Entree: United States – Vermont – Vermont Turkey Pot Pie

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 6

Approximate Time

Prep 1 hr

Cook 1 hr

Additional 25 min

Total 2 hrs

Ingredients

- For the crust:
- 2 1/2 cups (312 g) all-purpose flour
- 1 tsp (5 g) kosher salt
- 1 tsp (4 g) granulated sugar (optional)
- 1 cup (226 g) unsalted cold butter, cut into 1/2-inch (1 cm) cubes
- 1/2 cup (112 g) vegetable shortening, cold
- 6-8 tbsp (90-120 ml) ice water

- For the filling:
- 3 cups (approx. 12 oz / 340 g) shredded cooked turkey (usable weight) (such as roast turkey breast)
- 2 tbsp (28 g) unsalted butter
- 1 medium yellow onion, diced, about 1 cup (150 g)
- 1 cup (120 g) diced celery (about 2 stalks)
- 1 cup (130 g) diced carrots (about 2 medium)
- 2 cups (about 10 oz / 280 g) Yukon Gold potatoes, peeled and 1/2-inch (1 cm) diced
- 3/4 cup (115 g) frozen peas
- 1/3 cup (43 g) all-purpose flour (for roux)
- 2 cups (480 ml) low-sodium chicken or turkey stock
- 1 cup (240 ml) whole milk
- 1 tsp (1 g) dried thyme or 1 tbsp (3 g) fresh thyme leaves
- 1/2 tsp (2.5 g) dried rubbed sage (optional)
- 1 cup (4 oz / 113 g) shredded Vermont cheddar
- 2 tbsp (8 g) chopped fresh parsley
- 1 tsp (6 g) kosher salt, plus more to taste
- 1/2 tsp (1.5 g) freshly ground black pepper, plus more to taste
- 1 large egg, beaten with 1 tbsp (15 ml) water for egg wash

Instructions

Short Description:
A hearty New England-style pot pie made with tender leftover turkey, chunky vegetables and diced potatoes in a creamy gravy, finished with shredded Vermont cheddar and a flaky double crust. Served as a complete main-course meal.

Regional Notes:
This Vermont variation highlights local cheddar folded into the filling for a tangy, creamy depth and uses a flaky double crust typical of New England pot pies. Using diced Yukon Gold potatoes and Vermont cheddar differentiates it from smoother, cream-only pot pies found elsewhere.

1. Make the crust: In a large bowl combine 2 1/2 cups (312 g) flour, 1 tsp (5 g) salt and 1 tsp (4 g) sugar if using. Cut in 1 cup (226 g) cold butter and 1/2 cup (112 g) cold shortening with a pastry cutter or two forks until mixture resembles coarse peas with some larger butter pieces remaining.
2. Gather the dough: Sprinkle 6 to 8 tbsp (90-120 ml) ice water over the flour mixture, tossing gently with a fork until dough just comes together when pressed. Do not overwork. Divide into two disks, flatten to 1-inch (2.5 cm) thick disks, wrap in plastic and chill at least 30 minutes.
3. Preheat oven: Preheat the oven to 400°F (200°C). Set a baking sheet aside for the pie (to catch any drips).
4. Cook the vegetables: In a large skillet over medium heat melt 2 tbsp (28 g) butter. Add 1 cup (150 g) diced onion, 1 cup (120 g) diced celery, 1 cup (130 g) diced carrots and a pinch of salt. Sauté until softened, about 6–8 minutes.
5. Par-cook potatoes: Add 2 cups (approx. 280 g) diced Yukon Gold potatoes to the skillet and cook 5 minutes, stirring, until edges begin to soften but not fall apart. If skillet becomes dry, add a splash of stock.
6. Make the gravy: Sprinkle 1/3 cup (43 g) flour over the vegetables and stir to coat; cook 1–2 minutes to remove raw flour taste. Gradually whisk in 2 cups (480 ml) stock and 1 cup (240 ml) milk until smooth. Bring to a gentle simmer; cook until mixture thickens to a gravy consistency, 3–5 minutes.
7. Finish the filling: Stir in 3 cups (approx. 12 oz / 340 g) shredded cooked turkey, 3/4 cup (115 g) frozen peas, 1 tsp (1 g) dried thyme (or 1 tbsp fresh), 1/2 tsp (2.5 g) dried sage if using, 1 cup (4 oz / 113 g) shredded Vermont cheddar, 2 tbsp (8 g) chopped parsley, and 1 tsp (6 g) salt and 1/2 tsp (1.5 g) pepper. Taste and adjust seasoning. Remove from heat and let cool 10 minutes while you roll the crust.
8. Roll and assemble: On a lightly floured surface, roll out one disk of chilled dough to a circle about 12 inches (30 cm) diameter for the bottom and fit into a 9-inch (23 cm) deep-dish pie plate, letting excess hang over. Spoon the slightly cooled filling into the crust.
9. Top crust: Roll out the second disk to about 12 inches (30 cm). Drape over the filling. Trim excess dough to 1/2 inch (1.25 cm) beyond rim, fold under and crimp to seal. Cut 4 small vents in the top to allow steam to escape.
10. Egg wash and chill: Brush the top crust with the beaten egg and water. Chill assembled pie in the refrigerator 15 minutes to firm the crust (optional, helps flakiness).
11. Bake: Place the pie on the prepared baking sheet and bake in the preheated 400°F (200°C) oven for 20 minutes, then reduce heat to 375°F (190°C) and bake an additional 25–30 minutes, or until crust is deep golden and filling is bubbling through vents.
12. Rest and serve: Remove from oven and let rest 10–15 minutes before slicing so the filling sets. Serve hot, garnished with additional chopped parsley if desired.