Baked Wild Turkey Pot Pie

• Difficulty3/5
• Prep time20 minutes
• Cook time1 hr 20 mins
• Serves8 - 12
• HardwoodPecan

Meet the new pot pie on the block, full of veggies and wild turkey. Flaky puff pastry tops this meat pie for a fresh take on savory comfort food.

• 3 cups frozen peas and carrots
• 2 cups frozen chopped broccoli
• 1 cup whole milk
• 1 tbsp fresh thyme, chopped

• 1 tbsp fresh rosemary, chopped
• 1/8 cup corn starch plus 2 tbsp water, mixed well
• 1-1 1/2 tbsp kosher salt
• 1-1 1/2 tbsp ground black pepper

• 3 tbsp butter
• 4 cups left over wild turkey
• 1 sheet puff pastry, chilled

• 3 cups frozen peas and carrots
• 2 cups frozen chopped broccoli
• 1 cup whole milk
• 1 tbsp fresh thyme, chopped
• 1 tbsp fresh rosemary, chopped
• 1/8 cup corn starch plus 2 tbsp water, mixed well

• 1-1 1/2 tbsp kosher salt
• 1-1 1/2 tbsp ground black pepper
• 3 tbsp butter
• 4 cups left over wild turkey
• 1 sheet puff pastry, chilled

When ready to cook, start the Traeger grill on Smoke with the lid open until the fire is established (4 to 5 minutes). Set the temperature to 375 degrees and preheat, lid closed, for 10 to 15 minutes.

While grill heats up, combine chicken stock, milk, butter and herbs in a stock pot. Bring mixture to a boil. Once at a boil, add corn starch and water mixture and stir well. Add the salt and pepper.

In a large mixing bowl, combine the peas, carrots, broccoli and turkey. Add the sauce and mix well. Put mixture into a baking dish or cast iron skillet. Cover with the puff pastry and cut excess from edges.

Place on the grill and cook for 1 hour and 20 minutes. Remove from grill and let rest for 15 minutes before slicing and serving. Enjoy!

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