Cast Iron Skillet Turkey Pot Pie (Perfect for Thanksgiving or Christmas Leftovers!)

Share to Social

When the holiday season winds down and the fridge is full of Thanksgiving or Christmas turkey, this easy skillet pot pie is the ultimate comfort food. It’s creamy, cozy, budget-friendly, and comes together in minutes — no fuss required.

The holidays are over. The leftovers are tucked away in the fridge, including that delicious Smoked Turkey on the grill you spent so many hours tending to.

But. . .now what?

Sure, you could eat those letovers just as they are, as individual dishes. But why not merge them into something so homey, so creamy, that everyone will once again flock to the table for a meal together?

That’s the magic of this delicious down-home favorite: pot pie.

Let’s Make Turkey Pot Pie, Y’all!

On a cold day there’s nothing better than a warm pot pie. Especially when it’s bubbling away in a cast-iron skillet. And our version can be made a variety of ways, which makes it even better!

You can top this pot pie with:

• crescent roll dough (so easy!)
• a drop biscuit topping (or our delicious 2-ingredient biscuits)
• or even the Texas Dinner Rolls recipe already on the Backyard Texas Grill site

Use what you’ve got — this recipe is flexible and forgiving.

Ingredients

You’ll find a full printable recipe card at the bottom of this post but here’s a quick glance at what you’re going to need. These are so easy and versatile, and readily available after the holidays.

• 2–3 cups cooked turkey (or chicken), chopped or shredded
• 1 small can cream of chicken soup
• 1 can mixed vegetables, drained (or frozen veggies)
• additional left-over veggies of your choice (optional)
• ¼–½ cup milk or broth
• Salt & pepper to taste
• Optional: garlic powder, onion powder, thyme, parsley, poultry seasoning
• 1 can crescent roll dough (or biscuit dough — see notes below)
• 1–2 tablespoons melted butter for brushing (optional)

Note: I had some of our delicious Honey Cream Corn left over from our Christmas dinner, so I added about 2/3 cup of that, which gave the mix a really creamy look and feel.

How to Make Skillet Turkey Pot Pie (Oven Method)

This come together so easily and quickly, friends. You’re going to be surprised at how easy it is. Here’s how you’re going to do it:

Preheat the oven to 375°F. Add a tablespoon of oil to the bottom of the cast iron skillet and place it in the hot oven.

Cut turkey into small pieces.

Mix the filling. In a bowl, stir together turkey, soup, vegetables, milk/broth, and seasonings.

Add to a greased cast-iron skillet. Spread evenly.

Top with crescent roll dough. You can press the seams together or leave them rustic — both work. Cut 2–3 small slits in the top for steam to escape.

Brush lightly with melted butter if you want extra golden color. (I added parsley to mine, to give it more color.)

Bake 20–25 minutes, until the topping is puffed and deep golden brown and the filling is bubbling around the edges. (Note: Mine looked done on top at 20 minutes but wasn’t hot enough to my liking in the middle. It’s best to cover it with foil at this point and let it bake another 5 minutes.)

Let rest 5 minutes before serving.

What to Expect from this Dish

It’s warm. It’s hearty. Friends, this is pure comfort food. And I’m here for it, especially after the holidays, when I’m looking for a way to use up those leftovers. I really enjoyed the crisp golden crust, so I was glad I had those crescent rolls left over from an earlier baking project.

The turkey was delicious (duh) and the addition of spices (I used sage and onion powder, as well as salt and pepper) was perfect. My favorite part was actually the addition of the creamy corn because it’s crisp and delicious. (It’s a personal favorite.) No matter how you mix this up, you’re going to love it. And presenting it in a cast iron skillet will make it look like you went to a lot of effort.

Storage

Leftovers keep 3–4 days in the fridge. Reheat gently in the oven or microwave.

---

Optional: Smoker or Grill Method

Want that subtle smoke-kissed flavor? You can absolutely make this pot pie on the smoker or grill.

Smoker Instructions

1. Preheat smoker to 350–375°F.
2. Assemble the pot pie in a cast-iron skillet as directed.
3. Place the skillet on the smoker grate.
4. Cook 25–35 minutes, until the top is golden and the filling is hot and bubbly.

Mild woods like pecan, apple, or maple work beautifully with turkey.

Grill Instructions

1. Preheat grill to medium heat (around 375°F).
2. Set the skillet over indirect heat so the bottom doesn’t scorch.
3. Close the lid and cook 20–30 minutes, rotating if needed.

You’ll get that outdoor-cooked magic without drying out the filling.

Make It Your Own

Try adding:

• Peas & carrots
• A splash of heavy cream
• Leftover ham instead of turkey
• A sprinkle of shredded cheese under the dough
• A sprinkling of parmesan on top of the dough.

This is a holiday leftovers recipe you can use all winter long.

No Turkey? No Problem!

Here are some easy options if you’re reading this post apart from the holiday season:

Rotisserie chicken: You can easily pull meat from a rotisserie chicken for this recipe.

Canned chicken: I know. You can’t imagine using it if you’re a purist. But in a pinch it works in a dish like this, I promise.

Chopped ham: Yep. You can make this dish with ham in place of poultry if you like.

Final Thoughts

This Texas-style skillet pot pie is the kind of meal that makes the house smell amazing and fills hungry bellies fast. Whether it’s the week after Thanksgiving, that lazy stretch after Christmas, or just a chilly winter night, this recipe turns leftovers into something truly comforting.

And on a cold day, there’s just nothing better than a warm pot pie — especially when it’s bubbling in cast iron. Enjoy every bite.

Looking for More Holiday Leftovers Ideas?

We’ve got a full post, filled with so many ideas it’ll have your head spinning. Check it out by clicking the image below!

That’s it for this Post!

Thanks for swinging by, friends. If you make this pot pie and enjoy it, please leave a comment or rating. And before you go, why not pin some photos to your Pinterest boards?

About the Pit Master

Zach is the Pit Master behind Backyard Texas Grill, where good food, cast iron, and outdoor cooking come together in the best way possible. He loves taking classic comfort foods and adapting them for the grill or smoker, especially during the Thanksgiving and Christmas season when leftovers are plentiful and the weather calls for something warm and filling. Whether he’s smoking meat low and slow or turning leftover holiday turkey into a cozy skillet pot pie, Zach believes the best meals are the ones that bring people together — especially on a cold day, when there’s nothing better than a hot dish shared straight from the skillet.