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Summer Suppers
Summer Suppers · No. I

Turkey Potpie

What to do with the last of the turkey — a warm supper that still belongs to summer.

Makesone 9-inch pie
Oven400° then 350°F
Timeabout 1 hour
An overhead view of a golden turkey potpie in its dish on a woven mat, with a linen napkin and fork
Cooled on the mat before the first slice

This is the supper I make when there's turkey left to use and the day has asked for something kind. Peas, carrots, corn, mushrooms, and onion folded into turkey and its own gravy, with a little cream to round it — all of it under a double crust made from scratch. It is comfort food that doesn't feel heavy, the kind of thing worth slowing down for even in summer.

Begins with the house Pie Crust — a double batch, made and chilled ahead.

Ingredients

For the filling

For the crust

Method
  1. Roll out the bottom crust and settle it into a 9-inch pie plate.
  2. Melt the butter in a skillet. Soften the onion, garlic, and mushrooms until golden and fragrant.
  3. Add the carrots, peas, and corn, and warm through.
  4. Stir in the turkey, gravy, thyme, and the cream. Season well with salt and pepper.
  5. Let the filling cool slightly — a warm, not hot, filling keeps the bottom crust from going soft.
  6. Fill the shell, mounding gently toward the center.
  7. Lay the top crust over, trim, crimp the edges, and cut a few steam vents.
  8. Brush all over with the egg wash.
  9. Bake at 400°F for 20 minutes.
  10. Reduce to 350°F and bake 30–40 minutes more, until deeply golden and bubbling.
A wedge of turkey potpie lifted on a white plate, showing peas, carrots, and turkey in a creamy filling
The filling — peas, carrots, turkey

If the edges color before the top sets, lay a loose ring of foil over them and let the pie finish.

"Let it rest fifteen minutes before slicing — long enough for the filling to settle into something you can lift cleanly. It freezes beautifully unbaked, too: wrap it well, and bake straight from the freezer with a little more time."