• 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)
  • Glaze:
  • 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.


Categories: Dinner  Main Dish  Poultry  Savory Pie 

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