Turkey Pot Pie – Chef Gosselin Style


I do like a nice Turkey Pot Pie. I rarely make this wonderful meal. Perhaps it is just the item that might motivate you as my readers to unravel your kitchen skills and to create a meat dinner pie for yourself or family. Let’s make a turkey pot pie….it’s delicious!

4 cups shredded cooked turkey

2 medium potatoes, peeled and cut into 1-inch pieces

3 medium carrots, peeled and cut into 1-inch slices

1 medium onion, chopped

1 celery rib, diced

2 tbsp butter

1 tbsp olive oil

6 tbsp all-purpose flour

3 cups chicken broth

2/3 cup frozen peas

1/2 cup plus 1 tablespoon heavy whipping cream, divided

1 tbsp minced fresh parsley

1 tsp minced garlic

1/4 tsp black pepper

2 packages (15 ounces) refrigerated pie pastry

1 large egg


Preheat oven to 375°.

In a large covered skillet, sweat potatoes, carrots, onion and celery until tender. (sweating is a process that steams the flavor and partially cooks the veggies you do not sautee your veggies but rather add a little water or chicken stock when the liquid evaporates).

In a second skillet add flour and oil.

Stir in flour with continuous whisking until blended and create roux

Gradually add broth to roux to make a thick sauce.

Bring sauce to a boil; cook and stir 2 minutes or until thickened.

Stir in turkey, peas, 1/2 cup cream, parsley, garlic salt and pepper.

Combine the two skillets into one and toss the gravy and the potato veggies together (Set aside)

Take up to 3 oven safe bowls and lay into the bowl a sheet of the pastry dough.

Gently press the dough into the bowl and let it take shape inside bowl

Spoon into the bowls the meat, veggie, gravy filling you have set aside

Fill the bowl nearly to the top.

Cut around the bowl and remove the extra dough

Use that dough to create a cap over your filling. Use extra dough from another fresh sheet to fill in the gaps. Press around the edges to make a dough to dough seal. (Trim, seal and flute edges)

Cut slits in pastry.

In a small bowl, whisk egg and remaining cream; brush over pastry.

Bake 40-45 minutes or until golden brown. Let stand 10 minutes before serving.


This is a great dish…. it looks complicated but the it moves along fast and comes together to a wonderful bite.

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