Thanksgiving-Inspired Pot Pie
This Thanksgiving-inspired pot pie recipe has turkey, gravy, and sweet potatoes!
Servings 8
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.