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Turkey Pot Pie
Rated 4.0 stars by 1 users
Author:
Blues Hog
Prep Time
15 minutes
Cook Time
30-40 minutes
Looking for something to do with your Thanksgiving turkey leftovers? Try this delicious spin on the classic Pot Pie... Grab the Rise & Brine, High Flyin' Chicken, and Rodeo Rub and get ready for the most flavor filled leftovers yet!
Ingredients
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1 tsp. Blues Hog Rodeo Rub Seasoning
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1 tbsp. Blues Hog Rise & Brine
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1 tbsp. High Flyin’ Chicken Seasoning
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½ cup Flour
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1 stick Butter
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½ cup Finely Diced Onion, White or Yellow
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½ cup Finely Diced Carrot
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½ cup Peas
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2 cups Turkey
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½ cup Half-and-Half
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1 whole Unbaked Pie Crust
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1 Whole Egg- For wash
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2 cups Turkey Stock
Directions
Preheat oven to 350℉.
In a large pot, melt the butter over medium to high heat. Add onion, occasionally stirring until translucent. Mix in flour to butter, stir until bubbly. Add peas and carrots.
Combine stock with roux. Add in turkey, Rise & Brine, Rodeo Rub, and High Flyin’ Chicken. Let stock simmer for 15-20 minutes. Stir and add the Half-and-Half, let bubble and turn off heat when well combined.
Pour filling into your baking dishes, filling each ¾ full.
Cut the pie crust in half and place on top of each dish. Lightly fold and pinch around the edges. Cut 3 slits in the top for venting the dough.
Apply egg wash on the surface of the crust, place each dish on a baking sheet, and place in the oven for 30-40 minutes, or until golden brown.
Serve and enjoy!