Turkey Pot Pie with Flaky Pate Brisee Pie Crust

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Turkey Pot Pie

Yes I too will be serving up the traditional Thanksgiving day after turkey sandwich for lunch today, but tonight I will be serving Turkey Pot Pie, a family favorite! Who doesn’t like a Turkey Pot Pie the day after Thanksgiving for dinner? It’s a perfect way to use up leftover vegetables and turkey meat.






Click Read More for Turkey Pot Pie Step-by-Step Recipe Details & Photos

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Turkey Pot Pie


5 tablespoons unsalted butter (plus 1 tablespoon for buttering baking dish)

2 cups sweet onion diced

2 cups diced celery

5 tablespoons flour

2 1/2 cups turkey stock

1/2 cup heavy cream

1 tablespoon Cognac

2 cups carrots peeled and diced

2 cups frozen pea

1 teaspoon kosher salt

1 teaspoon freshly ground pepper

1 tablespoon fresh thyme

1 tablespoon fresh sage chopped finely

8 cups chopped cooked turkey meat


1  in large frying pan melt butter; sauté onions two minutes; add celery 1/2 teaspoon salt and pepper; sauté 3 minutes

2  add flour; stir constantly five minutes over medium high heat; do not brown flour; add turkey stock; stir until it begins to thicken

3  add cream and Cognac; mix well

4  add Thyme sage and remaining salt pepper; mix well

5  microwave carrots three minutes on high power

6  add carrots, peas and turkey meat; mix well

7  butter  9 x 11 glass baking dish with 1 tablespoon butter; spread turkey mixture into prepared baking dish; reserve while making Pate Brisee Crust

Flaky Pate Brisee Crust


1 ½ cups sifted flour

1/2 teaspoons kosher salt

one stick unsalted butter cut into pieces

1/2 cup ice water

Egg wash: whisk one egg with 1 tablespoon water


1  In bowl of Cuisinart fitted with metal blade combine flour salt and butter; process 30 seconds

2  carefully add water through opening at top of processing bowl; process until dough ball forms

3  transferred dough to lightly floured work surface; using rolling pin, roll dough into large 13×17 rectangular shape; transfer to top of baking dish

4  fold under overhanging dough  around baking dish edges and seal edges using large fork

5  using pastry brush cover top of dough with egg wash evenly

6  in preheated 425° oven bake 20 -25 minutes until golden brown; remove from oven; allowed to rest 10 minutes before serving

Note~I like to serve my Turkey Pot Pie over leftover mashed potatoes, squash and bread stuffing…Its’ delicious!
















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