I’m always looking for great recipes for my wild turkey harvests, and a friend gave me her pot pie recipe. It’s delicious, hearty, and my family loves it. While there are a few steps, it is actually really easy to make. You can prepare this as a make ahead dish. Bake, cool, wrap, and freeze it for later. I’ve also had an instance of making too much filling; not to worry. Freeze the filling and fill a pie later. Don’t you just love make ahead meals? This one is perfect on a cold winter evening.
As always, adapt the recipe to what you and your family’s taste buds like. Make it your own.
Wild Turkey Pot Pie
Start to finish: 1 hour
2 – Premade puff pastry or flat pie crusts, (Room temperature) rolled to 12″ and 14″ diameters
1/2 cup butter
4 carrots, washed and chopped
4 celery, washed and chopped
1/2 – small yellow onion, peeled and finely diced
2 – Whole wild turkey breasts, boiled 30 minutes, drained, and chopped. Makes approximately 3 cups. (You may substitute chicken or turkey from your grocery store if you haven’t had a successful turkey hunting season.)
1/4 cup whole kernel corn (optional, you may substitute peas, lima beans, or other grotesque vegetables if you like.)
1/3 cup all-purpose white flour
2 cups chicken broth
1 chicken bouillon cube, crushed
1 cup heavy cream
1/4 teaspoon ground thyme
1/4 teaspoon ground black pepper
1 to 2 teaspoons salt
Preheat your oven to 400 F. Roll your bottom pie crust to approximately 14″ in diameter, to fit a 12″ round casserole. (If you don’t have a 12″ large casserole, you may use two 9″ pie plates or pans. You’ll need to add two pie crusts to your ingredients list, but there is no need to adjust the other items.) Press the crust into the bottom of the dish and up the sides, pierce the bottom with a knife or fork, and place it into the oven.
While your bottom crust is baking, prepare the filling. Bake the crust until it’s golden brown, approximately 10 – 15 minutes, then set it aside to cool.
In a large pot melt the butter over medium heat. Add the carrots, celery, and onion. Sautee the vegetables until the onion becomes translucent. Add the chopped turkey and corn to the pot, stirring to combine them with the vegetables and cooking until it is heated through. Sprinkle half of the flour evenly over the mixture. Stir until the flour is combined, then add the remainder of the flour, sprinkling it evenly over the mixture and stirring until combined. Cook the mixture, stirring frequently, over medium heat approximately five minutes to brown the flour.
Add the chicken broth and crushed bouillon to the pot of cooked vegetables and turkey. Cook, stirring continually until the liquid begins to thicken. Add the heavy cream and continue stirring the mixture as it thickens into a gravy. Add the thyme, pepper, and salt to taste. Keep in mind that some family and friends utilize low-salt diets. You can always add more salt at the table if it pleases you.
Bake the Pie
Pour your filling into the casserole with the prebaked crust, spreading the filling evenly. Roll your unbaked pie crust to approximately 12″ in diameter and lay it on top of your filled casserole dish. Press the edges of the top layer onto the bottom layer of pie crust. If your bottom layer doesn’t reach, don’t fret. You can press the top layer to the casserole. Pierce the top crust with a sharp knife several times to allow for venting while it bakes.
Place the filled, topped casserole on a baking sheet to catch spills. Put it into the oven and bake 30 to 40 minutes or until the crust is golden brown. Remove the pie from the oven and allow it to cool for approximately 10 minutes prior to serving.
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