Anti Inflammatory Classic Turkey Pot Pie
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Learn more →Ingredients
6 servings
For the crust
- 2 ½ cups all-purpose flour
- 1 tsp salt
- 1 cup (2 sticks) unsalted butter, cold, cut into ½-inch cubes
Chef's tipUse a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one. - 6–8 tbsp ice water
For the filling
- 4 tbsp unsalted butterChef's tipUse a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.
- 1 medium yellow onion, finely diced
- 3 medium carrots, peeled and cut into ½-inch pieces
- 3 stalks celery, cut into ½-inch pieces
- 3 cloves garlic, minced
- ⅓ cup all-purpose flour
- 2 cups low-sodium chicken broth
- ¾ cup whole milk
Chef's tipUse the same amount. Whole milk is richer, so a lower-fat milk will make the dish a little less creamy. This matters most in baking and custards, where the extra fat adds richness. - 3 cups cooked turkey, cut into ¾-inch pieces
- 1 cup frozen peas
- 1 tsp fresh thyme leaves
- ½ tsp salt, plus more to taste
- ¼ tsp black pepper, plus more to taste
For the egg wash
- 1 egg, beaten
- 1 tbsp whole milkChef's tipUse the same amount. Whole milk is richer, so a lower-fat milk will make the dish a little less creamy. This matters most in baking and custards, where the extra fat adds richness.
Instructions
- 1
Make the crust: Whisk together the flour and salt in a large bowl. Add the cold butter cubes and work them into the flour using your fingertips or a pastry cutter until the mixture resembles coarse crumbs with some pea-sized butter pieces remaining. Drizzle in ice water 1 tablespoon at a time, tossing with a fork after each addition, until the dough just holds together when pressed — it should not be wet or sticky. Divide the dough in half, flatten each half into a disk, wrap tightly, and refrigerate for at least 15 minutes.
- 2
Preheat the oven to 400°F (205°C).
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