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Baked Wild Turkey Pot Pie

Baked Wild Turkey Pot Pie

By Traeger Kitchen

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.

Prep Time

20 Min

Cook Time

1 Hr
20 Min

Pellets

Pecan

Ingredients

This recipe serves:

8

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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.

    375 ˚F / 191 ˚C

  • 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.

  • 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.

  • 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!

    375 ˚F / 191 ˚C

    01:20

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