How to Make DELICIOUS Pot Pie with Leftover Turkey

By Chef Billy Parisi · 90 min

Ingredients

Instructions

1. Preheat the oven to 400°F (200°C).
2. Cut the pie dough into 4 equal pieces, shape each into a ball, cover and chill.
3. Melt 1 stick of butter in a large heavy pot over low to medium heat and cook the onions for 15 to 20 minutes, until browned.
4. Add the carrots, celery and garlic and sauté over medium heat for 4 to 5 minutes.
5. Deglaze with the vermouth and cook until nearly all the liquid has evaporated.
6. Stir in the flour until combined to form a roux.
7. Pour in the chicken stock, raise the heat to high and stir until very thick.
8. Stir in the cream until combined.
9. Add the hominy, potatoes, turkey, peas, parsley, salt and pepper. Mix, cover with a lid and set aside.
10. Roll out each piece of dough until it easily covers a 9-inch pie pan.
11. Line two 9-inch pie pans with one rolled dough each, pressing it against the sides and letting the excess hang over. Divide the filling evenly between them and smooth it out.
12. Cover each pan with one of the remaining rolled doughs. Trim the excess dough, pinch the top and bottom edges together all the way around (you can press them with a fork), then brush the tops completely with the whisked egg.
13. Cut a few slits in the top crust so steam can escape.
14. Bake at 400°F (200°C) for 40 to 45 minutes, until the crust is golden brown.
15. Let the pot pies cool for 10 minutes before serving.

Summarized from Chef Billy Parisi's video. Watch it for the details.

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