Baked Wild Turkey Pot Pie

Ingredients

Units of Measurement:

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Steps

• 1

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

  

  Grill: 375 ˚F

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• 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.

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  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.

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  Ingredients

  • 3 Cup frozen peas and carrots, thawed

  • 2 Cup Broccoli, frozen

  • 4 Cup Leftover Wild Turkey Meat

  • 1 Puff Pastry Sheet

• 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!

  

  Grill: 375 ˚F

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