For an extra burst of flavor, consider adding a splash of orange juice or zest to the filling, as it complements the cranberries beautifully.
If you have leftover cranberry sauce, it can also be incorporated into the filling for added sweetness. Be sure to let the pot pie rest for a few minutes before slicing; this helps the filling set and makes for cleaner slices. Enjoy your delicious turkey and cranberry pot pie!
Curried Turkey Pot Pie
Curried Turkey Pot Pie is a delightful twist on the classic comfort food. This dish combines tender turkey with a rich and flavorful curry sauce, bright vegetables, and a flaky, golden crust. Perfect for using up leftover turkey, this pot pie isn't only delicious but also an excellent way to warm up on a chilly evening. The addition of curry powder and coconut milk gives it a unique flavor profile that will have your taste buds dancing.
Creating this pot pie is a straightforward process that can be completed in about an hour. With a few simple ingredients, you can whip up a dish that's both satisfying and nourishing. This recipe is perfect for a family dinner, and it's sure to impress your guests with its exotic flavors and comforting qualities.
Ingredients:
- 2 cups cooked turkey, shredded
- 1 cup frozen peas and carrots
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 tablespoon curry powder
- 1 cup coconut milk
- 1 cup chicken broth
- 1 tablespoon olive oil
- 1 tablespoon cornstarch
- 1 pre-made pie crust (or homemade, if preferred)
- Salt and pepper to taste
- Fresh cilantro for garnish (optional)
Cooking Instructions:
In a large skillet, heat the olive oil over medium heat. Add the diced onion and garlic, sautéing until soft and fragrant, about 3-4 minutes. Stir in the curry powder and cook for an additional minute.
Next, add the shredded turkey, frozen peas and carrots, chicken broth, and coconut milk. Bring the mixture to a gentle simmer. In a small bowl, mix the cornstarch with a few tablespoons of water to create a slurry, then stir it into the skillet to thicken the sauce. Season with salt and pepper to taste.
Once the filling is ready, pour it into a pie dish and cover with the pre-made pie crust. Cut slits in the crust to allow steam to escape. Bake in a preheated oven at 400°F (200°C) for 25-30 minutes or until the crust is golden brown. Allow it to cool for a few minutes before serving. Garnish with fresh cilantro if desired.
Extra Tips:
For an even richer flavor, consider adding a splash of lime juice or a sprinkle of garam masala to the filling before baking. You can also customize the vegetables based on what you have on hand; bell peppers or spinach would make great additions.
If you prefer a vegetarian version, simply substitute the turkey with chickpeas or extra vegetables. Enjoy your Curried Turkey Pot Pie!
Frequently Asked Questions
Can I Use Leftover Turkey for These Pot Pie Recipes?
You can use leftover turkey in your pot pie recipes. It adds great flavor and helps reduce waste. Just shred or chop the turkey, and mix it with your other ingredients for a delicious meal.
What Size Cast Iron Skillet Is Best for Pot Pie?
A 10-inch cast iron skillet typically holds about 6 cups of filling, making it ideal for pot pie. You'll find it offers the perfect balance between depth and surface area for even cooking and browning.
How Do I Store Leftover Turkey Pot Pie?
To store leftover turkey pot pie, cover it tightly with plastic wrap or aluminum foil. You can also refrigerate it in an airtight container. Enjoy your leftovers within three to four days for the best taste!
Can I Freeze Turkey Pot Pie?
Freezing turkey pot pie is like capturing a moment in time. You can freeze it, but make sure it's cooled completely first. Wrap it tightly in plastic, and it'll stay fresh for up to three months.
What Can I Substitute for Cream in Pot Pie Recipes?
You can substitute cream in pot pie recipes with options like milk and butter, sour cream, or a dairy-free alternative like coconut milk. Each will give your dish a creamy texture without the heavy cream.
