The secret to really great pot pie, in my opinion, is the sauce, or gravy if you will. Fortunately, as mentioned in my last post, I made really good gravy this year and translating that to the pot pie was not difficult. The key was, of course, my own rich turkey stock.
Here's my turkey pot pie recipe -- I made it in a single dish, but it could definitely be made in individual oven-proof dishes as well.
That Girl's Turkey Pot Pie
6 tablespoons unsalted butter
1 yellow onion, diced
2 stalks celery, diced
1 teaspoon dried thyme
6 tablespoons all-purpose flour
4 cups turkey stock (chicken stock will do in a pinch)
1/4 cup half-and-half (can substitute milk or heavy cream)
3 small carrots, diced & blanched for 2 minutes
3 small potatoes, diced & blanched for 2 minutes
2 cups turkey cut or shredded into bite-sized pieces
1 recipe pie crust for single crust pie (I used *gasp* Pillsbury)
Heat turkey stock in a saucepan. Melt butter in a large saucepan over medium heat. Add onion, celery and thyme and cook until translucent, about 8 to 10 minutes.
Add flour and mix into a roux. Stir continuously for two minutes. Add warmed turkey stock and stir. Bring to a simmer stirring occasionally until thickened (should be the consistency of a thin gravy). Add half-and-half, potatoes, carrots, and turkey.
Preheat the oven to 375 degrees. Pour the mixture into baking dish and cover with dough, crimping edges and folding any extra over towards the center. Make 3 - 5 slashes in the top. Set on a baking sheet and bake for 30 minutes or until bubbly.