Looking for a great left-over turkey recipe? This Skillet Turkey Pot Pie Pizza! Uses a quick, homemade pizza dough and a simple topping, so it’s ready in just about an hour.
So all this week I’ve been sharing left-over Thanksgiving turkey recipes, following Canadian Thanksgiving last weekend. In case you missed the first two, check out my Turkey Enchilada-Filled Acorn Squash and my Turkey, Apple and Fall Vegetable Curry Pot Pies. If your Thanksgiving is still ahead of you, you’re all set when the time comes! In the meantime, all of the recipes I’ve shared this week can also be made with cooked chicken.
My third (and last, I promise!) left-over turkey recipe was inspired by our traditional Friday night pizza night. And yes … I totally went there. This Turkey Pot Pie Pizza was a delicious coming together of pizza night and a continuing turkey surplus and besides being crazy delicious, was ready in about an hour! Always a Win. Win.
This speedy pizza makes use of a quick pizza dough and a simple filling, taking advantage of cooked turkey and already cooked or frozen vegetables, combined with a creamy sauce. The sauce can be made easily and the oven pre-heated while the dough sits to rise for just 30 minutes. A bit of mozzarella, both underneath and on top of the topping finishes this delicious pizza. So, that’s about 35 minutes to make it and 25 minutes in the oven and that’s always welcome, but especially on Friday night pizza night!
Cook’s Notes for Skillet Turkey Pot Pie Pizza
Let’s talk skillet size! My skillet (shown) is 8-inches diameter on the bottom and 10-inches diameter across the top. I think at one time, it was known as an 8-inch skillet (as suggested by the “8” stamp on the handle). These days, cast iron skillets seem to be classified by their top diameter, so this is probably now known as a 10-inch skillet. So, if you’re still with me, that’s what I’ll call it here. If your skillet is 10-inches diameter on the bottom and 12-inches diameter on the top, we’ll call that a 12-inch skillet.
Skillet Turkey Pot Pie Pizza
Quick Pizza Dough: (Will make one 10 or 12-inch skillet pizza)
- 1 cup warm water
- 1 tsp instant or active dry yeast
- 1 tsp sugar
- 1 tsp salt
- 2 cups + all-purpose flour
Pot Pie Topping: (Makes enough for one 10 or 12-inch pizza)
- Cooking oil
- 1/4 cup diced onion
- 1 cup sliced button mushrooms
- 1/4 cup yellow-fleshed potatoes cut in 1/4-inch dice, peeled or unpeeled
- 1/4 cup frozen diced carrots or fresh carrots, cut in 1/4-inch dice
- 1/4 cup thawed frozen peas or cooked left-over peas
- 1/4 cup thawed frozen corn or cooked left-over corn
- 1/2 cup diced cooked turkey or chicken packed
- 2 Tbsp butter
- 2 Tbsp flour
- 1 cup milk
- 1/4 cup chicken stock plus a bit more if needed
- Pinch nutmeg
- 1/4 tsp dried thyme
- Salt and pepper
- 1 Tbsp chopped fresh parsley
- 1 cup grated mozzarella cheese, packed
- Cornmeal, for dusting pan
Prepare the dough: In a large bowl or the bowl of a stand mixer fitted with the kneading hook, add warm water. Sprinkle with yeast and sugar. Stir to combine and allow to stand 5 minutes. Add salt and 2 cups of flour. Mix until well combined. Begin adding more flour, a bit at a time, until you have a smooth, moist (but not stickdough. Cover bowl with plastic wrap and allow to rise for 30 minutes, while you make the topping.
Preheat oven to 450 F.
Prepare the topping by heating a tiny bit of cooking oil in a skillet over medium heat on the stove-top. Add onion and cook, stirring, for 1 minute. Add mushrooms and potatoes (*if using fresh carrots, add them now, as weland cook, stirring, for another few minutes. Add frozen carrots, peas and corn. Cook, stirring, a couple of minutes. Add butter to pan and cook until melted. Sprinkle with flour and cook, stirring, for 45 seconds or so. Begin adding milk a bit at a time, stirring well, until it's all added. Add chicken stock, nutmeg, thyme and a generous seasoning with salt and pepper. Reduce heat and simmer, stirring regularly, until thickened, about 8-10 minutes (if too thick, thin with additional chicken stock. Sauce should be thick and creamy, but not gluey thick, to the point where it just coats the vegetables. If so, add a bit more stock to thin). Taste sauce and adjust (adseasoning if necessary. Remove from heat. Stir in fresh chopped parsley and then let stand until dough is ready.
Grease a 10 or 12-inch skillet (or baking disand sprinkle with cornmeal. When dough is ready, remove to a floured surface. **If baking in a 10-inch top diameter skillet, remove about 1/4-1/3 of the dough, cover and refrigerate for another use. Will keep for 2 days in the fridge for freeze for 2 weeks. If making a 12-inch top diameter pizza, use all the dough). Using your finger-tips, press/stretch dough in to a rough circle, a bit larger than the bottom diameter of your skillet. Place dough in to skillet and press up the sides slightly to make a bit of an indentation in the middle for the topping. Sprinkle 1/2 of the mozzarella cheese over the dough. Top with the pot pie filling. Sprinkle the remaining mozzarella cheese over the top.
Bake in preheated oven for 20-25 minutes, or until cooked and golden. Sprinkle with additional chopped parsley, if desired.
Be sure to read the "Cook's Notes" in the original post, for more tips, options, substitutions and variations for this recipe!