Turkey Pot Pie by Barbara

Hot Out of the Oven

Keeping it simple for New Year’s Day this year.  Defrosted the turkey bits leftover from Thanksgiving and used a store-bought double pie crust.  I added carrots, frozen peas and a baking potato. 

In my experience, the secret to making a good pot pie is three things: making a blonde butter roux, adding a little sherry to the sauce, and brushing the crust with an egg wash. I also think it's wise to partially cook the veggies in chicken broth before adding them to the pie. And, of course, don't forget to season each ingredient well with salt and pepper. 

Happy New Year and Best Wishes for 2026!

—Barbara

Turkey Pot Pie

Makes one 9-inch double crust pot pie

1 Pillsbury double pie crust, defrosted

2 - 3 cups of turkey, bite-size pieces

a pinch of powdered porcini powder (optional)

1  15-ounce can of low sodium chicken broth

2-3 carrots, scraped and diced

1 large Russet baking potato, peeled and cut the same size as the carrots

1/2 - 2/3 cup of petite frozen peas (don't defrost)

1/4 t. dried French thyme

1/8 t. dried tarragon

salt and pepper

2 T. dry sherry

2 T. unsalted butter

3 T. Wondra flour

1 egg, beaten, for wash for crust

Preheat the oven to 350 degrees.

Let the pie crust warm up a little so it is pliable.  Box says 15 minutes should do it.

Shred the defrosted turkey into bite sizes, checking to remove any skin and sinew and most importantly, any bones.

Prep the carrots and the potatoes.

In a saucepan, bring the chicken broth to a simmer.

Add the carrots and the potato to the pot with the dried thyme and tarragon.   

Simmer until al dente. About 6 to 8 minutes.

While the veggies cook, unroll one of the the pie crusts and place it in the bottom of the pie pan. 

Add the shredded turkey.  Season with salt and lots of pepper.  Sprinkle with the poricini powder, if using.

Then scatter the frozen peas across the top evenly.  

Check on the veggies, if they are al dente, turn off the heat.  

Remove them with a slotted spoon to a bowl.  Season them with salt and pepper and toss.  

Pour the stock from the saucepan into a pitcher or Pyrex measuring cup and reserve for making the sauce.  Pour any extra liquid from the bowl with the carrots and potatoes into the pitcher, too.  

In the same saucepan as you cooked the vegetables, melt the butter over medium heat, add the flour and stir quickly to keep it from getting lumpy.  It will brown pretty fast.  Turn down the heat if necessary.  Look for a golden color and a nutty smell.  

Then add the stock from boiling the veggies. And stir in quickly.  

Should thicken up right away.  

Then add the sherry and stir until it is incorporated and smooth again.  

Turn off the heat, and pour the sauce over the top of the turkey and peas.

Add the carrots and potatoes on top. 

Cover the with second pie crust.

Turn the to crust over the edge of the bottom one and crimp all the away around.

Cut vents in the top for steam to excape.   

Place on a cookie sheet and on the top rack in the oven.

Brush with an egg wash.  This will give a golden crust.  

Bake for 1 hour 10 minutes, until browned and bubbling in the vents.  Check at the hour mark. 

Let cool for 30- 45 minutes to an hour before serving.

B