Yield: 8 Servings

Scott Nowell

This is a complete all in one meal. Yes, you can substitute chicken. For a jumbo pie, use a 12” cast iron pan for a baking dish. This recipe easily made enough for 2 12” pies or 4 normal sized ones. For the crust use all butter or a combination of butter and shortening.
Crust:

• 3cups AP flour
• 1tsp salt
• 16TBS butter/shortening
• 6-8TBS ice water

Pie:

• 2lbs turkey, chopped into bite sized pieces
• 2lbs potatoes, peeled and cut into bite sized pieces
• 1cup baby carrots, cut into bite sized pieces or ¼” thick sliced whole carrots
• 1cup celery, sliced ¼- ½” thick
• 1cup frozen pearl onions
• 1cup frozen corn
• 1cup frozen baby peas
• 6-8cups turkey gravy
• 1egg, beaten with 1 tsp milk for egg wash

Special equipment:

• 9- to 12-inch cast iron pan

Crust:

Pulse the flour and salt in a food processor for a couple of seconds. Many recipes call for putting the food processor bowl and ingredients in the refrigerator/freezer for 30 minutes at this point. If it’s hot you might try that.

Add the cubed butter and cubed shortening to the processor and using pulses mix into the flour until it resembles coarse crumbs.

Add ¼ cup of the ice water and pulse a few times. Add another TBS water, pulse and repeat until the dough starts to come together in a ball.

Dump dough onto a floured surface, form into two discs, 3/8 for one and 5/8 for the other, wrap and refrigerate for at least an hour.

Pie:

In a medium pan, add the potatoes and carrots cover in water, and bring to a boil. After 5 minutes, add celery and pearl onions. Cook until potatoes are almost done. Baking will finish them. Drain, rinse to cool and set aside.

Make or heat the gravy in a 6-qt stock pot or Dutch oven. Add the turkey and heat through. Add the vegetables and the frozen corn and peas and bring to a boil.

Taste and adjust seasoning.

Preheat oven to 375°F to 400°F.

Brush the bottom and sides of a 12-inch cast-iron skillet or similar with vegetable oil. Set aside.

Roll out the larger dough to an 18-inch circle (for 12-inch pan). Lift and place the pie crust and fit firmly onto the bottom and sides of the pan. There should be overhang all around.

Ladle enough of the hot turkey mixture into the pie crust to nearly fill the pan.

Lay the second crust on top. Lift and fold the edges under and crimp to seal.

Brush with egg wash and cut four 2-inch slits in the top to release steam.

Place on a sheet pan to catch drips and bake for 45 minutes or until the top is browned and the filling is bubbling through the slits.

Remove from the oven and let sit ten minutes.

Serve.