Smoked Turkey Pot Pies: Comfort Food at its Finest
Turkey pot pie is a delicious and satisfying way to use up leftover smoked turkey from the holidays. It's a comfort food classic that is sure to please the whole family. To make a turkey pot pie, you will need a pie crust, diced vegetables such as carrots, peas, and onions, and a creamy sauce made with butter, flour, chicken broth, and milk. You can also add herbs and spices like thyme and parsley for extra flavor.
Equipment
- Mixer
- 2 Cast Iron Skillets
- Large Mixing Bowl
- Large Pot
Ingredients
- 1 cup Leftover Smoked Turkey - Chopped/Shredded
Pie Crust
- 2.5 cups All Purpose Flour
- 1 tsp Kosher Salt
- 1 tsp Granulated Sugar
- 1 cup Salted Butter (Chilled and Cubed)
- 1/2 cup Ice Water
Pie Filling
- 1/2 cup Water
- 2 tbsp Salted Butter
- 2 cups Potatoes (Diced)
- 3/4 cup Onion (Diced)
- 3 Ribs Celery (Sliced)
- 1 cup Frozen Cooked Vegetables (Carrots, Beans and Corn)
Pie Sauce
- 2 cups Chicken broth
- 3/4 cup All Purpose Flour
- 1 tsp Onion powder
- 1 tsp Garlic powder
- 1 tsp Elite BBQ Smokers - SPG (Salt Pepper Garlic rub)
- 3/4 cup Whole Milk
Egg Wash
- 1 ea Egg Yolk
- 1 tbsp Heavy Cream
Instructions
Making the pie Crust
- Add into a Large Bowl add 2.5 cups of All Purpose Flour, 1 tsp of Kosher Salt and 1 tsp of Sugar.
- Mix all together with a spoon and Pour into the mixer’s mixing bowl.
- Install the Dough Hook on your mixer and the mixing bowl in place.
- Add in about 1/4 cup of the Cubed Chilled Salted Butter.
- Turn the mixer on at a low to medium speed.
- Slowly add in another 1/4 cup of the Cubed Chilled Salted Butter and with a little Ice Water.
- Repeat this step until all the ingredients are throughly mixed together.
- Turn the mixer on high until you get a crumbly mixture.
- Remove from the mixer and press the pie crust dough together into a loaf shape.
- Wrap in a plastic wrap and place in the refrigerator for 1-hour
Making the pie filling
- In a pot add, 1/2 cup of water, 2 tbsp of butter and 2 cups of diced potatoes
- Cook on high until the potatoes and soft
- Add in another 2 tbsp of butter, 3/4 cup of diced onions, 1 cup of Frozen vegetables
- Remove from the heat source and set to the side. You want to use the steam of the potatoes to cook and warm up the vegetables.
Making the pie sauce
- Pour 2 cups of Chicken broth into a cast iron skillet and set the temp to high
- In a separate bowl mix together 3/4 Cups - All Purpose Flour, 1 tsp Onion powder, 1 tsp Garlic powder, 1 tsp Elite BBQ Smokers - SPG.
- Add in 3/4 cup of milk and whisk together
- Pour this mixture into the chicken broth.
- Continuously whisk until the mixture has thicken up
- Remove from the Heat source and set to the side.
Assembling the Turkey Pot Pie
- Remove the pie crust dough from the refrigerator, unwrap it and cut it into 2 halves
- Shape each half into a disc and roll each pie crust. You want the bottom pie crust is large enough to cover the bottom of the skillet and cover the sides, and the top pie crust to be large enough to cover the top.
- Place the bottom pie crust into the skillet and gently press it into the curved bottom of the skillet.
- Add about 1/3 of the pie filling and 1/3 of the pie sauce
- Add in 1/2 cup of Leftover Smoked Turkey
- Repeat this process until all the ingredients are in the pie
- Gently add the Top layer of pie crust and crimp the 2 layers together
- Using a knife, cut an X pattern into the top layer of the pie
- In a separate bowl make your Egg wash. Mix together 1 Egg Yolk and 1 Tbsp - Heavy Cream
- Brush the egg wash onto the top layer of the pie crust
Cooking the Turkey Pot Pie
- Pre-Heat the Recteq Smoker to 325°
- Cook the Leftover Turkey Pot Pie for 45-minutes or until the pie crust is nice and golden.
- Remove the smoker and let it rest for about 10-15 minutes.
- Slice and enjoy
- Let us know how they turned out and Tag #EliteBBQSmokers in your social media post.
Video
Notes
If you are cooking this in the oven you will want to up the temperature to 425° and reduce the cooking time down to 30-35 minutes. However, please focus of the the color of the pie crust. It is also a good idea to wrap the edges into aluminum foil of a pie ring to prevent the edge from getting charred.