Turkey Pot Pie - 2 Print Email

If you prefer, make a more dainty pie using piecrust, either homemade or purchased, or puff pastry. Or, don't put a crust on the bottom at all and bake biscuits on top of the filling. The crust below is a homey baking powder biscuit rolled out thinner than usual.

For crust


2 1/2 cups flour
4 tsps. baking powder
1 tsp. salt
6 Tbsps. butter, cut into small pieces
1 cup milk, or as needed

For filling


1 Tbsp. butter
1 Tbsp. olive oil or other vegetable oil
1 medium onion, diced
3 cups cooked, leftover white-meat turkey, diced
2 cups leftover mashed potatoes
1 cup leftover cooked vegetables, diced (carrots, Brussels sprouts, green beans, etc.)
1 cup heavy cream, divided
Salt, to taste
Freshly ground pepper, to taste

1. Preheat oven to 375 degrees. In a bowl, combine flour, baking powder and salt. Cut in butter, using clean hands or a pastry cutter or 2 knives, until mixture resembles coarse crumbs. Add milk just until mixture comes together in a ball. If needed, add a little more milk. Do not overwork dough. Divide dough in half. Flour a clean board or other work surface and roll out half the dough to a circle about 10 inches in diameter. Fit dough into a deep 8- or 9-inch pie dish.

2. In a small skillet, heat butter and oil. Add onion and saute until translucent but not browned.

3. In a bowl, combine turkey, mashed potatoes, diced vegetables and all but 1 Tbsp. of the cream. Season to taste with salt and pepper. Turn filling into the prepared crust.

4. Roll out the other half of the dough. Make slits to allow steam to escape. Top filling with piecrust. Trim edges and crimp or pinch to seal. Brush top of pie with remaining 1 Tbsp. cream. Bake 40 to 45 minutes, or until golden brown. Let cool 10 minutes before cutting into wedges and serving. Makes 6 servings. –Los Angeles Times