| Total: | 1 hr 10 min |
| Prep: | 20 min |
| Inactive: | 5 min |
| Cook: | 45 min |
| Yield: | 6 servings |
Ingredients
- 2 tablespoons extra-virgin olive oil
- 4 ounces finely diced pancetta
- 1 tablespoon unsalted butter, at room temperature
- 1 large or 2 small shallots, chopped
- 2 medium carrots, peeled and diced into 1/2-inch pieces
- 1 tablespoon chopped fresh thyme leaves
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/4 cup flour
- 2 1/2 cups low-sodium chicken broth
- 1/4 cup heavy cream
- 3 cups (about 14 ounces) roasted turkey breast meat, cut into 1/2-inch pieces
- 1 cup frozen peas, thawed
- 1/2 cup frozen corn, thawed
- 3/4 cup flour, plus extra for dusting
- 1/4 cup cornmeal
- 1/4 teaspoon kosher salt
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 ounce (2 tablespoons) unsalted butter, cut into 1/2-inch cubes
- 1 cup grated Parmesan
- 1/3 cup buttermilk, plus extra, as needed
- 3 tablespoons extra-virgin olive oil
- Special equipment: 6 (10-ounce) ramekins, each 2 1/2 inches tall and 3 1/2 inches in diameter. A 3-inch round cookie cutter
Instructions
- Place an oven rack in the center of the oven. Preheat the oven to 400 degrees F.
- For the filling: In a large saucepan, heat the oil over medium-high heat. Add the pancetta and cook, stirring occasionally, until brown and crispy, about 8 minutes. Pour the pancetta and any cooking juices onto a paper towel-lined pate. Add the butter, shallots, carrots and thyme to the saucepan. Season with 1/4 teaspoon salt and 1/4 teaspoon pepper. Cook until the carrots are tender, 6 to 8 minutes. Stir in the flour and cook for 1 minute. Increase the heat to high. Add the chicken broth and scrape up the brown bits that cling to the bottom of the pan with a wooden spoon. Cook until the mixture thickens, about 3 minutes. Add the cooked pancetta, heavy cream, turkey, peas, corn, and the remaining salt and pepper. Simmer for 3 minutes until heated through. Using a ladle, fill the ramekins with the mixture.
- For the crust: In a food processor, pulse together the flour, cornmeal, salt, baking powder, and baking soda. Add the butter and cheese and process until the mixture resembles coarse meal. With the machine running, add 1/3 cup buttermilk and the oil. Process until the mixture begins to form a ball, adding extra buttermilk, 1 teaspoon at a time, if needed. On a lightly floured work surface, roll out the dough into a 10-inch diameter circle, about 1/4-inch thick. Using a 3-inch round cookie cutter, cut the dough into 6 circles and place on top of the filling.
- Bake until the crust is golden and the filling is bubbling, 20 to 25 minutes. Cool for 5 minutes before serving.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 592 |
| Total Fat | 37 g |
| Saturated Fat | 15 g |
| Carbohydrates | 36 g |
| Dietary Fiber | 3 g |
| Sugar | 7 g |
| Protein | 30 g |
| Cholesterol | 87 mg |
| Sodium | 1346 mg |
Reviews
We really liked the pot pie filling and I’ll make it again the next time there’s left-over turkey. However we didn’t care for the crust. It came together all right, but we just didn’t like the flavor. We rarely throw any good food away, so we ended up mixing the crust into the filling and that worked out o.k.
I love this recipe it tasted great, not your mother’s pot pie. I did make a couple changes. Made one large pie, used Pillsbury refrigerated dough. Instead of 3 cups of turkey I used 2 turkey & 1 chorizo sausage that I diced. A Hispanic flare. My family said it was a keeper❤️
I’ve been making this for a couple years! My wife a daughter always get excited when I offer to make it.
Followed the recipe to the T and it turned out fabulous. My boys really enjoyed this dish, they are very picky eaters. I added small dice potatoes and used a cured smoked bacon instead of pancetta, it was a great substitute. The breading has a great light crisp texture. Great Recipe!
I cooked this as one of this first dishes for my new boyfriend years ago and he quickly became my husband and he still talks about how much he always has loved these from the first time and still now. Its a perfect recipe. I honestly make it usually by taking apart a rotisserie chicken just for convenience and thats super delicious too!
The best pot pie ever, hands down! My husband raved about it. I made one larger pie rather than individual ramekins and pieced together the crust, as others mentioned. I used homemade turkey stock and a splash of dry white wine in the filling, but other than that, followed the recipe exactly. Loved the Italian touches. We’re so glad we have enough turkey and stock in the freezer to make one more later this winter!
My family LOVES this pot pie! To save some time, I’ll pick up a rotisserie chicken from the store and cut that up (less the skin). It works really well. Since I’ve started making this, I have added a jalapeño to kick it up a bit. Also toward the end I add garlic…. Yuuum!! The star of this dish is the pancetta of course :). Thank you Giada! From one of your fans in Cincinnati!!
Excellent recipe to finish off Thanksgiving turkey. I substitute 1/4 cup of dry Sherry for some of the chicken broth. Love this recipe.
I make this every year a day or so after Thanksgiving with the left over turkey. It has become a tradition. I purposefully buy a much bigger turkey than necessary just so I’ll have enough left over to make at least two of these pies! I look forward to this as much as I do Thanksgiving! I make one big pie as opposed to individual pies. Also use turkey bacon, as that is what I always have in the kitchen and because it’s hard to find quality pancetta where I live. It’s still excellent.
just love it great or the kids