Serves 8
On a cold winter night, I love to have this creamy, filling comfort food while sitting around the fire laughing and talking with Scott and the kids. This casual food represents coziness and tranquility.
Ingredients For Meat
3 lbs. wild turkey
3 tablespoons olive oil
Kosher salt and freshly ground black pepper
Filling Ingredients
5 cups Chicken Stock
2 tablespoons salt
1 1/2 sticks butter, plus extra for seasoning ramekin dishes
2 cups Vidalia onions (2 onions), chopped
3/4 cup all-purpose flour
1/4 cup heavy cream
2 cups medium carrots (4 carrots), diced, blanched for 2 minutes
1 10 oz. package frozen peas (2 cups)
1/2 cup fresh parsley, minced
- Preheat oven to 375 degrees. Slice turkey breast into 1-inch thick slices. Pound turkey to 1/4 inch thickness. Salt and pepper turkey on both sides. In a super hot cast iron skillet pour olive oil and place pounded turkey and brown about 2 minutes per side. Set aside.
- In a large saucepan, melt butter and sauté onions over medium high heat for 10 minutes or until translucent. Add flour and cook on low-heat for 2 minutes stirring constantly. Add chicken stock slowly to the sauce continuing to stir. Simmer over low-heat for about 1 minute or until thick. Add salt, pepper, and heavy cream. Add carrots, peas, and parsley. Mix well.
- Cut cooked turkey into bite-sized pieces and mix into pot pie mixture.
- Butter 8 to 10 ramekin dishes. Pour pot pie filling into dishes. Top with homemade or Pillsbury Ready-Made Crust by cutting rounds in the rolled out crust a little larger than the ramekin and placing them on top of the mixture. Place ramekins in oven for 25 minutes or until crust is brown.
Serve with hot rice.
Recipe from Game and Garden.
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