4tablespoonsunsalted buttersubstitute coconut oil or vegan butter for dairy-free
4tablespoonsall-purpose flour
0.5teaspoondried thymeor one teaspoon fresh
0.5teaspoondried sageor one teaspoon fresh
sea salt & pepperto taste
1cupchicken stock
1cupheavy creamsubstitute canned coconut milk can for dairy-free
4cupscubed, cooked turkey
2cupsfrozen peas and carrotsthawed
0.5cupchopped green onions
Egg Wash
1large egg white
1tablespoonolive oil
⅛teaspoonwhite pepper
Instructions
Preheat oven to 425 degrees. Melt butter in a large saucepan over low heat. Add the diced onion and cook until softened, about 3 minutes.
Stir in flour, sage, thyme, salt and pepper. Cook, stirring constantly until smooth and bubbly.
Stir in chicken stock and cream.Heat to a boil, stirring constantly. Boil and stir for one minute. Add chicken, peas, and carrots, and stir to thoroughly combine. Remove from heat and set aside.
Roll half of chilled pie crust dough out on a well floured surface into a 12-inch circle. Place in pie pan. Pour in the turkey mixture and smooth top with a spoon. Roll out second half of dough into a circle and place on top of pie.
Run sharp knife along edge to pan to trim excess dough. Crimp edges of dough together as desired. Cut vent holes in top of pie with a sharp knife.
Place pie on a baking sheet, and brush with egg wash. Bake for 40 to 60 minutes until golden brown and mixture is bubbly.
Remove from oven and allow to cool for 30 to 60 minutes before serving.
While the pot pie is resting, roll out leftover pie dough and cut into turkey, or leaf shapes with a cookie cutter.
Brush with egg wash and bake on a parchment paper lined baking sheet until golden brown.
Place turkey shape in the center of the pot pie and serve with additional shapes on the side.
Notes
Baking time will vary based on size and type of pie plate.
Each oven bakes differently so keep an eye on your pie.
For a darker "turkey cookie", mix brown food coloring into remaining egg wash.
My favorite Pie Crust Recipe. Warning: this pie crust is not dairy-free.
How to store leftover pot pie - Allow the turkey pot pie to cool completely, then place in an airtight container. Store in the refrigerator for up to four days.
Can you freeze pot pie?Yes, you can freeze turkey pot pie leftovers for up to four months. Thaw in the refrigerator and reheat in a 350 degree F oven.
You can also make the pot pie in advance and freeze the uncooked pie until needed. Wrap in plastic wrap, then aluminum foil. Freeze for up to 3 months. When ready to bake, place frozen pie into a preheated 425 degree F oven and bake for 90 to 120 minutes.
The filling can also be made in advance and frozen in a zipper-topped bag or freezer-safe container for up to 4 months. Defrost in the refrigerator, fill pie crust, and bake.