Turkey Pot Pie

Turkey Pot Pie

Yield: 8 servings


  • 1/4 cup butter
  • 2 cups yellow onion, diced
  • 1 cup carrot, diced
  • 1 cup celery, diced
  • Cattleman’s Grill California Tri-tip Seasoning
  • 1/3 cup flour
  • 1/2 cup heavy cream
  • 1-2 cups vegetable stock
  • 1 lb cooked turkey
  • 1 cup frozen peas
  • 1 cup frozen corn
  • 1 (10”) pie crust
  • 1 egg


Preheat your Kamado Joe Classic Joe to 425ºF, set up for indirect grilling.

Melt the butter in a Lodge Logic 10” cast iron skillet. Add the onions, carrots and celery. Season with Cattleman’s Grill California Tri-tip Seasoning. Sweat the mirepoix over medium-low heat until softened, about 10-15 minutes.

Add the flour and cook for a couple of minutes longer, stirring frequently. Continue stirring as you add one cup of stock. Adjust the consistency with extra stock, as needed. Add the turkey, frozen corn and frozen peas and stir to incorporate. Remove from heat.

Top the skillet with the pie dough. Score some vents on the surface. Whisk the egg and brush on the dough. Bake until golden brown and bubbling, about 45 minutes.


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  1. Ed Tennant
    February 11, 2018

    Heavy cream?

    1. JBacklash
      February 26, 2018

      I had it but didn’t add it. It wasn’t mentioned again after the list of ingredients so I forgot about it!
      Didn’t need it, though. But I did add a total of about 2 1/2 cups of stock to get the consistency right, which made up for it.
      This recipe is always a big hit with my family.

  2. JBacklash
    February 26, 2018

    Chef Tom. Thanks for another winner recipe. We love it.
    So where would you add the cream? And why? Don’t really need it, in my opinion.


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