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Smoked Turkey Pot Pie Recipe


turkey pot pie
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3.98 from 39 votes
There's always leftover turkey. Even when I make smoked turkey I make much more than I think is needed so I can make pot pies with the leftovers. Once you try the recipe you'll wonder why you've never made one before!
This recipe uses pie dough only on the top. If you want to have pie crust all around you will need to make more dough.

Serve with: chardonnay


Course:
Dinner
,
Lunch
,
Main Course
,
Side Dish
Cuisine:
American

Makes:

Servings: 4 pies

Takes:

Prep Time: 45 minutes
Cook Time: 40 minutes
Crust making: 2 hours

Ingredients

The Filling

The Gravy

  • 4 tablespoons unsalted butter
  • 3 tablespoons all purpose flour
  • 2 cups turkey stock or chicken stock

The Crust

Notes:
About the crust. You can make your own crust with our foolproof pie dough recipe, or buy a frozen pie crust from the store. If buying a crust, be certain not to get one that is sweet or that has been formed to a pie pan and pre baked. If you decide to make a double crust, be aware that you will need more crust, less filling, and a bit more gravy because the dough will absorb some. Another option is to put puffed pastry on the top. You can buy it pre-made.
About the salt. Remember, Morton coarse kosher salt is half the concentration of table salt so if you use table salt, use half as much. Click here to read more about salt and how it works.
About the turkey and the stock. Whenever we serve a turkey, we save the carcass. There's always a lot of meat left on it and between the ribs. We simmer it for hours in a big pot with the leftover gravy, and then freeze whatever meat we can pull off the carcass. Read the sidebar on my turkey recipe for how to make the stock.
About the veggies. We usually use frozen mixed veggies, peas, corn, carrots, and beans. The packages usually have lima beans in them, and I throw them out if my wife isn't looking. You can leave them in if you like that sort of thing.
About the mushrooms. Regular old button mushrooms work fine, but you can use others like portobellos or shiitakes.
About the apples. Try to get a really crunchy apple so it doesn't melt while cooking. Braeburn, Fuji, Gala, Granny Smith, Golden Delicious, or Red Delicious are good choices.
Other add-ins. Celery and potato cubes are common in pot pies. Chop a stalk of celery and add it with the onions and mushrooms. Pre-cook a potato by grilling it or boiling it, and then chop it into small cubes. Sweet potatoes are found in the south sometimes, and turnip is an Old World tradition. I've even seen recipes that call for rice and noodles. Just be careful, they can drink up a lot of gravy. You can add milk, cream to the gravy, or even grate in some parmesan cheese. A splash of sherry or brandy can give an edge to the gravy.
Metric conversion:

These recipes were created in US Customary measurements and the conversion to metric is being done by calculations. They should be accurate, but it is possible there could be an error. If you find one, please let us know in the comments at the bottom of the page

Method

  • Prep. To create the pie crust for the top, follow our foolproof all purpose pie dough recipe here. Put it in the refrigerator and chill it for at least an hour.
  • Chop. Next, remove the ends and skin from the onion and coarsely chop. Coarsely chop the mushrooms. This should yield approximately ⅓ cup (26 g) of chopped mushrooms. Pull or chop the leftover turkey into bite sized pieces. Peel and core the apples and chop into marble sized pieces.
  • Cook the filling. To make the filling, begin by melting the butter over medium high heat in a saucepan. Add the mushrooms and onions, and cook until the onions are soft and translucent, about 5 minutes. Add the vegetables and cook until they are soft, about 10 minutes. Add the turkey, herb mix, and water, and cook until warm. Turn to the lowest setting. Don't add the apples yet. Taste the filling, and add more salt, pepper, or herbs as you feel are needed.
  • Make the gravy. While the filling is cooking, melt the butter in a small sauce pan over a medium heat. Add the flour a little at a time and whisk it in thoroughly so there are no lumps. Keep whisking until the mixture, called a roux, turns amber, but not brown. A roux adds flavor and complexity, and thickens the gravy. Turn the heat to high and immediately begin adding the turkey stock in a steady stream, whisking all the while so the roux dissolves. Whisk another minute or 3 until the sauce gets a bit thick, perhaps the thickness of latex wall paint.
  • Preheat the oven to 350°F (176.7°C).
  • Prep again. Divide the filling among four oven-proof bowls, one for each pie. Then divide the apple chunks among the four bowls. Then ladle the sauce evenly on top of the four bowls.
  • Make the top crust. Take the dough and cut it into four equal parts. Spread about 3 tablespoons of flour on a work surface, rub some on your rolling pin, and roll each quarter into a ⅛ inch (3.2 mm) thick disk, rolling from the center outward. Place it on top of the bowl, and cut it off about ½ inch (12.7 mm) beyond the edge. You can either let it simply hang over the edge, or roll it back until it is resting on the edge and make it look nice by crimping it or mushing the tines of a fork down on it. If you want to get fancy you can paint the dough with a thin layer of milk or egg white to help it brown. Poke about 6 small holes in the surface with a fork or an ice pick to let the steam out.
  • Cook again. Put the pies on an upper rack where the crust can benefit from the heat reflected off the top of the oven and darken. Put aluminum foil or a pan on the rack below it to catch drips. Bake for about 40 minutes or until the crust is golden on the edges, and you see steam coming out from under it. The actual cooking time will vary depending on how deep your bowls are.
  • Serve. Remove from the oven and allow it to cool for approximately 10 minutes before serving.