Autumn Turkey and Apple Pot Pie



1-1/3 c flour

1/2 c unsalted butter, chilled and cut into chunks

3 oz cream cheese, chilled and cut into chunks

1 Large egg yolk

1 tbsp butter


2 Medium sweet onions, peeled and thinly sliced

1 lb Golden Delicious apples, peeled, cored and thinly sliced

1 lb yams, peeled, halved and thinly sliced

2 tsp dried rubbed sage

1-1/2 Teaspons caraway seeds


2/3 c apple juice

3 tbsp cornstarch

Salt and freshly ground black pepper To taste

1 tsp cream


Cream Cheese Pastry

Mix flour, butter and cream cheese together until coarse crumbs form. Add egg yolk. Stir with a fork until the dough holds together.

Cover and chill for 1 hour.

Roll pastry into a 12-inch diameter circle. Cover and chill until ready to assemble.


Melt butter in a 5-6 quart pan. Crumble ground turkey into pan and cook until no longer pink.

Add onions, apple, yams, sage and caraway. Cover and cook over medium heat.

In a small bowl, mix broth, apple juice and cornstarch. Add to hot turkey mixture; cook and stir until it boils and thickens.

Remove from heat and add salt and pepper to taste. Let cool slightly.

Spoon turkey mixture into the 10-inch pie pan (with a minimum 6-cup capacity).

Center pastry over filling and trim pastry edges. Lightly brush top with cream. Carve decorative pastry opening with the tip of a sharp knife.

Set pie pan on a foil-lined baking sheet and bake in a preheated 375 degree F oven until pastry is brown and filling is bubbling, about 35-45 minutes.

Cool about 5-10 minutes and slice into six wedges.