Turkey , Pot Pie , Cast Iron , Leftovers
Best for: A comforting family supper made from leftover turkey.
Leftover turkey gets a fresh place at the table beneath a golden pastry lid. Cooking this pot pie in cast iron on the grill keeps the filling cozy and the kitchen clear while everyone settles in for supper.
Grill: Covered grill with indirect heat at 400°F; skillet filling prepared on a side burner or stovetop. Equipment: 10-inch cast-iron skillet, spoon, pastry brush, heat-resistant gloves, instant-read thermometer.
Ingredients
45–55 Minutes Rest: 10 minutes. Total: 1 hour 15 minutes–1 hour 25 minutes.
- 3 tablespoons unsalted butter
- 1 cup diced onion
- 1 cup diced carrots, ¼-inch pieces
- ½ cup diced celery
- ¼ cup all-purpose flour
- 2 cups unsalted chicken stock
- ½ cup whole milk
- ½ teaspoon dried thyme
- ½ teaspoon table salt
- ¼ teaspoon black pepper
- 3 cups diced cooked turkey, safely refrigerated within 2 hours and no more than 3–4 days old
- 1 cup frozen peas
- 1 refrigerated 9-inch pie crust, about 7 oz, rolled to an 11-inch circle
- 1 large egg beaten with 1 teaspoon water
Directions
Preheat the grill to 400°F for indirect cooking. Melt butter in the skillet over medium heat on a side burner or stovetop and cook onion, carrots and celery for 8–10 minutes.
Stir in flour and cook for 1 minute. Gradually add stock and milk, stirring until smooth; add thyme, salt and pepper and simmer 4–5 minutes until lightly thickened.
Fold in the cooked turkey and frozen peas. Bring back to a simmer, then remove the skillet from the burner.
Lay the rolled crust over the skillet, fold the edge inward and cut four steam vents. Brush lightly with the egg wash; discard the remaining wash.
Set the skillet over indirect heat, close the lid and bake 30–40 minutes, rotating halfway through. Cook until the crust is golden and the filling reaches 165°F in the center; shield the crust if it browns before the filling is hot enough.
Rest 10 minutes before spooning into bowls. Divide leftovers into shallow containers and refrigerate within 2 hours, using or freezing them within the original turkey’s storage window.
Grilling tip: Keep the skillet entirely away from direct flame to protect the filling from scorching before the pastry browns.
Shared safety notes: Turkey is fully cooked at 165°F. Brine only under refrigeration at or below 40°F and discard used brine. Thaw frozen turkey in the refrigerator (about 24 hours per 4–5 pounds). Refrigerate leftovers within 2 hours, use within 3–4 days, and reheat to 165°F.
