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.
