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Baked Wild Turkey Pot Pie

Prep Time

20 Minutes

Cook Time

1 Hours

Effort

Pellets

Pecan

Meet the new pot pie on the block, full of veggies and wild turkey. Flaky puff pastry tops this meat pie for a fresh take on savory comfort food.

Ingredients

How many people are you serving?

8

Units of Measurement:

main

  • 3 Cup chicken stock

  • 1 Cup whole milk

  • 3 Tablespoon butter

  • 1 Tablespoon thyme leaves, finely chopped

  • 1 Tablespoon Rosemary, finely chopped

  • 1/8 Cup cornstarch

  • 2 Tablespoon water

  • 1 1/2 Tablespoon kosher salt

  • 1 1/2 Tablespoon ground black pepper

  • 3 Cup frozen peas and carrots, thawed

  • 2 Cup frozen chopped broccoli

  • 4 Cup leftover cooked wild turkey

  • 1 sheet puff pastry, chilled

Steps

  • 1

    When ready to cook, set the Traeger to 375℉ and preheat, lid closed for 15 minutes.

    Grill375 ˚F

  • 2

    While grill heats up, combine chicken stock, milk, butter, and herbs in a stock pot. Bring mixture to a boil. Once at a boil, add cornstarch and water mixture and stir well. Add the salt and pepper.

    Ingredients

    • 3 Cup chicken stock

    • 1 Cup whole milk

    • 3 Tablespoon butter

    • 1 Tablespoon thyme leaves, finely chopped

    • 1 Tablespoon Rosemary, finely chopped

    • 1/8 Cup cornstarch

    • 2 Tablespoon water

    • 1 1/2 Tablespoon kosher salt

    • 1 1/2 Tablespoon ground black pepper

  • 3

    In a large mixing bowl, combine the peas, carrots, broccoli, and turkey. Add the sauce and mix well. Put mixture into a baking dish or cast iron skillet. Cover with the puff pastry and cut excess from edges.

    Ingredients

    • 3 Cup frozen peas and carrots, thawed

    • 2 Cup frozen chopped broccoli

    • 4 Cup leftover cooked wild turkey

    • 1 sheet puff pastry, chilled

  • 4

    Place on the grill and cook for 1 hour and 20 minutes. Remove from grill and let rest for 15 minutes before slicing and serving. Enjoy!

    Grill375 ˚F

Cooking Notes

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