The ONE-Skillet Turkey Pot Pie That Uses Every Last Scrap of Leftovers (So Creamy, So Easy!)
This skillet turkey pot pie is officially the easiest, tastiest way to finish every last bit of holiday turkey. One pan, one hour, zero complaints — only happy plates and requests for seconds. Your leftovers just found their highest calling. Go fire up that skillet!
Tired of the same old turkey sandwiches? This creamy, golden turkey pot pie comes together in one single skillet, needs zero fancy equipment, and turns your leftovers into the coziest dinner ever. Only one crust on top means it bakes fast, stays extra flaky, and still gives you that classic pot-pie vibe with half the work.
Why This Skillet Version Is Pure Genius
Everything happens in the same pan — no extra dishes, no rolling a bottom crust, no stress. The filling gets smoky-savory from the turkey, a touch of sweetness from corn and carrots, and the buttery store-bought crust on top turns shatteringly crisp. It’s the fastest way to make everyone at the table happy again.
Ingredients (Serves 6–8 in a 10–12 inch oven-safe skillet)
- ¼ cup butter
- 1 large onion, diced (about 1 cup)
- 2 medium carrots, diced (about ½ cup)
- 2 ribs celery, diced (about ½ cup)
- 1–2 teaspoons all-purpose seasoning (or just salt + pepper + garlic powder)
- ¼ cup all-purpose flour
- 2½–3 cups vegetable or chicken stock (add more if needed)
- 1 pound (about 3–4 cups) cooked turkey, roughly chopped
- 1 cup frozen peas (no thawing)
- 1 cup frozen corn (no thawing)
- 1 store-bought refrigerated pie crust (the roll-out kind)
- 1 egg + 1 tablespoon water (for egg wash)
Let’s Make This Skillet Magic – Step by Step
Step 1: Build the flavor base
Grab your oven-safe skillet and melt the ¼ cup butter over medium heat. Toss in the diced onion, carrot, and celery (that’s the classic “mirepoix”). Season with your favorite all-purpose seasoning. Cook 8–10 minutes, stirring occasionally, until the veggies soften and smell amazing.
Step 2: Thicken into creamy gravy
Sprinkle the ¼ cup flour over the veggies and stir for 1–2 minutes — this cooks out the raw flour taste. Slowly pour in 2½ cups stock while stirring. It will look thin at first, then magically thicken into a luscious gravy as it heats. If it gets too thick, splash in a little more stock until it’s creamy but not soupy.
Step 3: Load it with goodies
Stir in the chopped turkey, frozen peas, and frozen corn. Let everything warm through for 2–3 minutes. Taste it — add a pinch more salt or seasoning if needed. You want it delicious right now because the oven only makes it better.
Step 4: Crown it with crust
Preheat your oven to 425°F (220°C). Unroll the pie crust and lay it right over the filling — no need to trim if it fits your skillet. Gently tuck the edges against the sides. Cut 4–5 slits in the top so steam can escape. Whisk the egg with water and brush it generously over the crust for that deep golden shine.
Step 5: Bake straight in the skillet
Pop the whole skillet in the oven (put it on a baking sheet if you’re worried about drips). Bake 40–45 minutes until the crust is deep golden brown and you can hear the filling gently bubbling. If the edges brown too fast, loosely cover them with a strip of foil.
Step 6: Rest and dig in
Let it cool 10–15 minutes — the filling will set and the slices will be perfect. Scoop straight from the skillet to plates and watch everyone go quiet (in the best way).
The Payoff Is Ridiculous
One bite and you get crispy, buttery crust giving way to the creamiest, most flavorful filling — smoky turkey, sweet corn, bright peas, all wrapped in velvety gravy. It’s comfort food that feels brand-new even though it’s made from yesterday’s dinner.
This skillet turkey pot pie is officially the easiest, tastiest way to finish every last bit of holiday turkey. One pan, one hour, zero complaints — only happy plates and requests for seconds. Your leftovers just found their highest calling. Go fire up that skillet!
