main course | turkey

Turkey Pot Pie with Dijon Herb Crust

Prep Time: 30 minutes Cooking Time: 60 minutes 4-6 servings


2 cups | 500 ml Granny's leftover turkey
1 tbsp | 15 ml olive oil
1 cup | 250 ml leeks, diced (white part only)
1 cup | 250 ml carrots, diced
1 1/2 cups | 375 ml mushrooms, diced
1 cup | 250 ml green peas
1/2 cup | 125 ml celery, diced
1 tsp | 5 ml fresh thyme, chopped
1/2 cup | 125 ml flour
1/2 cup | 125 ml butter
3/4 cup | 175 ml homemade or low-sodium turkey or chicken stock
1 cup | 250 ml whole milk
1 tsp | 5 ml sea salt
1/4 tsp | 1.25 ml freshly ground black pepper
3/4 cups | 175 ml butter, chilled
3 cups | 750 ml flour
1/2 tsp | 2.5 ml sea salt
4 tbsp | 60 ml vegetable shortening
2 tbsp | 30 ml mixed fresh herbs (chives, thyme, oregano, etc), chopped
1 egg, beaten
1/2 cup | 125 ml cold water
1/2 tsp | 2.5 ml Dijon mustard


Preheat oven to 350°F (177°C).
Filling:Heat olive oil in a skillet and sauté leeks, carrots, mushrooms, green peas and celery until soft.
Add thyme and diced turkey breast.
Add butter and then add flour once the butter is melted. Stir for about four minutes.
Add stock and milk. Gently simmer stirring frequently for five minutes, until the liquid is thickened.
Season with salt and pepper to taste and set aside.
Crust:Cut butter into small cubes and add to flour and salt.
Add shortening and knead until it resembles cornmeal.
Add chopped herbs, egg, water and mustard.
Mix until it forms a ball and then chill for 30 minutes.
Separate into two halves and roll into two into discs to fit pie plate.
Line a large deep pie plate with pastry disc and then add filling.
Put second pastry disc on top, pinch edges and cut vents to allow steam to escape.
Bake for approximately one hour with a cooking sheet under the pie plate to catch any drippings. Continue to cook until the crust is golden brown and the filling begins to bubble.

From the Chef: “In my mind, this is country comfort cooking at its finest. It is definitely worth the extra effort to make this pastry from scratch; it's quite forgiving of beginners as it manages to always come out flakey."

Recipe courtesy of Chef Jason Wortzman
Copyright 2018 Granny's Poultry Cooperative (Manitoba) Ltd.,
All Rights Reserved

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