Turkey Pot Pies

By: The Local Palate
pot pie: image of a turkey pot pie with a golden brown crust on a wooden table

Don’t know what to do with all your leftover Thanksgiving turkey? Indulge in seasonal comfort with baker Amanda Dalton Wilbanks’s homemade turkey pot pie recipe from her cookbook, Southern Baked: Celebrating Life with Pie (Gibbs Smith, 2018). Hearty and wholesome, the pot pie encompasses your leftovers with rich, savory gravy, flavorful vegetables, and a flaky-golden brown crust. Perfect for a cozy winter family dinner.

recipe heading-plus-icon


Serves 4

    For the Southern Baked pie dough:
  • ½ cup butter, chilled and cut into small cubes
  • 1¼ cups flour
  • ½ teaspoon salt
  • ½ teaspoon sugar
  • ¼ cup ice water
  • For the pot pies:
  • ½ cup flour, plus more for rolling dough
  • 1 Southern Baked Pie Dough (recipe follows)
  • ½ cup butter
  • 4 cups turkey or chicken stock
  • 4 cups cubed cooked turkey
  • ¼ teaspoon dried sage
  • ¼ teaspoon dried thyme
  • ½ cup diced carrot
  • ½ cup green peas
  • 1 cup pearl onions
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • ¼ cup heavy cream

  • Special equipment: 4 ramekins and pastry blender

Make the Southern Baked pie dough:

  1. In a mixing bowl, combine butter and flour. Using pastry blender, work butter into flour. Add salt and sugar. Continue to work butter into flour until mixture has consistency of coarsely ground cornmeal. Add water all at once. Continue to work until dough comes together.
  2. Form dough into ball, wrap with plastic wrap. Press into a disk. Refrigerate for 2 hours before rolling out to desired size. 

Make the pot pies:

  1. Preheat oven to 400 degrees. On a lightly floured surface, roll out dough to 12-inch circle and cut into 4 (5-inch) circles. Cut each circle into ½-inch strips. Set aside. 
  2. In a saucepan over medium heat, melt butter. Add ½ cup flour, whisk for 3-5 minutes. Add stock, whisk to combine; bring to a simmer, cook for 5 minutes. Add turkey, sage, thyme, carrot, peas, and onions. Season with salt and pepper. Remove from heat. Divide filling among ramekins. Top with strips of dough, weaving them into a lattice pattern. Brush with cream.
  3. Bake for 15 minutes. Reduce heat to 350 degrees. Bake for 40 minutes, until crust is golden brown and filling is bubbling. If crust starts to burn, cover lightly with aluminum foil.  
  • Recipe By
    Adapted from Southern Baked: Celebrating Life with Pie by Amanda Dalton Wilbanks (Gibbs Smith). Copyright © 2018.
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