- Prep time 30 minutes
- Cook time 1 hour
- Serves 10
This hearty pie is great on its own and a wonderful way to use up leftover turkey, but it's even better as part of the epic Three-Tier Thanksgiving Dinner Pie! Read more about the three-tier pie below. —Erin Jeanne McDowell
Test Kitchen Notes
Erin Jeanne McDowell developed this pot pie as a tier for her three-tier Thanksgiving dinner that you have to see to believe. She writes: "I mulled over a few ideas and finally decided on making a three-tiered pie that’s Thanksgiving dinner all in one. The bottom tier is your turkey—turkey pot pie, to be precise. The next layer is your side dish: creamed kale with pancetta and walnuts, inspired by one of my favorite fall sides that regularly appears on my Thanksgiving table. Finally, the top layer is filled with cranberry sauce. Sure, this project is ambitious, but no more so than making a full Thanksgiving dinner for a crowd. It also requires some special equipment, but, thanks to the Internet, you can get your hands on this (and pretty inexpensively, I might add) before it’s dinnertime. Plus, this dinner has some benefits of its own, too! The fillings can be made ahead of time (although they don’t have to be), which can seriously streamline your prep on the big day. The hot water crust is easy to work with—you can even opt to press it in instead of rolling it out! Plus, there’s no denying it: This thing’s a showstopper. If nothing else, it’s a conversation piece, perfect for an offbeat Thanksgiving or for Friendsgiving supper. Plus, I can attest it tastes significantly better than a Turducken."
You can read more about all of the equipment you need, what other layers you need to make, the do-aheads, and how best to serve this Thanksgiving dinner here. —The Editors
(85 grams) unsalted butter
(440 grams) onions, finely chopped
(220 grams) carrots, peeled and finely chopped
(200 grams) celery stalks, finely chopped
(20 grams) garlic cloves, finely chopped
(452 grams) russet potatoes, peeled and finely chopped
Kosher salt and freshly ground pepper
(90 grams) all-purpose flour
(1,134 grams) cups turkey or chicken broth
(about 1,000 grams) chopped cooked turkey
1 1/2 cups
(225 grams) frozen peas
(118 grams) heavy cream
(6 grams) chopped rosemary
(6 grams) chopped thyme
Hot Water Crusts (https://food52.com/recipes...)
- In a large pot over medium heat, melt the butter. Add the onions, carrots, and celery and cook, stirring, for 4 to 5 minutes, until tender. Add the garlic and cook, stirring, for about 1 minute more, until fragrant. Stir in the potatoes; season with salt and pepper.
- Add the flour and stir to combine. Cook, stirring constantly, for 2 to 3 minutes. Add the broth and bay leaf and stir to combine. Bring the mixture to a simmer over medium heat and cook for 15 to 20 minutes, until the sauce thickens and good flavor develops.
- Stir in the turkey, peas, cream, rosemary, and thyme. Season with more salt and pepper as needed.
- Heat the oven to 375°F. Line a baking sheet with parchment paper and place a 12-inch springform pan on the sheet.
- Prepare the hot water crust, then divide into two pieces—one about two-thirds of the dough (for the base and sides) and one about one-third of the dough (for the top).
- Start with the larger piece for the base and sides. Remember, you have to work with the crust while it’s hot to keep it pliable. I like to roll it out as best I can between two sheets of plastic wrap to about ¼ inch thick (a little thicker is okay, too).
- Peel the top piece of plastic wrap off, then use the bottom piece to help you invert the dough into the springform pan. Don’t worry if it tears or small holes appear—you can patch it! Patch any holes, tears, or uncovered areas with more dough, and press well to ensure they’re sealed. (Alternatively, you can just press the crust in from the get-go; just remember to work quickly!)
- Pour the filling into the pan and spread in an even layer. Return the springform pan to the parchment-lined baking sheet.
- Roll out the remaining dough between two sheets of plastic wrap to about ¼ inch thick. Peel off the top piece of plastic wrap. Use the bottom piece to help you invert the crust on top of the filling, then peel it away.
- Pinch the two crusts together at the sides; pinch off any excess. Crimp the edges as desired to make sure they’re sealed together.
- Using the handle of a wooden spoon, make a vent in the center of the pie. Bake the pie for 50 to 60 minutes, until the crust is golden brown and steam is coming out of the vent. Let cool for at least 15 minutes before unmolding, slicing, and serving.