Potato and Turkey Pot Pie
Potato and Turkey Pot Pie
Tender and juicy turkey folded into a savory gravy with aromatic vegetables and skin-on potatoes before being surrounded in flaky pastry and baked in the oven until golden. A great way to use holiday leftovers.
Ingredients
- 6 Ounces Unsalted butter
- ¾ Cup All purpose flour
- 5 Cups Chicken stock
- ½ Cup Heavy Cream
- 1 Teaspoon Sea salt
- 2 Teaspoons Black pepper
- ½ Teaspoon Dried thyme
- 1 Teaspoon Poultry seasoning
- 1 ½ Pounds Roasted turkey meat rotisserie chicken can be subbed
- 1 ½ Cups Alsum yellow, red, or white potatoes cooked, diced 1-inch pieces, skin on
- 1 Cup Frozen pearl onions
- ¾ Cup Frozen peas and carrots
Pie Crust (To save time a frozen store-bought pie crust can be subbed)
- 16 Ounces All purpose flour
- 8 Ounces Unsalted butter frozen
- 1 Teaspoon Sea salt
- ½ Cup Cold water
Egg Wash
- 1 Large egg
- 1 Tablespoon Heavy cream
Instructions
- Preheat the oven to 400°F.
- In a large pot, melt the butter oven medium high heat. Add the flour and cook for 2-3 minutes to make a roux.
- While whisking add in the chicken stock. Allow the mixture to thicken slightly and add the heavy cream. Reduce the heat to medium low and season with salt, pepper, thyme, and the poultry seasoning. Once this mixture is thick, remove from the heat and stir in the roasted turkey meat, the cooked potatoes, pearl onions, and the peas & carrots.
- If using a store-bought pie crust, skip the next step and continue to step 6.
- To make the pie crust, begin by placing the all-purpose flour into a large mixing bowl or food processor. Add the butter along with the salt, and gently mix the butter into the flour with the tips of your fingers. If using a food processor, pulse the butter into the flour and salt a few times. Add the cold water and mix until a dough is formed, do not overwork the dough, only mix it until it comes together. Once the dough has come together, place the dough in a sheet of plastic wrap and allow it to rest in the fridge for at least 25 minutes. Remove the dough from the fridge and divide it into two equal pieces. On a lightly floured work surface, roll both pieces of dough into a circle that is ⅛ inch thick.
- Fold the circles of dough in half and then in half again to form a wedge. Place the tip of the wedge into the center of a pie pan and unfold the circle of dough. Press the dough into the pie pan and using a tip of fork pierce the pie crust.
- Place your now slightly cooled filling into the pie pan and place your other circle of pie dough on top. Using your fingers, crimp the edges of the dough and if desired use scraps of pie dough to make a decorative top. Make sure to cut small slits in the crust to allow steam to escape.
- Mix the egg and the heavy cream to make an egg wash.
- Brush the top of the pie crust with the egg wash and place the pie pan on a baking sheet. Place the pie in the oven and bake for 45 minutes or until the crust is golden. Remove from the oven and allow the pie to rest for 10-15 minutes before serving. Enjoy!
Nutrition
Calories: 500kcalCarbohydrates: 35gProtein: 22gFat: 31gCholesterol: 155mgSodium: 790mgPotassium: 288mgFiber: 1gSugar: 4gVitamin C: 6mg