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Posted in: Poultry
Prep Time:
20 Minutes
Serves:
4
Grill time:
40 Minutes

Turkey Pot Pie

Leftover Magic

Posted on by Andrea Alden
Turkey Pot Pie
Serves 4
Prep Time:
Grill time: 40 Minutes
his Turkey Pot Pie was a result of a semi-permanent state food overdose and my need for easy comfort food. After the incredible success of my Sous Vide Thanksgiving Turkey, I was asked to prepare another bird for the family over the holidays. This time, there weren’t nearly as many leftovers as the first time (We had nearly 10 lbs of a 12 lb. turkey left at Thanksgiving). There were still leftovers enough for this delicious meal.

I should start at the beginning. We had a near disaster while cooking the turkey with the Joule Sous Vide. Two of the bags sprung a leak, there was turkey juice in the cooking water, being sucked up and circulated by the Joule. It was a mess. My poor Joule! Everything cleaned up easily though, and the water that got into the bags (not the cooking water) made copious amounts of gravy, at least three times what I normally get! That gravy got put into this pot pie recipe, making it at least twenty percent more delicious!
Top with fresh herbs
Top with fresh herbs
or Parmesan curls
or Parmesan curls
Serve big portions
Serve big portions

Turkey Pot Pie

Serves: 4       Total Time: 60 Minutes

Ingredients

  • 2 cups of cubed or shredded leftover turkey
  • 2 tbsp. butter
  • 2 carrots, scrubbed, peeled and cut into ¼-inch rounds
  • ½ cup of frozen peas
  • 1 whole onion, chopped
  • 1 clove of garlic, grated
  • salt and pepper to taste
  • ¼ tsp. poultry seasoning
  • ¼ tsp. dried thyme
  • 2 cups homemade turkey gravy
  • 2 premade flakey pie crusts
Turkey Gravy
  • 2 tbsp. butter
  • 2 tbsp. turkey or goose fat
  • 4 tbsp. flour
  • 3 cups of turkey stock
  • salt, pepper, to taste
  • 1 tsp. poultry seasoning
  • pinch of thyme
  • ¼ tsp. onion powder

Directions

Step 1
Preheat the grill to 400°F. Prepare to use the indirect grilling method by lighting the two outside burners.
Step 2
Remove the pie shells from your freezer and allow them to defrost while you chop the carrots and onion.
Step 3
Melt butter in the Napoleon Stainless Steel Wok and add the onions and carrots. Let the carrots cook for a little bit, they’re the hardest veggie in the pie and will need a little extra time, before you add the peas, garlic and seasonings.
Step 4
Pour in the turkey gravy and simmer for two or three minutes before adding the turkey. Simmer until the turkey is warmed through.
Step 5
Fill one of the two pie crusts with the turkey mixture topping everything with the second pie crust. Cut some vent holes into the top crust.
Step 6
Bake on the grill for 30 to 40 minutes, or until the pastry is golden brown. Serve right away topped with some fresh herbs and extra gravy, parmesan curls, and fresh bread.
Step 7
For the Gravy If you haven’t got any gravy left, it’s easy to make. Melt butter and fat over low heat. Whisk in the flour. Add ¼ cup of stock at a time, whisking until it is completely mixed in each time. Keep adding stock until you have a thick sauce, season to taste. If it’s too thin, simmer the gravy until it thickens up again. You may not need to use all of the stock.

Turkey Pot Pie was a flavorful warm-me-up, just what the doctor ordered if the doctor was obsessed with barbecue, or something like that. If you have leftover veggies, turnips, parsnips, broccoli, cauliflower, you can also add them in. This is a recipe that I will be sure to make every time there is leftover turkey, and it will likely become a tradition for you too once you try it. What is your post-holiday tradition?

Happy Grilling!




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