Cranberry Turkey Pot Pie

I hope you had a great Thanksgiving this past weekend if you're here in Canada.

With that comes the age old question, what to do with the leftovers? There's so many options, I myself love a good pot pie! This recipe is a little time consuming yes but totally worth it. Especially if you make individual pies which I've noted at the bottom. This way you can freeze them and pull out whenever you don't feel like cooking. These are always in my freezer during the fall and winter months. My secret ingredient? Dried cranberries. They add perfect amount of sweetness!

The pastry crust is foolproof and worth it to make extra batches to pop in the freezer for later as well. 

Cranberry Turkey Pot Pie

Filling:

  • 1 small sized turkey breast ( about 1.5lbs), skinless and boneless, diced into 1 inch cubes 
  • 1 tablespoon unsalted butter
  • 1 tablespoon extra-virgin olive oil
  • 1 medium onion, diced
  • 1 cup thinly sliced peeled carrots (about 2 carrots)
  • 1 cup thinly sliced celery (about 2 stalks)
  • 3 tbsp flour
  • 1/4 cup white wine 
  • 1 cup chicken stock
  • 1 teaspoon chopped fresh sage
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried thyme
  • 1/4 cup heavy cream
  • 1/2 cup frozen green peas, thawed
  • 1/4 cup dried cranberries
  • 1 tablespoon chopped fresh Italian parsley
  • 1 egg mixed with a tbsp of water for glaze

Crust;

  • 1 cup unbleached all purpose flour
  • 1 tsp sugar
  • 1/2 tsp kosher salt
  • 1/4 tsp baking powder
  • 4 tbsp cold unsalted butter
  • 3 tbsp sour cream

 

To make the dough:

In a medium bowl, combine the flour, sugar, salt, and baking powder. Add the butter and cut it into the flour with a pastry cutter, fork or pinching with your fingers until it resembles a very coarse meal. Chill the dough for 15 minutes.

Add the sour cream and blend it in with the paster cutter or fork. Knead and squeeze the dough 7 to 8 times to incorporate any loose bits. Gather the dough together into a rough ball, flatten it to a disk and wrap in plastic wrap. 

 

To make the pie:

Prepare the crust and chill for at least 30 minutes or overnight before rolling.

Melt 1 tablespoon unsalted butter with 1 tablespoon extra-virgin olive oil in heavy large skillet over medium-high heat. Add turkey and cook until browned, turning occasionally about 5 minutes. 

Remove turkey from the pan, lower the heat to medium and add chopped onion. Sauté until golden, 7 to 8 minutes. Add sliced carrots and celery; cover and cook until carrots soften slightly,  about 2 minutes. Add flour and cook for 2-3 minutes or until the flour is slightly browned. Add wine and mix until combined. Return the turkey to the pan and add sage, oregano, thyme and bay leaf. 

Bring filling mixture to boil; reduce heat to low and simmer for about 10 minutes, stirring occasionally until the mixture thickens. Season to taste with salt and pepper. Mix in peas, cranberries, cream and chopped parsley. 

Remove from the heat to cool. 

 

Meanwhile, roll out dough to two 10 inch rounds. Place one in a 9 inch pie plate. Place cooled filling  into the pie plate and top with the remaining crust. Pinch the edges folding over to to seal the top and bottom crusts.

Preheat oven to 400°F. Lightly brush top of pie with glaze. Make three to four 1/4-inch slits in centre of pie to allow steam to escape. Bake pie until crust is golden and filling is bubbling, 30 to 35 minutes. Remove from oven and let cool 10 minutes.

 

NOTES:

You can use leftover turkey just add in with the herbs rather than at the beginning.

*I usually double this recipe and then make into individual pies so I can freeze and have unhand anytime. I use the 6 inch foil tins. It makes enough for 6 individual pies.*

Enjoy!!

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