This cast iron skillet turkey pot pie has it all.

Turkey pot pie in a cast iron skillet. Cover and cook until the vegetables are tender. Add flour to the veggie. Web preheat oven to 400°.

Web ingredients 1 small russet potato, peeled & diced 4 tbsp butter ½ onion, diced 2 large carrots, peeled & diced 2 stalks of clelry, chopped 1 clove of garlic, minced 1 a sprig of fresh thyme, leaves only 4 tbsp flour 2 cups turkey stock *chicken stock or broth will work too ½ cup whole milk sea salt. Allow the butter to melt. Add the ¼ cup (30 g) of flour, and cook, stirring constantly, until smooth.

In a large skillet or dutch oven, melt the butter over medium heat. Reduce heat and allow to simmer while you prepare the crust. Web if you could put fall in a skillet, it would be this recipe right here.

Add vegetables, onion, garlic, and sage; Web in a skillet, melt 4 tablespoon of butter with 2 tablespoons olive oil. Add the chicken stock and salt to taste.

Mix water with cornstarch and add to the skillet. Place the skillet in the oven and bake for 25 to 30 minutes or until the biscuits are golden brown. Web cover the skillet with the biscuits.

Cut the dough in almost equal halves. Web this turkey pot pie skillet is the perfect recipe for leftover thanksgiving turkey! Add in the gravy, and mix in all other vegetables, making sure everything is thoroughly.