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Wild Turkey Pot Pie

Wild Turkey Pot Pie

Posted In: The Reward

Posted By: Chef Bradley (April 16, 2016)

Rustic, filling and so easy to make.  Use your leftover turkey from this springs hunt to make these Turkey Pot Pies.  We like to make them in bulk and keep them in the freezer.  This means all you need to do is pre-heat and pop them in the oven when you need a quick meal.

What you Need (Feeds 4):

  • 3 Cups of Turkey (Shredded or Chopped)
  • 1 Cup White Onion (Coarse Chop)
  • ½ Cup Celery (Coarse Chop)
  • ½ Cup Carrot (Coarse Chop)
  • ½ Cup Mushroom (we used Button)
  • 1 Cup Peas
  • 1 Cup Flour
  • 2 Pie Crusts
  • ½ Cup White Wine
  • 1 Cup Whole Milk
  • 1 Cup Chicken Broth
  • ½ TBSP Thyme
  • 1 TBSP Parsley
  • 1 TBSP Sage
  • 1 Egg
  • 1 Clove Garlic

Watch the Video:

Prep The Turkey:

If using raw turkey pieces, sear turkey pieces until fully cooked in 2 TBSP oil and remove from pan.

Sweat the Veg (about 10 minutes):

You need to lightly cook the vegetables before you make it into the filling.  I usually look at the onions and want them to start to become transparent.  The vegetables will continue to cook as the wine evaporates.

  1. Add 3 TBSP Olive Oil and bring to medium heat
  2. Press Garlic and add to oil
  3. Add Onion, Celery, Carrot, Mushroom and Peas (Add Peas Last) Stir and sweat the vegetables 3-5 minutes
  4. Add the wine and reduce until almost evaporated

The Filling (5 to 7 Minutes):

The key to the filling is thickness.  It will thicken up quickly, just keep stirring!

  1. Coat the vegetables with the flour
  2. Stir until vegetables are coated
  3. Cook for about a minute and then turn up to the heat to Medium-High
  4. Add the Milk and Chicken Broth
  5. Stir until the sauce is thick enough to coat the back of the spoon
  6. Remove from heat and add Thyme, Parsley, Sage, and Turkey
  7. Stir until evenly distributed and set aside

The Pie (3 to 5 Minutes):

We like to use rustic ceramic dishes or coffee cups and keep them individual sized.  But feel free to use a glass pie dish or any disposable tins.  Using tins should be done the exact same, just make a bottom crust.

  1. Roll out the pie crust.  Using your cup as a template, make a top that is slightly larger than the cup
  2. Fill your cup almost to the top
  3. Using an egg wash (1 egg / equal amount milk) wash the rim
  4. Place your crust over the cup pulling down the sides and slightly pressing around the rim
  5. Egg wash the tops and the sides of the crust
  6. Using a knife, puncture a few vent holes in the top

The Cooking (40-45 Minutes):

Cooking times will vary on elevation and crust thickness.  Everything is already cooked, so you you’re just aiming for that perfect golden brown crust.

  1. Pre-Heat oven to 400°
  2. Bake on center rack until golden brown
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