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
Activating this element will cause content on the page to be updated.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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