1cuppeeled, diced carrots (about 3 medium carrots)
1cuppeeled, diced celery (about 3 medium stalks)
1cuppeeled, diced yellow onion (about 1/2 large onion)
1/2cuppeas, fresh or frozen (no need to thaw)
1/2cupcorn kernels, fresh or frozen (no need to thaw)
1cupunsalted chicken or turkey stock
1bay leaves (optional)
2tablespoonsminced fresh parsley
2 1/4teaspoonskosher salt, or to taste
1teaspoonfresh-cracked black pepper
flaky sea salt, such as Maldon, to garnish
For the Pie Dough
Prepare a double-crust pie dough to the point of chilling the two flattened discs. Let rest, covered in the refrigerator, for at least one hour, or up to 24 hours.
After you have made the turkey pot pie filling below, remove the pie doughs from the fridge, and roll on a lightly-floured surface to a round 1.5" to 2" wider than the pie tin, and about 1/8" thick. Proceed as written below.
For the Filling
Preheat the oven to 425°F.
While the pie dough is chilling, make the filling. Heat a large sauté pan or skillet over medium heat with the olive oil. Add the carrots, celery, and onion. Cook, stirring occasionally, until the onions are translucent and the vegetables have softened, about 7 to 10 minutes. Add the peas and corn and cook two minutes more. Remove from heat and set aside. TIP: If the vegetables start to brown too much, or the pan seems dry, add a tablespoon or two of water.
Make the white sauce. In a large sauce pot, melt the butter over medium-high heat, swirling to make sure no areas of butter burn. Add the flour and whisk to a paste; this is your roux. Cook the roux until a light golden color, about 1 minute. Add the chicken or turkey stock in several additions, whisking thoroughly to make sure no lumps form. Whisk in the milk, thyme, salt, pepper, and bay leaves. Bring the sauce to a low boil, then stir constantly until thickened, about 2 to 3 minutes. PRO TIP: Leftover turkey gravy can be used as the stock, as long as it is not too thick.
Remove from heat. Fish out the bay leaves and thyme. Add the diced turkey and the cooked vegetables to the sauce, and stir to combine. Taste for seasoning.
To Assemble and Finish
On a lightly-floured surface, roll out one of the pie dough rounds with a rolling pin until the dough is about 1.5" to 2" wider than the pie pan and about 1/8" thick. Dust the pie dough with a little flour and rotate often so it does not stick to the rolling pin or the counter.
Pour the turkey pot pie filling into the pie shell and smooth. Do not overfill.
Roll out the other pie dough as above, and gently drape over the filling. Using a knife or kitchen shears, cut the excess dough from the pie, leaving about a 1" drape on all sides.
Tuck the draped dough upward, folding it down onto the rim of the pie. Use the tines of a fork to crimp the edges and seal the two doughs. Lightly brush the egg wash over the pie and garnish the top with a sprinkle of flaky sea salt, such as Maldon. Use a knife to cut a few vents in the top. PRO TIP: Put the pie plate on a rimmed baking sheet or some tin foil to catch any juices that may spill out of the pie during baking.
Bake for 45 to 50 minutes, until the crust is golden brown and the filling bubbles slightly from the vents. Rest for 15 to 20 minutes before serving.
A recipe from Unpeeled. Copyright 2020. All rights reserved.