Smoked Turkey Pot Pie
So I've not played in the Throwdowns for quite some time.
This was on the menu for this week anyway and so why not play?!
THIS is the actual recipe that I used for this cook.
Here's how the cook went down.....
I fired the LBGE with no smoke wood and let it heat up while the prep in the kitchen started. I was shooting for 425d.
I pulled this out of the freezer this morning and thawed all day in the fridge. I smoked this sometime early November, portioned and vacuum sealed:
And these are the best pre-made pie crusts I've ever had. FAR easier than making my own crust.
Started with the "trinity":
Which went into a dutch oven with butter, salt, pepper, oregano and thyme (I didn't have parsley as the recipe called for):
When they were tender, I added 2 chicken bullion cubes and 2C water:
When it came to a boil, in went 3 potatoes, cubed:
While the taters cooked, in a sauce pan I put the turkey, some more butter and let that warm......
Then added some flour and milk to ROUX it up.....
THEN, when the potatoes were tender, but still firm, I added the turkey mix into the pot:
Then tasted and it was all happy, happy, happy......
I put one of the pie crusts in the bottom of a glass pie pan:
Added the turkey pie filling:
Then added the top pie crust, sealed and fluted the edge and cut some slits in the top:
I then took it out to the Egg. Suprisingly, it had climbed to nearly 600 degrees! :shock:
So on it went....
The recipe called for cooking it at 425 for 15 minutes, then reducing the oven temp to 350 for 20 minutes until it was brown and bubbling.
SO, I just shut down the Egg. I closed all the vents and let it go, checked it once after 15 minutes (the temp had died to 400) and then again at 25 minutes in and it was nice, brown and bubbly.....
This was the second time I've made this recipe and just like the first time, it was MMMMMM MMMMMMM GOOOOOOD!
Thanks for lookin y'all!
Looks good man
Great Pie, That is not only comfort food but those pictures are comfort pics. They take me back to younger days and I can almost taste it. Great Job!
Looks great. Pot pie is one of my favorites.
But, question for you. I always have trouble when I vac seal smoked chicken or turkey. It comes out of the freezer with a real rubbery. It's just bad. Since I see that you used vac seal turkey, I was wondering what I'm doing wrong.
Outstanding pot pie. My only problem is we decimated 2 13# birds at deer camp on Turkey day. Next day was sammies and nothing left over for a pot pie like yours Wampis.
Maybe next year.
Thanks Wampus, I have a feeling that'll be on the menu soon!
Sent from my Incredible (2) Droid
Excellent! Looks as good as Redhot's.:grin:
That looks great! I need to take my leftover smoked turkey out of the freezer to make these!
Question on the trinity: being from Louisiana, I always considered trinity to be bell pepper, onion, and celery. So is the orange stuff in your trinity orange sweet pepper or carrots?
EDIT: Never mind, I should have read the recipe.
Dang, Wamp. I'd hit that. Real hard.
You've got my vote!
Looks like I need to smoke another bird...... Damn! :doh:
that is some fine looking pie you've got yourself there. chicken, turkey, and beef pot pies have become a staple for my wife and i as of recent.
You are right. Holy trinity is celery, onions, and peppers. He has a mirepoix which is the french version using carrots instead of peppers.
Looks awesome though. Think I have to try this one, just need some smoked turkey.
Learn somethin new every day!
|All times are GMT -5. The time now is 03:23 AM.|
Powered by vBulletin® Version 3.8.7
Copyright ©2000 - 2014, vBulletin Solutions, Inc.
vBulletin Optimisation provided by vB Optimise v2.6.0 Beta 4 (Lite) - vBulletin Mods & Addons Copyright © 2014 DragonByte Technologies Ltd.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.