The Turkey Pot Pie is one of the most popular dishes at the new Four Points Lodge. I love it for its crispy, flaky crust and its rich, flavorful filling. I recently stopped by Four Points to learn how the kitchen crew makes the delicious pies, and I even got my hands on the recipe.

Four Points chefs Mike Apostle and Shawn Atwood showed me the ropes and talked me through the process of making the filling. Mike said the restaurant makes about 50 of the savory pies per day and doubles that during the holiday season.

“When we’re busy, making these is pretty much a full-time job, sometimes even for two people,” Mike said.
Just like soup, this is a recipe that’s easily adapted to include your favorite ingredients. You could add corn for some crunch or green chiles for heat. When testing out the recipe at home, I stayed mostly true to the Four Points version with a few tweaks.


The biggest change I made was to forego the pie crust. Mike said making a pie crust takes some finesse. I love to cook, but I’m no baker, so I decided to use puff pastry shells instead. They turned out great, and another easy option would be serving flaky biscuits on top of a bowl of pot pie filling.
A few tips:
• When making the roux, it was getting a bit too thick, so I did not use all of the flour the recipe calls for.
• I decided to use sliced carrots rather than whole, baby carrots.
• The fresh pearl onions I bought were quite a bit larger than the cocktail-onion size I typically see, so I used fewer than the recipe calls for.
• I cooked the carrots and pearl onions with the diced celery and onion mixture because the filling wasn’t going into the oven.
My friends and I were surprised how tasty the pot pies turned out, but I’m not sure anything can compare to ordering a fresh one at Four Points Lodge after a morning on the hill.

Four Points Lodge Turkey Pot Pie recipe
Makes six 16-ounce crocks

Pot pie crust

Make a double batch of your favorite pie crust. Separate dough into 6 parts (5 ounces each) and chill for at least 30 minutes before rolling each into a 7-inch pie rounds.

Pot pie filling
2 cups celery, diced
2 cups onion, diced
6 ounces butter
1 1/4 cups flour
2 quarts chicken stock
2 cups heavy cream
2 teaspoons dried thyme
1 sprig fresh rosemary
24 ounces turkey, cooked and cubed
36 pearl onions
18 baby carrots
6 ounces frozen peas
1 egg, beaten

• Sweat the diced celery and onions.

• In another pan, make a roux with the flour and butter. Bring the chicken stock to a boil and combine with the roux, whisking constantly until fully incorporated. Lower heat, and simmer for 5 minutes.

• Add heavy cream, celery, diced onions, thyme and rosemary. Season with salt and pepper to taste. Simmer about 15 minutes. Remove rosemary sprig.

• Fill each crock about half full with the filling and add 4 ounces of turkey, 5 pearl onions, 3 whole baby carrots and 1 ounce of frozen peas to each crock. Top each crock with the remainder of the filling and one 7-inch pie crust. Brush egg wash on the pie crust.

• Bake at 375 degrees Fahrenheit for 30-35 minutes (internal temperature of 150-160) or until crust is golden brown.

Nicole Miller, social media specialist

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