🥘 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
- Remove stems & seeds from chiles.
- Simmer them in hot water for 10 minutes to soften.
- Blend chiles with onion, garlic, tomato paste, chipotle, and a splash of stock.
- Add puree to a pot with turkey, stock, oregano, cumin, and TLP rub.
- Simmer 20 minutes until deep red, rich, and thickened.
2️⃣ Build the Pot Pie Filling
- In a skillet, melt butter and add flour to make a quick roux.
- Add cream + a ladle of birria broth.
- Stir in vegetables + turkey birria mix until creamy.
- Adjust seasoning with TLP All-Purpose.
3️⃣ Assemble
- Fill a pie dish with the turkey birria pot pie mixture.
- Cover with crust or puff pastry.
- Brush with egg wash.
- 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
