ovenproof 28-centimeters skillet or deep 28-centimeters pie pan
Instructions
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.
Related Grill Skills
Chopping an Onion
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.
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.
Related Grill Skills
Chopping Parsley
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.
Prepare the grill for indirect cooking over medium heat (180° to 230°C).
Prepare the grill for cooking over medium heat (200°C).
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.
Brush the cooking grates clean. Place the skillet on a small sheet pan and place on the cooking grate over 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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