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–+ servings
Cast iron skillet turkey and ham pot pie.

Cast Iron Skillet Turkey And Ham Pot Pie

A delicious skillet pot pie with velvety smooth filling made with turkey ham and leeks and a crunchy pie crust on top.
5 from 4 votes
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Prep Time 35 minutes
Cook Time 25 minutes
Total Time 1 hour
Course Main Course
Cuisine American
Servings 4 people
Calories 915 kcal

Equipment

Ingredients
 

Pot pie crust

  • 230 grams (0.5 lb) all purpose flour or plain flour
  • 115 grams (4 oz) unsalted butter
  • 1 egg yolk at room temperature
  • 4 tablespoon water
  • ½ teaspoon (0.5 teaspoon) salt

Turkey and ham pot pie filling

  • 1 tablespoon unsalted butter
  • 1 shallot
  • 3 leeks
  • 250 grams (0.5 lb) cooked turkey
  • 250 grams (0.5 lb) cooked ham
  • 75 grams (2.65 oz) unsalted butter
  • 2 tablespoon all purpose flour or plain flour
  • 350 ml (12 floz) chicken stock
  • 100 ml (3.5 floz) heavy cream

Instructions
 

Shortcrust pie crust

  • Sieve the flour and salt into a large mixing bowl. Break the butter into small chunks. Rub the butter into the flour with your fingers until it resembles breadcrumbs.
  • Mix the egg yolk into the water and slowly add it to the flour mixture, one tablespoon at a time until it forms a ball with no crumbs left in the bowl. If you are using a stand mixer, put it on low speed.
  • Wrap the dough in plastic food wrap, flatten it into a disk and chill in the fridge.

Turkey, leek and ham pot pie filling

  • Dice the shallot into small pieces and slice the leeks into rounds. Cut the meat into cubes.
  • Heat the small amount of butter in the cast iron skillet over medium heat and fry the shallots until translucent. Add the leeks and cook for 5 minutes until they soften.
  • Make the velouté. Push the leeks over to one side of the skillet and add the larger amount of butter to the other half. Once it melt and stops bubbling, quickly stir in the flour to make a blond roux.
  • Gradually pour in the chicken stock whilst continuing to stir so it loosens the roux and forms a velvety sauce. Mix it into the leeks, bring to a simmer and cook for a few minutes.
  • Stir in the cream and bring it back to a simmer before removing the skillet from the heat. Allow to cool.

Assembly and baking

  • Preheat the oven to 190 degrees Celsius / 375 degrees Fahrenheit.
  • Roll dough into a circle just wider than the skillet.
  • Stir the ham and turkey into the pie filling in the skillet.
  • Place the pastry circle over the skillet and carefully press into the edges. Make a small hole in the center with a knife to allow steam to escape (or use a pie vent).
  • Brush the turkey and ham pot pie with an egg wash and immediately bake for 25-35 minutes or until the top is golden brown.

Nutrition

Calories: 915kcalCarbohydrates: 58gProtein: 37gFat: 59gSaturated Fat: 34gPolyunsaturated Fat: 3gMonounsaturated Fat: 16gTrans Fat: 2gCholesterol: 277mgSodium: 1244mgPotassium: 659mgFiber: 3gSugar: 5gVitamin A: 2843IUVitamin C: 23mgCalcium: 99mgIron: 6mg
Keyword ham pot pie, skillet pot pie
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