Skillet Turkey Pot Pie
The perfect one-pan turkey pot pie that combines the depth of seasonal flavors with the comfort of the holidays.
Equipment
- Cast iron skillet (~10.25")
Ingredients
- 1 1/2 C Butternut Squash chopped (1/2" pieces)
- 1 1/2 C Potatoes chopped (1/2" pieces)
- 1/2 C Carrot sliced
- 2 C Turkey Cooked - pulled or cubed
- 1/4 C Red Onion chopped
- 2 Tbsp Butter
- 2 Tbsp Flour all purpose
- 2 C broth Bone, veggie, or turkey preferred
- 1 Pie Crust frozen
- 1 Egg
- 2 tsp Rosemary dried
- To taste Salt + Pepper
- 1 Tbsp Olive Oil
Instructions
- Chop and toss squash, potatoes, and carrots in olive oil. Spread into skillet and bake at 425 for about 20 minutes (until veggies are almost or just barely tender).
- Remove from the oven and push veggies to the perimeter of the skillet (leaving a decent sized space in the center). Turn stovetop to medium heat and add butter into the center of the pan (dice up so it melts evenly).
- Bring butter to a simmer and then whisk in flour until combined and sludgy (this happens quick)! Once sludgy, pour in broth and add onion, salt/pepper, and rosemary.
- Stir to combine and return to a simmer to thicken the mixture, stirring occasionally.
- Once thickened, turn off heat and fold in the turkey.
- Defrost/unroll pie crust and place over the top of the entire skillet, pinching the edges in a bit to create a ridge around the perimeter of the pan. Stab the center a couple times and brush over the crust with a thin layer of whisked egg.
- Throw the whole pan in the oven and bake at 375 for about 20 minutes (until your crust is golden)!
Nutrition
Calories: 380kcal
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