Wild Turkey Pot Pie Recipe With Cream of Chicken Soup

by Karen Keb

Freshly made biscuits are a quick and satisfying topping to this Deep-Dish Turkey Pie.

6-8 SERVINGS

Directions

• 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.
• Meanwhile, prepare biscuits. In medium bowl, combine flour, baking powder and salt. Using pastry blender, cut in remaining 1/4 cup butter until mixture is crumbly. Add milk and mix well. Knead dough lightly on floured surface. Roll out dough and cut into circles using 2-inch biscuit cutter. Carefully remove casserole dish from oven and arrange biscuits over turkey mixture. Brush biscuits with a little additional milk and return to oven for an additional 15 minutes.