*Disclaimer* I will be shooting better “final” photos for this turkey pot pie recipe when I bake the second pie. We were hungry, it smelled amazing. Make it and you’ll understand. 😉 This post *finally* updated November 2016 as part of the #ThrowbackThursday photography project.
This week I learned that I am not ready to cook for three people. I have no idea how to scale servings to account for a 10-month-old girl that eats like a teenage boy. For the past 8+ years of married life, I had cooking for two people plus spoiled dog down to a science and with this recipe, all that changed. This recipe makes two 8″x2″ double-crust pot pies; one for eating now and one to freeze for later. That makes 3 meals (when the last two are paired with a salad) for the Godfather, Dolce, me, and I *assumed* the baby. When the Princess ate 2/3 of my piece AFTER having eaten a meal not too long before, I realized it might be time to re-calibrate. We will no longer be making smaller pies, I think we have graduated to full-size if I want leftovers for another meal or so. Those of you with larger families, make this into one large pot pie (and likely enough leftover crust for a personal sized pie), or just bake both smaller pies.
I love pot pies, they’re so homey and rustic and comforting. Every year without fail, I look forward to thanksgiving leftovers just so I can make turkey pot pie with a savory homemade all-butter double crust.
I like to put a lot of fresh vegetables in the pie with the turkey. They add a nice flavor and then you don’t have any bites without a good bit of texture in the filling. And since pot pie is a dish that serves as a meal in its own right, I like to make sure that it’s somewhat balanced. When I serve leftovers I will typically add a simple salad.
We actually have the other pot pie in the freezer right now and I think it won’t make it past Thanksgiving. My baby sister and her husband drive in tomorrow and this will likely be what I serve for dinner. I can always make another after Thursday’s turkey. 😉
Before you start working, I’d just like to make one request. Please don’t be like me and think, “I know all pot pies tend to spill over but this one definitely won’t. I’ll just put it on a flat cookie sheet just in case and not a jelly roll pan.” This will set off your smoke alarm (again) and require you to give your oven a thorough cleaning before turning it on the next time. Put the pie on a cookie sheet with raised edges. Thank you! <3
- 3 1/4 c flour
- 24 tbsp unsalted butter chilled, 3 sticks
- 2 tsp sugar
- 1 tsp garlic powder
- 1 tsp salt
- 1 cup cold water
- 2 tbsp olive oil
- 1 cups medium onion chopped, about 1 2/3
- 6 cloves garlic minced
- 4 medium stalks celery chopped
- 4 medium carrots peeled and chopped
- 5 cups turkey chopped
- 4 inch sprig fresh rosemary leaves removed and chopped
- 8 tbsp unsalted butter
- 1/4 c heavy cream
- 1/2 c flour
- 3 c stock (chicken or vegetable homemade or store bought*)
- salt pepper to taste
Plan ahead if making the crust: If you are using homemade pie crust, the crust will be best if you make it at least an hour in advance to assembling the pie. You can make it up to a day in advance.
Fill a measuring cup with cold water and add a few ice cubes, set aside.
Mix the dry ingredients in a large mixing bowl. Cut the chilled butter into tbsp-sized cubed and spread across the flour. Cut into the flour until you have pea sized chunks.
Add 1/2 cup water and mix with a spatula or wooden spoon. Add more water 1 tbsp at a time until large chunks of dough come together.
Knead briefly with your hands, then separate into two or four even portions. Shape each portion into a disc, wrap in plastic wrap, and refrigerate at least an hour before using.
Preheat your oven to 375 F.
In a large skillet, heat the olive oil over medium heat. Add the onion, garlic, celery, rosemary, and carrots. Cook, stirring occasionally about 5-7 minutes, until vegetables are al dente.
While the vegetables are cooking, melt the butter in a large pot. Whisk in the flour and cook for 1-2 minutes, stirring constantly. Slowly add the stock in batches to create your gravy. After all the stock has been added, allow the gravy to cook for about 5 minutes until it thickens, then remove from the heat. Stir in the vegetables, add the chopped turkey, add salt and pepper to taste, and set aside to cool while you roll out the crust.
Remove the bottom crust dough from the refrigerator. Unwrap and place on a lightly floured surface. Moving in one direction only (rotate as needed), roll the crust to the required size and move to your pie dish, gently guiding into the corners (don't pull or push the dough or it will break).
Remove the top layer of dough from the refrigerator and roll out.
Spoon your filling into the pie, until just about even with the rim. Cover the pie with the top layer of crust. Press the edges together with a fork, or finish as desired. Cut ventilation slits in the crust.
If freezing the pie, place in the freezer now, then wrap in foil, then cling wrap until ready to bake.
If baking immediately, place the pie on a baking sheet with raised edges and bake for 45 minutes until crust is golden brown and cooked through.
Allow to rest 10 minutes before cutting. Serve warm.
*If you use store bought stock, be sure to get the low/no sodium kind.