Turkey pot pie

(Karoline Boehm Goodnick for The Boston Globe)
December 22, 2010

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Makes one 9-inch pie

Even when holiday dinner guests have taken home their fair share of turkey, there’s usually enough left to turn into one of the season’s best comfort foods — old-fashioned pot pie. This traditional recipe calls for buttery pastry made from scratch. The flaky crust envelopes the meat, vegetables, and a rich, creamy sauce.


1 1/2 cups flour
1 teaspoon salt
1 tablespoon sugar
1/2 cup (1 stick) unsalted butter, cut up
1/4 cup ice water
1/2 teaspoon vinegar
Flour (for sprinkling)

1. In a large bowl, combine the flour, salt, and sugar. Add the butter and use a pastry blender or 2 blunt knives to work the mixture until it resembles crumbs.

2. In a small bowl, combine the water and vinegar. Add the mixture a few tablespoons at a time to the flour mixture until it comes together to form a dough. Shape into a flat disk. Wrap in foil and refrigerate for 1 hour.

3. On a floured counter, roll the disk to a 10-inch round. Lift up and set it on a baking sheet. Refrigerate.


Butter (for the pan)
1 potato, cut into 1/2-inch dice
1 carrot, cut into 1/2-inch dice
6 tablespoons butter
1 cup frozen pearl onions, rinsed with cold water
Salt and pepper, to taste
6 tablespoons flour
2 cups chicken stock
1 cup half-and-half
1 cup frozen peas, rinsed with cold water
2 cups shredded cooked turkey
3 tablespoons chopped fresh parsley
1 egg, beaten with 1 teaspoon cold water (for glaze)

1. Set the oven to 400 degrees. Butter a deep 9-inch pie pan.

2. In a saucepan fitted with a steamer insert and several inches of boiling water, steam the potato and carrot for 5 minutes or until tender.

3. In a large flameproof casserole, melt the butter. Add pearl onions, salt, and pepper. Cook, stirring, for 3 minutes. Add the flour and cook, stirring, for 2 minutes. Add the stock, and cook, stirring constantly until the liquid comes to a boil. Lower the heat and simmer for 2 minutes. Stir in half-and-half.

4. Stir in potatoes, carrots, peas, turkey, and parsley. Transfer the mixture to the pie pan. Leave to cool.

5. Top the filling with the rolled out dough. Turn the edges of the dough under all around to make a neat rim. Make 4 slits in the center of pie to release steam. Set aside.

6. Brush the pastry with the egg glaze. Set on a rimmed baking sheet. Bake the pie for 40 minutes until crust is golden and crisp and the filling is bubbling at the edges. Let the pie rest for 10 minutes before serving.

Molly Kravitz