Kinsby’s Best-Ever Pot Pie (Turkey or Chicken)

There are certain dishes that just feel like a warm hug on a plate, and for me, pot pie holds that esteemed position. I can still vividly recall rainy Sunday afternoons at my grandmother’s house, the air thick with the comforting aroma of her signature pot pie as it baked. The golden crust, the bubbling, savory filling peeking through the vents – it was pure magic. While she always used leftover roast chicken, the thought of adapting it for turkey after the holidays, or even just making a fresh batch from scratch, has always held a special allure. This recipe, inspired by those cherished memories, aims to capture that same essence of home, comfort, and pure deliciousness, whether you’re using cherished leftovers or creating a brand-new tradition.

Recipe Overview

• Prep Time: 30 minutes
• Cook Time: 40-65 minutes
• Total Time: 1 hour 10 minutes – 1 hour 35 minutes
• Servings: 6
• Yield: 1 pie (or individual ramekins)
• Dietary Type: Contains Dairy, Wheat

Ingredients

For the Crust:

• 3 cups all-purpose flour
• 1 teaspoon salt
• 1 1/3 cups chilled butter, diced
• 2 teaspoons cider vinegar
• 1 teaspoon sugar
• 2-6 tablespoons ice water (just enough to moisten the dough)

For the Filling:

• 6 cups chicken stock, divided
• 4 medium baking potatoes, cubed and diced
• 2 large carrots, sliced 1/4-inch thick
• 2 tablespoons butter
• 2 stalks celery, sliced 1/4-inch thick
• 2 cups cooked turkey, diced (cooked chicken works beautifully too)
• 1 large onion, chopped
• 1 cup all-purpose flour
• 1/2 tablespoon cornstarch
• 1 cup frozen tiny peas
• 1/2 cup half-and-half cream
• 4 tablespoons half-and-half cream, divided (for egg wash)
• 1/2 cup dry sherry
• 2 1/2 teaspoons salt
• 1/4 – 1/2 teaspoon dried thyme
• 1/4 – 1/2 teaspoon black pepper
• 1/4 – 1/2 teaspoon sage
• 1 egg

Equipment Needed

• Large mixing bowl
• Pastry blender or your fingertips
• Plastic wrap
• Medium saucepan
• Very large skillet
• Small bowl
• Whisk
• 9-inch pie dish, or individual ramekins
• Rolling pin
• Baking sheet (optional, to catch drips)
• Pastry brush

Instructions

Preparing the Crust

1. To begin crafting the perfect pastry for your pot pie, combine the all-purpose flour, sugar, and salt in a large mixing bowl.
2. Next, cut in the chilled butter using a pastry blender or your fingertips until the mixture resembles coarse meal. It’s important that the butter remains cold for a flaky crust.
3. Gradually add the cider vinegar and ice water, a tablespoon at a time, stirring gently after each addition. Continue until the dough just comes together and is moistened. Be careful not to overmix.
4. Press this dough mixture gently into a 5-inch circle on a piece of heavy-duty plastic wrap. Cover it with an additional layer of plastic wrap.
5. Chill the dough in the refrigerator for at least 15 minutes, or until you are ready to use it. You can also prepare this crust up to a day in advance and refrigerate it overnight.

Crafting the Rich Filling

1. In a medium saucepan, bring 5 cups of the chicken stock to a rolling boil over medium-high heat.
2. Once boiling, add the cubed-diced baking potatoes and sliced carrots to the simmering stock. Cook for approximately 4 minutes, just to begin softening them.
3. While the vegetables are par-cooking, melt the 2 tablespoons of butter in a very large skillet over medium heat.
4. Add the chopped onion to the melted butter and cook for 2-5 minutes, stirring occasionally, until the onions just begin to soften and become translucent.
5. In a separate small bowl, combine the 1 cup of all-purpose flour, cornstarch, and the remaining 1 cup of chicken stock. Whisk these ingredients together until they are thoroughly combined and smooth, ensuring no lumps remain.
6. Pour this flour and stock mixture into the skillet with the softened onions.
7. Now, stir in the partially cooked potato and carrot mixture along with their reserved cooking liquid.
8. Add the cooked turkey (or chicken), frozen tiny peas, your chosen seasonings (salt, thyme, pepper, and sage), half-and-half cream (1/2 cup), and the dry sherry.
9. Stir everything together gently to ensure all ingredients are well incorporated.
10. Remove the skillet from the heat. Your pot pie filling is now ready. You can store this filling in the refrigerator for a day or two until you are ready to assemble and bake your pot pie.

Assembling and Baking Your Pot Pie

1. Pre-heat your oven to 400 degrees Fahrenheit (200 degrees Celsius).
2. If you are making individual pot pies, pour approximately 1-2 cups of the prepared filling into ramekins of your choice. Alternatively, you can pour the entire filling into a single casserole dish for a larger pie, or even metal bowls work well for serving individual portions.
3. On a lightly floured surface, roll out the chilled pot pie dough to about 1/4 to 1/2 inch thick. Cut out rounds of dough that are appropriately sized to cover your individual ramekins or the top of your casserole dish.
4. Gently place the rolled-out dough atop the filling. You can either press the dough into the sides of the ramekin for a more sealed edge, or simply lay it flat on top. Feel free to get creative with decorative edges.
5. Using a sharp knife, cut four slits in the center of each dough crust. This is crucial for allowing steam to escape during baking, preventing a soggy crust.
6. In a small bowl, whisk together the egg and the remaining 4 tablespoons of half-and-half cream. This mixture will create a beautiful, golden-brown, and glossy finish on your crust.
7. Using a pastry brush, brush the egg wash mixture generously onto the surface of the dough.
8. Place your filled ramekins or casserole dish on a baking sheet (this will catch any potential drips during baking).
9. Bake in the preheated oven for approximately 40-65 minutes. The pot pie is ready when the crust is a beautiful golden brown and has puffed up nicely. The filling should be hot and bubbling.

Expert Tips & Tricks

• Keep it Cold: The key to a flaky pie crust is keeping your butter and water as cold as possible throughout the process. This ensures that pockets of steam form during baking, creating those delightful layers.
• Don’t Overwork the Dough: Overmixing the dough will develop the gluten too much, resulting in a tough crust. Mix just until the ingredients come together.
• Thicken Wisely: If your filling seems a bit too thin before baking, you can always add a little more flour or cornstarch slurry (a tablespoon of cornstarch mixed with a couple of tablespoons of cold water) to the hot filling while it’s on the stove.
• Make-Ahead Magic: The filling can be prepared up to two days in advance and stored in the refrigerator. The crust dough can also be made ahead and chilled. This makes assembly on baking day a breeze.
• Uniform Veggies: Cutting your vegetables into uniform sizes ensures they cook evenly.

Serving & Storage Suggestions

Serve your Kinsby’s Best-Ever Pot Pie piping hot, straight from the oven. The golden crust, the rich, savory filling, and the tender vegetables are best enjoyed immediately. For a touch of elegance, you can garnish with a sprinkle of fresh parsley.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm individual portions in the oven at 350°F (175°C) until heated through, or microwave if you’re in a hurry, though the oven will help maintain the crispness of the crust. Freezing is also an option; allow the pot pie to cool completely, then wrap tightly in plastic wrap and then foil before freezing for up to 1 month. Reheat from frozen in a 375°F (190°C) oven until heated through.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	1073.4 kcal
Total Fat	55.4 g	85%
Saturated Fat	32.4 g	162%
Cholesterol	203.4 mg	67%
Sodium	2233.6 mg	93%
Total Carbohydrate	104.8 g	34%
Dietary Fiber	7.3 g	29%
Sugars	10.5 g	41%
Protein	35.4 g	70%

Note: Nutritional information is an estimate and can vary based on specific ingredients and portion sizes.

Variations & Substitutions

• Vegetable Additions: Feel free to enhance your filling by adding 1/2 cup of sliced mushrooms or small broccoli florets along with the carrots and celery.
• Cheesy Crust: For an extra layer of flavor, grate cheddar cheese onto the crust following the egg wash step before baking.
• Herb Variations: While thyme, sage, and black pepper are classic, don’t hesitate to experiment with other poultry-friendly herbs like rosemary or marjoram.
• Gluten-Free Option: For a gluten-free crust, you would need to find a reliable gluten-free pie crust recipe. The filling itself can be made gluten-free by using a gluten-free flour blend or thickening with cornstarch or arrowroot powder.

FAQs

Q: Can I use store-bought pie crust for this recipe?
A: Absolutely! While homemade crust is wonderful, store-bought pie crust can be a convenient time-saver, and will still yield a delicious pot pie.

Q: My pot pie crust isn’t browning evenly. What can I do?
A: Ovens can vary. If one side is browning faster, you can rotate the pie halfway through the baking time. Covering the edges with foil can also prevent them from burning.

Q: How do I make the filling thicker if it’s too runny?
A: If the filling seems too thin, you can make a slurry with 1-2 tablespoons of cornstarch and an equal amount of cold water, then stir it into the hot filling on the stovetop and simmer for a minute or two until thickened.

Q: Is it possible to make this pot pie ahead of time and freeze it?
A: Yes, you can assemble the pot pie and freeze it before baking. Wrap it tightly and bake from frozen (you may need to add extra baking time). Alternatively, bake it completely, cool, and then freeze.

Q: What kind of chicken stock is best for this recipe?
A: A good quality, low-sodium chicken stock will provide the best flavor base. You can also use homemade stock for an even richer taste.

Final Thoughts

This pot pie recipe is more than just a meal; it’s an invitation to create warmth and comfort in your own kitchen. It’s the kind of dish that brings people together, sparking conversation and creating happy memories. Whether you’re looking to transform Thanksgiving leftovers into something magical or simply craving a hearty, satisfying meal, Kinsby’s Best-Ever Pot Pie is sure to become a cherished recipe in your repertoire. I encourage you to give it a try, and don’t forget to share your own culinary creations and feedback! Perhaps a crisp, dry cider or a robust red wine would make a lovely accompaniment to this comforting classic.