We had 12 guests for Thanksgiving this year–many of whom are “light eaters.” But, we had a 22-pound turkey! Clearly, we had a lot of leftovers. In fact, my favorite part of Thanksgiving is the leftovers on Friday. I get all of the pleasures of eating, without actually having to make anything! But then, Saturday comes along, and the idea of Thanksgiving leftovers is a little less appetizing. Saturday, I decided to head back to the kitchen and make something that would use up some of this turkey! I decided on a turkey pot pie with a lattice top crust. I wanted to do a lattice top crust because pot pies need a top crust, and the lattice top crust uses far less dough. In fact, I wanted to do an “alternative crust” for the bottom layer–or no crust at all–but my family would hear nothing of it! They got a taste of this delicious crust last year and forced me to make the crust “just like last time.”
So, I told them that I did–but of course I changed up a few things to make this recipe even better! In addition to making a lattice top crust this time, I added more turkey and more gravy. I also was unable to use homemade turkey stock this year (tragic, I know!) because someone accidentally discarded the turkey carcass. So, I used a store-bought chicken stock. Fortunately, I still had my turkey drippings from T-Day, so all was not lost!
Find the recipe for the lattice crust below, and the adapted recipe for the turkey pot pie here. This recipe has four parts. Start to finish, it took me 4 hours, and that’s without me making the turkey stock.
Part one is making the stock. Part two is making the crust (recipe below). Part three is making the turkey gravy. Part four is making the turkey pot pie filling and assembling and baking the pie!
- 1¾ cups flour (plus more for rolling out)
- 1½ teaspoons salt
- 1 tablespoon plus 1½ teaspoons sugar
- ¾ cup cold butter (1½ sticks), cut into ½ inch pieces
- 3 tablespoons ice water
- Mix the flour, salt and sugar in the bowl of a stand mixer, fitted with the paddle attachment.
- Add the butter and mix until it is crumbly.
- Add the water, one tablespoon at a time and mix until the dough just comes together.
- Remove the dough from the bowl and shape into two discs. One disc should be ⅓ of the total dough (for the lattice top crust), and once disc should be ⅔ of the total dough (for the bottom crust).
- Wrap the discs in plastic and allow to rest in the refrigerator for at least one hour.
- Roll the larger disk into a large circle on a lightly floured counter top. Press into a pie pan.
- Roll the smaller disc into a rectangle, and cut strips for the lattice top crust.
- Once the filling is ready, fill the pan with the crust pressed-in with filling. Then, arrange the strips for the lattice crust, weaving in and out. Then, use a fork to press the strips into the rest of the pie dough.