Pot Pie 101


Pot pies might be the classiest way to encase leftovers; including the leftover pie dough scraps tucked away in the freezer. You’re welcome to follow this recipe in its entirety or make the veloute sauce and fold in the roasted vegetables and leftover turkey in the tupperware. Either way, you’ll want to use the Master Pie Crust recipe here for the crust (if you have lard, duck fat, shmaltz or turkey fat left over from the big day, feel free to sub out up to 1/3 of the butter with it).

This recipe will yield you one 9 or 10″ Pot Pie or 13×9″ casserole OR 4-5 little 4″ pies.

Here are a few our favorite combos:

Butternut squash and turkey

Celery root and swiss chard

Brisket and caramelized onions



Pot Pies- the vegetables

  • 3 Tbsps Butter
  • 2 small Carrots
  • 2 large or 4 small Potatoes
  • 1 stalk Celery
  • 1 cup Fresh or frozen peas
  • 1 Shallot
  • 23 sprigs Thyme
  • 1 Lemon
  • 1 bunch Parsley
  • 1 cup Vegetable or chicken broth


Pot Pies- the vegetables

  1. Dice your carrots, celery and potatoes into small dice. Melt the butter in a pot and add in your vegetables, follow by salt and pepper, to taste and the sprig of thyme. Keep the heat on medium and sweat these ingredients for about 10 minutes, stirring often.
  2. Once the vegetables soften just a tad bit, add in the shallot, stirring for a couple of minutes, followed by the broth. Cover the pot and cook about 7-10 more minutes, or until the vegetables are just starting to get tender when poked with a fork. Remove from heat.
  3. Squeeze half of the lemon over the vegetables and mince and add the parsley over them. Toss and pour onto a cookie sheet or platter to cool quickly while preparing your veloute.