This supreme turkey pot pie bakes up to a stunning golden brown and is absolutely delicious. In fact, it’s so fantastic you might slap your mother!
| Prep Time: | 1 hr |
| Cook Time: | 55 mins |
| Additional Time: | 40 mins |
| Total Time: | 2 hrs 35 mins |
| Servings: | 10 |
| Yield: | 1 10-inch pie |
Ingredients
- 4 ½ cups all-purpose flour
- 1 teaspoon salt
- 1 ⅓ cups cold unsalted butter, cut into 1/2-inch pieces
- 1 cup ice water, or as needed
- 2 carrots, peeled and diced
- ¼ cup unsalted butter
- 2 stalks celery, diced
- 1 onion, diced
- 1 cup sliced fresh mushrooms
- 3 cloves garlic, minced
- ⅓ cup all-purpose flour
- 2 cups turkey stock
- ½ cup red wine
- 3 cups diced cooked turkey
- ½ cup canned peas, drained
- ¼ cup chopped fresh parsley
- 1 tablespoon chopped fresh thyme
- 1 tablespoon chopped fresh oregano
- 1 tablespoon chopped fresh sage
- 1 pinch sea salt to taste
- 1 pinch freshly ground black pepper to taste
Instructions
- 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.
- 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.
- Preheat oven to 400 degrees F (200 degrees C).
- 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.
- 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.
- 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.
Nutrition Facts
| Calories | 589 kcal |
| Carbohydrate | 52 g |
| Cholesterol | 109 mg |
| Dietary Fiber | 3 g |
| Protein | 21 g |
| Saturated Fat | 19 g |
| Sodium | 411 mg |
| Sugars | 3 g |
| Fat | 32 g |
| Unsaturated Fat | 0 g |
Reviews
Very nice- liked the red wine. We added more dried of the sage, oregano and thyme to supplement the fresh. It’s nice being able to do most of it in one fry pan.
toughest pie crust I have ever made
I reduced the serving size to two and made two individual pies on Pi Day! The only things I changed were to use chicken instead of turkey, chicken broth instead of turkey broth, and rosemary instead of oregano. The crust was very good. I’m not sure the filling was anything special and the color was a bit offputting. I think it definitely needed more gravy. I don’t know that I’d make it again.
This was the best chicken pot pie I’ve ever had! I substituted cooked chopped broccoli for the canned peas, since I was out and subsequently threw in a handful of shredded colby when I added it. My red wine was a Marsala. Sooooo good. My 5 yr old even helped make the crust, so not difficult. Thank you for sharing!
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.
Awesome recipe. Don’t be scared of the color. It is very flavorful and tasty. I don’t even like turkey or chicken pot pies….but this one is a KEEPER! Have made it several times with turkey and rotisserie chicken.
Never made it past the second step. The flavor was terrible as was the color – a terrible purpley brown which I would assume is from the addition of the red wine. Would not attempt to make this again
Awesome pot pie. I made the recipe exactly as stated. I’ve made pot pies before and the crusts never turned out, but it was perfect in this recipe. Now that I know the secret to a perfect crust, I can experiment with fillings til I’m blue in the face. Can’t wait.
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.
Excellent and sophisticated. This is not the easiest or quickest pot pie recipe, but it has to be one of the more fulfilling. My only modifications were frozen peas instead of canned, dried oregano instead of fresh, and a bit more than a pinch of salt. Baking time took a bit longer for me – 20 minutes to brown the bottom of the crust and then 40 minutes to cook it all together. The pies came out big and beautiful!
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.
Excellent! This is the best leftover turkey recipe I’ve ever made. It’s a keeper!
Excellent! This is the best leftover turkey recipe I’ve ever made. It’s a keeper!