This generous turkey pot pie recipe, part of my big turkey recipe blitz leading up to the holidays, comes from Margot Oliver’s La Bonne cuisine. It makes two big pies, so it’s perfect for a holiday party. The sage crust is optional, but adds a nice complementary flavour (if you’re in a hurry, you can always use store-bought frozen crusts.)
The best way to make the broth is from the carcass of the original turkey. However, in a pinch you could use chicken broth. All in all, the dish requires a good amount of work and planning, but the pies can be prepared a day in advanced and baked at the last minute.
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The sage crust sounds interesting!