Go to the Recipe: Classic Double-Crusted Turkey Pot Pie
I made the Turkey pot pie last year for Tday, and it was devoured, very delish. This year I would like to try it with duck. What are your thoughts on that switch? Would you add or remove any of the ingredients?
Paul - I make mini pot pies every year with leftover Thanksgiving and/or Christmas meat and always freeze a large batch of them after Step 3. I cook them straight from frozen, but because it takes a while to defrost the center I usually avoid convection as I found that browns the crust before the center is done. The process that has worked for me on the mini version is about 30-40 minutes at 350 (no convection) with tin foil on and then another 20-30 minutes uncovered. If it’s not brown enough at that time i generally bump it up to 400-450 for 15 minutes or so to finish it off. I cut little slats in the top (before I freeze them) so I know the inside is done when it start’s bubbling out of the top a little bit and that’s time for the final browning.
Hi - could you totally freeze following completion of step 3? If so, would you re-cook from frozen or defrost first (and in each case, with what heating instructions)?
Total show stopper! My only notes are
Everyone except Phil.
Hello Thomas. The top ingredient block has a scaling tool. Simply click the Edit scale & Units bar above ingredients and type in the amount of any given ingredient and recipe will scale to this.
https://www.chefsteps.com/activities/chefsteps-101 There is a guide here.
Tasty dish, but the recipe was too large for yesterday’s diner. A 7” springform dish has about 56% the volume of a 9” springform, so I had a fair amount of calculating to keep the ratios equivalent. It would be excellent if ChefSteps would include a calculator for ALL recipes to help people adjust the ingredient quantities.
Possible?
My experience would suggest not opening the oven and just changing temps at the recommended checkpoints.
I’m wondering if this shouldn’t read 1g/0.5g/1g — 10 grams of fresh sage is like 75 leaves!
9in
Probably a dumb question but what diameter pan?
Basic home oven with no fan will work best here.
We used a pretty deep dish for this one and stuffed it to the top. You could certainly scale it down if you need to.
About to make the filling for the Turkey Popped Pie. With 1kg of turkey and all the other ingredients, it seems to me that there will be way more filling than necessary for either this recipe, or the turkey popped pie. Has anyone else had the experience of more than enough filling?
Are the oven temperatures fan assisted or normal top and bottom heating?
Great looking crust! I’m making it in a 10” springform. How much dough did you use for the top crust? I’ve got a double batch of the crust in the works now.
Beautiful pie. Was the recipe the one from Sousvide mag? been wanting to this for a while. For the bottom and too not adhering: if you let the two overhang then pass a rolling pin to “trim”wouldn’t it work?
easiest to separate immediately, but you can whenever you want.
So am I to separate the dough to create “bottom” and “top” of the pie crust and weigh dough during the resting period or do separate immediately?
I would say make the filling and freeze that, then thaw and make your pie when you want it fresh.
If we wanted to make these in advance and freeze, what would the stage for doing that be? Before any of the baking? After the first bake? The second? Thaw out before the third? Or just better to make the filling and freeze that? I plan to have lots of extra turkey this year and hope to make pies I can eat over the next month...
I also had to bake much longer at 350F to get the inside hot.
"Пирог" is the exact term. You can also do some search around Coulibiac (Кулебяка), if you want to dive deep into classic Russian "filling-inside-pastry" treats. There is plenty, trust me
If we wanted to incorporate Methylcellulose into this recipe, do you have a ratio you'd suggest? Modernist Pantry suggest 1% weight on their fruit pie recipe, but I'm curious how it would change for a pot pie.
Fresh is best!
the last time we made this we did, 5g thyme, 10g sage, 10g rosemary.
The amount of sage, thyme and rosemary says, "as needed". How much is "as needed"? I've never made this before. I don't know what is needed. Also, are they fresh our ground?
Made an sous vide apple pie using Grant's same fluted tart/quiche pan, and the recommended 3-temp bake, along with an embossed crust. Turned out very nice, with a unique look that garnered a lot of positive comments, although an embossed crust takes some practice to perfect.
Be careful not to overfill the pie, since the top and bottom crusts don't adhere together perfectly and the juice can force its way out at the edge (I even added some egg wash between them).
Might also leave the bottom crust a bit thicker next time, to provide additional support when the pie is removed from the pan (chilling it completely so the filling gels also helps).
Pan:
https://www.amazon.com/gp/product/B0006BB2NW/ref=ppx_yo_dt_b_asin_title_o01_s01?ie=UTF8&psc=1
Tips on freezing? Freeze it before any bake? Then how do you cool it without first completely thawing it. Like a frozen pot pie.
I just finished my Chicken pot pie. Here’s the finished product. I enjoyed making it. Of course, I didn’t use turkey. I’m letting it rest right now and I’m excited to taste it.
I have the same question.
If I were to use the leftover turkey gravy from Chefsteps how would I adjust the amount of flour to insure the filling is thick enough but not too much?
Как это по-русски - порог? Есть ли лучше слово?
I can’t print this one either, Roger. I printed a different one yesterday???
There's a print button at the top of the recipe on the right hand side.
Why can't I print these recipes?
У меня свой рецепт)))
Awesome recipe! Replaced the Parsnips with brown button mushrooms. Makes One 6inch and Four 4.5inch pies. Yummy!
I love pot pie and figured I would attempt this with my mom, but we live with a huge family. Would everyone like it?
Wow! Beautiful what size spring form pan did you use?
I'm making this dish for dinner tonite.
I'm using a glass pie dish. I read somewhere I should lower temperature by 25º. What are your thoughts on this?
Inspired. I made a version today, but mine was a beef pot pie
Used the Epicurious recipe for beef bourguignonne with a few minor modifications.
Daughter loved the crust. With the 3 stage bake it came out perfectly
Used my springform pan.
Used an ice bath and bowl to cool the filling. It heated to about 145-150 when the time was up/crust was done. I probably could have baked it a it longer at 350 to get the filling a bit hotter, but I it was cooked and I was late getting dinner done.ly got down to about 90F, but it didn't seem to matter.
A few thoughts... I got the filling good and cold by chilling it overnight. It took 60 minutes at 350F to get it up to a decent internal temperature (160F). So perhaps that was just too cold. I also didn't have a dark pan and used a 9.5" silvery springform pan. The weight of the filling inside split the sides within about 5 minutes. I would imagine the dark pan would be absolutely critical to keeping the shape. It was still delicious but messy. Lastly, there was no mention of how thick to roll the dough out. I rolled it out at 1/8". Should it have been 1/4"?
Mine turned out well!
Fixed. Thank you!
This is super freaking impressive, nice job!
Thank you for a debut classic. Easily one of the best pot pies I have ever tasted.
Are the additional 150g of carrots at the end of ingredients a mistake or is it suppose to be another ingredient. I cant seem to find anything that would suggest that in the recipe itself though.
Today's dinner. Deep Dish Chicken Pot Pie with Sourdough Pate Brise. Thank you so much!
Good eye, Kyle. Thanks for letting us know. I updated.
Hey ChefSteps, for the record, the eggs don't appear in the top ingredient list.
Do we need to remove the pie between stages or just let it hang out while the oven cools and heats up?
Oh my, gotta give this a go ...
No blind bake? We have skipped that step with a three-step-bake?
Yay!
