Rogue Turkey Pot Pie
Time: 60 Minutes
Servings: 6-8 Servings
Ingredients
- 2 C Cooked Turkey, shredded or chopped
- 2 T Butter
- 1 T Olive Oil
- 1 Small Onion, diced
- 2 Carrots, diced
- 2 Celery Stalks, diced
- 1 Clove Garlic, minced
- ¼ C Flour
- 1 ½ C Turkey Stock
- ½ C Heavy Cream
- 1 C Frozen Peas
- 1 tsp Fresh Thyme
- ½ tsp Salt
- ¼ tsp Black Pepper
- 1 Sheet Puff Pastry or 1 Pie Crust, thawed if frozen
- 1 Egg, beaten (for egg wash)
- A handful of leftover vegetables (green beans, corn, & potatoes)
Instructions
- Preheat your oven to 400°F (200°C).
- Grease a 9-inch pie dish or a medium casserole dish.
- In a large skillet, melt butter with olive oil over medium heat.
- Add onion, carrots, celery, and garlic.
- Sauté for 5–7 minutes until softened and fragrant.
- Sprinkle the flour over the vegetables and stir for 1–2 minutes to cook out the raw taste.
- Slowly pour in the stock while stirring constantly until the mixture thickens into a smooth gravy.
- Add the heavy cream, shredded turkey, peas, thyme, salt, and pepper.
- Simmer for a few minutes until everything is well combined and heated through.
- Taste and adjust seasoning—it should be rich and savory.
- Pour the filling into your prepared dish.
- Lay the puff pastry or pie crust over the top, tucking in or crimping the edges.
- Cut a few small slits in the top to let steam escape.
- Brush with beaten egg for that perfect golden finish.
- Bake for 25–30 minutes or until the crust is puffed and beautifully browned.
- Let it cool for 10 minutes before serving (we know it’s hard to wait).
Go Rogue by swapping the puff pastry for biscuit dough for a rustic, Southern Turkey Pot Pie. You can also use roasted garlic mashed potatoes as a “top crust” for an instant Shepherd’s Pie upgrade.
Want The Rogue Chef to make this delicious dish for you? Contact us at www.TheRogueChef.com.