Every year after Thanksgiving, I remind myself to make a turkey pot pie. I always dream of saving some of the turkey and making something completely different and delightful with it. I usually heat up whatever leftovers there are and serve with the leftover sides.
On occasion, I have had enough leftover to dice and add to a wonderful soup. This year was the year I managed to have enough turkey leftover to finally make this turkey pot pie. I've made chicken pot pies before, but never a turkey one. If you are roasting another turkey for the holidays, this would be the perfect dish to make with any leftovers!!
It is truly so easy to put together. You could spice it up as much as you want. I left mine more mild, as my kids aren't that crazy about thyme. But a little bit goes a long way in this filling.
Here is the only photo of my neighbor's turkey that I managed to get! It was 22 lbs (yes, 22 pounds!). It was plenty enough to feed the 21 people that all gathered together at their house. It has become a tradition. I'm in charge of the baking!!
I wanted to have turkey leftovers and ended up roasting a much smaller bird that weekend so we could make this fun turkey pot pie!
I did use my own crust because I'm obsessed with how flaky and buttery it is. I can't tell you how exciting it was to take a bite out of this gorgeous savory pie just out of the oven. The crust flaked so perfectly with every bite. If you don't feel the urge to put together your own pie dough, go ahead and use your favorite refrigerator brand.
I found the filling recipe on The Pioneer Woman's site. She also adds turmeric to her filling and she does add a splash of white wine. If you have any on hand, you could add a splash. It does cook away and leaves a lovely flavor to the sauce. You could use 1/2 and 1/2 or heavy cream. I used heavy cream. I may even try it with coconut milk the next time and see how it turns out.
This is the pie crust recipe I used. It's a double crust recipe. You could save the 2nd part to make another pumpkin pie or even one more pot pie!! Fill it with chicken if you're out of turkey. It was a huge hit over here!!
Turkey Pot Pie
Prep Time: approx 15 minutes
Cook Time: approx 25-30 minutes
Ingredients (1 9-inch cast iron skillet)
- 4 Tablespoons butter
- 1/2 cup diced onion
- 1/2 cup diced carrot
- 1/2 cup diced celery
- 3 cups diced cooked turkey (or chicken)
- 1/4 cup Flour
- 3 cups chicken broth
- salt and pepper, to taste
- chopped fresh thyme, to taste
- 1/4 cup heavy cream
- 1 whole unbaked pie crust (you could use your favorite refrigerator pie crust)
- 1 whole egg
- 2 Tablespoons Water
Preheat the oven to 375 F.
Melt the butter in a large pot over medium-high heat, then add the onion, carrots, and celery. Cook until the onions turn translucent (about 3 minutes).
Stir in the turkey and sprinkle the flour over the top. Stir until it is combined with the turkey and vegetables. Stir and cook for about 2 minutes.
Pour in the chicken broth. Stir and let the sauce thicken. (if you like, add a splash of white wine at this point).
Season with salt, pepper and thyme.
Add the cream and let it simmer for about 3 minutes. If sauce thickens too much, add a bit of the broth.
Pour the filling into your skillet (I used a cast-iron skillet). Roll out pie crust on a floured surface and place it over the filling. Press dough around the edges and against the side of the pan. Cut vent small vent lines on top of the dough.
Whisk together the egg with 2 tablespoons water and brush it all over the surface of the crust. There will be some wash remaining.
Place the pie on a baking sheet and bake for 25 to 30 minutes, until the crust is deep golden brown and the filling is bubbly. Check at 15 minutes. If the crust is starting to brown too quickly, lightly cover with foil paper for the remaining baking time.