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Turkey Pot Pie Print Email


2 prepared pastry crusts (or puff pastry can be used at a top shell*)
2 cups (one pint) Tony's Turkey gravy, or leftover gravy
2 cups leftover veggies (or frozen veggie medley)
2 cups turkey, shredded or cubed
3/4 tsp herbs of your choice
1/2 tsp pepper, to taste
sea salt to taste

Transfer Tony's Gravy to a microwave safe bowl and warm in microwave - or use leftover gravy, or prepare the Veloute Gravy recipe below**. Cut leftover veggies into cubes, or simply steam a medley of fresh vegetables.

Toss meat, veggies and gravy in a bowl, adding herbs, pepper and salt to taste. Roll out both pastries so they will overlap pie pan by 1 inch. Lay one pastry sheet in pie pan. Pour filling into pastry and lay second crust over the top. Fold and tuck dough under to fit edge of pie plate and crimp edges to seal. Cut steam holes, brush with butter and heat in a 375 degree oven until the crust is brown and filling bubbling, about 45 minutes. Rest 10 minutes and serve. - Chef Mick (Michaelangelo) Rosacci


Turkey Shepard's Pie Variation: Prepare pot pie as above, omitting pie pastry. Place meat, veggie and gravy medley into oven safe ceramic bowls, spreading or piping leftover mashed potatoes (or sweet potatoes) over the top. Bake in a 350 degree oven until hot and toasted.

* Puff Pastry Variation: Place meat, gravy and vegetable medley into oven safe bowls and top with a sheet of puff pastry. Brush with egg wash or melted butter and bake as a one shell pie.

** Quick 'Veloute' Gravy Recipe
1 pkg More Than Gourmet turkey or chicken stock (Glace di Volialle or Glace di Poulet)
2 1/4 cups water
3/4-cup whole milk
3 TBS flour

Dissolve stock concentrate in boiling water and reduce slightly. Whisk flour into cold milk and temper into reduced stock, simmer and thicken to a gravy.

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