Bone Suckin’ Turkey Pot Pie
By :
Nancy Blalock |
| On : | Category :
Bone Suckin' Chicken Seasoning & Rub, Bone Suckin' Sauce Sweet Spicy Mustard, Dinner, Oven, Turkey
- 1 tbsp Bone Suckin’® Chicken Rub & Seasoning
- 1 tsp Bone Suckin’® Sweet Spicy Mustard
- 2 cups Turkey Meat cooked and shredded
- 32 oz Chicken broth
- 1/2 cup Butter
- 1 cup All Purpose Flour
- Sea Salt and Pepper to taste
- 2 cups Mixed Vegetables
- 3 Medium Red Potatoes diced
- 1 Puff Pastry Sheet
- 1 Egg
- 1 tbsp Water
1 Large Pot
1 Casserole dish 13 X 9
1 Small bowl
1 Whisk
1 Basting brush
Preheat the oven 375˚ F
Thaw the puff pastry and cut to fit a 13 x 9 casserole dish.
In a stockpot, make a roux by melting butter and slowly whisking in flour, Bone Suckin’® Sweet Spicy Mustard, Bone Suckin’® Chicken Seasoning & Rub, salt and pepper until it is a thick paste. Whisk in the chicken stock cup by cup until the roux mixture is semi thick and not too thin. (You may or may not use all of the chicken broth to get it to the consistency that you want.)
Cook the mixture on low for 15 minutes, stirring frequently.
Add the turkey, the vegetable mix and the potatoes to the stockpot mixture and take off of the heat.
In a 13×9 casserole dish, ladle the vegetable and broth mixture until it is 1/2 full. Place the puff pastry on top of the mixture, combine the egg and water in a small bowl, whisk and paint the egg wash onto dough.
Cook the pot pie in the oven for 20 to 25 minutes. Enjoy!
*Note: This recipe can also be made in small ramekins, to make individual pot pies.
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