Turkey Pot Pie with Sourdough Cream Cheese Crust (Family Dinner Recipe)
Turkey Pot Pie: A Very Good Family Dinner
This is an often requested meal in our house and comfort food at its best.
It feeds 6–8 people well, makes excellent leftovers, and feels generous without being complicated.
Our family dinners are weekly, but we often decide what we are making only a day or two before. That is why I freeze things with intention.
At Christmas, I vacuum sealed leftover turkey and labeled it “Turkey Pot Pie.” I also froze a jar of leftover turkey gravy.
That combination makes this dinner come together quickly and with incredible flavour.
If you do not have leftover turkey and gravy ready to go, rotisserie chicken and good chicken or turkey stock work just as well. This is not a fussy recipe.
Last week, I also had half a block of cream cheese in the fridge. I stirred about half a cup into the gravy and it added body and richness without making the filling heavy.
You could substitute:
• Plain Greek yogurt
• Sour cream
• A splash of heavy cream
Use what you have.
And I like a very full pie. If your pie dish cannot hold all the filling, bake the extra separately and serve it on the side. No one ever complains about more filling.
Turkey Pot Pie with Sourdough Cream Cheese Crust (Family Dinner Recipe)
Shannon Peckford
6-8 servings
45 minutes
550
Shannon Peckford
A hearty turkey pot pie with a generous filling and a sturdy sourdough cream cheese crust. Perfect for family dinner and an excellent way to use leftover turkey and gravy.
Ingredients
- 2 sourdough cream cheese pie crusts, top and bottom, for a 9-inch pan or use your favourite pie crust recipe
FILLING: Veggies
- 180 g onion, diced (1 large) (1 1/2 cups)
- 180 g carrots, diced (2–3 carrots) (1 1/2 cups)
- 125 g mushrooms, chopped, optional (1 1/2 cups)
- 225 g potatoes, diced (1 large) (1 1/2 cups)
- 30 ml olive oil or butter (2 tbsp)
FILLING: Sauce
- 40 g butter (3 tbsp)
- 30 g flour (1/4 cup)
- 120 ml white wine, optional (1/2 cup)
- 250 ml turkey or chicken stock (1 cup)
- 325 ml reserved turkey gravy (1 1/3 cups)
- 113 g cream cheese, softened (1/2 cup)
- 3 g sea salt (1/2 tsp)
- 1 g black pepper (1/4 tsp)
- 2 g dried thyme (1/2 tsp)
- 120 g frozen peas (3/4 cup)
- 120 g frozen corn (3/4 cup)
FILLING: Protein
- 675 g cooked turkey, chicken, or shredded rotisserie chicken, chopped (4 1/2 cups)
Vegetarian option: * replace the poultry and stock with
- 450 g sautéed mushrooms (about 4 cups cooked)
- 1 can white beans or chickpeas, drained
- 300-500 ml vegetable stock
Directions
CRUST PREP
Prepare the Sourdough Cream Cheese Pie Crust [ link here ].
- Roll one disc of dough to about 3/16 inch thick and transfer it to a 9-inch springform pan or a pie plate. .
- Chill until ready to assemble.
- Roll out the top portion half way, wrap in plastic wrap and place in refrigerator until the filling is ready.
FILLING PREP
- Preheat oven to 400°F (200°C).
- In a large skillet over medium-high heat, add olive oil or butter. Sauté onion, carrots, and mushrooms for 2–3 minutes until lightly coloured and beginning to soften.
- Reduce heat to medium and add the potatoes. Cook for another 2 minutes, stirring, then cover and lower heat to medium-low. Cook until the vegetables are tender, about 5–7 minutes more.
- Remove the lid and increase heat back to medium-high. Add white wine to deglaze the pan, if using, or a splash of stock or water. Let reduce slightly.
- Add butter and let melt. Stir in flour and cook, stirring, until smooth. NOTE: If using mostly stock instead of prepared gravy, you may need a little more flour.
- Slowly whisk in stock and gravy. Simmer until thickened.
- Thin the cream cheese with a little of the stock and whisk until smooth, then add to the gravy mixture and whisk until fully incorporated and smooth. The sauce should be thick but spoonable.
- Add salt, pepper, thyme, peas, corn, and turkey. Taste and adjust seasoning.
- If your pie dish cannot hold all the filling, bake the extra separately in a small dish and serve alongside.
ASSEMBLY:
- Pour the filling into the prepared bottom crust.
- Roll out the top crust fully and place over the pie. Finish however you prefer. I tend to do a lattice for presentation, but if I want to showcase the crust itself, I use a full top crust.
- Seal the edges and cut several steam vents.
- Brush with an egg wash made from 1 egg whisked well with a splash of milk, water, or heavy cream and a pinch of salt.
- Bake 45–60 minutes, until golden brown and bubbling. Cover loosely with foil at any point if the crust is getting too dark. If your oven tends to run hot, you may reduce the temperature to 375°F (190°C).
- Let rest at least 15 minutes before slicing.
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