Turkey Dinner Pot Pie

Serves 6


2 Tbs (30 mL) olive oil

1 cup onion, diced

1 cup celery, diced

4 cloves garlic

100 g spicy sausage

468 g ground turkey

½ tsp salt

1 tsp black pepper

1 tsp fresh thyme

3 tsp fresh sage

½ cup (120 mL) white wine

1 cup (240 mL) turkey or chicken stock

2 tsp cornstarch

1Tbs (15 mL) water, cold

½ baked sweet potato, cooled

¼ cup fresh cranberries

1 9” store bought pie shell (with a top)


  1. Preheat oven to 375º F.
  2. Add olive oil to a medium pan over medium-low heat. Add onion and celery and cook 5 minutes.
  3. Add garlic, spicy sausage and ground turkey and cook 5 minutes. Stir and break up sausage and turkey into small pieces. Add salt, pepper, thyme and sage and stir to combine.
  4. Deglaze the pan with white wine, cook 2 minutes. Add the stock and cook over medium heat, 5 minutes.
  5. Make a slurry with the cornstarch and water (mix together) and add to your pot, stir for about 3 minutes, it will thicken slightly. Remove from heat.
  6. Add mixture to the pie base and cover with the dough top making sure to cut a hole in the centre and 4 slits to release the steam. Cook in the oven 30 - 40 minutes.

Find all of Natalie Findlay’s recipes for Winter Warming Pies in the January / February issue of Culinaire Magazine.

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