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  Leftover Turkey Pot Pie

  

• 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 Chicken 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 with the lid closed to 375°F; this will take about 15 minutes.

  375 ˚F / 191 ˚C

• 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 grill grates and bake until the filling is bubbling and the crust is golden brown, about 25 minutes.

  375 ˚F / 191 ˚C

  00:25

• 7

  Let cool for about 10 minutes before serving. Enjoy!