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My review
Ultimate Turkey Pot Pie
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
2 h 35 m servings 589 calsOriginal recipe yields 10 servings (1 10-inch pie)
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Directions
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- 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.
Footnotes
- Tip
- Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.
Nutrition Facts
Per Serving: 589 calories; 32 g fat; 52.3 g carbohydrates; 20.5 g protein; 109 mg cholesterol; 411 mg sodium. Full nutrition
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Reviews
Read all reviews 1111 Ratings
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Most helpful positive review
12/6/2010
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.
Most helpful critical review
12/27/2010
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...
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12/6/2010
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.
11/30/2010
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 ins...
12/27/2010
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...
3/5/2011
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...
12/27/2010
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 cru...
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 id...
12/1/2010
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 ore...
11/26/2010
Excellent! This is the best leftover turkey recipe I've ever made. It's a keeper!
3/14/2013
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 in...