This pot pie recipe is easy-to-make and an excellent way to use up leftover wild turkey. It also works great with pheasant.
Yield: 1 (9-inch) pie
Prep time: 15 minutes
Cook time: 45 minutes
- 3 cups cooked and shredded wild turkey, skin and bones discarded
- 1 cup frozen mixed vegetables (corn, carrots, peas and green beans mix)
- ¼ cup finely diced shallots
- 4 cloves garlic, minced
- ¼ teaspoon poultry seasoning
- 1 (10 ½-ounce) can cream of chicken soup
- Salt and pepper, to taste
- 1 box refrigerated pie crusts (2 crusts in box)
- 1 egg, beaten
- Preheat oven to 375 degrees.
- Unroll one pie crust and place in bottom of 9-inch pie plate; trim even with rim.
- In a large bowl, combine turkey, vegetables, shallots, garlic, poultry seasoning, soup, salt and pepper. Pour turkey mixture into pie crust.
- Top with second pie crust, seal edges and crimp with a fork or flute. Cut slits in top of pie to vent.
- Brush top of pie with egg and bake uncovered for 40-45 minutes or until crust is golden brown and flaky.
- Let stand 10 minutes before serving.
Freeze Your Wild Turkey Pot Pie
Make one, freeze one! Wild turkey pot pie freezes well. I like to double this recipe to make two 9-inch pies and freeze the second pie for later. It makes a wonderful, quick and easy weeknight meal.
To freeze, cover the unbaked pie tightly in foil and then again in freezer-quality plastic wrap. Store in freezer for up to 3 months.
When you’re ready to bake it, brush the top of the frozen pie with egg and place in a 375-degree oven. Bake for 45 minutes to an hour. If the edges turn brown before the rest of the pie has cooked through, cover the edges with strips of foil.
Wild Turkey Pot Pie Pockets
Want to take your wild turkey pot pie to go? Use this recipe to make four individual pie pockets.
Unwrap both pie crusts and cut each into quarters. Take one piece of pie crust and put about ½ cup of the turkey mixture into the center of it. Brush egg around the edge of the pie crust and then top with another piece of crust. Crimp edges with a fork to seal pocket. Brush pocket with egg and cut a few small slits in the top. Repeat with the remaining pie crust pieces and turkey mixture. Place pockets on a baking sheet lined with parchment paper and bake 20-30 minutes or until golden brown.