Smoked Turkey Pot Pie

In a large deep pan, sauté onions in butter for 2-3 minutes until softened. Add in carrots, celery, parsley, thyme, and pepper. Continue to cook for 2-3 more minutes, then add in flour, tossing to coat vegetables completely. Add in turkey stock and turkey, and stir. Bring mixture to a rolling boil and continue to boil for 2-3 minutes. Remove from heat and mix in cream and peas - set aside to cool slightly. (For a thicker gravy, you can also add in a slurry of 3 tbsp corn starch mixed with 2 tbsp water).

Fill a deep 9” grill-proof pie pan with the turkey mixture. Top with a sheet of rolled-out puff pastry and trim to fit. Brush the surface of the pie with egg wash (1 egg whisked with 2 tsp water).

Grill on Traeger Grills at 350°F until golden and bubbling, approximately 30-45 minutes. Remove from heat, rest for 10 minutes, and serve warm.