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Learn to make our signature Turkey Pot Pie served at the NEW Coton and Rye in Leesburg, Virginia,

Executive Chef Marcus Repp puts a twist on traditional homemade Virginia recipes like the Turkey Pot Pie.

If you are looking to make delicious comfort food this fall season, you cannot go wrong with our famous Turkey Pot Pie, the signature dish at Lansdowne Resort and Spa's NEW Coton and Rye.  With dishes inspired by historic Virginia cuisine, the pot pie among others, is a traditional dish in our menu and now you can make this dish at home too with easy to follow steps. 

Yield 4 each

Pot Pie Filling
· 1 pound of pulled turkey
· 1/2 cup of diced carrots
· 1/2 cup of diced celery
· 1/2 cup of diced onions
· 1 T of chopped garlic
· ½ cup small diced roasted butternut squash
· 1 cup of cleaned kale

· 1 oz fresh thyme, chopped
· 1 oz fresh rosemary, chopped
· 1/3 cup all-purpose flour
· 1/3 cup butter
· 2 cups poultry stock
· 2/3 heavy cream
· 1/ 2 cup olive oil
· Salt and Pepper to taste

1. Add olive oil to medium size pan or pot. Over medium- high heat add celery, carrots, onion and chopped garlic,
sauté until golden brown.
2. Add butter and once melted slowly stir in flour to make the roux. Continue to stir for 4 minutes.
3. Next slowly add poultry stock continuing to stir until you reach a gravy consistency.
4. Add pulled turkey, thyme and rosemary and simmer for 25 minutes.
5. Next fold in the butternut squash and kale and continue to cook 5 minutes.
6. Next add heavy cream and cook for an additional 10 minutes.
7. Season with Salt and pepper to taste.

Pot Pie Dough
· 6oz all-purpose flour
· 6oz cake flour
· . 5oz Salt
· ½ pound cubed cold butter

· 4.5 oz. cold water

· Preheat oven to 425 degrees Fahrenheit for 30 minutes. You will see the crust from the pie to be golden brown. Allow for turkey pot pie to cool down a couple of minutes prior to serving.

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