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Ultimate Turkey Pot Pie

Ultimate Turkey Pot Pie

  • Prep

    1 h
  • Cook

    55 m
  • Ready In

    2 h 35 m
cookthekitchen

cookthekitchen

This Ultimate Turkey Pot Pie turns a beautiful golden brown and is filled with absolute goodness. As a matter of fact, it's so good you'll slap your momma!!

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Ingredients {{adjustedServings}} servings

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Original recipe yields 10 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 589 kcal
  • 29%
  • Fat:
  • 32 g
  • 49%
  • Carbs:
  • 52.3g
  • 17%
  • Protein:
  • 20.5 g
  • 41%
  • Cholesterol:
  • 109 mg
  • 36%
  • Sodium:
  • 411 mg
  • 16%

Based on a 2,000 calorie diet

Directions

  1. To make the crust, whisk 4 1/2 cups of flour with 1 teaspoon of salt in a bowl, then mash the 1/2-inch pieces of cold unsalted butter into the flour mixture with your fingers until the mixture looks like coarse crumbs. Stir in ice water, 1 tablespoon at a time, until the mixture gathers together into a smooth dough and all the flour is incorporated. Form the dough into a ball, wrap in plastic wrap, and refrigerate for 30 minutes.
  2. Bring a saucepan filled with water to a boil, and cook the carrots until they just begin to soften, about 2 minutes; transfer the carrots with a slotted spoon into a bowl of ice water to stop them from cooking. Heat 1/4 cup of unsalted butter over medium heat in a large pot, and cook the celery and onion until the onion begins to turn translucent, about 3 minutes; stir in mushrooms and garlic, and cook until the mushrooms have given up their juice and the vegetables are tender, about 8 more minutes. Whisk 1/3 cup of flour into the pot, then gradually whisk the turkey stock and red wine into the flour. Bring the mixture to a boil over medium-low heat, and simmer until the gravy thickens, 5 to 10 minutes. Stir in the turkey meat, canned peas, parsley, thyme, oregano, sage, sea salt, and black pepper, and allow the mixture to simmer another 5 minutes.
  3. Preheat oven to 400 degrees F (200 degrees C).
  4. Divide the dough in half, and roll each half into an 11-inch circle on a floured work surface. Fit one crust into a 10-inch pie dish; trim away excess dough.
  5. Bake in the preheated oven until the bottom crust begins to turn brown, 10 to 15 minutes. Remove the pie dish from the oven, fill the crust with the hot turkey and vegetable filling, and place the top crust onto the pie dish. Fold the edge of the crust over the pie dish, press to seal the 2 crusts together, and cut several steam holes into the top crust.
  6. Return pie to the oven, and bake until the top crust is golden brown and the filling is bubbling, about 30 more minutes. Let cool for about 10 minutes before serving.
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Reviews

freeze
5

freeze

12/7/2010

This is an AWESOME turkey pot pie, absolutely delicious! Be sure to bake the crust as noted it is necessary so it does not get soggy. The wine adds a nice savory flavor.

Dee Schwesinger
4

Dee Schwesinger

12/1/2010

Great recipe! I loved the rich red wine sauce. I made the following modifications based on the ingredients I had on hand: I used leftover duck instead of turkey (maybe 2 cups), frozen peas instead of canned, chicken broth instead of turkey stock, 1 1/2 tsp dried minced garlic instead of fresh, and 1 tsp each of dried thyme, oregano, and sage instead of fresh. Because I've never had a pot pie that did not include potatoes and could not imagine making one without them, I added 1 1/2 medium potatoes to the recipe (I diced them into 1/4" cubes and microwaved them in water for about 3 minutes to soften, then added them at the pea/herbs stage). To please my husband (he can't stand the texture of mushrooms), I pureed the mushrooms in my mini food processor to preserve the flavor while eliminating the texture. To save time (and because I wanted biscuits), I nixed the pie crust and instead poured the filling into a glass brownie pan that had been sprayed with cooking spray, baked for 10 or 15 min, then topped with Bisquick drop biscuits (I made enough for 15 drop biscuits) and baked for 10 more minutes. Dinner was filling and tasty -- I'll definitely be coming back to this recipe. I might try adding a bit more butter next time to make the filling even more rich.

JH
2

JH

11/29/2011

This recipe took quite a bit of time, but my husband LOVED it and said it was definitely a keeper. Next time I might back off on the thyme a bit.(I didn't have sage, so I left that out.) The idea of cooking the bottom crust first was excellent--I was afraid it would become misshapen, but it was fine. Probably the only big change I made was to use white zinfandel, which is pale pink, instead of red wine. I've made coq au vin, which uses red wine, and I agree that the purply color is off-putting, so I subbed the white zin. Next time I will grit my teeth and try it with red wine to see if there's a taste difference. This only gets four stars because the filling was pretty runny.

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