Turkey Pot Pie in an Au Gratin

@lecreuset has small au gratin bakeware that are just the right size a turkey pot pie for 2. But I make 2 this size so we can each have our own leftovers. Pretty take on what we had in the fridge and freezer. #quarantinecooking

Makes 2 pies


  • 1 cup (2 sticks) unsalted butter, chilled, plus more for pie plate
  • 2 1/2 cups all-purpose flour, plus more for rolling out dough 
  • 1 teaspoon salt
  • 1/4 to 1/2 cup ice water

Cut butter into 1/4″ cubes and place into a chilled metal bowl (medium sized).  Using a pastry blender, flour & salt into the mixture until it resembles a coarse meal with pea-sized pieces of butter. Add 2 tablespoons of ice water to the flour-butter mixture, and blend. Then add another 2 tablespoons. As Martha Stewart says, “When a handful of dough squeezed together just holds its shape, you’ve added enough; if the dough crumbles, continue incorporating water, 1 tablespoon at a time, checking the consistency after each additional tablespoon.” Form 2 balls and wrap with plastic wrap. Each of these will later become the top and bottom crust for each 7″ pie. Refrigerate for at least an hour before using.


  • 1 cup frozen peas or green beans
  • 1 cup frozen corn
  • 1 stalk sliced celery
  • 1 medium carrot
  • ⅔ cup chopped leek or sweet onion
  • 1 tablespoon minced garlic
  • 2 tablespoons butter
  • 3 tablespoons tapioca flour 
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper
  • 1 teaspoon dried thyme
  • 2 tablespoons fresh parsley
  • 2 cups turkey broth (more as needed)
  • 1 cup milk + 2 tablespoons for pastry
  • 3 cups cubed cooked turkey meat – light and dark meat mixed

Melt the butter in a saucepan over medium heat. Cook the leek, carrot and celery until the leek is translucent, about 5 minutes. Add 1/2 cup of broth and garlic and let simmer to soften the carrots (about 4 minutes). Stir in salt, pepper, and thyme. Slowly whisk in tapioca flour to form a paste consistency. Add the remaining broth and milk and simmer until mixture thickens. Add frozen vegetables and cook for 2 minutes. Remove from heat; stir in turkey meat and stir until well combined.

Roll out pastry for each bottom crust. Spoon in filling. Top with a second crust. Brush with milk.

Place on a cookie sheet in a 400º oven. Cook for 45 minutes or until top crust is browned. Cool for 10 minutes before serving.

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