Turkey Pot Pie

Turkey Pot Pie

By Allison Donel

Full disclosure here… I totally made this up as I went along, so this “recipe” is much more of a guide. I made the filling and dough on one day, and then put it all together and baked it on the next day.

For the Filling:

Vegetable oil for sautéing the vegetables

1 onion - chopped

2-3 celery stalks - chopped

4 carrots - chopped

2 cloves of garlic - chopped

2-3 potatoes – diced
salt, pepper, thyme

1/2C vermouth or white wine

2 C chopped turkey (cooked)

4T flour (plus more)

1 C frozen peas

2C stock/milk

Heat oil. Add onion, celery, carrots, garlic, and taters. Season with salt, pepper, and thyme. Cook until almost soft. Add vermouth and turkey. Cover and simmer until liquid is almost gone and vegetables are soft. Add flour and stir to combine. Add stock and frozen peas. Stir to combine. You will probably need to add more flour to get it to thicken correctly. I needed to add more, but I have no idea how much I ended up adding.

For the Crust:

1C butter
2 1/4 C flour
2 t. cider vinegar
1/2 t. salt
1/3C water

Cut the butter into 1/2 inch squares.  Combine flour and butter.  Freeze 10 minutes.  Combine water, vinegar, and salt.  Freeze 10 minutes.  Blend butter and flour in mixer with paddle.  Slowly add water mixture.  Stop when a ball forms.  Refrigerate at least 1 hour before rolling.
This recipe will make enough dough for two crusts. My pot pie had a top and bottom crust, but you could very easily just put the crust on top. If you choose to use a bottom crust, it is recommended that you blind bake the dough.

To Make the Pot Pie:

Pour hot filling into baking dish (with or without bottom crust). Place dough on top. Seal edges. Trim excess dough. Cut a few slits in the top of the dough so steam can escape. If desired, brush with an egg wash. Place pot pie in 425 degree oven for about 35-40 minutes or until crust is golden brown.


Credit for the crust recipe credit the crust recipe:Homemade Pantry