Recipe Database
Linda's favorite TURKEY POT PIE
Linda's favorite TURKEY POT PIE
5 tablespoons butter
6 tablespoons flour
1 3/4 cups turkey or chicken broth
1 cup milk or heavy cream
Salt, to taste
a dash of white pepper.
2 tsp. Chef and the Fatman "Zesty Love Rub"
1 1/2 cloves garlic, pressed
1/2 teaspoon black pepper (freshly ground)
4 cups cubed cooked turkey or chicken
1 lb. frozen, carrots and onion mixture (large chunks is okay) (fresh substitutions below)
1 cup of mushrooms rough cut
1 cup of celery chopped
1 can of Pillsbury Crescent Rolls.

Preheat oven to 425°F.

In a medium saucepan, melt butter over medium-low heat with the pressed garlic cloves. Whisk in the flour and cook for several minutes, stirring occasionally. Gingerly stir in the broth until absorbed. Add the milk or cream slowly, stirring constantly so that lumps don't form. Season with salt and pepper. Cook, uncovered, over low heat (low simmer) until the sauce has thickened, stirring occasionally. Allow to cool for at least 30 minutes (may be made a day ahead). Take into account that the vegetables will be watery if you are using frozen vegetables, so let this thicken up a bit.

Thaw the frozen carrots and onions for 15 minutes. (Note: If you're unable to find, carrots and onion combination, use 12 oz peas and carrots with 1 whole fresh onion, chopped). Add the 1 cup of chopped celery and rough cut mushrooms.

Lightly butter or spray with non-stick spray a deep dish pie pan or shallow casserole. Add cooked cubed turkey and the vegetables. Pour in the gravy mixture. Cover with the Pillsbury Crescent Rolls, working around the edges, leave the center of this casserole open, flute or crimp the edges, if desired.

Bake for about 40 minutes or until golden brown. This took about 25 minutes or less in a 350º Big Green Egg, cooked indirect, over a plate setter. Allow this dish to cool a bit before serving.

> This recipe performed at the "Leftover" show at Big Green Egg headquarters on 11/20/2010