Wild In The Kitchen: Turkey Pot Pie

This month’s recipe matches the home-cooked goodness of a pot pie with mostly canned ingredients which you can easily take to hunting camp. If you don’t roll your gobbler this weekend, just leave the ingredients at camp for next weekend.

Gobbler Pie: Wild Turkey Pot Pie

2 wild turkey breasts (diced)1 can cream of potato soup

2 Tbl. onions (minced)

1 4-oz. can carrots (drained)

1 can English peas (drained)

1 can cream of chicken soup

1 can of biscuits

salt and pepper to taste

Preheat oven to 375 degrees. Lightly grease a pie pan with butter. Roll out 3/4 of the biscuits on a floured surface. Stretch the dough to cover the bottom and sides of your pie pan. Bake the dough in the pan for about seven minutes. While the doe is baking, brown your turkey breast in butter. When the turkey is almost done, add the onions. Allow them to cook down. In a mixing bowl, combine the turkey and onions with the remaining ingredients. Pour the mixture into the pie pan (you’re likely to have some left over). Roll out the remaining biscuits, and top the pie, pinching around the edges. Cut some breathing holes in the top of the pie. Bake for about 20 minutes or until the top is golden brown.

Serves 4