Turkey Pot Pie for Another Day Recipe on Food52

What could be better than tucking into a creamy, buttery, flaky pot pie after Thanksgiving? Not much.

Pot Pie, Carrot

11/28/2021 5:00:00 PM

What could be better than tucking into a creamy, buttery, flaky pot pie after Thanksgiving ? Not much.

Tossing the turkey in olive oil for this turkey pot pie recipe keeps it tender, and the shallot, lemon zest, parsley, and vermouth give the pie sparkle.

 Rebecca C.December 4, 2016Made pies again this year (3rd or 4th time). This round were made with homemade turkey stock from the left over carcass. Also, have used a dry white wine instead of vermouth each time. Froze all the pies w/o having a final taste of the filling but, the stock was delicious alone, and it all smelled really good all together.

 Natalie B.November 22, 2016This was amazing - I made it last year after Thanksgiving. Bookmarking for this year to make again by request. MommaApril 11, 2016Haven't made this yet but looks easy any suggestions on how to make this with frozen pie crust

 Rebecca C.December 1, 2015Been making this, as is, for years. This time I used puff pastry for a shell as well. I lined mini pie pans with the dough, pricked it a few times, and filled them. Then, sealed on a top crust, baked some and froze the others. The fresh baked were perfect pot pies. I expect the frozen ones will be, too. headtopics.com

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 Jeannine W.November 29, 2015I just made this for my family and what a smashing hit! I added a little extra lemon zest and used sweet vermouth. I used all the liquid in the recipe and reduced it for 10 minutes and it was perfect. Unbelievably good. It will be my go to pot pie recipe. Thank you Jennifer Ann.

 kzmccaffJanuary 24, 2015I made a couple mini pot pies and froze them--and baked one from frozen--30/35 minutes was not close to enough time. This time I let one defrost in the fridge, we'll see how it turns out! HJCJanuary 13, 2015I made this recipe last weekend & it was fantastic! Because I wanted to make two big pies, I modified the recipe slightly by increasing the stock & cream a bit, then adding 2 extra carrot, about 2 cups cooked brown rice, a bit more peas & half of a bag of frozen corn. I also added salt/pepper to taste. The resulting liquid, when it cooked, was just the right amount. The filling consistency was great - not too dry, not too soupy. Will definitely make again!

 frizzNovember 29, 2014

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