Easy Turkey Pot Pie

Step 1

Place a 10-inch cast iron skillet or deep oven-safe baking dish on the stovetop and set the heat to medium.

Step 2

Cut the butter into 3 equal pats and add all of it to the skillet, waiting until each pat melts completely, about 2 minutes total.

Step 3

Sprinkle the 3 tablespoons of flour directly into the melted butter and stir constantly with a wooden spoon, scraping the bottom and sides, until the mixture looks like wet sand and smells faintly nutty, about 1 minute.

Step 4

Pour in the 2 cups of chicken broth slowly while stirring continuously to prevent lumps, then keep stirring until the sauce thickens and coats the back of the spoon, about 3 minutes.

Step 5

Add the 3 cups of shredded turkey and the 1.5 cups of frozen mixed vegetables to the sauce and stir gently until everything is coated and warm, about 2 minutes.

Step 6

Taste the filling and sprinkle in a pinch of salt and a pinch of black pepper, then stir once.

Step 7

Set the oven to 400°F and wait for the indicator light or beep to show it is fully heated, about 8 minutes.

Step 8

Remove the puff pastry from its thawed state and unfold it gently on a clean counter or cutting board.

Step 9

Carefully place the pastry sheet on top of the filling in the skillet, draping it so it covers the surface evenly and tucks slightly down the inside edges of the dish.

Step 10

Use a fork to prick the pastry all over, making roughly 20 small holes spaced 1 inch apart so steam can escape during baking.

Step 11

Slide the skillet into the preheated oven on the middle rack and bake until the pastry is puffed and golden brown, like the color of honey, about 15 minutes.

Step 12

Remove the skillet from the oven using oven mitts and set it on a trivet or heat-safe surface to cool for 2 minutes before serving.