Smoked Turkey Pot Pot Pie
Happy 420 2021! I have something really special right here. Pot pot pie. Yes, you read that right. Pot pot pie. Made with smoked turkey and homemade smoked turkey stock; and maybe a stick of green butter. Not only is this pot pot pie unbelievably tasty, it will seriously fuck you the fuck up. Like enough to hallucinate fucked up. You can definitely use whatever protein and stock you’d like; chicken, pork, beef, lamb, fish, or even just veggies would all be delicious. If you have the time, you can make your own pie crusts with 1 1/2 cups flour, 1/3 cup powdered sugar, 1/4 tsp salt, 1 egg yolk, and 8 tbsp of cold butter; mixed together in a standing mixer and rolled out. But honestly, there’s nothing wrong with premade crusts. Before you consume this pot pot pie, make sure you are aware of how strong your butter is. Mine uses 1/4 oz per stick, which is quite a lot. Especially when you eat half of the pot pot pie and realize that you just consumed an 1/8.
Ingredients
- 1 stick 420 green butter
- 1 medium onion finely chopped
- 2 ribs celery diced
- 2 medium carrots peeled and diced
- 4 garlic cloves minced
- 2 tsp thyme
- 1/3 cup flour
- 1 cup whole milk
- 2 cups turkey stock or chicken
- 1 lb smoked turkey breast or thigh; chopped
- 1 cup frozen peas
- 3 tbsp parsley chopped
- salt and pepper to taste
- 2 pie crusts pre-packaged
- 1 egg beaten with 2 tbsp of milk
Instructions
- Melt the green butter in a large sauté pan over medium heat.
- Sauté the onions, celery, carrots, garlic, and thyme for 6-7 minutes.
- Whisk in the flour. Cook for 2 minutes.
- Pour in the stock and milk. Bring to a boil and continue whisking for 2 minutes.
- Mix in the turkey, peas, and parsley. Season with salt and pepper to taste. Remove from the heat.
- Preheat the oven to 400 degrees. Grease a round baking dish. Line the baking dish with one of the premade pie crusts.
- Pour in the pot pot pie filling.
- Place the other crust on top of the pie. Crimp the edges of the crusts with a fork to seal. Cut a small vent in the center of the pie crust.
- Brush the entire top crust with the egg wash.
- Bake for 20-25 minutes until the crust is browned and flakey. Let rest for 15 minutes before serving.
