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Turkey Potpie

Recipe from Weber's Big Book of Grilling™ by Jamie Purviance and Sandra S. McRae

Fuel Type:

  • People

    Serves 6 to 8

  • Prep Time

    40 mins

  • Grilling Time

    40 to 50 mins

Ingredients
Instructions

the Ingredients

Turkey Potpie

Vegetables

  • Completed step 2 tablespoons unsalted butter, divided
  • Completed step 1 medium yellow onion, cut into ½-inch dice
  • Completed step 3 medium carrots, peeled and cut into ½-inch dice
  • Completed step 2 celery ribs, cut into ½-inch dice
  • Completed step 8 ounces button mushrooms, thinly sliced
  • Completed step 1 teaspoon dried thyme
  • Completed step ½ teaspoon dried oregano

Sauce

  • Completed step 3 tablespoons unsalted butter
  • Completed step 2 teaspoons Madras curry powder
  • Completed step ¼ cup all-purpose flour
  • Completed step 1½ cup chicken broth
 
  • Completed step 3 cups diced cooked turkey
  • Completed step ¼ cup finely chopped fresh Italian parsley leaves
  • Completed step 2 tablespoons fresh lemon juice
  • Completed step ½ teaspoon kosher salt
  • Completed step ¼ teaspoon freshly ground black pepper
  • Completed step 1 sheet 9 by 9 inches frozen puff pastry, thawed
  • Completed step 1 large egg

Special Equipment

  • ovenproof 10-inch skillet or deep 10-inch pie pan

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Instructions

  • In a medium skillet over medium-high heat on the stove, melt 1 tablespoon of the butter. Add the onion and carrots and cook until the onion is translucent, 6 to 8 minutes, stirring occasionally. Transfer the mixture to a large bowl. Melt the remaining 1 tablespoon butter in the skillet over medium-high heat. Add the celery, mushrooms, thyme, and oregano. Cook until the juice from the mushrooms has evaporated, 6 to 8 minutes, stirring occasionally. Add to the bowl with the other vegetables.

    Related Grill Skills

    Chopping an Onion
  • Make the sauce: In a large saucepan over low heat on the stove, melt the butter. Add the curry powder and cook for 1 minute to bring out the flavor. Whisk in the flour and let the mixture bubble for 1 minute, whisking often. Whisk in the chicken broth and bring the sauce to a simmer over medium heat.
  • To the large saucepan with the sauce, add the cooked vegetables, turkey, parsley, lemon juice, salt, and pepper; return to a simmer and cook for 1 minute. Transfer the mixture to an ovenproof 10-inch skillet or deep 10-inch pie pan.

    Related Grill Skills

    Chopping Parsley
  • On a lightly floured surface roll the puff pastry to a ⅛-inch thickness. Lay the pastry over the skillet, trimming any excess with a knife. Cut three or four slashes in the pastry to allow steam to escape. Beat the egg with 2 teaspoons of water; lightly brush the entire surface of the pastry with some of the egg mixture.
  • Prepare the grill for indirect cooking over medium heat (350° to 450°F).
    Prepare the grill for cooking over medium heat (400°F).
  • Brush the cooking grates clean. Place the skillet on a small sheet pan and place on the cooking grate over indirect medium heat. Close the lid and cook until the filling is bubbling and the pastry is golden brown, 40 to 50 minutes. Wearing barbecue mitts, carefully remove the hot pan and the potpie from the grill. Let the potpie cool for about 10 minutes before serving.
    Brush the cooking grates clean. Place the skillet on a small sheet pan and place on the cooking grate over medium heat. Close the lid and cook until the filling is bubbling and the pastry is golden brown, 40 to 50 minutes. Wearing barbecue mitts, carefully remove the hot pan and the potpie from the grill. Let the potpie cool for about 10 minutes before serving.

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