Modern Turkey Potpie Adventure

Our wacky Thanksgiving tradition emerged out of necessity. We’d attended a fantastic Friendsgiving that quickly morphed from a half dozen people into an enormous crowd.

The original plan was that we’d make turkey thighs simmered in red chile, but the guest list grew too long for that to be realistic. Other folks eagerly volunteered to roast a big turkey. While there was plenty for dinner, the few leftovers were divided between the friends who brought it and our gracious host. We all insisted.

After so many weeks with turkey on the brain, though, Guillaume and I were hankering for some more.

Right after the holiday, Guillaume bought a 10-pounder on sale that cooked nicely — and quickly — in a lidded roasting pan surrounded by aromatics. For just the two of us.

Earlier that fall I’d spotted Julia Moskin’s modern take on chicken potpie in the New York Times. She was insistent about keeping veggies out of the dish entirely: “Vegetables should be served separately, not force-marched into the filling,” she wrote. “Roasted carrots, peas with mint and buttered steamed asparagus are all nice to serve with chicken potpie.”

We decided it was entirely possible to put vegetables in this dish without having them turn mushy. Instead of the mushrooms we sautéed some asparagus pieces. Parboiled carrot and potato pieces kept their shape as well.

Our version also calls for replacing the raw chicken with roasted turkey leftovers and swapping out the chicken stock for leftover homemade gravy that’s already been seasoned. Whatever kind of turkey meat you’ve got will work. We deployed our trusty quiche dough recipe, too.

Using a 10-inch cast iron skillet that can go directly into the oven saves time. If you don’t have one, just transfer the filling to a pie dish that can hold it all before putting on the pastry lid.

Our turkey tradition continued this year. On Black Friday Guillaume bought a fresh local 15-pound turkey for under $12. He brined and roasted it. I made the gravy, and we invited friends over for “Turkey Giving Day.” Then, after recovering, we made this glorious potpie.

Modern Turkey Potpie

6 oz. bacon
8 oz. fresh asparagus (approximate)
1 large carrot
1 medium Russet potato
1 lb. chopped roasted leftover turkey meat (approximate amount)
1½ C. homemade turkey gravy (also approximate)
½ tsp. dried thyme
1 large sweet onion
1 garlic clove
¼ tsp. paprika
¼ C. cooking sherry
Olive oil
Vegetable oil
1 egg mixed with 1 Tbsp. water for egg wash

Crust:
1½ C. all-purpose flour
½ tsp. salt
5 Tbsp. chilled unsalted butter
4 Tbsp. (¼ C.) vegetable shortening
3 to 5 Tbsp. cold water

Make the crust dough: Whisk the flour and salt in a mixing bowl. Add butter and shortening. Use a pastry blender to work it into a fine crumbly mixture. Sprinkle in 2 Tbsp. water and toss to combine. Then add more water one tablespoon at a time until it’s a chunky mixture that just holds together when you squeeze a handful.

Scoop the dough onto a piece of parchment or waxed paper and flatten it. Sprinkle any remaining dry parts with water. Using the paper, fold dough over on itself. Keep folding and gathering several times until just a few dry crumbs remain unincorporated. Shape the dough into a disk about 1-inch thick, and refrigerate it for 30 minutes.

Make the potpie: Peel and dice the potato. Peel and cut the carrot into small chunks. Place both vegetables in a medium pot and cover completely with water. Bring to a boil, then set off heat for 8 to 12 minutes. Check doneness with a fork. You don’t want them to be too tender. Drain and set aside.

Rinse and cut asparagus into 1-inch pieces. Heat 1 Tbsp. olive oil in a 10-inch cast iron skillet over medium. Cook, stirring occasionally, until browned, about 10 minutes. Thin asparagus spears need less time. Remove asparagus from pan and set aside in a bowl. Carefully wipe the pan with a paper towel.

Peel and chop the onion, ideally using a small food processor. Cut the bacon into ¼-inch pieces. Peel and smash the garlic clove with a large knife.

Put 1 Tbsp. vegetable oil in the cast iron pan and turn heat on medium-low. Put the smashed garlic clove in and, as soon as it begins to sizzle, add the bacon and the onion. Stir frequently until the bacon is cooked. Might need to raise the heat to medium. Remove garlic clove and discard.

Put a foil-lined baking sheet on the bottom oven rack. Put the other rack in the middle and preheat to 400°F.

(At this point another person can take the crust dough out of the refrigerator and roll it out on a floured surface. Make it wider than you think you’ll need.)

Sprinkle the paprika and the thyme into the pan. Stir to combine. Add the sherry and stir for about a minute. Now add the gravy and stir until it melts and gets evenly distributed. Add the potatoes and carrots. Add the asparagus. Finally, mix the turkey in carefully, avoiding any overflow. The seasoning should be just right but taste it anyway.

Turn off the burner and put the skillet aside on a cool burner. Roll out the dough, if that hasn’t been done already. Carefully place the dough on top of the cast iron skillet and cut off overhang. Brush well with the egg wash. Make several small steam holes in the middle.

Carefully place the skillet in the oven and bake for 25 minutes or until the crust is golden brown. Remove and allow to cool for at least 10 minutes before serving.