Turkey Pot Pie



Thanksgiving is the one holiday that I don’t entertain at my home. Since our grandchildren were born we have been invited to our son’s in-law’s home. We love being with them and enjoy the day. The next day I make a small turkey, mashed potatoes, stuffing, cranberry sauce, and gravy for my husband and myself to have leftovers.  Who doesn’t love hot turkey or a turkey gobbler sandwiches? I still have enough turkey to make Turkey Pot Pie – over-flowing with turkey, veggies in a creamy wine sauce.

4 cups turkey stock, preferably homemade

12 tablespoons unsalted butter

2 cups yellow onions, chopped (2 onions)

3⁄4 cup all-purpose flour

1⁄4 cup heavy cream

1⁄2  cup dry white wine

2 teaspoons salt

1⁄2  black pepper

1 teaspoon dried sage

4 cups cubed turkey

2 cups medium-diced carrots, blanched for 2 minutes

1(10 ounce) package frozen peas (2 cups

2 cups frozen green beans.

1⁄2 cup minced fresh parsley leaves



2 1/2 cups all-purpose flour

1/4 cup sugar

1/2 teaspoon salt

1/2 cup shortening

1/3 cup sweet butter (love my Cabot!)

7 tablespoons cold water

Egg wash

1 egg yolk

1 tablespoon water

flaked sea salt

black pepper

Preheat the oven to 375 degrees F.

In a large pot or Dutch oven, melt the butter and sauté the onions over

medium-low heat for 10 to 15 minutes, until translucent. Add the flour and

cook over low heat, stirring constantly, for 2 minutes. Add the turkey

stock to the sauce. Simmer over low heat for 1 more minute, stirring, until

thick. Add teaspoons salt, teaspoon pepper, sage, heavy cream, and wine.

Add the cubed turkey, carrots, peas, onions and parsley. Mix well.


Mix the flour, salt, and baking powder in the bowl of a food processor fitted with

a metal blade. Add the shortening and butter and mix quickly with your fingers

until each piece is coated with flour. Pulse 10 times, or until the fat is the size of

peas. With the motor running, add the ice water; process only enough to moisten

the dough and have it just come together. Dump the dough out onto a floured

board and knead quickly into a ball. Wrap the dough in plastic and allow it to rest

in the refrigerator for 30 minutes.



In a small bowl whisk egg yolk and water

Divide the dough in half and roll each piece into a 12 x 14-inch rectangle.

Place on the rectangle in a 10 x 12-inch baking dish. Pour filling into pie

crust-lined baking dish.


Brush the outside edges of dough with the egg wash, then place the remaining dough on

top. Crimp the dough to fold over the side, pressing it to make it stick. Brush the dough

with egg wash and make slits in the top. Sprinkle with sea salt and cracked pepper. Place

on a baking sheet and bake for 1 hour, or until the top is golden brown and the filling is

bubbling hot.




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