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Classic Kosher Turkey and Vegetable Pot Pie

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Meat (Fleishig)

Turkey pot pie turns leftover turkey into a comforting, complete meal. A savory filling of turkey, onion, celery, carrots and peas in a thyme and sage gravy is baked under a flaky homemade crust.

Building the Filling

Sauté the onion and celery until soft, add the carrots so they keep a little bite, then stir in flour and cook briefly before whisking in the stock to make a smooth gravy. Fold in the turkey, peas and herbs at the end. Let the filling cool somewhat before topping it with pastry, so the crust doesn’t melt and turn soggy. Cut a few vents in the top so steam can escape.

Kosher Notes

This is a meat (fleishig) recipe. The crust is made with vegetable shortening or pareve margarine instead of butter, so check that yours is certified pareve. Use kosher chicken stock. Chicken works in place of turkey.

Make-Ahead

Assemble the pot pie up to a day ahead and refrigerate, adding 10 to 15 minutes to the baking time. Leftovers keep for 3 days and reheat in a 350°F oven.

Classic Kosher Turkey and Vegetable Pot Pie
Transform leftover kosher turkey into a comforting family dinner with this classic pot pie featuring tender vegetables and flaky pastry crust.
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Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings: 8 servings
Course: Main Course
Cuisine: American
Calories: 485
Ingredients Method Notes

Ingredients
  

For the Pastry
  • 2½ cups all-purpose flour
  • 1 teaspoon kosher salt
  • ¾ cup vegetable shortening or margarine cold
  • 6-8 tablespoons ice water
For the Filling
  • 3 cups cooked turkey shredded or diced
  • 3 tablespoons vegetable oil
  • 1 large onion diced
  • 2 stalks celery diced
  • 3 medium carrots diced
  • 3 cloves garlic minced
  • ⅓ cup all-purpose flour
  • 2½ cups chicken stock kosher
  • 1 cup frozen peas
  • 1 teaspoon dried thyme
  • ½ teaspoon dried sage
  • 1 teaspoon kosher salt or to taste
  • ½ teaspoon black pepper freshly ground
  • 2 tablespoons fresh parsley chopped

What I use for this recipe

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Method
 

Make the Pastry
  1. In a large bowl, whisk together flour and salt. Add cold shortening or margarine and use a pastry cutter or two knives to cut it into the flour until mixture resembles coarse crumbs with some pea-sized pieces.
  2. Gradually add ice water, 1 tablespoon at a time, mixing gently with a fork until dough just comes together. You may not need all the water.
  3. Divide dough in half, shape each half into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.
Prepare the Filling
  1. Preheat oven to 425°F (220°C).
  2. Heat oil in a large skillet over medium heat. Add onion and celery, cook for 5 minutes until softened.
  3. Add carrots and garlic, cook for another 3-4 minutes until carrots begin to soften.
  4. Sprinkle flour over vegetables and stir constantly for 1 minute to cook the flour.
  5. Gradually whisk in chicken stock, stirring constantly to prevent lumps. Bring to a simmer and cook until thickened, about 3-4 minutes.
  6. Stir in turkey, peas, thyme, sage, salt, pepper, and parsley. Remove from heat and let cool slightly.
Assemble and Bake
  1. Roll out one disk of dough on a floured surface to fit a 9-inch deep dish pie pan. Place in pan and trim edges, leaving 1-inch overhang.
  2. Pour the turkey filling into the pastry-lined pan.
  3. Roll out the second disk of dough for the top crust. Place over filling and trim edges.
  4. Fold the top crust edge under the bottom crust edge and crimp with a fork or your fingers to seal. Cut several slits in the top crust for steam vents.
  5. Bake for 15 minutes, then reduce temperature to 375°F (190°C) and continue baking for 25-30 minutes until crust is golden brown and filling is bubbly.
  6. Let cool for 10 minutes before serving.

Notes

This pot pie can be assembled up to a day ahead and refrigerated before baking. Add 10-15 extra minutes to the cooking time if baking from cold. Leftover pot pie keeps in the refrigerator for up to 3 days and reheats well in a 350°F oven. You can substitute chicken for turkey if preferred.
Nutrition Facts
8 servings per recipe
Serving size 1 serving
Calories 485
% Daily Value*
Total Fat 26g 33%
Saturated Fat 8g 40%
Trans Fat 0g
Cholesterol 85mg 28%
Sodium 680mg 30%
Dietary Fiber 4g 14%
Total Sugars 6g
Protein 28g 56%
*Percent Daily Values are based on a 2,000 calorie diet.

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Ess gezunterheit!

Yiddish for "eat in good health." Kosher recipes for Shabbat, the holidays and every weeknight, with meat, dairy and pareve always kept apart.

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