Historic recipe from Malinda Russell's 1866 cookbook "A Domestic Cook Book". Page 37. One of the earliest known cookbooks by an African American author.
Boiling the turkey before baking ensures the meat is fully cooked and tender while extracting flavorful juices for the gravy. The pastry-lined pan creates a waterproof barrier that prevents soggy crust, while the vent cut in the top allows steam to escape, maintaining a crisp upper crust. The strips of dough layered within absorb excess liquid and create pockets of tender, dumpling-like texture throughout the filling.
Cut the turkey into small pieces, and boil until done.
Paste the dripping-pan with rich pastry, lay on the meat, cut small strips of dough, lay it among the meat, season with pepper and butter; turn the gravy into the pan and cover with crust, cutting a place in the top, and bake moderately.
The turkey can be boiled, cut into pieces, and refrigerated up to 2 days ahead in its cooking liquid. The pastry dough can be made 1 day ahead, wrapped tightly, and refrigerated. Bring both to cool room temperature before assembling the pot pie.
Store leftover pot pie covered in the refrigerator for up to 3 days. Reheat individual portions in a 350°F oven for 20-25 minutes until warmed through, or reheat the entire dish covered with foil for 30-35 minutes. The crust will soften upon storage but can be crisped by removing the foil for the last 10 minutes of reheating.
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