🥘 Smoked Turkey Birria Pot Pie

A Fusion Thanksgiving Showstopper with Three Little Pigs Rubs & Sauces

This dish mixes:
🔥 Classic Thanksgiving turkey
🌮 Bold Mexican birria flavors
🥧 Comforting American pot pie
👨‍🍳 And that signature Three Little Pigs championship smoke

🎯 Why It Works

• Uses leftover smoked turkey (or fresh off the pit).
• Deep chile-forward birria consommé gives rich fall flavor.
• Pot pie crust keeps it familiar for Thanksgiving traditionalists.
• Layers beautifully with Touch of Cherry, Texas Beef, or All-Purpose rub.

📝 Ingredients

For the Birria Base

• 2–3 cups smoked turkey (shredded or chopped)
• 1 onion, diced
• 4 cloves garlic, minced
• 2 tbsp tomato paste
• 3 dried guajillo chiles
• 2 dried ancho chiles
• 1 chipotle in adobo + 1 tbsp adobo
• 2 cups turkey or chicken stock
• 1 tsp Mexican oregano
• 1 tsp cumin
• 1–2 tsp Three Little Pigs Touch of Cherry or Kansas City Championship
• Salt to taste

Pot Pie Filling

• 1 cup frozen peas
• 1 cup frozen corn (or smoked corn!)
• 1 cup diced carrots
• 2 tbsp butter
• 1 tbsp flour
• ½ cup heavy cream
• Extra stock as needed.
• Dash of Three Little Pigs All-Purpose for balance

Crust

• 1 refrigerated pie crust (or puff pastry for drama)
• 1 egg for wash

🔥 How to Make It

1️⃣ Make the Birria Consommé

1. Remove stems & seeds from chiles.
2. Simmer them in hot water for 10 minutes to soften.
3. Blend chiles with onion, garlic, tomato paste, chipotle, and a splash of stock.
4. Add puree to a pot with turkey, stock, oregano, cumin, and TLP rub.
5. Simmer 20 minutes until deep red, rich, and thickened.

2️⃣ Build the Pot Pie Filling

1. In a skillet, melt butter and add flour to make a quick roux.
2. Add cream + a ladle of birria broth.
3. Stir in vegetables + turkey birria mix until creamy.
4. Adjust seasoning with TLP All-Purpose.

3️⃣ Assemble

1. Fill a pie dish with the turkey birria pot pie mixture.
2. Cover with crust or puff pastry.
3. Brush with egg wash.
4. Sprinkle lightly with Touch of Cherry for color.

4️⃣ Bake

Bake at 400°F for 25–30 minutes until golden, bubbling, and insane-smelling.

🌶️ Serving Options

• Drizzle with birria consommé like gravy.
• Add a little queso fresco + cilantro for a modern twist.
• Serve with cornbread or smoked mashed potatoes.

Chris Marks (CBBQE) Chief BBQ Expert