This smoked turkey pot pie has all the traditional ingredients with that perfect kiss of smoke that turns this thick creamy recipe into a decadent velvet dish. Leftover turkey pot pie easy is the name of the game which makes this turkey pot pie recipe an A+
When you think of doing a turkey pot pie recipe, something its daunting thinking of making a crust and a thick roux. This smoked turkey pot pie uses premade Pillsbury Biscuits making this leftover turkey pot pie EASY.
Olive Oil (2 TBSP)
Onion (1 large, diced)
Carrots (2 medium, sliced)
Celery (2 medium, sliced)
Garlic (4 large cloves, minced)
Italian Seasoning (1 TBSP)
Dried Parsley (1/2 TBSP)
Dried Thyme (1/2 Tsp)
Salt & Pepper to taste
Chicken Broth (1 3/4 cups)
Milk (2/3 cup)
Flour (1/3 cup)
Butter (1/3 cup)
Turkey (approx. 2 cups chopped)
Using my Louisiana Grills Black Label 1200 for this cook, I preheated my pellet smoker to 350 degrees. Filling my hopping with Pitmasters Choice Premium Pellets Fruit Blend ("ScaleAndTailor10" for 10% off)
Using my cast iron skillet right on my Louisiana Grills Black Label Pellet Smoker I started by adding olive oil, onions, celery, carrots and sautéed until veggies are almost cooked. Then add the seasonings, garlic, Italian seasoning, parsley, thyme, and cook until fragrant (a couple minutes).
The next step in this turkey pot pie recipe, is making the roux. I find this is such an important step in ensuring that your turkey pot pie mixture is thick and holds. A roux is a simple butter and flour mixture, cooked down and caramelizing and thickening any sauce it comes across. Pushing all the ingredients to one side, add the butter and flour mixture. Stirring into itself constantly (really important not to burn, it does not taste good). After about 5 minutes of stirring, slowly add the chicken broth and then the cream.
Once combined, add the turkey mix, and lay the Pillsbury Biscuits on top of the whole mixture. Close your pellet smoker lid and bake at 350 for 20 to 30 minutes or until your biscuits are golden brown.
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