Ingredients
Scale
- 8 oz bulk chorizo (out of casings)
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 1 large onion, finely diced
- 2 carrots, finely diced
- 2 stalks of celery, finely diced
- 4 garlic cloves, minced
- 2 teaspoons fresh thyme, chopped
- 1 teaspoon cumin
- 1 teaspoon ground coriander
- 1 teaspoon paprika
- 3 tablespoons flour
- 2 cups chicken stock
- 1 cup whole milk
- ¼ cup heavy cream (optional)
- 2 cups cooked and diced turkey (dark or white meat)
- 1 cup frozen peas
- 1 (9-inch) pie crust (I used store bought but feel free to make your own!)
- Egg wash
Instructions
- Preheat the oven to 375°F.
- Heat a large dutch oven over medium-high heat and add the chorizo. Cook until rendered and crispy, about 5 minutes. Remove from the pot and set aside.
- To the drippings, add the oil and butter. Reduce the heat to medium and add the veggies, garlic, thyme, and spices. Stir well to combine and cook for 10 minutes, or until the veggies are soft.
- Add the flour and stir to coat. Cook for 1 minute.
- Slowly stream in the chicken stock, whisking constantly. Cook until the mixture is thickened, about 2 minutes. Slowly whisk in the milk and heavy cream.
- Stir in the reserved chorizo, turkey, and peas. Season, to taste, with salt and pepper and then remove the mixture from the heat.
- Carefully transfer the filling into a 9-inch pie dish. Top with the pie crust, pinching the edges to seal. Crimp with a fork or fingers, if desired. Cut a couple slits in the dough and then brush everything with the egg wash.
- Sprinkle with salt and then place in the preheated oven for 25-30 minutes, or until the filling is bubbly and the crust is golden and crisp. Allow to cool for 10-15 minutes before slicing and serving.
- Cook Time: 1 hour
- Category: entree
Keywords: turkey pot pie recipes, thanksgiving leftovers recipes, chorizo and turkey pot pie, pie crust, pot pie recipes