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Cajun Turkey Pot Pie
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Prep Time:
75 minutes
Cook Time:
40 minutes
Total Time:
115 minutes
Spicy Cajun turkey pot pie with leftover turkey, onions, celery, and green pepper.
Ingredients:
  • Filling:
  • 5 tablespoons peanut oil or unsalted butter
  • 3 celery stalks, chopped
  • 1 1/2 cups chopped yellow or white onion
  • 1 large green pepper, chopped
  • 1 to 2 jalapeno peppers, chopped
  • 4 garlic cloves, minced
  • 3 cups diced, cooked turkey meat
  • 2 tablespoon Cajun seasoning
  • Kosher salt
  • 1/3 cup all-purpose flour
  • 2 1/2 cups turkey or chicken stock
  • 1 cup dark beer (brown ale or Guinness)
  • 1 cup diced tomatoes
  • Pie Crust:
  • 1 1/2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 3/4 cup (1 1/2 sticks) chilled unsalted butter, diced into 1/2-inch cubes
  • 3 to 4 tablespoons chilled ice water
  • Egg Wash:
  • 1 egg yolk
  • 1 tablespoon cream
Instructions:
  • To make the pie crust dough, combine flour and salt in a food processor and pulse until mixed. Add chilled butter cubes and pulse a few times until the mixture resembles coarse cornmeal with some pea-sized butter pieces. Slowly add chilled water, pulsing once after each tablespoon, until the dough just sticks together between your fingers. Transfer mixture to a clean surface and gently press it a few times to spread the butter between layers of flour. Shape the dough into a disk, sprinkle with flour, wrap in plastic wrap, and chill for at least an hour before rolling out.
  • Heat the oil over medium-high heat and sauté the onion, celery, green pepper, and jalapeño until soft, about 6-8 minutes, stirring occasionally.
  • Combine the garlic, turkey meat, Cajun seasoning, and salt in the pan. Stir and cook for an additional minute, stirring occasionally.
  • Prepare the filling by combining the stock and beer in a pot, bringing it to a boil. Sprinkle flour over the turkey and veggies, mix well, and cook for 4-5 minutes, stirring often. Slowly add the hot stock-beer mixture, stirring until a silky sauce forms. Mix in the tomatoes and cook until thickened, about 3-5 minutes. Transfer to a 2-quart casserole dish or individual ramekins.
  • For the crust: Roll out the dough on a lightly floured surface to a thickness slightly less than a quarter-inch. If using a casserole dish, roll out a sheet slightly larger than the dish. If using 10-ounce ramekins, cut the dough into 6 rounds slightly larger than the ramekins.
  • Cover the filling with the crust dough by gently placing it over the top. Tuck the extra dough underneath and use a fork to seal the edges against the ramekins. Make a 1-inch vent in each pie, or multiple vents for a casserole.
  • Create egg wash: Combine egg yolk and cream in a small bowl. Gently brush the egg wash over the crust to achieve a beautifully browned finish.
  • Instructions: - Preheat the oven to 400°F. - Bake for 25 minutes, or until the pastry is golden and the filling is bubbling. - Allow to cool for at least 5 minutes before serving.

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