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Ultimate Turkey Pot Pie
Ultimate Turkey Pot Pie
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Prep Time:
60 minutes
Cook Time:
55 minutes
Total Time:
155 minutes
Indulgent turkey pot pie with buttery crust, wine-infused mushroom gravy and fresh herbs.
Ingredients:
  • 4.5 cups all-purpose flour
  • 1.3333333730698 cups cold unsalted butter, cut into 1/2-inch pieces
  • 1 cup ice water, or as needed
  • 2 carrots, peeled and diced
  • 2 stalks celery, diced
  • 1 onion, diced
  • 1 cup sliced fresh mushrooms
  • 3 cloves garlic, minced
  • 0.33333334326744 cup all-purpose flour
  • 2 cups turkey stock
  • 0.5 cup red wine
  • 3 cups diced cooked turkey
  • 0.5 cup canned peas, drained
  • 0.25 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:
  • For the crust, combine 4 1/2 cups of flour and 1 teaspoon of salt in a bowl. Add cold unsalted butter pieces and use your fingers to blend until the mixture resembles coarse crumbs. Gradually add ice water, 1 tablespoon at a time, until the dough comes together smoothly. Shape the dough into a ball, wrap it in plastic wrap, and chill in the refrigerator for 30 minutes.
  • Boil carrots in a saucepan, then plunge them into ice water. In a large pot, sauté celery, onion, mushrooms, and garlic in butter. Stir in flour, then gradually add turkey stock and red wine. Simmer until thickened. Add turkey, peas, herbs, and seasonings; simmer for another 5 minutes.
  • Preheat the oven to 400°F (200°C).
  • Divide the dough in half and roll each half into an 11-inch circle on a floured surface. Gently place one circle into a 10-inch pie dish, trimming off any extra dough.
  • 1. Bake in the preheated oven for 10 to 15 minutes until the bottom crust starts to brown. 2. Fill the crust with the hot turkey and vegetable filling and top with the remaining crust. 3. Seal the edges of the crust by folding them over and pressing together. Cut steam holes in the top crust.
  • Continue baking the pie until the top crust is beautifully golden brown and the filling is bubbling, approximately 30 more minutes. Allow the pie to cool for around 10 minutes before serving.

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