Add 1 cup chopped onion and cook, stirring, until golden, 7 to 8 minutes.

Turkey pot pie in cast iron skillet. Shred or dice 12 ounces cooked turkey (about 3 cups). If you make a purchase through links on our site, we may earn a commission. Golden, flaky, crust on the outside.

Web made in a cast iron skillet with seasonal sweet potatoes, fresh rosemary and a hint of smoked paprika, this turkey pot pie is the perfect way to use up the last of your thanksgiving turkey leftovers! Add in the turkey and top with the biscuits. Sprinkle in the garlic powder, salt, parsley, thyme, pepper, and rosemary.

The most perfect recipe to use up some of that leftover turkey! About 8 to 10 minutes. Add the chopped carrots, celery, potatoes, and onions to the skillet.

Please read my disclosure policy. Trust me, this pot pie will put a smile on your face. Add turkey, broth, and herbs.

Web jump to recipe | save recipe this post may contain affiliate links. Web add broth, buttermilk, butter, thyme, garlic and pepper to an oven safe skillet (we used cast iron) and bring to a boil. Add the ¼ cup (30 g) of flour, and cook, stirring constantly, until smooth.

Brush egg over top the pie crust. Stir to combine then cover and simmer for 15 minutes. Add the chicken stock and salt to taste.