Cajun Turkey Pot Pie

Winter took its sweet time coming to Northern California this year, but it did finally arrive, and here we are with long, chilly nights and frost-kissed mornings. Perfect weather for a warming bowl of pot pie. There is the classic chicken pot pie of course. But with the holidays we thought we might try our hand at a turkey pot pie made with cooked turkey, a perfect dish for holiday leftovers. This turkey pot pie has a Cajun twist, starting with the trinity of onions, celery and green bell peppers, and spiced up a bit with Cajun seasoning. It’s topped with a flaky, buttery crust, which is in my opinion, the best reason of all to make a pot pie.

Cajun Turkey Pot Pie Recipe

You can make the pot pie either in individual ramekins or in one large casserole dish.

Ingredients

Filling:

• 5 Tbsp peanut oil or unsalted butter
• 3 celery stalks, chopped
• 1 1/2 cups chopped yellow or white onion
• 1 large green pepper, chopped
• 1-2 jalapeno peppers, chopped
• 4 garlic cloves, minced
• 3 cups diced, cooked turkey meat
• 2 Tbsp Cajun seasoning*
• Salt
• 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

Pie Crust:

• 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 (best to chill cubes in the freezer for at least 15 minutes before using)
• 3 to 4 Tbsp chilled ice water

Egg Wash:

• 1 egg yolk
• 1 Tbsp cream

*If you can't find Cajun seasoning in your local market, you can make your own with 3/4 teaspoon each of salt, pepper, dried oregano, dried thyme, and 1 1/2 teaspoons each of paprika, garlic powder, and onion powder.

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