Pot Pie is perhaps one of the most traditional recipes that probably already exists in most of our cook books. But it probably doesn’t call for wild turkey. Just like chicken, but organic from the field, taken by you. This is a great way to use wild turkey without frying it and without worrying about the toughness of wild turkey breasts ruining the meal because it’s incorporated in a thick, seasoned gravy with vegetables, all held together with a pie crust. A classic recipe with a story that is hard to displease.
|2 package||Pie Shell|
|1 lb.||Shredded Turkey Breast|
|4 tablespoon||Butter, divided|
|1||White Onion, chopped|
|2||Celery Stalks, chopped|
|2 cup||Chicken Broth|
|3||Red potatoes, chopped|
|1||Salt & Pepper|
How to Prepare
- Preheat oven to 350 degrees.
- In a skillet with butter over medium heat, cook the turkey and shred when cooked. Remove when done.
- In the same skillet with butter again, sauté the vegetables until softened.
- Once soft, add the turkey to the skillet with vegetables.
- Add chicken broth to skillet and slowly add flour until mixture begins to thicken.
- Continue adding flour until mixture is thickened to a gravy-like consistency. Not runny, but not too stiff.
- Add spices and continue stirring.
- Place pie shells in bottom of the pie dish, and pour mixture in the dish. Top with other pie shell, and slit holes across the top in the middle for ventilation while cooking.
- Bake pie in oven for 30-45 minutes, or until slightly browned on the top. Serve warm.