Brooke Williamson’s BW Turkey Pot Pie, as seen on Guy's Ranch Kitchen Season 6.
Recipe courtesy of Brooke Williamson

BW Turkey Pot Pie

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  • Level: Easy
  • Total: 45 min
  • Active: 25 min
  • Yield: 4 servings
This turkey pot pie is a riff on the chicken pot pie that I grew up with. It’s super-simple and no frills, with the exception of a seasoning mix I put on the crust and the celery leaves I sprinkle on top (those things just make perfect sense in my head). I think it’s as satisfying as a whole roast turkey, but it takes much less time and effort to prepare. It’s a perfect option for a small family that doesn’t feel the need for a full Thanksgiving spread.



Special equipment:
4 French onion soup bowls or other ovenproof bowls
  1. Preheat the oven to 350 degrees F.
  2. Melt the butter in a large saucepan over medium heat. Add the onion, celery and carrot and cook until softened, 5 to 7 minutes. Sprinkle in the flour and stir to combine. Add the thyme. Slowly add the broth to the pan while stirring constantly to avoid lumps. Stir in the milk. Allow the mixture to come to a simmer and thicken. Fold in the turkey. Stir in the pepper flakes, lemon juice and sherry vinegar. Season with salt and pepper.
  3. Divide the filling between 4 French onion soup bowls or other ovenproof bowls. Set aside to cool slightly, about 10 minutes.
  4. Meanwhile, using a round dough cutter slightly larger than the top of the bowls (about 4 inches), cut out 4 dough rounds. Top each bowl with a dough round and press the edges over the bowl to seal. Brush the tops of each pie with egg wash. Combine the paprika, garlic salt and celery seeds in a small bowl. Sprinkle the spice mixture over the dough. Bake the pies until the tops are golden brown, 15 to 20 minutes.
  5. Top each pie with parsley, celery leaves and Meyer lemon juice before serving.