Turkey Pot Pie

Turkey Pot PieIf there is something you might want to know about my wife, it is that she loves chicken pot pie. As the thanksgiving holiday slowly passes by, I thought I would do my thing to the turkey pot pie to keep her happy, and comfortable.  The pie itself is really quiet simple to make, but the only time consuming part is making the dough for the pie crust. Lets get started, as I am sure you have plenty of turkey left over from the thanksgiving feast.

For the pie crust:

  • 1 1/2 cups all-purpose flour
  • 1 stick of unsalted butter, cubed, and chilled in the freezer
  • 1/2 tsp of salt
  • 4 tbsp of ice water
  • 1/4 cup of vegetable shortening, chilled alongside your butter

For the pie stuffing:

  • 5 Tbsp unsalted butter
  • 2 cups of turkey stock
  • 2 cups of turkey, cooked and cubed
  • 1 large yellow onion, diced
  • 3 celery stalks, cleaned, and thinly diced
  • 3 carrots, cleaned, skinned, and thinly diced
  • 1/2 cup all-purpose flour
  • 1 1/2 cups milk
  • 1 tsp of thyme
  • 1/4 cup dry sherry
  • 1 cup frozen green peas
  • 1 tbsp fresh flat leaf parsley, finely chopped
  • salt and pepper to taste
  • 1 egg, beaten, for top of pie

Start by making the crust. To your food processor, or kitchen aid, combine the flour and salt. Next pulse in the butter to combine. Do the same with the shortening. Slowly add in the ice water (Not the ice). You want this dough to come together just a bit before removing. Once you have that, remove the dough and form it into a ball. Push it down a bit and lightly flour, cover with plastic wrap and place this in the refrigerator as you get the filling ready, roughly 30 minutes.

For the filling, to a large pot add the butter, and slowly melt. Next, add in your onions, celery, can carrot and cook down for about 10 minutes, stirring on occasion. Add in your flour, and stir, cooking for another couple of minutes. Whisk in your milk and continue to whisk until smooth. Stir in the turkey stock  and diced turkey as well. Lower the heat to low, and cook down for another 10 minutes. Next, stir in the thyme, parsley, peas, and season with salt and pepper. You will want to taste this a couple of times, getting your salt and pepper right on point before adding to your deep pie pan.

Preheat your oven to 400 degrees.

Now, lets get the crust ready. Lightly flour a clean surface, and remove the dough from the refrigerator. Roll this down to between a quarter to half inch thick, wide enough to overlap the pie pan. Add your filling to a deep pie dish, then top with the crust.  With a fork, press the edges against the pan. Cut a slot in the middle of the crust to release the pressure of the filling as it cooks. Next, brush the egg wash to the top of the crust as this makes a nice golden and shiny crust.

Put in the oven and cook for nearly 25 minutes until golden brown. It’s tempting, but let this set for roughly 5 to 10 minutes as this will let the pie cool down a bit, and hold together a bit better when slicing.

This recipe makes a great leftover, and allows you to get rid of more of that turkey! Enjoy.

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Dax Phillips

Thank you for visiting my website. Truly, I do appreciate it. My free time and stress reliever is cooking for my family, friends, and everyone in between. The recipes you find on this site are those that I have either created, been part of, or those that I simply enjoy and have made my own in some shape, form, or other. My focus has always been on comfort food, because at the end of a long work day, you want something comforting. I currently am the father of three children, and married to a wonderful wife of thirteen years. There is nothing fancy with these recipes, just simple, and I will admit, not so simple ingredients, and a simple kitchen corner I can call my own. I learned early on that cooking and bringing family together was very important. After all, this notion of being together at dinner time was instilled early on by my parents. There are many memories of being in the kitchen with my parents, watching them cook, or preparing meals, or those home cooked smells while waiting for dinner. My parents who worked full-time, always had home cooked meals during the week, with the exception of Friday nights where we would enjoy a Wisconsin fish fry, and often on late afternoons on Sunday, where we would order Ann's pizza. I tend to cook by making things up. As a home cook, I think you have to take chances, and add or subtract ingredients that make up a dish, and make them your own. Remember to taste, and taste often. If a dish has potential, try it again, and make it your own. You should also note that I do not count calories, or break down recipes into grams of anything. To me, that's a bit boring. My philosophy is that if the food is good, eat it, and eat it in moderation. Life is just too short not to enjoy good food. Commonly Asked Questions: Can I use your photography/content on my website/blog? Please do not redistribute my photography or recipes without my permission. All of the recipes and photography on this website are my own unless noted, and is subjected to copyright  If you’d like to use a photograph or a recipe, please contact me for permission. Will you review my product/book/site? I am available for recipe development, food photography and/or styling, travel/press events, product reviews, brand promotion/ambassador, and sponsored posts. If you are interested in working with me, or if you have a question/comment regarding a recipe or about my blog, please send me an email.

2 thoughts to “Turkey Pot Pie”

  1. Pingback: Shepherds Pie

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