Description
Buttery, cheesy crust tops a rich turkey and vegetable filling in this comforting pot pie. Perfect for a cozy night in!
Ingredients
Units
Scale
- 3-4 lbs (1400-1800 g) Turkey drumsticks
- 1 1/2 tbsp (22 ml) kosher salt
- 1 tsp ground black pepper
- 1 1/2 tsp sage
- 2 tbsp (30 ml) unsalted butter, softened
- 6 tbsp (90 ml) butter
- 2 cups (474 ml) diced onion, about 2 onions
- 1 cup (237 ml) finely diced carrots, about 3 carrots
- 1 tsp kosher salt
- dash of sage, ground thyme, and black pepper
- 7 tbsp (105 ml) all-purpose flour
- 4 cups (946 ml) turkey stock
- 4 cups (946 ml) shredded or diced cooked turkey
- 1 cup (237 ml) frozen green peas
- 1 cup (237 ml) all-purpose flour
- 1 cup (237 ml) whole wheat pastry flour
- 3/4 tsp fine grain sea salt
- 3/4 cup (178 ml) grated sharp cheddar cheese
- 10 tbsp (150 ml) unsalted butter, chilled and cut into cubes
- 5 tbsp (74 ml) ice water
- 1 egg + 1 tbsp (15 ml) water, optional for egg wash
Instructions
- Preheat oven to 400°F (204°C).
- In a small bowl, combine salt, pepper, and sage. Sprinkle over turkey drumsticks and season under the skin. Spread softened butter over the turkey.
- Roast turkey for 15 minutes at 400°F (204°C). Lower heat to 325°F (163°C) and roast for another 40-60 minutes, until the skin is golden brown and a meat thermometer registers 165°F (74°C). Remove from heat and let cool for at least 30 minutes.
- Remove turkey skins and discard. Shred 4 cups of turkey meat.
- In a large pot, bring 10 cups of water, turkey bones, and drippings to a boil. Reduce heat and simmer for 3 hours. Strain stock and set aside 8 cups.
- For the Filling:
- In a large pot, melt butter over medium-high heat. Add onions, carrots, and seasonings; sauté until onions are translucent (5-7 minutes).
- Sprinkle flour over vegetables and stir for 1 minute. Gradually add turkey stock and stir until thickened. Add turkey meat and peas; cook for 5 minutes.
- For the Cheddar Cheese Crust:
- In a food processor, combine flour, salt, and cheddar cheese. Pulse to combine. Add butter cubes and pulse until the mixture resembles coarse crumbs. Add water and process until just combined. Form a disk and chill for 30 minutes.
- Roll dough to fit a 9×13 baking dish or make 6 individual circles.
- For Assemble and Bake:
- Preheat oven to 400°F (204°C).
- Divide filling into 6 individual bowls or a 9×13 baking dish. Top with crust, trim excess, and cut slits in the top. Brush with egg wash, if desired.
- Bake for 30-40 minutes until the crust is golden brown and the filling is heated through.
Notes
- For a richer flavor, use homemade turkey stock instead of store-bought.
- If you don’t have a food processor, you can cut the butter into the flour mixture using a pastry blender or your fingers.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven or microwave.
- Prep Time: 45 minutes
- Cook Time: 205 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 500
- Sugar: 5
- Sodium: 800
- Fat: 30
- Saturated Fat: 18
- Unsaturated Fat: 8
- Carbohydrates: 40
- Fiber: 5
- Protein: 35
- Cholesterol: 150