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Classic Kosher Turkey and Vegetable Pot Pie - American recipe
I've been making pot pie for years, but this kosher version with turkey has become my family's absolute favorite. It started when I had leftover turkey from Shabbat dinner and couldn't bear the thought of another turkey sandwich. The meat was already perfectly seasoned, and I had vegetables sitting in my refrigerator begging to be used. Pot pie has this amazing ability to turn leftover turkey into something that feels completely new. The key is building layers of flavor in your filling. I start by sautéing onions and celery until they're soft and fragrant, then add carrots that still have a bit of bite to them. The turkey gets mixed in with herbs like thyme and sage that complement the bird beautifully. For the sauce, I use a simple roux with chicken stock, which keeps everything kosher while giving you that rich, creamy texture you want. The pastry is where things get interesting. Many traditional pot pie recipes call for butter in the crust, but I use margarine or vegetable shortening to keep it pareve with the meat. You'd never know the difference. The bottom crust gets pre-baked just slightly to prevent sogginess, and the top crust develops this gorgeous golden color that makes everyone at the table smile. This dish works beautifully for weeknight dinners when you want something comforting but don't have hours to spend in the kitchen. I often make extra filling and freeze it in portions. Then I can have fresh pot pie ready in about 45 minutes just by rolling out pastry and assembling everything. It pairs wonderfully with a simple green salad or roasted Brussels sprouts.
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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

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.