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Recipe From from Weber's Big Book of Grilling™ by Jamie Purviance and Sandra S. McRae

Turkey Potpie

  • People

    Serves 6 to 8

  • Prep Time

    40 min.

  • Grilling Time

    40 to 50 min.

Serves 6 to 8
Prep Time
40 min.
Grilling Time
40 to 50 min.

the Ingredients

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  • 2 tablespoons unsalted butter, divided
  • 1 medium yellow onion, cut into 12-millimeter dice
  • 3 medium carrots, peeled and cut into 12-millimeter dice
  • 2 celery ribs, cut into 12-millimeter dice
  • 225 grams button mushrooms, thinly sliced
  • 1 teaspoon dried thyme
  • ½ teaspoon dried oregano


  • 3 tablespoons unsalted butter
  • 2 teaspoons Madras curry powder
  • 35 grams all-purpose flour
  • 360 milliliters chicken broth
  • 420 grams diced cooked turkey
  • 8 grams finely chopped fresh Italian parsley leaves
  • 2 tablespoons fresh lemon juice
  • ½ teaspoon kosher salt
  • ¼ teaspoon freshly ground black pepper
  • 1 sheet 23 by 23 centimeters frozen puff pastry, thawed
  • 1 large egg

Special Equipment

  • ovenproof 28-centimeters skillet or deep 28-centimeters pie pan


  • 01 In a medium skillet over medium-high heat on the stove, melt 1 tablespoon of the butter. Add the onion and carrots and cook until the onion is translucent, 6 to 8 minutes, stirring occasionally. Transfer the mixture to a large bowl. Melt the remaining 1 tablespoon butter in the skillet over medium-high heat. Add the celery, mushrooms, thyme, and oregano. Cook until the juice from the mushrooms has evaporated, 6 to 8 minutes, stirring occasionally. Add to the bowl with the other vegetables.
  • 02 Make the sauce: In a large saucepan over low heat on the stove, melt the butter. Add the curry powder and cook for 1 minute to bring out the flavor. Whisk in the flour and let the mixture bubble for 1 minute, whisking often. Whisk in the chicken broth and bring the sauce to a simmer over medium heat.
  • 03 To the large saucepan with the sauce, add the cooked vegetables, turkey, parsley, lemon juice, salt, and pepper; return to a simmer and cook for 1 minute. Transfer the mixture to an ovenproof 25-centimeter skillet or deep 25-centimeter pie pan.
  • 04 On a lightly floured surface roll the puff pastry to a 3-millimeter 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 of water; lightly brush the entire surface of the pastry with some of the egg mixture.
  • 05 Prepare the grill for indirect cooking over medium heat (180° to 230°C).
  • 06 Brush the cooking grates clean. Place the skillet on a small sheet pan and place on the cooking grate over indirect medium heat. Close the lid and cook until the filling is bubbling and the pastry is golden brown, 40 to 50 minutes. Wearing barbecue mitts, carefully remove the hot pan and the potpie from the grill. Let the potpie cool for about 10 minutes before serving.

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