How to make the perfect turkey pot pie
This turkey pot pie is no joke. It is rich. It is thick. It is perfect for this season of holiday indulgence or for any time you need a healthy dose of comfort food—like, say, after an election. What makes it special? The filling is totally traditional—its savory, herby flavor will evoke your fondest memories of Mom’s Thanksgiving leftovers.
It’s the crust, however, that’s breaking barriers: use this sweet little secret to make your pie crust extra crispy, so even as the filling stands as a glowing tribute to Mom’s culinary genius, the crunchy, flaky crust will be an accomplishment all your own.
Make a double batch of Buttery, Flaky, All-Purpose Pie Crust. Follow the recipe through Step 4, and then separate the dough into a 600 g ball and a 400 g ball for rolling. One will be your bottom crust and the other will be your top crust. Cover in plastic wrap and refrigerate for at least an hour.
Cut vegetables into any size you like; we use big hunks that are about a half-inch to three-quarters of an inch.
Cut the turkey meat into chunks that are about the same size as the veggies.
To a large, heavy pan such as a dutch oven, add butter and vegetables and cook on high until bright in color. Add flour and cook until thick, about 10 minutes. Don’t worry if the veggies are still pretty firm—they’ll cook more during baking.
Add turkey stock and bring to a boil. Remove the pot from the heat and immediately add the meat, herbs and seasonings, frozen peas, and cream.
Chill in fridge until thick and very cold. Making a pot pie with cold filling is one of the keys to a crispy crust.
Remove the dough balls from the fridge and roll them out into a larger bottom crust and smaller top crust.
Make an egg wash by combining egg and water and whisking them together until well combined.
Line a dark pie pan or springform pan with bottom crust. Add chilled filling, top with upper crust, and brush all exposed crust with egg wash. (Reserve the remaining egg wash for later.) Punch a vent in the top crust to allow steam to escape.
Chill the entire assembled pie in the freezer for 20 minutes. This will help the crust set firmly and avoid shrinkage in the oven.
Preheat your oven to 450 °F / 232 °C to start—we’re going to bake this baby in three stages. Place your potpie on a baking sheet to catch any filling that boils over. Brush the crust with the remaining egg wash.