Turkey Pot Pie

In Canada, Thanksgiving comes fairly early in October, which means we get started on our Holiday cheer a lot earlier than the rest of America. This also means we get to eat some turkey (because it’s pretty much impossible to find a whole one the rest of the year), although if you are like me, you reserve the turkey for days that are not holidays. I much prefer a nice, succulent prime rib for holiday dinners, or a big ol’ fatty goose. But the day after Thanksgiving? Oh you’ll find me near the turkey section of the grocery store for sure, because that’s when it goes on crazy sale. 15lb turkey? Yeah, I scored mine for about $17, which is what I usually pay for my free range, local chickens.

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In any case, buying a turkey after the holidays means it’s inexpensive, and will probably feed a family of four for a whole week if you can stretch out the leftovers. We ate it plain for two days, but then we got inspired to make some Turkey Pot Pie, because, well…pie! For dinner! I mean, you can’t really go wrong with pie for dinner, can you?

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For this recipe, I actually bought a premade crust, mostly because I’m lazy, but also because there’s a local company who makes them and sells them ready to go (hence the disposable pie plate) for about the same price it would cost me to make one! And they have huge chunks of visible butter in the dough and it’s damn, freaking delicious. So if you are in the Victoria area and you haven’t been to Victoria Pie Co. yet…I feel bad for you. But no really, get there stat! They have the best savoury and sweet pies for any occasion for great prices. PIE! And with a tagline like, “Make friends with pie”, you really can’t say no.

One year ago: Pumpkin Chocolate Chip Cookies
Two years ago: Chocolate Caramel Brownie Cups
Three years ago: Homemade Dashi for Miso Soup
Four years ago: Twix Candy Bites
Five years ago: Eggplant Parmesan

Turkey Pot Pie

Rating: 51

Prep Time: 20 minutes

Cook Time: 40 minutes

Total Time: 1 hour

Yield: 4-6 servings

Traditional Turkey Pot Pie with all-butter double crust. The perfect way to use up all your turkey leftovers!

Ingredients

1 double crust all-butter pie crust recipe for a 9" pie plate (I like to go with traditional methods, like Martha's)
1/4 cup butter
1 large sweet onion, diced
5 stalks celery (leaves are fine)
4 large carrots, peeled and diced
1/2 cup all purpose flour
2 1/2 cups turkey stock or drippings
1/2 cup whole milk
3 bay leaves
1/2 tsp each dried basil, marjoram and sage
1 tsp sea salt
5-6 cups chopped leftover turkey (white and dark meat)
whole egg, beaten (optional)

Instructions

In a large heavy bottomed pan or Dutch oven, melt butter. Add veg and stir to coat. Cook for 3-4 minutes. Sprinkle flour over and cook for 3-5 minutes more, stirring constantly.
Add stock, milk and seasonings and bring to a boil. Lower to a simmer and continue to cook for another 3-5 minutes or until thickened. Remove from heat and stir in chopped turkey.
Place half of rolled out dough into pie plate leaving edges hanging over the sides. Pour half of filling into pie (or as much as you can safely fit). PLace second rolled out crust on top and roll edges into a thick crust (I like mine extra thick, which also helps keep it from burning).
Freeze whole for reheating later or preheat oven to 425°F, place on baking sheet, brush crust with beaten egg (if using) and bake for 35-40 minutes (checking halfway to ensure crust is not burning. If it is darkening too much on the edges, cover edges in aluminium foil and continue baking).
If cooking from frozen, place on baking sheet, brush with beaten egg (if using) and bake at 425°F for 30 minutes. Turn oven down to 400°F and continue to bake until crust is golden brown and internal temperature of pie is 165°F. (If it is darkening too much on the edges, cover edges in aluminium foil and continue baking).