Congratulations! You made it through Thanksgiving! And now, if you’re anything like me, you are (a) sick as a dog, (b) about to hit your turkey sandwich limit and (c) still blessed with an abundance of Thanksgiving leftovers in your fridge. But alas, what to do with it all? Well, my friends, the answer is turkey pot pie. There’s nothing quite like that warm, creamy, veggie filled crock covered with a golden crust. Pot pies are so homey and comforting and, big bonus here, they freeze exceptionally well.

The easiest way to go about making a pot pie is to just use a frozen puff pastry. However, the grocery store was out of frozen puff pastry when I made my trip, so naturally, instead of taking 15 minutes to hit up another store, I spent an absurdly long time making my own crust. No, I did not make a puff pastry because that requires like 2 days, which was way above my limit for the day.  If you are feeling masochistic, like me, I’ll include the crust recipe here, but seriously, it’s perfectly fine to use store bought puff pastry. No one will judge you.

This recipe made 6 small pot pies to freeze and 2 larger dishes. You can buy disposable aluminum pot pie dishes at the grocery store, which are great for freezing.

Turkey Pot Pie (7 of 32)

Pot Pie Filling

Turkey
5 C turkey or chicken stock
2 small- med onions
12 Tbsp butter
1 C flour
1/4 C cream
2 sweet potatoes
1 1/2 C to 2 C carrots
Several handfuls of kale
2 C peas, frozen or fresh
thyme
rosemary
sage
salt/paper
1 egg, beaten (for egg wash)
Frozen puff pastry, or homemade crust (see below)

 

 

Turkey Pot Pie (1 of 32)

Pot Pie Crust (Optional)
3 C flour
1 C cake flour (if you don’t have cake flour, all purpose will be fine)
4 eggs
1 1/4 C (2.5 sticks) butter, very cold and cubed
1 tsp salt

 

Turkey Pot Pie (3 of 32)

 

Sift together the flour and salt. Cut in the cubed butter until the flour takes on a sandy texture.

 

Turkey Pot Pie (4 of 32)

 

Pile up the flour in the middle and make a well in the center. Crack the eggs into the well and use your fingers to start mixing in the flour.

 

Turkey Pot Pie (5 of 32)

 

Once the eggs have been roughly combined into the flour, use your bench knife or pastry cutter again to finish combining everything into a shaggy mass.

 

Turkey Pot Pie (8 of 32)

 

Turn the dough out onto a work surface and work into a dough. Gently roll it out into a long rectangle and fold each end almost in to the middle. Then fold the dough in half again. Gently press the layers together, wrap in plastic or parchment paper and stick in the fridge for AT LEAST 2 hours.

 

Turkey Pot Pie (9 of 32)

 

After the 2 (or more) hours, repeat the rolling out, folding and chilling process. If you are feeling really industrious, do it all again after that. The idea is that you are creating layers, which gives you that flaky crust. Also, if the dough gets really tough to roll out, or starts shrinking back when rolling it, that means that the gluten has been activated and it needs to chill for a few more hours. If you don’t let the dough rest, it will be tough.

 

Turkey Pot Pie (10 of 32)

 

Preheat the oven to 350ºF and, if using puff pastry, take it out of the freezer to let it start thawing out.

Put the stock on the stove to start heating up. Also put on a large pot of water to boil. While those are heating up, prep the veggies and herbs by roughly chopping them up (except for the peas). Also chop up the turkey.

Once the water has reached a boil, add some salt and blanch the carrots, sweet potatoes and kale, each in turn. Do this by cooking the carrots in the boiling water for about 3 minutes, then the sweet potatoes for 5 – 8 minutes and the kale for about 2 minutes. As each veggie finishes, fish it out and briefly run it under cold water to stop the cooking process. Set aside.

 

Turkey Pot Pie (11 of 32)

 

Pour the water out of the pot and then melt the butter. Saute the onions in the butter until soft and translucent. Add the herbs and saute another minute or so. Also season with some salt and better.

 

Turkey Pot Pie (12 of 32)

 

Stir in the cup of flour to make a roux and stir while it cooks for a few minutes.

 

Turkey Pot Pie (13 of 32)

 

Add in the stock and stir until it thickens. Stir in the cream. Taste and season with salt and pepper.

 

Turkey Pot Pie (14 of 32)

 

Add all the rest of the veggies and the turkey to the pot. Take the pot off the heat and set aside for the moment.

I’m going to talk about the crust now, so the pictures will be of my dough rather than a puff pastry, but it’s the same process at this point.

 

Turkey Pot Pie (15 of 32)

 

Lightly roll out the dough and cut circles large enough to cover the top of your pot pie dishes with a decent overhang.

 

Turkey Pot Pie (16 of 32)

 

Ladle the filling into the dishes and brush the edges of the dishes with the egg wash.

 

Turkey Pot Pie (18 of 32)

 

Lay a crust round over the top of the dish and press into the edge of the dish to seal. I like to use my thumbs to create a pretty pattern around the edge.

If you are freezing your pot pies, stop at this point, wrap them in foil and stick them in the freezer. Pick up with the next step when you want to enjoy your delicious pot pies!

 

Turkey Pot Pie (19 of 32)

 

With the pot pies you are cooking, cut some vents into the crust and brush with the egg wash. Sprinkle the crust with salt and pepper.

 

Turkey Pot Pie (21 of 32)

 

Set the pie(s) on a baking sheet and put in the oven to bake for about 25 minutes, or until the crust has browned and the filling is hot and bubbly. If you are cooking a frozen pot pie you may need to adjust the cooking time to make sure the whole thing heats through.

If you’re in polite company, portion the deliciousness out onto plates for consumption. Otherwise, go ahead, eat straight out of the dish (you know you want to)!

 

 

Turkey Pot Pie
 
Recipe By:
Ingredients
  • Pot Pie Filling
  • Turkey
  • 5 C turkey or chicken stock
  • 2 small- med onions
  • 12 Tbsp butter
  • 1 C flour
  • ¼ C cream
  • 2 sweet potatoes
  • 1½ C to 2 C carrots
  • Several handfuls of kale
  • 2 C peas, frozen or fresh
  • thyme
  • rosemary
  • sage
  • salt/paper
  • 1 egg, beaten (for egg wash)
  • Frozen puff pastry, or homemade crust (see below)
  • Pot Pie Crust (Optional)
  • 3 C flour
  • 1 C cake flour (if you don't have cake flour, all purpose will be fine)
  • 4 eggs
  • 1¼ C (2.5 sticks) butter, very cold
  • 1 tsp salt
  • Note - if making the crust from scratch, that needs to get going way ahead of the filling.
Instructions
  1. Sift together the flour and salt. Cut in the cubed butter until the flour takes on a sandy texture.
  2. Pile up the flour in the middle and make a well in the center. Crack the eggs into the well and use your fingers to start mixing in the flour.
  3. Once the eggs have been roughly combined into the flour, use your bench knife or pastry cutter again to finish combining everything into a shaggy mass.
  4. Turn the dough out onto a work surface and work into a dough. Gently roll it out into a long rectangle and fold each end almost in to the middle. Then fold the dough in half again. Gently press the layers together, wrap in plastic or parchment paper and stick in the fridge for AT LEAST 2 hours.
  5. After the 2 (or more) hours, repeat the rolling out, folding and chilling process. If you are feeling really industrious, do it all again after that. The idea is that you are creating layers, which gives you that flaky crust. Also, if the dough gets really tough to roll out, or starts shrinking back when rolling it, that means that the gluten has been activated and it needs to chill for a few more hours. If you don't let the dough rest, it will be tough.
  6. When ready to make the pies, preheat the oven to 350ºF and, if using puff pastry, take it out of the freezer to let it start thawing out.
  7. Put the stock on the stove to start heating up. Also put on a large pot of water to boil.
  8. While those are heating up, prep the veggies and herbs by roughly chopping them up (except for the peas). Also chop up the turkey.
  9. Once the water has reached a boil, add some salt and blanch the carrots, sweet potatoes and kale, each in turn. Do this by cooking the carrots in the boiling water for about 3 minutes, then the sweet potatoes for 5 - 8 minutes and the kale for about 2 minutes. As each veggie finishes, fish it out and briefly run it under cold water to stop the cooking process. Set aside.
  10. Pour the water out of the pot and then melt the butter. Saute the onions in the butter until soft and translucent.
  11. Add the herbs and saute another minute or so. Also season with some salt and better.
  12. Stir in the cup of flour to make a roux and stir while it cooks for a few minutes.
  13. Add in the stock and stir until it thickens.
  14. Stir in the cream. Taste and season with salt and pepper.
  15. Add all the rest of the veggies and the turkey. Take the pot off the heat and set aside for the moment.
  16. Lightly roll out the dough and cut circles large enough to cover the top of your pot pie dishes with a decent overhang.
  17. Ladle the filling into the dishes and brush the edges of the dishes with the egg wash.
  18. Lay a crust round over the top of the dish and press into the edge of the dish to seal.
  19. If you are freezing your pot pies, stop at this point, wrap them in foil and stick them in the freezer. Pick up with the next step when you want to enjoy your delicious pot pies!
  20. With the pot pies you are cooking, cut some vents into the crust and brush with the egg wash. Sprinkle the crust with salt and pepper.
  21. Set the pie(s) on a baking sheet and put in the oven to bake for about 25 minutes, or until the crust has browned and the filling is hot and bubbly. If you are cooking a frozen pot pie you may need to adjust the cooking time to make sure the whole thing heats through.