As you well know, savoury pies are the raison d’être for my somewhat newly acquired (not even a year old!) pastry-making skills. Pot pie of the poultry variety is no exception and is one of my left-over bustin’ favourites.
Today, I was feeling emboldened with all of the successful pastry-things I’ve made lately and I deigned to try my hand at developing a fresh, new pastry recipe in the name of using up the mountain of leftover potatoes we had after the wee, impromptu thanksgiving feast we hosted this weekend.
That emboldening lead to further emboldening. Namely, rethinking the way I approach poultry pies, which used to be tossing some veg and meat in gravy, then tossing that combo into a pie shell and calling it a day. It was good enough to eat, but it was not the meaty pie of my dreams, so here I am: learning and growing.
LOOK AT ME LEARNING AND GROWING.
So, OMG! Both emboldenings worked. The dough was actually delightful to work with and cooked up into a golden crust with rich, potatoey flavour. The filling was everything I wanted in a poultry pie: loaded with tender vegetables and meat and smothered in a velvety, flavourful sauce.
And here I am sharing it with you.
I have no scientific way to say how many “normal” pies this makes, but I made one 9″ deep dish pie and three 5″x7″ deep dish pies from it.
What you need for the potato pastry:
- 4.5 cups of all-purpose flour + more for dusting and rolling
- 3 tsp baking powder
- 1.5 tsp salt
- 1 cup cold butter
- 3 – 3.5 cups of mashed potatoes
- 2 tbsp milk
What you do to make the potato pastry:
- In a large bowl, mix the dry ingredients together.
- Cut the cold butter into the dry ingredients until it resembles a coarse meal.
- Using your hands, work the potatoes and milk into the mealy mixture until loosely bound. “Light hands” as pastry-maven and BFF, Megan, would say. It’s not pizza dough, so don’t overwork it; just work it all in.
- Roll the pastry dough into 3 balls and refrigerate in a sealed vessel for at least one hour.
What you need for the rest of the pie:
- 2 tbsp cooking oil
- 1 tsp salt
- 1 tsp nutmeg
- 1 large leek, chopped in 1/4″ half-moons (about 1.5 cups)
- 3 medium potatoes, diced large (about 2 cups)
- 3 large carrots, chopped in 1/4″ half-moons (about 2 cups)
- 2 celery ribs, diced small (about 2 cups)
- 1 can of corn
- 1 can of evaporated milk
- 1/2 cup fresh parsley, finely chopped
- 2 tsp dried, rubbed sage or 1/4 cup fresh sage, finely chopped
- Salt and pepper to taste
- 4 cups of turkey meat (light and dark), cut into bite-sized pieces
What you do to make the rest of the pie:
- In a large pot over medium heat, heat the oil, then toss in the leeks, teaspoon of salt and the nutmeg.
- Once the leeks are soft, toss in the carrots and potatoes. Cook this mixture until the carrots are just becoming fork tender, about 10 minutes.
- Kill the heat, add the remaining ingredients except the turkey and stir until well-combined. Be sure to taste test and season with salt and pepper accordingly.
- Preheat oven to 400 degrees.
- On a well-floured surface, roll out about 2/3 of your pastry and work it in to line the well-greased vessels of your choice, leaving a good 1/2 inch edge for crimping the top on.
- To each pastry-lined pie pan, ladle in enough of the veg/gravy/milk mixture to give the bottom a good coating.
- Top that mixture with a good helping and distribution of the turkey meat.
- Evenly distribute the remaining veg/gravy/milk mixture atop the turkey meat across your pies.
- Roll out the remaining pastry and cut it into pieces large enough to make tops for your pies.
- Place tops on pies and crimp the edges of the pastry liners together with the pastry toppers, all the way around each pie.
- Cut slits the tops of each pie to vent the steam that the filling will create.
- Place pies on baking sheets and bake for 40-45 minutes, until the crust is browned and the filling is bubbly. See notes below for freezing/offloading to friends instructions.
- Let the pies rest for 10 minutes before serving.
Cook’s notes: As one might guess, one large pie and three smaller pies is too much pies for two people. One large pie and three smaller pies is too much pies for a lot of people. I would have to host a big pie party to get rid of that much pies…or offload them onto friends…or shove ’em in the freezer for a rainy day.
In either of those cases, par-baking the pies is the best way to go so you can eat the pies fresh out of the oven and not overcook ’em. To do this, bake only for 20 minutes at 400, then let them cool, wrap ’em up and shove them in the freezer or at friends.
To finish cooking, preheat the oven to 400 and cook the pies for about 25 minutes if thaw or about 40 minutes from frozen, until hot and golden and bubbly either way.