Serves 4

Turkey Pot Pie

  • Prep Time 35 Minutes
  • Cooking Time 90 Min
  • Method Indirect Heat
Print

Ingredients

  • 2 Tablespoons Unsalted Butter, Divided
  • 1 Medium Yellow Onion, Cut Into 1.5Cm Dice
  • 3 Medium Carrots, Peeled And Cut Into 1.5Cm Dice
  • 2 Celery Stalks, Cut Into 1.5Cm Dice
  • 225G Button Mushrooms, Thinly Sliced
  • 1 Teaspoon Dried Thyme
  • 1/2 Teaspoon Dried Oregano
  • Sauce
  • 3 Tablespoons Unsalted Butter
  • 2 Teaspoons Madras Curry Powder
  • 1/4 Cup All-Purpose Flour
  • 1-1/2 Cups Chicken Broth
  • 3 Cups Diced Cooked Turkey
  • 1/4 Cup Finely Chopped Fresh Italian Parsley
  • 2 Tablespoons Fresh Lemon Juice
  • 1/2 Teaspoon Salt
  • 1/4 Teaspoon Freshly Ground Black Pepper
  • 1 Sheet (23Cm- By 25.5Cm) Frozen Puff Pastry, Thawed
  • 1 Large Egg

Nutrition

Instructions

  1. In A Medium Sauté Pan Over Medium-High Heat, Melt 1 Tablespoon Of The Butter And Cook The Onion And Carrots, Stirring Occasionally, Until The Onion Is Translucent, 6 To 8 Minutes. Transfer The Onion-Carrot Mixture To A Large Bowl. Melt The Remaining 1 Tablespoon Of Butter In The Sauté Pan Over Medium-High Heat. Add The Celery, Mushrooms, Thyme And Oregano. Cook, Stirring Occasionally, Until The Juice From The Mushrooms Has Evaporated, 6 To 8 Minutes. Add The Celery-Mushroom Mixture To The Other Vegetables.
  2. In A Large Saucepan Over Low Heat, Melt The Butter. Add The Curry Powder And Cook For 1 Minute To Bring Out The Flavor. Add The Flour And Cook For 1 Minute, Stirring Constantly. Whisk In The Chicken Broth And Simmer Until Sauce Thickens.
  3. Add The Cooked Vegetables, Turkey, Parsley, Lemon Juice, Salt, And Pepper To The Sauce. Stir And Simmer For 1 Minute. Transfer The Mixture To An Dutch Oven.
  4. On A Lightly Floured Surface Roll The Puff Pastry To 1/2Cm Thickness. Lay The Pastry Over The Dutch Oven, Trimming Any Excess With A Knife.
  5. Cut 3 Or 4 Slashes In The Pastry To Allow The Steam To Escape. Beat The Egg With 2 Teaspoons Of Water; Lightly Brush The Entire Surface Of The Pastry With The Egg Mixture. If You Like, Make Decorate Shapes From The Trimmed Pastry And Arrange Them On Top.
  6. Place The Dutch Oven On The Cooking Grate. Grill Over Indirect Medium Heat (180°C To 230°C) Until The Filling Is Bubbling And The Pastry Is Golden Brown, 40 To 50 Minutes. Keep The Lid Closed As Often As Possible During Grilling.
  7. Carefully Remove The Hot Dutch Oven From The Grill. Allow The Pie To Cool For About 10 Minutes Before Serving.
  • Preparation Time: 35 Minutes
  • Braai Time: 40-50 Minutes
  • Total Time: 90 Min
  • Serves: 4
  • Skill Level: Easy
  • Cooking Method: Indirect Heat
  • Braai Temperature: 180°C-230°C
  • Equipment: Grill Mitt

What Do You Need? Recommened Tools

More Recipes You May Also Like