One of my fondest memories from growing up is the turkey pot pie my mom used to make whenever we had leftover turkey. I’m not sure if I was more amazed at the amount of leftover turkey or the fact that scraps could turn out such an amazing dish. I can recall almost always eating way too much turkey pot pie. Fifteen years later and not much has changed with me. A rather large dish of turkey pot pie still only lasts about 48 hours in my household. The other night I decided to put a few of my personal spins on turkey pot pie and I must say that the outcome was just as astonishing as what my mom used to make.
Dry Rub Ingredients:
Smoked Sweet Banana Pepper
Smoked Anaheim Pepper
Smoked Poblano Pepper
Chile New Mexico Powder
Cracked Black Pepper
Pie Crust Ingredients:
All Purpose Flour
Pie Filling Ingredients:
Cream of Potato
Cream of Chicken Soup
1. Using a medium sized bucket add one cup of kosher salt, about one hundred turns of cracked black pepper and a quarter cup of granulated garlic.
2. Add one jar of regular molasses to the dry ingredients in the bucket.
3. Add six to eight cups of water to the bucket and stir until all of the salt is completely dissolved.
4. Add up to three whole turkey breast to the brine and refrigerate for up to 24 hours.
5. Once the 24 hour brine period has passed remove the turkey breast from the bucket and pat dry with a paper towel.
6. Combine all of the dry rub ingredients in a medium sized mixing bowl.
7. Remove the skin from the turkey breasts and apply a small amount of extra virgin olive oil to the remaining exterior.
8. Apply the dry rub ingredients to each of the turkey breast and return to the refrigerator until the Big Green Egg is up to temperature for smoking.
9. Using hickory or fruit wood prepare the Big Green Egg for smoking between 250 and 300 degrees fahrenheit.
10. Once the Big Green Egg is up to temperature place the turkey breast on and allow them to cook at a steady temperature for four to six hours or until a thermometer reads 175 degrees.
11. Once the turkey breast have reached the appropriate temperature remove them and allow them to rest for about 20 minutes before slicing them.
12. While the turkey breast are resting begin making the pie crust for the pot pie.
13. Add two cups of all purpose flour to a mixing bowl.
14. Add one quarter cup of vegetable shortening to the mixing bowl along with one tablespoon of kosher salt and ten tablespoons of ice water.
15. Using a Kitchen Aid Mixer allow the ingredients to mix on low to medium speed for about three minutes.
16. Once the dough begins to form, remove from the mixer and place on a sheet of wax paper.
17. Lay a second piece of wax paper on top of the dough and begin to roll out into a flat circle.
18. Peel off the top layer of wax paper and turn the dough upside down and place it inside of a Large Cast Iron Skillet.
19. Repeat the process for the top crust of the pot pie.
20. Chop the yellow onion, celery, carrots, corn and potatoes into manageable pieces and combine in a Deep Cast Iron Skillet.
21. Add three tablespoons of extra virgin olive oil to the skillet and allow the vegetables to cook over low heat for about ten minutes, stirring often.
22. After the vegetables have had adequate time to cook turn off the heat and add the cream of potato soup and the cream of chicken soup.
23. Add the chopped / sliced turkey breast with the cream and vegetables and mix well.
24. Add the mixed vegetables and turkey breast to the pie crust and flatten the mix.
25. Add the additional crust to the top of the skillet.
26. Set up the Big Green Egg for roasting configuration (Platesetter feet down) and allow the pot pie to cook at 400 degrees fahrenheit for 45 minutes or until the crust becomes golden brown.