Question 1

Why is my turkey pot pie so runny?

Accepted Answer

Not baking it long enough is the most common reason. Just because the crust is brown does not mean it is done. Sometimes, the oven runs too hot, making the crust brown before the inside is done. Use foil to keep the top from over-browning as it cooks. It is not done until the filling is boiling. It could also be that the sauce was not thick enough at first. It has to be a thick roux before pouring it into the crust. Let it simmer until it is thick. Finally, don’t thaw the peas! We want them frozen so that they won’t release excess moisture into the sauce. Instead, they’ll soak up that wonderful sauce while baking and turn tender.

Question 2

How do I thicken my pot pie?

Accepted Answer

Don’t skip the flour. You’re making a roux by sautéing it in butter, and it’s essential to get that thick, delicious sauce we’re going for. In addition, it’s important to let the sauce simmer well until it’s reduced to your desired consistency. Another alternative is to mix one tablespoon of cornstarch with 2 tablespoons of water until fully dissolve. Then, add the slurry to the sauce, stir and cook until it thickens.

Question 3

Can I use frozen vegetables for the filling?

Accepted Answer

Frozen vegetables can be convenient and work well in a homemade turkey pot pie. If you choose to use not only frozen peas, but also other frozen veggies, make sure to thaw them before using. Or cook them slightly before adding them to the filling.

Question 4

How do I keep the bottom crust from being soggy?

Accepted Answer

There are several ways. One way is to pre-bake it. Like any other pie, it can be pre-baked to keep it from getting soggy. It can also be brushed with egg white to create a moisture barrier. Just make sure it dries first. Another way to prevent soggy bottoms is to add a layer of protection, such as cracker crumbs, cornstarch, or flour. Also, using a metal pie pan instead of glass or ceramic will conduct heat better, helping the crust cook faster.

Question 5

Can I make this turkey pie ahead of time?

Accepted Answer

Yes, this can easily be made one or two days ahead of time and kept in the fridge. First, assemble it all according to the instructions and cover it with plastic wrap. Put it in the refrigerator for up to 48 hours before baking. However, do not wait longer than that because the juices may soak into the crust and make it soggy. If you are not making it soon, wrap it in plastic wrap and place it in the freezer for up to three months. Remember to thaw it overnight and bring it to room temperature before baking.

Question 6

Should I pre-bake my pie crust?

Accepted Answer

Although it is not necessary to, and I do not call for it in my recipe, if a crispy bottom crust is what you are looking for, pre-baking is fine. Just do it the same way as any other pie crust. Roll out the dough and let it chill for 30 minutes before putting it into the pan. Then, trim the edges and poke holes in the bottom with a fork. Now, place parchment paper in the bottom of the crust and put pie weights or dry beans in it to prevent it from bubbling up. Bake for 10 minutes, or until the edges start to turn brown. Then, remove the weights and the paper and bake for another five minutes.

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