Colonial Turkey Pot Pie

By Chef Walter Staib
Culinary Setting
Meal Type
Child's Menu

About this Dish

At City Tavern in Philadelphia, Chef Walter Staib’s award-winning children’s menu features delicious, high-quality turkey recipes that keep kids and their parents coming back for more. Kids love the taste of turkey and parents love the great nutritional benefits!

Turkey is such an adaptable protein and it lends itself well to so many preparations because of its distinctive yet soft flavor that complements just about anything else. Foods with strong flavors can be offensive to a child’s developing palate, so turkey is perfect for children because it can be made into so many recipes that appeal to even the fussiest eaters. It’s also healthy for young children because it’s high in protein and low in fat.” – Chef Walter Staib

Cooking Style
Whole Turkey
Dish Type
Pot Pie


1/2 c vegetable oil

1 tbsp fresh thyme, chopped

3 tbsp fresh parsley, chopped

1 Medium shallot, chopped

4 Cloves garlic, chopped

1 8-lb Whole Turkey

1 Large white onion, diced

4 Ribs celery, diced

2 Large carrots, diced

1 c dry white wine


1 c shelled fresh peas

1 c sliced button mushrooms

1 c chopped red skinned potatoes

2 c heavy cream

Salt and freshly ground black pepper To taste

1/4 lb unsalted butter, softened

1/2 c all-purpose flour

3 lbs puff pastry, cut in rounds to fit ramekins

1 Large egg, beaten with 1 tsp water


In a small bowl, mix together oil and 1-½ teaspoons each thyme, parsley, shallot and garlic. Reserve remaining herbs.

Rub oil-seasoning mixture over turkey. Place turkey on a tray, cover with plastic wrap and refrigerate overnight.

Place turkey on a rack in a shallow roasting pan in a preheated 450°F oven.

Immediately reduce temperature to 350°F. Roast turkey for about 2-½ hours or until a meat thermometer inserted into the thigh reads 165°F.

Remove turkey from the oven and let cool slightly. Remove skin and meat from bones. Cut turkey meat into 1-inch pieces and reserve. Discard skin and bones.

Discard all but 3 tablespoons pan drippings in the roasting pan. Heat drippings in pan on stove top.

Add onion, celery and carrots and sauté over medium heat for 3 minutes, until tender.

Add wine to deglaze pan, loosening any browned bits on pan.

Add turkey stock, peas, mushrooms and potatoes. Bring to a boil over medium heat.

Add heavy cream and reserved thyme, parsley, shallot and garlic. Season with salt and pepper to taste.

Bring to a boil over high heat and add shredded turkey.

Bring back to a boil. Reduce heat and simmer about 5 minutes, until ingredients are fully cooked.

In a small bowl, combine the butter and flour into a paste.

Slowly stir butter-flour mixture into turkey mixture until it is combined and mixture is thickened.


Ladle turkey mixture into 8-ounce individual ramekins. Cover each with puff pastry circles, allowing a 1-inch overhang. Crimp pastry to edge of the bowl.

Using a fork, gently prick pastry to allow steam to escape, being careful not to break the dough.

Gently brush egg mixture over the surface of puff pastry.

Bake in a preheated 350°F oven for 12 to 15 minutes, until pastry edges are brown.