📝 About This Recipe
This quintessential comfort dish transforms roasted turkey into a luxurious, velvet-textured masterpiece nestled beneath a golden, shatteringly crisp pastry. Infused with aromatic herbs like sage and thyme, the creamy velouté sauce bridges the gap between a rustic farmhouse kitchen and fine dining elegance. It is the ultimate solution for leftover holiday poultry, offering a soul-warming experience that celebrates the deep, savory flavors of the harvest.
🥗 Ingredients
The Crust
- 1 package Double-crust pie dough (high-quality store-bought or homemade, chilled)
- 1 large Egg (beaten with 1 tablespoon water for egg wash)
The Filling Base
- 4 cups Roasted turkey (shredded or cubed into bite-sized pieces)
- 6 tablespoons Unsalted butter (high-fat European style preferred)
- 1 medium Yellow onion (finely diced)
- 2 medium Carrots (peeled and sliced into half-moons)
- 2 large Celery stalks (sliced)
- 3 cloves Garlic (minced)
The Sauce and Seasoning
- 1/2 cup All-purpose flour (sifted)
- 3 cups Chicken or Turkey stock (low-sodium, warmed)
- 1/2 cup Heavy cream (at room temperature)
- 1/4 cup Fresh parsley (chopped)
- 1 teaspoon Fresh thyme (leaves stripped from stems)
- 1/2 teaspoon Fresh sage (finely minced)
- 1 cup Frozen peas (do not thaw)
- 1 to taste Kosher salt and black pepper (be generous with the pepper)
👨🍳 Instructions
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1
Preheat your oven to 400°F (200°C). Position a rack in the lower third of the oven to ensure the bottom crust bakes through perfectly.
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2
In a large Dutch oven or heavy-bottomed skillet, melt the butter over medium heat. Once foaming, add the onions, carrots, and celery.
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3
Sauté the vegetables for 8-10 minutes until the onions are translucent and the carrots have slightly softened. Add the minced garlic and cook for another 60 seconds until fragrant.
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4
Sprinkle the flour over the sautéed vegetables. Stir constantly for 2 minutes to cook out the raw flour taste; the mixture should look like a thick paste (a roux).
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5
Slowly whisk in the warm turkey stock, one cup at a time. Continue stirring to ensure no lumps form. Bring the mixture to a gentle simmer.
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6
Once the sauce has thickened enough to coat the back of a spoon, stir in the heavy cream, salt, pepper, thyme, and sage.
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7
Fold in the cooked turkey and the frozen peas. Remove from heat and stir in the fresh parsley. Taste and adjust seasoning if necessary.
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8
On a lightly floured surface, roll out one disc of pie dough and fit it into a 9-inch deep-dish pie plate. Trim the edges to a 1/2-inch overhang.
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9
Pour the turkey filling into the prepared bottom crust, spreading it evenly.
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10
Roll out the second disc of dough and place it over the filling. Fold the top edge under the bottom edge and crimp with your fingers or a fork to seal.
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11
Cut 4-5 small slits in the center of the top crust to allow steam to escape during baking.
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12
Brush the entire top crust with the egg wash for a professional, glossy golden finish.
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13
Bake for 30-35 minutes, or until the crust is a deep golden brown and the filling is bubbling through the vents.
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14
Remove from the oven and let the pie rest for at least 15 minutes before slicing. This crucial step allows the sauce to set so it doesn't run.
💡 Chef's Tips
Always use cold butter and chilled dough to ensure the flakiest crust possible. If the edges of the crust are browning too quickly, cover them with a pie shield or strips of aluminum foil. For a flavor boost, add a splash of dry white wine to the vegetables before adding the flour. Don't overcook the vegetables in the pan; they will finish softening beautifully inside the oven. You can substitute the turkey for rotisserie chicken if you aren't making this during the holidays.
🍽️ Serving Suggestions
Serve with a crisp, acidic green salad dressed in a lemon vinaigrette to cut through the richness. A side of cranberry sauce provides a tart contrast to the savory gravy. Pair with a glass of buttery Chardonnay or a dry hard cider. Roasted Brussels sprouts with balsamic glaze make an excellent earthy accompaniment.