By Danielle "Diva Q" Bennett
When Diva Q has leftover turkey, she uses it to make this single-skillet pot pie. But you don't have to wait for a holiday to make it; you can roast a turkey breast any time of year or even sub in cooked chicken. A store-bought puff pastry crust make assembly easy, and if you are out of fresh herbs, use half the volume of dried.
|2 Ounce||(4 Tbsp) unsalted butter|
|1 Cup||chopped red onion|
|1 Cup||diced carrot|
|1 Cup||diced celery|
|1 Tablespoon||chopped fresh flat-leaf parsley|
|2 Teaspoon||fresh thyme leaves|
|1 Teaspoon||Traeger Chicken Rub or freshly ground black pepper|
|1/4 Cup||all-purpose flour|
|3 Cup||chicken or turkey broth|
|1/2 Cup||heavy cream|
|12 Ounce||cooked turkey breast, cut 1-inch pieces (about 2 cups)|
|1/2 Cup||frozen peas|
|1/2 Teaspoon||kosher salt, plus more to taste|
|1||sheet frozen puff pastry, thawed|
|1||egg, beaten, for egg wash|
Leftover Turkey Pot Pie
In a 10-inch cast iron skillet, heat the butter over medium heat. Add the onions and cook, stirring occasionally, until starting to soften, about 2 minutes. Add the carrots, celery, parsley, thyme, and Traeger Chicken Rub or pepper. Cook, stirring occasionally, until the vegetables are tender, about another 5 minutes. Add the flour and stir to coat the vegetables. Continue cooking and stirring until the flour is light golden brown, and has a nutty aroma, 2 to 3 minutes.
2 Ounce (4 Tbsp) unsalted butter
1 Cup chopped red onion
1 Cup diced carrot
1 Cup diced celery
1 Tablespoon chopped fresh flat-leaf parsley
2 Teaspoon fresh thyme leaves
1 Teaspoon Traeger Chicken Rub or freshly ground black pepper
1/4 Cup all-purpose flour
Add the stock and stir well, scraping the bottom of the pan. Increase the heat to medium-high, bring to a boil, then let boil for another 2 minutes, stirring occasionally. Stir in the cream and cook, stirring occasionally, until the mixture is thick enough to coat the back of a spoon. Add the turkey, peas, and salt. Stir, then season to taste with additional salt and pepper. Remove from the heat.
3 Cup chicken or turkey broth
1/2 Cup heavy cream
12 Ounce cooked turkey breast, cut 1-inch pieces (about 2 cups)
1/2 Cup frozen peas
1/2 Teaspoon kosher salt, plus more to taste
When ready to cook, preheat the Traeger with the lid closed to 375°F; this will take about 15 minutes.
375 ˚F / 191 ˚C
Just before cooking, roll out the cold puff pastry so it’s large enough to cover the pan. Trim the edges, if desired. Top the skillet with the dough, then very carefully as skillet may still be hot, press the edges of the dough so they stick to the outside of the pan. Use a sharp paring knife to cut a few vents in the dough. (Or, if you are feeling fancy, make a lattice with strips of the puff pasty.)
1 sheet frozen puff pastry, thawed
Brush the egg wash all over the puff pastry.
1 egg, beaten, for egg wash
Place the skillet directly on the grill grates and bake until the filling is bubbling and the crust is golden brown, about 25 minutes.
375 ˚F / 191 ˚C
Let cool for about 10 minutes before serving. Enjoy!
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