Smoked Turkey Pot Pie with Bird Brine Herb Cream Sauce
Few dishes bring people to the table like a homemade pot pie. The smell alone—the buttery crust baking to golden perfection and the creamy filling bubbling beneath—turns even the simplest ingredients into something special. This version was born from the search for a better way to enjoy leftover smoked turkey after a big cook. Instead of reheating pieces of turkey for another plate, we wanted to create something comforting, flavorful, and entirely new, while still honoring the richness of the original preparation.
The base is classic comfort food—onion, garlic, butter, and a slowly developed roux—but what sets this pot pie apart is the seasoning. Using Revolution Barbecue Bird Brine brings an herby, citrus-forward balance that lifts the sauce and enhances the smokiness of leftover turkey. Bird Brine is not just a brine; it is a versatile seasoning that transforms poultry inside and outside the smoker. The finished dish is hearty and aromatic, with each spoonful offering creaminess, warmth, and the soft crunch of a golden puff pastry crust. This is the kind of recipe that takes leftovers and turns them into a centerpiece meal, proving that great food does not start and end with the first cook—it continues when you give those leftovers a brand-new life.
Cast Iron Smoked Turkey Pot Pie with Puff Pastry Crust
8
15 minutes
30 minutes
383
American
Main Dish
There is something special about transforming leftovers into a dish that feels completely new. This smoked turkey pot pie does exactly that, turning leftover smoked turkey into a comforting, flavorful meal that tastes like it was planned from the start. The familiar creaminess of a traditional pot pie blends with the depth of cherry wood smoke, creating a filling that is rich, warm, and full of dimension. The cast iron skillet gives it a rustic edge and helps achieve a perfect balance between velvety sauce and crisp pastry.
For the best flavor, we recommend using leftover turkey from our Cherry Wood Smoked Butter-Injected Turkey with Bird Brine. The buttery texture and gentle cherry smoke from that cook shine beautifully in this pot pie. What ties everything together is Revolution Barbecue Bird Brine, used here not as a brine but as a finishing seasoning. Its blend of herbs and citrus complements smoked turkey exceptionally well, bringing brightness and balance to the filling even if the turkey was not originally brined. As it bakes, the sauce becomes silky, the vegetables soften, and the puff pastry turns into a golden, shattering crust. This is leftover cooking with intention, heart, and a whole lot of comfort.
Ingredients
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- 6 tablespoons salted butter
- 1 medium onion, diced
- 3 cloves garlic, minced
- 6 tablespoons all-purpose flour
- 2 cups low-sodium chicken stock (or turkey stock if available)
- 1 cup whole milk
- 1 teaspoon granulated garlic
- 1 teaspoon granulated onion
- 1 teaspoon Revolution Barbecue Bird Brine
- ½ teaspoon black pepper
- ½ teaspoon dried thyme
- 12 ounces frozen peas and carrots
- 2 cups smoked turkey, chopped or shredded
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- 1 sheet frozen puff pastry, thawed
- 1 large egg, lightly beaten
- 1 tablespoon water
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1 tablespoon minced fresh parsley
Directions
- Preheat the Oven or Smoker: Set to 400 degrees Fahrenheit. If using a pellet grill, choose apple or cherry wood for a mild, clean smoke flavor.
- Sauté the Aromatics: Melt the butter in a 10-inch cast iron skillet over medium heat. Add the diced onion and cook for 4 to 5 minutes until softened and translucent. Add the minced garlic and cook for 1 minute until fragrant.
- Make the Roux: Add the flour and whisk continuously for 4 to 5 minutes until the mixture turns a light golden brown and develops a nutty aroma. This ensures the raw flour flavor is fully cooked out. Slowly whisk in the stock, then the milk, stirring until smooth and thickened.
- Season and Mix: Add the granulated garlic, granulated onion, Bird Brine, black pepper, and thyme. Stir in the peas, carrots, and smoked turkey until everything is evenly coated. Taste and adjust seasoning if desired.
- Top with Puff Pastry: Remove the skillet from the heat and allow it to cool for 3 to 5 minutes before handling. This prevents accidental burns when adding the pastry. Lay the thawed puff pastry over the skillet, trimming or tucking the edges to fit. For a decorative touch, use cookie cutters to create shapes such as leaves, turkeys, hearts, or chickens from leftover pastry scraps, and place them on top. Whisk together the egg and water, brush over the pastry, and cut a few steam vents.
- Bake: Place the skillet in the oven or smoker and bake for 25 to 30 minutes until the crust is golden brown and crisp.
- Rest and Serve: Remove from heat and allow the pot pie to rest for 10 minutes before serving. Garnish with parsley if using.
