Crust (yields two 9-inch round pie crusts) – 2 1/2 cups all purpose flour plus extra for rolling – 1 teaspoon salt – 3/4 cup a stick and a half unsalted butter, chilled, cut into 1/4 inch cubes use dairy-free butter sticks if dairy-free – 1/2 cup of all-vegetable shortening 8 Tbsp – 6-8 Tablespoons ice water Pot Pie – 4 Tablespoons butter use dairy-free butter sticks if dairy-free – 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 – 2 cups chicken broth – 1/4 cup white wine optional – salt and pepper to taste – chopped fresh thyme to taste – 1/4 cup heavy cream use coconut milk if dairy-free – 1 whole unbaked pie crust you could use your favorite refrigerator pie crust – 1 whole egg – 2 Tablespoons Water
Cook time: 30 min
1 hr 30 min
How to reheat turkey pot pie – To Make Ahead: Prep filling following the directions. You could refrigerate for up to 48 hours ahead of baking – To Reheat:You could easily reheat any leftovers in the microwave. I prefer to reheat it on a baking sheet covered with foil on 325F for about 15-20 minutes (until the filling is nice and warm). – To Freeze: Freeze filling before baking. Be sure to let it cool down and put in a plastic container. The whole pot pie could be frozen, but place the pie in a regular pie plate instead of cast iron skillet. Simply defrost overnight in the fridge then bake according to the directions.
How can I make sure my turkey pot pie doesn’t dry out? When baking your turkey pot pie, make sure you cover it with foil for the first half of cooking time so that the top crust doesn’t dry out and get too brown. You can also use a pie shield or tent to prevent the crust from burning while baking. Additionally, you can brush the top of your crust with melted butter or egg wash to give it that golden-brown color. Finally, make sure to let the pot pie cool for at least 10 minutes before serving to allow the filling to thicken and set. This will help prevent it from becoming dry or too runny.
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