Turkey Pie Recipe

Have you ever walked through one of those warehouse club stores and seen those amazing pot pies and instantly wanted one? But they were so big that there was no way you’d finish it in a week? I’m pretty sure some of that turkey (or pheasant, or duck) you shot that’s in the freezer would do the trick and you wouldn’t have to invite your extended familiy to finish it.

Making a turkey pie is easy, and this recipe works with an equivalent amount of almost any wild game. Add a 12 oz package of frozen vegetables and you have turkey pot pie.

Turkey Pie

• 6 tablespoons butter
• 6 tablespoons all-purpose flour
• 1/4 to 1/2 teaspoon freshly cracked black pepper
• 2 cups homemade turkey broth (or chicken broth)
• 2/3 cup half-and-half or heavy cream
• 2 cups cooked wild turkey
• Prepared pastry for 2-crust pie

Melt butter with seasonings and mix in flower slowly. Cook for about 1 minute, stirring constantly to make a roux. Add broth and half-and-half and cook slowly until thickened.

Grease your pan according to the type of pan and pastry recommendation. Add turkey to the sauce mixture and pour into a pastry-lined pan. Top with remainder of pastry, pinch edges together, and cut a few slits in the top to vent. Bake at 400 degrees for 30 to 45 minutes or until pastry is browned.