These cozy Harvest Pot Pies tuck mashed potatoes, turkey, green beans, stuffing and gravy beneath a golden, herb-filled crust made with our Organic White Unbleached All-Purpose Flour and Chickpea Flour. It’s a delicious way to give leftovers new life—and a wonderful excuse to invite friends and neighbors over for one more homemade meal.
These cozy Harvest Pot Pies tuck mashed potatoes, turkey, green beans, stuffing and gravy beneath a golden, herb-filled crust made with our Organic White Unbleached All-Purpose Flour and Chickpea Flour. It’s a delicious way to give leftovers new life—and a wonderful excuse to invite friends and neighbors over for one more homemade meal.
In a large bowl, whisk together flour, chickpea flour, herbs and salt. Using a pastry blender or your fingers, cut in butter until the mixture resembles coarse crumbs.
Drizzle in ice-cold water 1 tablespoon at a time, mixing just until the dough begins to come together and no dry bits remain. You may not need all the water.
Divide dough into four equal pieces and shape each into a disc about ½-inch thick. Wrap each disc in plastic wrap and refrigerate for at least 30 minutes.
Working with one disc at a time, roll dough on a lightly floured surface until just under ¼-inch thick. Cut each round 1 inch larger in diameter than the baking dish. For a 6-inch baking dish, cut a 7-inch round.
Transfer dough rounds to a parchment-lined baking sheet and refrigerate while assembling the fillings.
Preheat oven to 400°F.
Layer fillings evenly among baking dishes, starting with mashed potatoes, followed by turkey, half of the gravy, green beans, stuffing and remaining gravy.
Top each pie with a chilled dough round, allowing the edges to overhang the dish. Gently press dough down around the edges, then pinch dough against the outside edge of the dish to seal.
Using a sharp knife, cut several vents in the top of each crust, making sure to cut completely through the dough.
Place assembled pot pies in the refrigerator to chill while the oven preheats.
Brush dough with egg wash and bake for 35–40 minutes, or until the crust is rich golden brown and the filling is hot in the center. Begin checking at 30 minutes. If the crust is browning before the filling is hot, loosely tent pies with foil and continue baking until heated through.
Serve immediately with cranberry sauce and additional gravy, if desired.
Trim pieces of dough can be re-rolled and used to make another pot pie or saved for another recipe.
