Skillet Turkey Pot Pie is a hearty and comforting dish that repurposes Thanksgiving leftovers into a easy and delicious meal with a flaky, buttery crust that gets perfectly crispy in the oven!

Turkey pot pie with a spoon above it with a large bite of the pot pie.

Why We Love This Turkey Pot Pie Recipe

Golden, flaky, crust on the outside. Creamy, savory, and packed with loads of roasted turkey, and veggies, on the inside.

Skillet Turkey Pot Pie is a new take on an old favorite, Chicken Pot Pie, but made specifically to transform your Thanksgiving turkey leftovers into a delicious new meal!

The major difference between a regular pot pie and this one is that this pot pie is made in one skillet on the stovetop and finished in the oven with a top crust.

Plus, you can use whatever protein or veggies you want! That’s another great thing about Skillet Turkey Pot Pie; you can switch up your fillings. If you hate peas you can use another veggie you like, or double up on green beans, and forget the peas.

Personally, I really like the combination as is. My favorite thing about Skillet Turkey Pot Pie, aside from it’s great taste, is that it can be made from fresh veggies and meat, made entirely from leftovers, or a combination of both.

Whether you use fresh or precooked ingredients, combining them in one skillet with a creamy gravy blends everything together beautifully.

Overhead shot of a baked skillet turkey pot pie.

Ingredients You Need

This skillet turkey pot pie recipe can use fresh or pre-cooked ingredients! If using fresh turkey and potatoes, you will have to pre-cook them before adding them to the pie. Here’s what you’ll need:

  • Turkey – the goal is to use leftover turkey, or you will need to pre-cook some turkey breast for this recipe!
  • Potatoes – cooked and diced into cubes
  • Butter – to sauté the veggies and aromatics
  • Onion & Garlic – for extra flavor and aroma
  • Vegetables – I used celery, carrots, frozen peas, mushrooms, and trimmed green beans.
  • Herbs – fresh tarragon and fresh sage are great here. If you don’t have fresh, feel free to use dried.
  • Salt & Pepper – to taste
  • Turkey Gravy – leftover turkey gravy
  • Pie Crust – store-bought or homemade pie crust
  • Egg Wash – a mix of egg and water to brush the crust for extra color
Ingredients needed for turkey pot pie.

How to Make Turkey Pot Pie in a Skillet

Preheat the oven to 400 degrees. Set a large oven-safe skillet over medium heat. Sauté the onions or garlic in butter, until soft.

Add the celery, carrots, fresh herbs, and seasoning. Cook until soft.

Hands holding a large chef's knife and slicing mushrooms on a cutting board.

Add in the gravy, and mix in all other vegetables, making sure everything is thoroughly coated in gravy.

Stir in the turkey and let the mixture cool. When the skillet has cooled off, top it with the crust. Crimp and seal the edges. Then cut decorative slits in the crust to let steam escape. Lightly brush the crust with egg wash.

Gravy in a skillet with a whisk.

Bake for approximately 40 minutes, longer if needed. Skillet turkey pot pie is done with the crust is your desired color, around golden brown, and the sauce is bubbling.

Turkey pot pie filling in a skillet being stirred with a wooden spoon.

Tips & Tricks

  • For ease, the crust can be store-bought! Pie crust or puff pastry are both super easy to find in the freezer section of the store. Follow the instructions to thaw enough so that it doesn’t break when you are rolling it out.
  • I used a 10-inch x 2 ½ inch cast iron skillet with a removable wooden handle, but any oven-proof skillet will work! You may need to adjust the amount of filling if your skillet size is a bit different. Just make sure it is nice and full so your pie shell doesn’t sink down into the skillet.
  • Add additional herbs! You can add other comforting herbs like thyme and rosemary for extra flavor.
  • This turkey recipe can be transformed into a chicken recipe by replacing the turkey with rotisserie chicken!
Overhead shot of turkey pot pie filling in a cast iron skillet.

Serving Suggestions

This easy Turkey Pot Pie recipe is a full meal all on its own, since it has protein, veggies, and carbs in one easy meal! But, if you’re feeding a crowd, you might want to add some side dishes so this pot pie goes a little further. I recommend serving this turkey pot pie with some of my own favorites:

Skillet pot pie with pie crust on top before being baked.

Frequently Asked Questions

How do you know when a pot pie is done?

This pot pie is easier than other pot pies because there is just one crust on the top of the pie, and all of the ingredients inside are pre-cooked. This pot pie is done when the filling is bubbly and the crust on top is crispy and golden brown!

How can I make a gravy if I don’t have leftover gravy?

To make a gravy for the filling, melt 3 tablespoons butter in a skillet. Stir in 1/4 cup all-purpose flour until it becomes a paste. Slowly whisk in 2 cups of turkey broth (or chicken broth) and simmer until it starts to thicken. If it gets too thick, add a little more broth.

How long do leftovers last?

Store any leftovers in an airtight container in the fridge for up to 3-4 days. Take into account how long the leftover turkey has been in your fridge already, though! Reheat in the microwave or in a warm oven (about 350 degrees) so that the crust stays crispy!

Slice of turkey pot pie on a plate next to a side salad.

Looking for More Comforting Meal Ideas? Be Sure to Also Try:

Perfect Skillet Turkey Pot Pie Recipe - Use up your holiday leftovers!
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Skillet Turkey Pot Pie + VIDEO

Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
Skillet Turkey Pot Pie Recipe – Use up your Thanksgiving leftovers in this amazing pot pie recipe! Or substitute chicken for the turkey to make a classic chicken pot pie.
Servings: 8 slices

Ingredients

  • 4 cups cooked turkey, cut into 1-inch cubes
  • 3 cups cooked potatoes, cut into cubes
  • 1 tablespoon butter
  • 1 small onion, chopped
  • 1 clove garlic (large), minced
  • 1/2 cup diced celery
  • 1 cup diced carrots
  • 1 cup sliced fresh mushrooms
  • 1 cup frozen peas
  • 1 cup trimmed green beans
  • 1 tablespoon fresh chopped tarragon
  • 1 tablespoon fresh chopped sage
  • 1 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 2-3 cups leftover turkey gravy
  • 1 roll-out refrigerated pie crust or homemade pie dough
  • 1 egg + 1 tablespoon water, beaten

Instructions

  • Preheat oven to 400 degrees. Set a large oven-safe skillet over medium heat. Sauté the onions or garlic in butter, until soft.
  • Add the celery, carrots, mushroos, fresh herbs, and seasoning. Cook until soft.
  • Add in the gravy, and mix in all other vegetables, making sure everything is thoroughly coated in gravy.
  • Stir in the turkey and let the mixture cool. When the skillet has cooled off, top it with the crust. Crimp and seal the edges. Then cut decorative slits in crust to let the steam escape. Lightly brush the crust with egg wash.
  • Bake for approximately 40 minutes, longer if needed. Skillet Turkey Pot Pie is done when the crust is your desired color and the gravy is bubbling.

Video

Notes

To Make Gravy: Melt 3 tablespoons butter in a skillet. Stir in 1/4 cup  flour until it becomes a paste. Slowly whisk in 2 cups of turkey broth and simmer until it starts to thicken. If it gets too thick add a little more broth. If using pre-made gravy, skip this step and simply warm the gravy in the skillet.

Nutrition

Serving: 1slice, Calories: 294kcal, Carbohydrates: 30g, Protein: 17g, Fat: 11g, Saturated Fat: 4g, Cholesterol: 60mg, Sodium: 750mg, Potassium: 652mg, Fiber: 4g, Sugar: 3g, Vitamin A: 3090IU, Vitamin C: 20.6mg, Calcium: 71mg, Iron: 4.5mg
Course: Main Course
Cuisine: American
Author: Sommer Collier
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