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Turkey Pot Pie

Traditional Turkey Pot Pie with all-butter double crust. The perfect way to use up all your turkey leftovers!
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 4 -6 servings
Ingredients Method

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)

Method
 

  1. 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.
  2. 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.
  3. 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).
  4. 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).
  5. 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).