Serves 6
75 min
Cajun Turkey Pot Pie
Recipe GLPR2628521eee7848
A hearty, spiced Cajun-style pot pie with tender turkey, sautéed vegetables, and a rich beer-and-stock filling, topped with a buttery, flaky pastry crust. Perfect for a comforting main course.
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Ingredients
5 Tbsp peanut oil or unsalted butter
3 celery stalks, chopped
1 1/2 cups chopped yellow or white onion
1 large green bell pepper, chopped
1-2 jalapeño peppers, chopped
4 garlic cloves, minced
3 cups diced, cooked turkey meat
2 Tbsp Cajun seasoning
Salt, to taste
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
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 Tbsp chilled ice water
1 egg yolk
1 Tbsp heavy cream
Directions
Prepare the pie dough: In a large bowl, combine 1 1/2 cups flour and 1/2 teaspoon salt. Add the chilled butter cubes and, using a pastry cutter or your fingertips, work the mixture until it resembles coarse breadcrumbs. Gradually add ice water, 1 tablespoon at a time, mixing gently until just combined. Form the dough into a disc, wrap in plastic, and refrigerate for at least 30 minutes.
Preheat your oven to 375°F (190°C).
Prepare the filling: Heat 5 Tbsp of oil or butter in a large, heavy-bottomed pot or Dutch oven over medium heat.
Add the chopped celery, onion, green pepper, and jalapeños to the hot fat. Cook for 5-7 minutes, stirring occasionally, until the vegetables begin to soften.
Stir in the minced garlic and cook for another minute until fragrant.
Sprinkle 1/3 cup flour over the vegetables and stir continuously for 2-3 minutes to create a roux base, allowing the flour to toast slightly.
Pour in the turkey stock and dark beer, stirring well to combine and break up any lumps. Bring the mixture to a simmer.
Add the diced tomatoes, cooked turkey meat, and Cajun seasoning. Stir to combine, then season with salt to taste. Reduce heat to low and simmer for 10-15 minutes, allowing the flavors to meld and the filling to thicken slightly. The mixture should be rich and flavorful with a gravy-like consistency.
While the filling simmers, roll out the chilled dough on a lightly floured surface to fit your pot pie dish (approximately 9-10 inches). Transfer the dough to the top of your filled pot and trim any overhang. Crimp the edges firmly to seal.
In a small bowl, whisk together the egg yolk and cream to make an egg wash. Brush this mixture over the top of the pie crust.
Using a sharp knife, cut 3-4 small vents in the top of the crust to allow steam to escape.
Place the pot pie in the preheated oven and bake for 25-30 minutes until the crust is golden brown.
Remove from the oven and let rest for 5 minutes before serving. Divide among plates and serve hot.
