Pot Pie From Scratch: Wild Turkey Recipe

This Wild Turkey Recipe is not for your average homemade pot pie; it’s deep-dish style.

| November/December 2013

  • Deep-Dish Turkey Pie From Scratch topped with fresh biscuit
    Freshly made biscuits are a quick and satisfying topping to this deep-dish, Wild Turkey Recipe.
    Photo By Karen Keb
  • Cover of Cooking Fish and Game Cookbook for Wild Game Recipes and Fish Recipes
    "Cooking Fish & Game: Delicious Recipes from Shore Lunches to Gourmet Dinners" is a collection of many decades’ worth of testing, tasting and retesting in order to bring you meals that are sure to satisfy and keep you motivated for the next game season.
    Cover Courtesy Fox Chapel Publishing

  • Deep-Dish Turkey Pie From Scratch topped with fresh biscuit
  • Cover of Cooking Fish and Game Cookbook for Wild Game Recipes and Fish Recipes

Wild Game Recipes For Hunting Season

Deep-Dish Wild Turkey Recipe

The turkey gained its name after Spanish explorers brought the native American bird back to Europe more than 400 years ago. The English thought the bird was the same as the African Guinea fowl they imported from Guinea through the Middle Eastern country of Turkey, which they named “turkey.” They mistakenly gave the American bird the same name. 

6 medium potatoes
6 medium carrots
1 small onion
1/2 green bell pepper
2 tablespoons plus 1/4 cup butter, divided
1 can (10 3/4 ounces) cream of chicken soup, or about 1 1/3 cup of homemade
3 cups cooked, diced wild turkey meat
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup milk

Clean and dice potatoes and carrots. In large saucepan or pot over medium-high heat, place potatoes and carrots. Add enough water to cover vegetables. Bring water to boil, reduce heat to medium-low, cover saucepan and simmer until potatoes and carrots are tender, about 15 to 20 minutes. Remove from heat and drain water from saucepan, reserving 1 cup liquid.

Preheat oven to 425 F. Chop onion and green bell pepper. In medium skillet, sauté onion and green pepper in 2 tablespoons butter. Heat, stirring often, until onion is translucent and tender.

In small bowl, combine reserved 1 cup cooking liquid and cream of chicken soup. In 3- to 4-quart casserole dish, place sautéed onions and peppers, cooked carrots and potatoes, and cooked turkey. Pour soup mixture over top and mix until all ingredients are well-combined. Bake for 15 minutes.

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