If you don’t have the time or energy to make a full Thanksgiving feast, this pie is a great option. All the flavors of the feast but in one delicious package.
On the Ingredients:
- Turkey is a North American bird that was domesticated at least 2,000 years ago by indigenous Americans. Its meat is leaner than chicken’s, with fewer calories and fats. (Read more about turkey.)
Recipe Notes and Substitutions:
You could make this recipe with chicken instead of turkey or make it vegetarian with using more vegetables instead of meat and vegetable broth instead of chicken stock.
Turkey Pot Pie
8
servings30
minutes1
hour1
hour30
minutesIf you don’t have the time or energy to make a full Thanksgiving feast, this pie is a great option. All the flavors of the feast but in one delicious package.
Ingredients
2 Simple Pie Doughs
1 medium squash (butternut, honeynut, koginut, or red kuri work well)
olive oil
1 medium potato (chopped)
2 turkey breasts (cut into small pieces)
salt and pepper to taste
2 tbsp butter
1 small onion (chopped)
2 cloves garlic (minced)
2 stalks of celery (chopped)
2 medium carrots (chopped)
2 cups chicken stock
2 tsp fresh thyme
2 tbsp potato starch or cornstarch
1/4 cup cream
1 cup frozen peas
1 egg
Directions
- Preheat the oven to 375°F. Peel, gut, and chop the squash into small (about 1 inch) pieces. Toss the squash in olive oil to lightly coat them, then spread out on a baking sheet—season with salt and pepper and roast for 35 minutes, stirring halfway through.
- Boil a pot of water, add the potato pieces, and cook for 7-10 minutes until you can pierce with a fork. Drain and set aside.
- Heat a large skillet over medium heat. Melt the butter, then add the onions, garlic, and celery—Sauté for about five minutes until the onions start to turn translucent. Add the carrot and turkey breast—season with salt and pepper.
- Continue to sauté, stirring frequently, until the turkey is cooked through. Remove from heat and transfer to a mixing bowl. Add the frozen peas, cover, and set aside.
- In the same skillet, add the chicken stock, reserving a 1/4 cup in a small bowl. Bring the stock to a boil. Combine the reserved stock with the potato starch to create a slurry. Pour it into the boiling stock and stir with a whisk to combine. Cook until you have a thick gravy. Remove from heat and add the cream. Set aside.
- Use our recipe for Simple Pie Dough, making two. Wrap them in wax cloth or plastic wrap and place them in the refrigerator for 20 minutes. Preheat the oven to 375° F. On a large work surface, generously sprinkle flour and roll the first dough out into a large circle about 1/16-inch thick. Carefully transfer the dough to a deep skillet (11” or similar), lining it with a generous overhang.
- In a mixing bowl, combine the turkey mixture, the potatoes, and the roasted squash. Add the gravy a little at a time until your filling is sticking together but not too saturated. If you have extra gravy, you can set it aside to pour on the pie slices. Fill the pie shell with the turkey filling. Trim the overhanging dough so you have about 2 inches extra. Roll out the rest of the dough and cover the top of the pie, trimming the excess dough so there is a 1/2-inch overhang. Roll up the extra to make the crust edge and crimp to seal. Beat the egg with a tbsp of water and brush the crust all over. Cut some vents into the top.
- Bake for 35-45 minutes until the crust is golden brown. Let the pie cool for a half-hour before slicing.
