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)
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.
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.
Recipe Note
Pie crust - You will need two crusts, top and bottom. Store-bought pie crust works well if you want to keep things simple. Puff pastry is also a great option. My Sourdough Rough Puff works beautifully here: [ link here ]. Or any of these sourdough pie crusts [ Flakey Pie Crust ], or [Sourdough Cream Cheese Pie Crust ]
Turkey - Leftover roasted turkey, turkey breast, or shredded rotisserie chicken all work well.
Vegetarian option - Replace the poultry with 450 g sautéed mushrooms and 1 can white beans or chickpeas, drained. Use vegetable stock and season to taste.
Vegetables - You can use frozen mixed vegetables, but I prefer sautéed fresh vegetables. Leftover roasted green beans or thinly sliced leeks are excellent additions. Do not substitute raw vegetables without cooking first.
Presentation - Using a springform pan lined with parchment paper allows you to lift the whole pie out before slicing for a cleaner, more beautiful presentation at the table. The sturdier sourdough cream cheese crust holds its shape well when removed from the pan. This was demonstrated in my Pure & Simple Apple Pie Workshop with Denise Marchessault, and I just love this style of pie presentation.
Yield - Makes one hearty 9-inch pot pie with generous portions, feeds 6-8 people.
Storage - Store leftovers in an airtight container in the refrigerator for up to 4 days.
Freezing - Let the filling cool completely before assembling. Once assembled, freeze uncovered until solid, then wrap tightly. Defrost in the refrigerator before baking. If baking from frozen, bake at 375°F and cover loosely with foil to prevent over-browning. Baking time may nearly double.
Reheating - Reheat at 350-375°F until warmed through or internal temperature is over 165F.
Nutritional values are estimated and based on one serving (1/8 of the whole pie), including both crusts and the turkey pot pie filling. Values will vary depending on ingredients used.
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