Go to the Recipe: Classic Double-Crusted Turkey Pot Pie
Where can I get that pie / tart pan?
Deep dish tart pan!
https://www.amazon.com/gp/product/B0006BB2NW/ref=ox_sc_act_title_1?ie=UTF8&psc=1&smid=ATVPDKIKX0DER
No blind bake? We have skipped that step with a three-step-bake?
Yay!
Oh my, gotta give this a go ...
Do we need to remove the pie between stages or just let it hang out while the oven cools and heats up?
Hey ChefSteps, for the record, the eggs don't appear in the top ingredient list.
Good eye, Kyle. Thanks for letting us know. I updated.
Today's dinner. Deep Dish Chicken Pot Pie with Sourdough Pate Brise. Thank you so much!
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.
Thank you for a debut classic. Easily one of the best pot pies I have ever tasted.
This is super freaking impressive, nice job!
Fixed. Thank you!
Mine turned out well!
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"?
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.
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?
Wow! Beautiful what size spring form pan did you use?
I love pot pie and figured I would attempt this with my mom, but we live with a huge family. Would everyone like it?
Awesome recipe! Replaced the Parsnips with brown button mushrooms. Makes One 6inch and Four 4.5inch pies. Yummy!
У меня свой рецепт)))
Why can't I print these recipes?
There's a print button at the top of the recipe on the right hand side.
I can’t print this one either, Roger. I printed a different one yesterday???
Как это по-русски - порог? Есть ли лучше слово?
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?
I have the same question.
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.
Tips on freezing? Freeze it before any bake? Then how do you cool it without first completely thawing it. Like a frozen pot pie.
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
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?
the last time we made this we did, 5g thyme, 10g sage, 10g rosemary.
Fresh is best!
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.
"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
I also had to bake much longer at 350F to get the inside hot.
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 would say make the filling and freeze that, then thaw and make your pie when you want it fresh.
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?
easiest to separate immediately, but you can whenever you want.
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?
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.
Are the oven temperatures fan assisted or normal top and bottom heating?
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?
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.
Basic home oven with no fan will work best here.
Probably a dumb question but what diameter pan?
9in
I’m wondering if this shouldn’t read 1g/0.5g/1g — 10 grams of fresh sage is like 75 leaves!
My experience would suggest not opening the oven and just changing temps at the recommended checkpoints.
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?
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.
Everyone except Phil.
Total show stopper! My only notes are
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)?
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.
