Ingredients
Crust:
2 ¼ cups all-purpose flour
1 teaspoon salt
2/3 cup Crisco shortening (cold)
5-7 tablespoon cold water
Turkey Filling:
3 tablespoons unsalted butter
1 large onion, diced
1 large potato, peeled, diced, and cooked
1 carrot, peeled and diced
1 celery stalk, diced
1 garlic clove, minced
½ cup all-purpose flour
1 teaspoon salt
1 teaspoon pepper
½ teaspoon sage
3 cups turkey breast, roasted and cut in ¾” chunks 1 cup drippings from the roasted turkey breast
½ cup cream sherry
1 cup heavy cream
1 ½ cup turkey stock
Directions
For the Crust:
In medium bowl, combine flour and salt. Using pastry blender cut in the Crisco until particles are size of small peas. Sprinkle flour mixture with water, 1 tablespoon at a time, with a fork. Add water until dough is just moist enough to hold together. Form the dough into 2 balls, place on floured surface. Flatten each ball into a disc, wrap with plastic wrap and refrigerate for an hour. Roll out one of the discs on floured surface and place in the bottom of a 9” pie dish. Roll out the second disc for the top crust.
For the Filling:
Melt one tablespoon butter in a large skillet over medium high heat, add onions, carrots, and celery. Sauté 15 minutes or until onions appear to become caramel colored and both the carrots and celery are tender. Add the garlic. Add salt, pepper, sage, and thyme stir well. Gradually add the all-purpose flour to the vegetables and herbs and stir well until all is coated. Add the sherry to help with deglazing the pan. Add the turkey drippings to make a roux. Stir in the heavy cream. Gradually add the turkey stock while continuously stirring. Add the cooked potatoes and roasted turkey to the pot and stir just until well combined. Set aside to cool for approximately one hour. Assembling the pie, roll out the bottom crust, place in pie pan, add the pot pie filling. Roll the top crust and place over the top filling. Crimp the edges, slit the top crust, cover the pie with aluminum foil. Bake in a preheated 400 degree oven for 20 minutes. Remove the aluminum foil and bake an additional 20 minutes.
Fill each prepared pie crust halfway with turkey filling, place a thin layer of mashed potatoes over the filling along with a few green bean and peas if desired. Finish filling the pie with the turkey filling and place remaining pie crust over the top of the pot pie.
Bake covered in a 350° F preheated oven for 30-40 minutes. Crusts should be golden brown.