Turkey Pot Pie - Perfect for Holiday Leftovers
Winter took its sweet time coming to Northern California this year, but it did finally arrive, and here we are with long, chilly nights and frost-kissed mornings. Perfect weather for a warming bowl of pot pie!
There is the classic chicken pot pie of course. But with the holidays we thought we might try our hand at a turkey pot pie made with cooked turkey, a perfect dish for holiday leftovers.
How to Make Turkey Pot Pie
This turkey pot pie has a Cajun twist, starting with the trinity of onions, celery, and green bell peppers, and spiced up a bit with Cajun seasoning.
It's topped with a flaky, buttery crust, which is in my opinion, the best reason of all to make a pot pie.
You can either make it as a large casserole or in ramekins for individual servings.
Cajun Turkey Pot Pie
- 5 Tbsp peanut oil or unsalted butter
- 3 celery stalks, chopped
- 1 1/2 cups chopped yellow or white onion
- 1 large green pepper, chopped
- 1-2 jalapeno peppers, chopped
- 4 garlic cloves, minced
- 3 cups diced, cooked turkey meat
- 2 Tbsp Cajun seasoning*
- 1/3 cup all-purpose flour
- 2 1/2 cups turkey or chicken stock
- 1 cup dark beer (brown ale or Guinness)
- 1 cup diced tomatoes
- Pie Crust:
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 3/4 cup (1 1/2 sticks) chilled unsalted butter, diced into 1/2-inch cubes
- 3 to 4 Tbsp chilled ice water
- Egg Wash:
- 1 egg yolk
- 1 Tbsp cream
- *If you can't find Cajun seasoning in your local market, you can make your own with 3/4 teaspoon each of salt, pepper, dried oregano, dried thyme, and 1 1/2 teaspoons each of paprika, garlic powder, and onion powder.
Make the pie crust dough
Pulse the flour and salt together in a food processor. Add the chilled butter cubes to the food processor and pulse 5 times. The dough should resemble a coarse cornmeal, with some pea-sized pieces of butter.
Slowly add the chilled water (make sure there are no small ice cube bits), just a tablespoon at a time, pulsing once after each addition, until the dough just sticks together when you press some between your fingers.
Empty the food processor, placing the dough mixture on a clean surface. Use the heel of your palm to shmoosh the dough mixture onto the table surface a few times. This action will help flatten and spread the butter between layers of flour, so that the resulting dough will be flaky.
Once you've done this a few (5 or 6) times, use your hands to mold the dough into a disk. Sprinkle the disk with a little flour, wrap it in plastic wrap, and let it chill for an hour, or up to 2 days, before rolling out.
Sauté onions, celery, green pepper, jalapeño
Heat the oil over medium-high heat and sauté the onion, celery, green pepper and jalapeño, stirring often, until they are soft, about 6-8 minutes.
Add the garlic, turkey meat, Cajun seasoning, and salt.
Mix well and cook another 1 minute, stirring once or twice.
Finish making the filling
Bring the stock and beer to a boil in a small pot. Sprinkle the flour over the turkey and veggies and mix well. Cook for 4-5 minutes, stirring often and making sure no flour burns on the bottom of the pan.
Slowly pour in the hot stock-beer mixture, stirring. It will seize up at first, then, as you pour in more stock and stir, will form a silky sauce for the turkey.
Add the tomatoes and cook until the mixture thickens, about 3-5 minutes.
Pour the filling into a 2-quart casserole or, if you wish, into individual ramekins.
Prepare the crust
Roll dough out on a lightly floured surface to a little less than a quarter-inch thick. If you are using a casserole, roll into a sheet a little larger than the dish.
If you are using ramekins (use 10 ounce ramekins), cut the dough into 6 rounds that are slightly larger than the circumference of the ramekins.
Top the filling with the crust dough
Lay the dough onto the filling. Fold the excess dough under itself and use the tines of a fork to press the dough against the edge of the ramekins. Cut a 1-inch vent into each individual pie, or several if you are making a casserole.
Brush with egg wash
Whisk together in a small bowl the egg yolk and cream for an egg wash. Use a pastry brush to paint the egg wash over the crust. This will help the crust brown nicely.
Bake at 400°F for 25 minutes, or until the pastry is golden and the filling is bubbling. Let cool for at least 5 minutes before serving.
Leftover Turkey Pot Pie - from The Pioneer Woman
Cheesy Turkey Pot Pies - from the Picky Palate