You set up the decoys, you called the bird in, you made an ethical shot…. Now what? Cooking wild turkey can be a little intimidating if you’re not used to it.
With this recipe, you’ll never know the difference and there is something special about preparing a meal with wild game that you harvested for your family. And this wild turkey pot pie will be a staple of comfort.
In my family food is a way to show love and I hope you love this recipe as much as my family does.
Wild Turkey Pot Pie
Recipe modified from The Pioneer Woman Cooks cookbook.
- 1 bag frozen veggie medley (I use the carrots, green beans, corn and peas)
- 3 celery stalks (chopped)
- 1 medium onion (chopped)
- 1 Stick of butter
- 2 Pie crusts
- 1 side of wild turkey breast
- ¼ c all-purpose flour or thickener
- 1 c heavy cream
- 2 c chicken broth (if you want extra flavor, add a chicken bouillon cube)
- 1 teaspoon ground thyme
- 1 teaspoon each salt and pepper
- Preheat oven to 400º
- Soak Wild turkey breast in milk for 30 min.
- Prepare pie crust in small casserole dish or deep pie pan.
- Cut turkey into bite size pieces and cook in Dutch oven with butter on medium heat. Season with salt and pepper.
- In the same Dutch oven, cook the onion and celery in butter until translucent and then add the frozen vegetables and cook until thawed.
- Add the Turkey, sprinkle in flour and stir. Let cook for a couple minutes.
- Pour in chicken broth and cream stirring constantly. The mixture should start to thicken and create a gravy like texture.
- Add thyme, salt and pepper and remove from heat.
- Pour mixture into pie crust and cover with an additional pie crust. Gently seal the edges together.
- Bake for 30 minutes or until crust is golden brown.