I don’t need a day to celebrate my love affair with meat pot pies. But it you give me one, I’ll take it.
September 23rd is National Great American Pot Pie Day. Urban legend points to the pie maker and frozen food manufacturer Marie Callender’s as the source of crowning this crust filled observance.
And speaking of crust, it’s the very best part of the pot pie.
Back in the day
I remember how Mom would occasionally stock our freezer with frozen Banquet turkey and chicken pot pies. They were packaged in a gold and red box that made my taste buds weep. We would pop that aluminum pot pie tray into the oven and it seemed like it took ages for it get done. And if you took it out too soon, the crust at the bottom would be soggy. But it didn’t matter, we ate them anyway. Between that golden brown, flaky double crust delight was tender chunks of meat and vegetables mixed in a delicate gravy. They were such a treat and not to mention these little pot pies gave mom a day off from serious cooking.
Turkey pot pie remake
To this day I love pot pies. And for years I have made and served a modified version of a turkey pot pie. It’s made in a casserole dish and has a single, puff pastry crust. I’ve posted pictures of it on my social media pages. But I’ve never published the recipe – until now.
While the flaky puff pastry crust is definitely the star, the filling is deliciously satisfying and flavorful. Using turkey thigh meat makes it hearty. And the Jersey sweet potatoes and fresh rosemary elevates the dish to something you’ll be proud to serve company.
Enjoy National Great American Pot Pie Day and enjoy this recipe any day you want that down home pot pie flavor minus the gold and red box of course.
Turkey Pot Pie Casserole
It’s made in a casserole dish and has a single, puff pastry crust.
2 cups Jersey (white) sweet potatoes peeled and cut into cubes
1 cup carrots, peeled and sliced
½ cup chopped yellow onion
1 teaspoon chopped garlic
1 ½ to 2 pounds skinless, boneless turkey thighs cut in chunks
Cooking oil (Grapeseed oil used in this recipe)
1 ½ teaspoon fresh chopped rosemary
2 ½ cup chicken stock (organic used in this recipe)
1 cup frozen sweet peas
4 tablespoons flour
1 sheet puff pastry, thawed (Pepperidge Farms used in this recipe)
- Preheat oven to 375 degrees Fahrenheit. Add 1 tablespoon of oil to a non-stick skillet set at medium heat. When oil is hot, add Jersey sweet potatoes and cook 5-6 minutes, stirring constantly with a wooden spoon or spatula. They will be slightly browned. Remember, color equals flavor. When done, place in a separate bowl or plate.
- To that same skillet, add about a teaspoon more of oil and add sliced carrots. Cook 2-3 minutes, stirring constantly with a wooden spoon or spatula. When done, place cooked carrots in a bowl or plate with sweet potatoes.
- Wash and pat dry turkey thigh. Cut in 1 inch pieces/chunks. Place cut meat on waxed paper or parchment paper. Generously season with salt, pepper and garlic powder to your taste. Sprinkle 2 tablespoons of flour over turkey meat and mix well. Add 2-3 tablespoon of oil to that same skillet set medium heat. When oil is hot, add turkey thigh meat. Cook 5 minutes, stirring constantly until done. Add the cooked meat to the sweet potatoes and carrots in your separate bowl or plate.
- To that same skillet, add another teaspoon of oil, onions, garlic and 1 teaspoon of rosemary. Sauté for 1 minute. Add 4 tablespoons of flour and 3 tablespoons of oil. Mix well, stirring for a minute until flour is well incorporated.
- Whisk or stir in 2 ½ cups of chicken stock into flour mixture and mix well. Add 1 tablespoon of butter. Turn down the heat and simmer 2 minutes or until the mixture begins to thicken. Make sure to stir mixture constantly while simmering. Season with additional salt and pepper to your taste.
- Add in cooked sweet potatoes, carrots, turkey thigh meat and 1 cup of frozen sweet peas to the thickened stock mixture. Stir well. Pour mixture into a baking dish (13 x 9 used in this recipe) sprayed with non-stick cooking spray.
- Place one thawed puff pastry on a lightly floured, parchment paper covered surface. With a rolling pen, gently roll out pastry to fit the inside of your baking dish. Roll puff pastry loosely around the rolling pin and ease it on top of the mixture in casserole dish. Lightly press it into place. If pastry is too wide, just press the edges up along the sides of the dish. Lightly the brush the surface with milk or an egg wash. Make 6 to 9 prick marks in pastry with a fork to vent the surface. Sprinkle top with the remaining ½ teaspoon of fresh chopped rosemary.
- Place casserole dish in oven and bake 25-30 minutes or until crust is golden brown and filling is bubbling.
- Remove from the oven and cool 20 minutes before serving. Cut into 6 squares.
Oh how I remember those Banquet pot pies. My mother and grandmother sure could make them from scratch and my belly would be tight when I finished. Those were the good old days. I need to try this recipe on my mother. Thanks for sharing.
Fascinating, thank you, as a British pie enthusiast I didn’t even know the term ‘pot pie’. I guess it just means a pie in a pot or dish, as opposed to one that can stand up by itself -?