Thanksgiving time is my favorite time of year! I’m not just talking about the third Thursday in November. Nope. That’s too limiting. I believe that Thanksgiving “time” starts with the first day of autumn and lasts all throughout winter. So consider this Thanksgiving-inspired pot pie recipe more of a seasonal staple that can last half the year!
This post is happily sponsored by Wick’s Pies. They have made pie crusts and pie glazes in Indiana since 1944. #WicksPies #TrustTheCrust #InCrustWeTrust
Thanksgiving means comfort food.
There is a reason why cozy sweaters, charming plaid, hot steaming mugs of your favorite beverage, and ooey-gooeyness starts to make their way into our meals once the leaves turn.
I believe that comfort food is the ultimate food hug. Don’t you?
I also believe that comfort food should not only taste fantastic, but it should also look and smell incredible, too!
Thanksgiving means pies.
Quick – what is the first pie that comes to mind when you think of a Thanksgiving pie?
Sweet potato?
Pumpkin?
Pecan?
Shoo-fly?
Chocolate?
Coconut Cream?
The correct answer is all of them! You can’t have Thanksgiving without pie! It’s un-American.
Thanksgiving means turkey.
Quick – what is the first food that comes to mind when you think of Thanksgiving dinner?
Turkey?
Green bean casserole?
Mashed potatoes?
Sweet potato casserole?
Corn?
Peas?
Gravy?
The correct answer is all of them! But mostly, you can’t have Thanksgiving without turkey, sweet potatoes, and veggies. It’s un-American.
Thanksgiving means turkey pot pie.
By now, you’ve probably seen where I’m heading with this Thanksgiving-inspired pot pie. This crazy-awesome pie is stuffed with an abundance of shredded turkey, sweet potatoes, corn, peas, and gravy – Ding! Ding! Ding! – You guessed correctly! It also has ooey-gooey cheese and sour cream to add a layer of comforting delight.
Turkey breasts are highly affordable at the grocery store (much cheaper than chicken!), so you don’t have to wait until Thanksgiving leftovers to make this savory pot pie. Of course, you can always plan this recipe in advance for the day after Thanksgiving leftovers. All you have to do is make sure you have pie crusts ready in advance.
Speaking of pie crusts…
I mentioned that this post is sponsored by Wick’s Pies out of Indiana. They’re known for delivering ridiculously delicious pre-made pies throughout the nation.
However, did you know that Wick’s Pies also makes pre-made large pie shells, small pie shells, cobbler tops and lids, and raw pie circles? You can buy them in bulk and keep them in your freezer until you’re ready to pull out one, or two, or three, or okay, ten if you’re feeling particularly in the baking mood.
My Thanksgiving-inspired pot pie (recipe below) uses three Wick’s Pies 8″ raw circles. One for the base and two to cut lattice strips (using a ravioli cutter) so that it looks extra pretty. Of course, you could just use two raw circles. One for the base and one for the top. Just cut some slits on the top crust so that some ooey-gooey delightfulness can do its thang.
Now it’s time to make the recipe!
If you’re interested in trying Wick’s Pie crust, check out their website to find where to purchase near you and give details on how to order online. If you’re looking for additional inspiration for Wick’s Pies recipes, follow them on Facebook, Instagram, and Twitter.
Meanwhile, bookmark, pin, or print off this recipe so that you can get baking when your pie crust arrives!
Life is short.
Live happily and eat simply!
Warmly,
Lyndi
Thanksgiving-Inspired Pot Pie
Ingredients
- 3 Wick’s Pies Raw 8” Pie Shell or 8” Circle, thawed
- 3 tbsp butter
- 3 green onions, sliced
- 1/2 cup celery, diced
- 4 cloves garlic, minced
- 1/3 cup flour
- 1 1/2 cups chicken broth
- 1/3 cup whole milk
- 1/4 cup heavy whipping cream
- 1 tsp sea salt
- 1/4 tsp ground black pepper
- 1 1/2 cups frozen peas
- 1 cup frozen corn kernels
- 1 turkey breast, precooked and shredded (approx. 3 cups)
- 1/4 cup fresh parsley, chopped
- 1 medium yam/sweet potato, precooked and diced
- 1/4 cup sour cream
- 1 cup shredded cheddar cheese
- 1 egg, beaten
Instructions
- Preheat oven to Bake 425 degrees.
- Melt butter in a Dutch oven and add onions, celery and garlic over medium heat for 5 minutes, or until soft.
- Whisk in flour and stir for 1 minute. Gradually add broth, milk and cream and stir until a thick gravy. Add salt and pepper.
- Add peas, corn, shredded turkey, parsley, yams, sour cream, and cheese to pot and turn off heat.
- Lay one Wick’s Raw Pie Shell or Circle in an oven-safe pie dish and place in the refrigerator.
- With the remaining two Wick’s Raw Pie Shell or Circle, take ravioli cutter or sharp knife and cut one-inch strips. Place in the refrigerator.
- Remove pie dish from refrigerator and scoop the filling from the pot and smooth so that it is even throughout.
- Remove strips from the refrigerator and lay strips going one direction, leaving about one-and-a-half-inches of space in between the strips.The take the remaining strips and weave them over/under until a lattice is formed. Use remaining pie dough to wrap around the parameter and crimp. This will nicely tie all the pieces of pie dough together.
- Brush egg on lattice and edged parameter.
- Bake in oven for 45 minutes or until lattice is golden brown. Remove from oven and let rest for 15 minutes before serving.
Notes
- Pie Crusts: It is important to thaw out your crusts prior to cutting lattice work so that it is more pliable.
- Filling: You can make the filling ahead of time and refrigerator or freeze. Bring to room temperature and then add it to the piecrust before baking.
- Turkey: You can shred leftover Thanksgiving day turkey. If you are cooking a turkey breast from scratch, you can cook in a slow cooker. Or, cook with a cup of water in an Instant Pot on Manual/High Pressure for 12 minutes.
- Sweet Potato: Peel and dice and add to boiling/salted water and boil until soft.
PS: Psst… this pie makes great leftovers, too.
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