Wild Turkey Pot Pie
Wild Turkey Pot Pie
With a golden, flaky crust on the outside and savory turkey, fresh veggies and spices on the inside, this is a classic comfort food! Perfect for your leftover turkey during the holidays or a wholesome meal anytime. Bake up our twist on the classic pot pie with this simple recipe.
Ingredients
2-pounds skinless, boneless wild turkey meat -cubed-(Can sub boneless,skinless chicken thighs or breast)
1 cup sliced carrots
1 cup fresh or frozen green peas
½ cup sliced celery
1 tablespoon minced garlic
⅓ cup butter
2 tablespoons light olive oil
1 cup chopped onion
⅓ cup all-purpose flour
½ teaspoon salt
¼ teaspoon black pepper
½ tablespoon finely minced fresh sage
1 tablespoon finely minced fresh parsley
1 ¾ cups chicken broth
⅓ cup milk
⅓ cup heavy cream
1 pack of puff pastry (2 sheets)
Directions
Step 01:
Gather all ingredients and preheat the oven to 425 degrees
Step 02:
Season turkey with salt and pepper
Step 03:
In a hot cast iron Dutch oven add oil and sear turkey breast. Add onions, carrots and celery into the pan and sauté until tender. Add garlic and sauté until aromatic.
Step 04:
Reduce heat to medium/low, add in butter and let it melt. Once melted add in flour and mix well.(I recommend using a Whisk) let flour cook for about 2-3 minutes. Don't let it burn.
Step 05:
Once flour is mixed well and cooked add in the chicken stock and mix well.Add in milk and cream, Mix well.
Step 06:
Add in peas and herbs - adjust seasoning to your liking.
Step 07:
To prepare the puff pastry, lay one sheet flat on a floured surface and lay the other sheet flat, overlapping by about ½ inch. Using a rolling pin, roll the sheets together.
Step 08:
Once everything is mixed, score the puff pastry sheets and place over the top of the mix.Any excess puff pastry make sure to tuck it underneath the puff pastry cover, this will cover the entire turkey pie mix.
Step 09:
With a knife cut a few vent slits in the middle of the pastry. Be as simple or creative as you like.
Step 10:
Bake in the preheated oven until the pastry is golden brown and filling is bubbly, 30 to 35 minutes. Cool for 10 minutes before serving. Enjoy!
