Double-Crust Turkey Pot Pie

This is no peas-and-carrots affair.

This is no peas-and-carrots affair. This turkey pot pie is all the things you love about Thanksgiving wrapped into a golden tower of crust. Rather than roasting a whole turkey, use the meat from 3 to 4 turkey legs – herb-buttered and roasted at 350°F for an hour and a half – and for the squash, choose your favorite – any nutty, orange-hued winter variety will be lovely.

Double-Crust Turkey Pot Pie

Serves | 8 |


  • 1¾ cup all-purpose flour
  • 1 Tbsp granulated sugar
  • 1½ tsp kosher salt
  • 10 Tbsp unsalted butter, cut in ½-inch cubes and chilled until ready to use
  • 1 tsp white vinegar
  • 8 Tbsp ice water


  • 2 Tbsp unsalted butter
  • 1½ cups diced sweet yellow onion
  • 3 cloves garlic, minced
  • ⅛ lb uncooked bacon, cut in ½-inch pieces
  • 1 cup peeled and small dice parsnips
  • 1 cup peeled and small dice orange winter squash
  • 2 Tbsp finely chopped fresh sage leaves
  • 1½ tsp dried oregano
  • 1¾ cups chicken broth
  • ¼ cup all-purpose flour
  • ½ cup heavy cream
  • 2 tsp kosher salt, plus more to taste
  • 1 tsp freshly ground black pepper, plus more to taste
  • ½ tsp freshly grated nutmeg
  • ¼ tsp ground mace
  • 1 lb roast turkey, roughly chopped or torn into ¾-inch pieces
  • ⅓ cup roughly chopped fresh parsley leaves

| Preparation – Crust | Add flour, sugar and salt to the bowl of a food processor; pulse to combine. Add butter; pulse in 1-second bursts until mixture looks like wet sand, 10 to 15 pulses. Sprinkle vinegar on top and then add ice water; pulse until mixture just begins to come together in a ball. Remove dough from food processor; divide into two pieces, one with ⅓ of the dough and the other with ⅔ of the dough. Form each piece into a smooth ball and then press into 1-inch-thick disks; tightly wrap each disk in plastic wrap and chill in refrigerator, at least 4 hours or overnight.

| Preparation - Filling | Heat butter in a Dutch oven over medium heat. Add onion, garlic and bacon; stirring frequently, cook until softened, 5 minutes. Add parsnips, winter squash, sage and oregano; cover and cook, 7 to 8 minutes, stirring halfway through. Uncover, add chicken broth and then sprinkle in flour as you whisk to dissolve lumps. Once flour is incorporated, stir in heavy cream; add salt, pepper, nutmeg and mace. Stir in turkey and bring mixture to a bubble; stirring frequently, cook, uncovered, until thick and creamy, 10 minutes. Remove from heat and stir in parsley. Taste and adjust seasoning if necessary. Set aside.

| Assembly | Preheat oven to 400°F and set rack in middle of oven. Line a lipped baking sheet with parchment paper. Remove ⅔ disk of dough from refrigerator and transfer to a generously floured work surface; roll out into a 13-inch round. Fold round in thirds over rolling pin and transfer to a 9-inch springform pan, lining bottom and up the sides to the top edge of the pan. (If you don’t have a springform pan, a deep-dish 9-inch pie pan should be large enough to handle this as well.) Set in freezer, 20 minutes.

Just before removing pan from freezer, roll out remaining ⅓ disk of dough into a 10-inch round on floured work surface. Remove pan from freezer and carefully pour turkey filling in the center, spreading with the back of a spoon to even out top. Lay 10-inch round over filling; fold edges of both crusts together to seal, crimping as you go. Trim crust as needed. Cut a ½-inch hole in top and make several slashes around it to vent steam. Place pan on prepared baking sheet and transfer to oven; bake until crust is deep golden all over and filling is bubbling, 1 hour. Remove from oven and allow filling to cool slightly and set, 30 minutes. Cut into pieces and serve hot.