Turkey Pot Pie
by Andrea Alden
Top with fresh herbs
- 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
- 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
Preheat the grill to 400°F. Prepare to use the indirect grilling method by lighting the two outside burners.
Remove the pie shells from your freezer and allow them to defrost while you chop the carrots and onion.
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.
Pour in the turkey gravy and simmer for two or three minutes before adding the turkey. Simmer until the turkey is warmed through.
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.
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.
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?