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.
8Activating this element will cause content on the page to be updated.
|3 Cup||chicken stock|
|1 Cup||whole milk|
|1 Tablespoon||thyme leaves, finely chopped|
|1 Tablespoon||Rosemary, finely chopped|
|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|
When ready to cook, set the Traeger to 375℉ and preheat, lid closed for 15 minutes.
375 ˚F / 191 ˚C
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 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
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.
3 Cup frozen peas and carrots, thawed
2 Cup frozen chopped broccoli
4 Cup leftover cooked wild turkey
1 sheet puff pastry, chilled
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
In order to add notes for this recipe, you must log in or create an account.