Traeger Leftover Turkey Pot Pie

You don't have to wait for holiday leftovers to make this recipe - you can roast a turkey breast anytime, or even substitute cooked chicken. A store-bought puff pastry crust make assembly easy, and if you are out of fresh herbs, just use half the volume of dried.

PREP TIME: 30 minutes
COOK TIME: 25 minutes
TRAEGER PELLETS: Apple
YIELD: 6 Servings

INGREDIENTS

• 2 ounces (4 tbsp) unsalted butter
• 1 cup chopped red onion
• 1 cup diced carrot
• 1 cup diced celery
• 1 tablespoon chopped fresh flat-leaf parsley
• 2 teaspoons fresh thyme leaves
• 1 teaspoon Traeger Chicken Rub or freshly ground black pepper
• 1/4 cup all-purpose flour
• 3 cups chicken or turkey broth
• 1/2 cup heavy cream
• 12 ounces cooked turkey breast, cut into 1-inch pieces (about 2 cups)
• 1/2 cup frozen peas
• 1/2 teaspoon kosher salt, plus more to taste
• 1 sheet frozen puff pastry, thawed
• 1 egg, beaten, for egg wash

STEPS

1. In a 10-inch cast iron skillet, heat the butter over medium heat. Add the onions and cook, stirring occasionally, until starting to soften, about 2 minutes. Add the carrots, celery, parsley, thyme, and Traeger rub or pepper. Cook, stirring occasionally, until the vegetables are tender, about another 5 minutes. Add the flour and stir to coat the vegetables. Continue cooking and stirring until the flour is light golden brown, and has a nutty aroma, 2 to 3 minutes.
2. Add the stock and stir well, scraping the bottom of the pan. Increase the heat to medium-high, bring to a boil, then let boil for another 2 minutes, stirring occasionally. Stir in the cream and cook, stirring occasionally, until the mixture is thick enough to coat the back of a spoon. Add the turkey, peas, and salt. Stir, then season to taste with additional salt and pepper. Remove from the heat.
3. When ready to cook, preheat the Traeger pellet grill to 375 degrees Fahrenheit with the lid closed; this will take at least 15 minutes.
4. Just before cooking, roll out the cold puff pastry so it's large enough to cover the pan. Trim the edges if desired. Top the skillet with the dough, then very carefully (as skillet may still be hot) press the edges of the dough so they stick to the outside of the pan. Use a sharp paring knife to cut a few vents in the dough, or if you are feeling fancy, make a lattice with strips of the puff pasty.
5. Brush the egg wash all over the puff pastry.
6. Place the skillet directly on the Traeger grill grates and bake until the filling is bubbling and the crust is golden brown, about 25 minutes.
7. Let cool for about 10 minutes before serving. Enjoy!