- Cooking Time:
- Servings: 6
- Preparation Time:
- Pie Crust:
- 1 1/4 cups flour
- 1/4 teaspoon salt
- 4 tablespoons cold unsalted butter
- 3 tablespoons solid vegetable shortening
- 3 tablespoons cold water
- Turkey and Vegetable Filling:
- 4 tablespoons butter
- 1 medium-size onion, chopped
- 1 stalk celery, chopped
- 1/4 cup flour
- 1 1/4 cups chicken or turkey stock
- 1 1/4 cups milk
- 1 teaspoon crumbled or powdered dried sage
- 3/4 teaspoon dried thyme
- Salt and pepper, to taste
- 2 cups diced cooked turkey
- 2 cups leftover vegetables (If you don't have enough, you can substitute frozen vegetables)
- 1 egg yolk
- 1 tablespoon milk
- Make the Pie crust Dough: In a large mixing bowl, whisk together the flour and salt.
- Cut the butter into 7 or 8 pieces and drop them into the flour.
- Add the vegetable shortening too.
- With clean hands, lightly toss the mixture, breaking up the pieces of butter and vegetable shortening to about half their original size.
- Now use a pastry blender to turn the mixture into coarse crumbs about the size of baby peas.
- When you're finished, the dough should be evenly moist.
- Using a measuring spoon, sprinkle the cold water over the dough.
- With a big fork, stir the mixture, pressing down on it occasionally, until it packs together.
- If it continues to seem a little dry, add 1 or 2 more teaspoons of water.
- Gather up the dough and pack it like a snowball.
- On a lightly floured surface, gently knead the dough once or twice.
- Then put the dough on a long sheet of plastic wrap and press it into a disk about I inch thick.
- If the edges of the disk crack, just pinch them back together. Wrap the disk and refrigerate it for 1 hour while you make the filling.
- Prepare the Filling: Melt the butter in a large sauté pan over medium-low heat.
- Stir in the onion and celery.
- Cover the pan and gently sweat the vegetables for about 8 minutes, stirring occasionally.
- Then stir in the flour.
- Increase the heat slightly and continue to cook and stir the mixture for 1 more minute.
- Add the stock to the pan, whisking to evenly blend all of the ingredients.
- As the stock starts to thicken, whisk in the milk, sage, thyme, and salt and pepper.
- Depending on the saltiness of the stock you've used, you will likely need about 1/2 teaspoon of salt.
- Start with a little less, then taste the sauce and add more if needed.
- Stir in the turkey and vegetables and simmer the mixture, stirring often, for 2 minutes.
- Remove the pan from the heat.
- Generously butter a 2-quart round, shallow casserole (about 8 1/2 to 9 1/2 inches with sloping sides).
- Transfer the filling to the casserole and smooth the top with a spoon.
- Let the filling cool for about 15 minutes.
- Meanwhile, heat the oven to 400 degrees.
- Roll the Crust and Top the Pie: While the oven heats, roll the pastry for the top crust.
- Put a sheet of waxed paper (about 12 inches long) on your work counter and lightly flour it.
- Put the pastry on the waxed paper and dust it and your rolling pin with flour.
- Roll the dough into an 11-inch disk.
- Start in the middle and push the pin out toward the edge of the disk, turning the paper as needed to roll the dough evenly.
- Invert the crust, with the paper, so it is centered atop the filling. Peel away the waxed paper and gently fit the edge of the crust into the dish.
- In a small bowl, whisk the egg yolk and milk for the glaze.
- Lightly brush the glaze onto the crust.
- Then use a fork to poke 2 or 3 steam vents in the pastry.
- Bake the potpie on the center oven rack for 40 minutes, until well browned.
- Slide an aluminum foil-lined baking sheet onto the shelf below the pie, to catch any spills.
- Transfer the potpie to a cooling rack and cool for 10 minutes before serving.
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