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This is a delicious way to use up leftover turkey. A Lodge 10 inch skillet is the perfect vessel!



Yields6 Servings
Prep Time15 minsCook Time30 minsTotal Time45 mins

 2 Tbsp vegetable oil
 1 cooking onion, diced
 2 garlic cloves, minced
 2 tsp chopped fresh thyme
 2 cups chopped kale
 ¼ cup flour
 2 cups turkey or chicken stock
 1 cup quartered baby potatoes
 1 carrot, diced
 3 cups cubed cooked turkey (or chicken)
 salt and pepper to taste
 1 sheet of frozen puff pastry, thawed
 Egg wash

1

In a 10-inch cast iron pan, heat the oil over medium heat. Add onions and cook until starting to turn light golden. Add garlic and thyme and cook a further minute.

2

Add kale and cook until just wilted

3

Add the flour and cook stirring for 1 minute (this will be very dry). Add the broth and continue to stir until smooth. Add the potatoes and carrot. Reduce heat to a gentle simmer. Cover and cook, stirring frequently, until vegetables are tender and the broth is thickened. This will take about 12-15 minutes. 

4

While the mixture is simmering, preheat oven to 425F. (210C) 

5

Add the turkey to the skillet. Season with salt and pepper to taste. 

6

Place pastry over skillet folding edges as necessary. Cut a few slits to let steam release.

7

 Brush with egg wash.

8

Bake for 15 minutes. Reduce heat to 375 and cook a further 10-15 minutes until crust is golden.

9

Note: If you are not making this dish in a cast iron skillet, cook the filling in a regular skillet then spoon the filling into an ovenproof 9 x 9 casserole dish before placing the pastry over. 


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Ingredients

 2 Tbsp vegetable oil
 1 cooking onion, diced
 2 garlic cloves, minced
 2 tsp chopped fresh thyme
 2 cups chopped kale
 ¼ cup flour
 2 cups turkey or chicken stock
 1 cup quartered baby potatoes
 1 carrot, diced
 3 cups cubed cooked turkey (or chicken)
 salt and pepper to taste
 1 sheet of frozen puff pastry, thawed
 Egg wash

Directions

1

In a 10-inch cast iron pan, heat the oil over medium heat. Add onions and cook until starting to turn light golden. Add garlic and thyme and cook a further minute.

2

Add kale and cook until just wilted

3

Add the flour and cook stirring for 1 minute (this will be very dry). Add the broth and continue to stir until smooth. Add the potatoes and carrot. Reduce heat to a gentle simmer. Cover and cook, stirring frequently, until vegetables are tender and the broth is thickened. This will take about 12-15 minutes. 

4

While the mixture is simmering, preheat oven to 425F. (210C) 

5

Add the turkey to the skillet. Season with salt and pepper to taste. 

6

Place pastry over skillet folding edges as necessary. Cut a few slits to let steam release.

7

 Brush with egg wash.

8

Bake for 15 minutes. Reduce heat to 375 and cook a further 10-15 minutes until crust is golden.

9

Note: If you are not making this dish in a cast iron skillet, cook the filling in a regular skillet then spoon the filling into an ovenproof 9 x 9 casserole dish before placing the pastry over. 

Notes

Skillet Turkey Pot Pie