Before all of your turkey leftovers run out, I wanted to share this scrumptious recipe for turkey pot pie that is one of my all-time favorites. What I love about this recipe is the addition of thyme in the crust, which adds such a lovely herbaceous flavor. And that crunch fleur de sel on top! Just gets me every time.
This is a great recipe to feed a group, and the pie filling freezes great, if you’ve had your fill of turkey for now.
Turkey Pot Pie
For the crust:
- 2 1/2 cups flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 heaping tablespoon minced thyme
- 2 sticks cold butter, cut into large cubes
- 1/2 cup ice water
- 1 egg, plus 1 tablespoon water
- fleur de sel
For the filling:
- 1/2 stick of butter
- 2 tablespoons olive oil
- 1 cup onion, finely diced
- 1/2 cup carrot, finely diced
- 1/2 cup celery, finely diced
- 1/3 cup flour
- 3 cups stock (chicken or turkey)
- 2 cups shredded turkey (or chicken)
- 1/4 cup frozen peas
- 1/4 cup frozen corn
- 1 tablespoon minced parsley
- salt & pepper
- Start by preparing the crust. In a medium size bowl, whisk together the flour, baking powder, salt, and thyme. Add in the cubes of butter; using your hands to smash the butter into the flour, leaving large pea size chunks of butter. Then add enough ice water to the mixture so the dough just starts to hold together. Gather into a disk, wrap in plastic, and allow to rest in the refrigerator for at least 30 minutes.
- Preheat the over to 375 degrees.
- To prepare the pie filling, heat the butter and olive oil in a large pan. Add the onion, carrot, and celery, and saute until the onion is translucent (about 5 minutes). Then sprinkle the flour over the veggies, allowing to toast in the oil for 4-5 minutes. Pour in the stock and bring to a boil so that the mixture stars to thicken. Add the turkey, corn, peas, and parsley, and season with salt & pepper. Remove from heat and allow to cool slightly.
- To assemble the pies, divide the pie filling among your cooking vessels. Then roll the dough out to abut 1/8 inch thickness on a lightly floured surface. Using a knife or biscuit cutter, cut out pie tops so that the edge will extend about 1/4 inch over the rim of the individual pie cooking vessels.
- Prepare the egg wash by whisking together the egg and water in a small dish. Using a pastry brush, brush the outside edge of each pie topper, and place it on top of the cooking vessel, so that the egg wash is touching the rim, and press the pie topping around the edge.
- Brush the top of the pie pastries with the egg wash, and lightly sprinkle the fleur de sel. Using a paring knife, cut a small slit into the top center of the pie crust.
- Bake for approximately 20-25 minutes, until the tops are golden brown.
Make 6 small or 4 large pot pies.
PS…any leftover cranberry sauce? Then you may want to take a peek at this recipe for Cranberry Cheese Danishes I shared over at My Cooking Spot yesterday!