Serves: 6
Total Calories: 284
TO PREPARE THE VEGETABLES: In a medium sauté pan over medium-high heat, melt 1 tablespoon of the butter and cook the onion and carrots, stirring occasionally, until the onion is translucent, 6 to 8 minutes. Transfer the onion-carrot mixture to a large bowl. Melt the remaining 1 tablespoon of butter in the sauté pan over medium-high heat. Add the celery, mushrooms, thyme, and oregano. Cook, stirring occasionally, until the juices from the mushrooms have evaporated, 6 to 8 minutes. Add the celery-mushroom mixture to the other vegetables.
TO MAKE THE SAUCE: In a large saucepan over low heat, melt the butter. Add the curry powder and cook for 1 minute to bring out the flavor. Add the flour and cook for 1 minute, stirring constantly. Whisk in the chicken broth and simmer until the sauce thickens.
Add the cooked vegetables, turkey, parsley, lemon juice, salt, and pepper to the sauce. Stir and simmer for 1 minute. Transfer the mixture to an ovenproof 10-inch skillet or deep 10-inch pie pan.
On a lightly floured surface roll out the puff pastry to 1/8-inch thickness. Lay the pastry over the skillet, trimming any excess with a knife. Cut three or four slashes in the pastry to allow steam to escape. Beat the egg with 2 teaspoons water lightly brush the entire surface of the pastry with the egg mixture.
Place the skillet on a small baking sheet and place on the cooking grate. Grill over Indirect Medium heat until the filling is bubbling and the pastry is golden brown, 40 to 50 minutes. Carefully remove the hot pan from the grill. Allow the pie to cool for about 10 minutes before serving.
From Weber’s Big Book of Grilling. Copyright © 2001 Weber-Stephen Products Co. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.
This Turkey Pot Pie recipe is from the Weber's Big Book of Grilling Cookbook. Download this Cookbook today.
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