She’s the Goose
Suppers · Autumn
Turkey Potpie
What to do with the last of the turkey — a warm supper for the first cold nights.
Comfort without heaviness — leftover turkey and vegetables in a creamy gravy, under the house double crust.
Ingredients
For the filling
- 3 cups cooked turkey, shredded or cubed
- 2 cups turkey gravy
- ¼ cup cream
- 1 cup carrots, diced
- 1 cup peas
- 1 cup corn
- 1 cup mushrooms, sliced
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 Tbsp butter
- 1 tsp fresh thyme (or ½ tsp dried)
- Salt and pepper, to taste
- 1 egg, beaten, for the wash
The crust
- 1 double batch of the house Pie Crust, chilled
Method
- 01
Roll out the bottom crust and settle it into a 9-inch pie plate.
- 02
Melt the butter in a skillet. Soften the onion, garlic, and mushrooms until golden and fragrant.
- 03
Add the carrots, peas, and corn, and warm through.
- 04
Stir in the turkey, gravy, thyme, and the cream. Season well with salt and pepper.
- 05
Let the filling cool slightly — a warm, not hot, filling keeps the bottom crust from going soft.
- 06
Fill the shell, mounding gently toward the center.
- 07
Lay the top crust over, trim, crimp the edges, and cut a few steam vents.
- 08
Brush all over with the egg wash.
- 09
Bake at 400°F for 20 minutes.
- 10
Reduce to 350°F and bake 30–40 minutes more, until deeply golden and bubbling.
Notes
If the edges color before the top sets, lay a loose ring of foil over them and let the pie finish.
Let it rest fifteen minutes before slicing — long enough for the filling to settle into something you can lift cleanly. It freezes beautifully unbaked, too: wrap it well, and bake straight from the freezer with a little more time.