Root Vegetable Turkey Pot Pie with Herbed Buckwheat Crust

We’re doing something different for Thanksgiving this year and heading to Nashville with my parents for the long weekend(!). The four of us have a stellar line-up of food experiences planned for the trip, so I probably won’t miss being in the kitchen too much, but went ahead and made two turkey dishes this week, just in case. Red beans and rice with smoked turkey, and this soul-warming pot pie.

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Aren’t these tall, fresh-from-the-dirt, yellow & orange girls beauties? You can use any vegetables you have on hand for this pie. Our CSA box was heavy on root veggies this week, so I threw them all in.

2013-11-22 01.49.47“Is this what we’re eating? What happened to the crust?” said my dear Tall Tim.

Then he had seconds.

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When liquid or fat is introduced, buckwheat flour turns nearly black. I think it’s beautiful. Really into the buckwheat lately. I used it to make these molasses cookies, and you will surely be seeing it again here.

Clean Tip: Buckwheat is not actually wheat at all. Buckwheat flour comes from a gluten free botanical seed that is related to rhubarb. Buckwheat has a substantial amount of fiber and protein. Considered a superfood by some, the unique protein found in the buckwheat seed has been shown to help improve cholesterol, balance blood sugar and reducing hypertension.

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Root Vegetable Pot Pie with Herbed Buckwheat Crust (serves 6)

Ingredients (for crust):

  • 1 1/4 cups buckwheat flour (plus additional for rolling)
  • 8 Tbsp. unsalted butter, cubed
  • 1/2 tsp. salt
  • 2 tsp. dried herbs (I used a mixture of dill, parsley and rosemary)
  • 6-8 Tbsp. ice cold water
  • 1 egg, beaten

Ingredients (for filling):

  • 4 Tbsp. butter or olive oil (or combination of both)
  • 1 small onion, chopped
  • 3 small garlic cloves, chopped
  • 6 cups vegetables cut to a 1/2 inch cube (I used sweet potato, carrots, kohlrabi, celery, leek, green peas)
  • 2.5-3 cups liquid (I used a combination of vegetable stock and almond milk)
  • 2 Tbsp. Sherry (or white table wine)
  • 1/2 tsp. dried thyme
  • 1/4 tsp. dried rosemary
  • 2 Tbsp. cornstarch
  • Optional: 1/2 lb. leftover turkey, cubed
  • 1/3 cup fresh parsley, roughly chopped
  • salt and pepper to generously season

Directions for crust:

Better yet, watch Martha’s test kitchen’s pie crust demonstration video. This is the technique that works for me every time.

  1. In the bowl of a food processor pulse together the flour and salt until combined.
  2. Add the cold butter, and pulse until you have pea-sized pieces of butter remaining.
  3. Add the dry herbs, and pour in ice water one tablespoon at a time until the the crumbles in the processor hold together when pressed between your fingers.
  4. Pour mixture onto a piece of plastic wrap and use the plastic wrap to fold the mixture onto itself to create a disc.
  5. Place plastic wrapped disc of dough in refrigerator while you make the pie filling.

Directions for filling:

  1. Add butter and/or olive oil to 9 inch oven proof skillet over medium-high heat. Saute onion and garlic until translucent.
  2. Add all vegetables to pan and season generously with salt and pepper (If using peas, wait to add them with the cornstarch step so they do not lose their color). Add dried thyme and rosemary and allow to toast with the veggies until fragrant.
  3. Add 2 cups warmed liquid and the Sherry. Bring to a simmer, cover and cook until vegetables are tender throughout (not mushy).
  4. If you are using turkey, add now. Add corn starch and stir to combine. As the filling simmers, it will become thick, and you may want to add additional liquid.
  5. Once filling reaches the consistency you prefer, taste for seasoning (salt and pepper are key in this dish!) and adjust as needed. Fold in fresh parsley. Turn off burner.
  6. On a floured surface, roll out pie dough large enough to cover your skillet and place dough on top of the filling. Use a knife to trim overhanging edges and create air slits in the top of the dough. Brush dough with egg wash.
  7. Place pie in oven with a cookie sheet on a rack below to catch drippings. Bake until filling is beginning to bubble and crust is cooked through – 15 to 20 minutes. Allow to cool slightly before serving.

Enter his gates with thanksgiving
and his courts with praise;
give thanks to him and praise his name.
For the Lord is good and his love endures forever;
his faithfulness continues through all generations.”

-Psalm 100:4-5


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2 Responses to “Root Vegetable Turkey Pot Pie with Herbed Buckwheat Crust”

  1. Regina November 23, 2013 at 8:51 pm #

    That looks scrumptious! :)

  2. Marie @ Little Kitchie November 26, 2013 at 8:48 am #

    I agree, that crust is beautiful! Hope you have a great Thanksgiving, Cassie!

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