Smoked Turkey Pot Pie

Wampus · 12-12-2012, 08:16 PM

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!

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!

Militant83 · 12-12-2012, 08:22 PM

Looks good man

WineMaster · 12-12-2012, 08:44 PM

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!

---k--- · 12-12-2012, 09:44 PM

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.

bbqbull · 12-12-2012, 10:18 PM

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.

SchatzSea · 12-13-2012, 07:32 AM

Thanks Wampus, I have a feeling that'll be on the menu soon!

Sent from my Incredible (2) Droid

deguerre · 12-13-2012, 08:16 AM

Excellent! Looks as good as Redhot's.

Teamfour · 12-13-2012, 08:19 AM

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.

PatAttack · 12-13-2012, 09:28 AM

Dang, Wamp. I'd hit that. Real hard.

cpw · 12-13-2012, 10:02 AM

You've got my vote!

Tonybel · 12-13-2012, 11:26 AM

Looks delicious...

duelin j · 12-13-2012, 11:30 AM

Looks like I need to smoke another bird...... Damn!

thirtydaZe · 12-13-2012, 11:40 AM

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.

va92bronco · 12-13-2012, 11:45 AM

Quote:

Originally Posted by Teamfour

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.

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.

Wampus · 12-13-2012, 12:03 PM

Quote:

Originally Posted by va92bronco

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.

Really? I did NOT know that. I mean I've heard onion, celery and carrots called a mirepoix (although I had NO idea that was how it was spelled

), but I thought they were also called the trinity.

My bad.

Learn somethin new every day!

12-12-2012, 08:16 PM	#1
Wampus somebody shut me the fark up. Join Date: 06-05-09 Location: Mooresville, IN	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! 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! __________________ [COLOR="Blue"][B]"Oh, I don’t reject Christ. I love Christ. It’s just that so many of you Christians are so unlike Christ." -Mahatma Gandhi[/B][/COLOR]

12-12-2012, 08:22 PM	#2
Militant83 is one Smokin' Farker Join Date: 05-05-11 Location: Circleville, OH	Looks good man __________________ Pitboss 1100 Pro , 250 gal drum cooker, Weber OTG, Covert Black Thermapen ,Instagram- MilitantQ

12-12-2012, 08:44 PM	#3
WineMaster Babbling Farker Join Date: 01-16-07 Location: Southern MN	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! __________________ Dan MJH From Backyard Bomber BBQ -- Junior YS 640 Comp 22.5 Weber Kettle Blue Thermopen Comp Team Wine & Swine

12-12-2012, 09:44 PM	#4
---k--- is Blowin Smoke! Join Date: 09-07-10 Location: Chicago, IL - West burbs	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. __________________ -Ryan Proudly Smoking on a UDS, PBC & Accidental Winner of the 2012 "Saucy" Throwdown.

12-12-2012, 10:18 PM	#5
bbqbull Watching over us. Join Date: 12-27-05 Location: Mid Michigan	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. __________________ "You have never really lived until you have done something for someone who can never repay you." "I wish my mind could forget what my eyes have seen. :shocked:" "Heavily medicated for your protection. :doh:" Klose Mobile Pit Klose Owners Reccomended Pit Cookshack Smokette Gasser Little Chief Smoker Large BGE Gifted to me my Pit Barrel Smoker :mrgreen::clap:[URL="http://www.bbq-brethren.com//www.pinterest.com/pin/create/extension/"][/URL]

12-13-2012, 07:32 AM	#6
SchatzSea On the road to being a farker Join Date: 05-01-12 Location: Lee's Summit, MO	Thanks Wampus, I have a feeling that'll be on the menu soon! Sent from my Incredible (2) Droid __________________ [FONT=Magneto][FONT=Comic Sans MS][SIZE=3][B]En Fuego BBQ[/B][/SIZE][/FONT][/FONT][INDENT][FONT=Arial][COLOR=dimgray][I]The Swashbucklers of Swine...[/I][I]Raiders of Ribs...Buccaneers of Brisket...Pillagers [/I][I]of Poultry...Marauders of Mutton...it's the Dred Pirate SchatzSea and Qrew from the mythical Isla del Fuego![/I][/COLOR][/FONT] [I][FONT=Arial][COLOR=dimgray]The Qrew -- Smokin’ Hot Wife, Two Smokin’ Little Monkeys, and Two Hot Digity Dogs[/COLOR][/FONT][/I] [I][FONT=Arial][COLOR=dimgray]"Hello. My name is Inigo Pork-toya. You grilled my father. Prepare to fry."[/COLOR][/FONT][/I] [/INDENT]__________________

12-13-2012, 08:16 AM	#7
deguerre somebody shut me the fark up. Join Date: 07-15-09 Location: Memphis, TN...Formerly of Decatur, AL	Excellent! Looks as good as Redhot's. __________________ Guerry [FONT=Book Antiqua]Pit Beeatch for Team Munchkin[/FONT] [FONT=Book Antiqua][B]Avatar by Northwest BBQ [/B][/FONT]"...In nature, there are predators. I believe the common denominator of the universe is not harmony, but chaos, hostility and murder..." Werner Herzog

12-13-2012, 08:19 AM	#8
Teamfour is Blowin Smoke! Join Date: 07-13-12 Location: Sterling, VA	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. __________________ BWS Party \|UDS\|Maverick ET-73 \|Maverick ET-732 \|Super Fast [COLOR=DarkOrange]Orange[/COLOR] Thermapen \| BBQ Guru DigiQ \|Two 100 QT crawfish boiling rigs \| LEM Meat Grinder \| Grizzly Sausage Stuffer Smokin-n-Style BBQ Team - Pitmaster Lagniappe Chili Team - Head Cook KCBS CBJ

12-13-2012, 09:28 AM	#9
PatAttack somebody shut me the fark up. Join Date: 07-19-11 Location: In the Marsh	Dang, Wamp. I'd hit that. Real hard. __________________ "You have never lived until you have almost died". "For those who fight for it, life has a flavor the protected will never know".-Unknown Vietnam Soldier 22" WSM 22" Weber Gold Weber Smoky Joe Weber Gasser Rec-Tec 590

12-13-2012, 10:02 AM	#10
cpw Babbling Farker Join Date: 02-28-11 Location: Savannah, Georgia Name/Nickname : Chad	You've got my vote! __________________ ________________ [COLOR=Orange]Outlaw 2860 Porch Model[/COLOR] Lang 84 Deluxe Yoder YS640 Savannah, GA [URL="http://www.facebook.com/yesdearbbq"]Yes, Dear BBQ on Facebook[/URL] Proudly sponsored by Royal Oak Charcoal and [URL="https://www.atlantabbqstore.com/"]The Atlanta BBQ store[/URL]

12-13-2012, 11:26 AM	#11
Tonybel Babbling Farker Join Date: 02-29-12 Location: San Berdoo, CA	Looks delicious... __________________ Primo Grill Oval XL,Weber Summit Charcoal Grill, Pellet Grill and lots of different size Webers

12-13-2012, 11:30 AM	#12
duelin j On the road to being a farker Join Date: 12-12-11 Location: Brier, WA	Looks like I need to smoke another bird...... Damn! __________________ Jerry - Duelin J's BBQ Assassin 24 & an Assassin Grill + 14(?) more...I may have issues......

12-13-2012, 11:40 AM	#13
thirtydaZe Full Fledged Farker Join Date: 10-20-11 Location: Omaha	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. __________________ Kamado Saffire Yoder Cheyenne Weber Kettle 22.5" Weber Summit Weber Performer Weber Go-Anywhere Weber Jumbo Joe