A Better Homemade Turkey Pot Pie (The Ultimate Pot Pie Recipe)

Don’t be put off by what seems like a long list of ingredients, most (or all) of these are pantry staples you probably have on hand, especially around the holidays.

2 ready-made or homemade double pie crusts or equivalent frozen puff pastry sheets

2 cups homemade chicken or turkey broth (473g) (sub low sodium store-bought)

roasted turkey (11 ounces dark meat + 5 ounces white meat), cubed

3 tablespoons dry white wine (45g)

1 small onion, diced (1 cup) (113g)

2 ounces (3-inch piece) leek, diced finely (white part only) (50g)

1 scallion, finely diced

1 cup carrot, finely diced (128g)

1 cup frozen baby peas (135g)

1 rib of celery, finely diced (55g)

¼ cup milk (60g)

¾ cup heavy cream (175g)

5 tablespoons unsalted butter (70g)

5 tablespoons all-purpose or 00 flour (50g)

½ to 1 teaspoon poultry seasoning (or Italian Arrosti seasoning), or to taste

1 dried porcini mushroom

¼ to ½ teaspoon yellow mustard (1.5 to 2g)

⅛ teaspoon sugar (0.5g)

salt and black pepper to taste

2 pinches white pepper (optional but recommended)

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Directions at bitingatthebits.com

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