Pot Pie Crust
2 All-Butter Pie Crusts, Pie Provisions Pie Crust Mix is Recommended
Pot Pie Filling
3 Tbs Unsalted Butter
1 Medium Onion, Diced
½ Cup Celery, Diced
1 Cup Carrot, Diced
2 Cups Red Potatoes, Diced and Skin On
1 Tbs Garlic, Minced
1.5 tsp Seasoned Salt
¾ Cup All Purpose Flour
2.5 Cups Turkey Stock
1 1/3 Cup Heavy Cream
½ LB Leftover Thanksgiving Turkey Meat, White and Dark
½ Cup Peas, Frozen
½ Cup Corn, Frozen
2 tsp Fresh Rosemary, minced
Salt to Taste
Pepper to Taste
Pot Pie Topping
Pot Pie Crust
- Make ahead two pie crusts that fit into a 9” deep dish pie pan, one for the top and one for the bottom. Keep refrigerated until needed.
Pot Pie Filling
Note: Make this filling ahead! This pot pie filling needs to completely cooled before putting it into your pie crust (approximately 4 hours).
- Place a large dutch oven over medium- high heat. Add butter. Once melted, add onions and celery.
- Cook onions and celery until translucent. Stir frequently.
- Add carrots, potatoes, garlic, and seasoned salt. Stir and allow vegetables to slightly soften (approximately 5 minutes).
- Add flour and stir into vegetables until all of the vegetables are coated in flour. Quickly add turkey stock and stir, scraping the bottom of the pot.
- Once the stock is incorporated, the sauce will begin to slightly thicken. Continue to stir and scrape the bottom of the pot.
- Once the stock and flour have slightly thickened (2-3 minutes) add the heavy cream. Stir and scrape the bottom of the pot. The sauce will continue to thicken. Reduce the heat if needed to avoid boiling.
- Once the sauce has thickened and begins to coat your spoon, add the turkey
- Meat, peas, corn, and fresh rosemary. Stir until combined.
- Allow the pot pie filling to warm completely through. Continue to stir and scrape the bottom of the pot.
- Remove dutch oven from heat once the filling has warmed completely through and the sauce is thick enough to stick to the back of your spoon. Add salt and pepper to taste.
- Pour into a large dish and allow to cool in the refrigerator for a minimum of four hours or a maximumof three days. This will allow the pot pie to thicken up, making it easy to spoon into your pie pan.
- Pre-heat oven to 400F.
- Place bottom pie dough into a sprayed 9” deep dish pie pan.
- Scoop the cooled Pot Pie Filling into the deep-dish pie pan. Fill completely.
- Carefully place the second pie dough on top of the Pot Pie Filling.
- Using your fingers, gently roll the edges of your doughs together so that they sit on the edge of your pie pan. To crimp and seal the edges, use the index finger and thumb of one hand and the index finger of the other, creating “U” shapes all the way around the rolled edge.
- Create steam vents by cutting four 4” long slits and four 2” long slits from the center of the pie towards the crimps.
- Brush the top of the pie and the crimps with heavy cream.
- Place the pie on a baking sheet and bake for 20 minutes on the middle rack.
- Reduce the oven temperature to 375F and bake for 30 minutes.
- Reduce the oven temperature to 350F, rotate the pie 180° and bake for an additional 30-35 minutes.
- The pie is ready when the crust is golden brown and the pot pie filling is bubbling through the pie steam vents slightly.
- Allow the pie to cool slightly before slicing. Serve with a heaping spoonful of cranberry sauce. This pie will last covered in the refrigerator for up to three days.
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