Wild Turkey Potpie

Ingredients:

Filling:

1 pound shredded wild turkey meat (Leg, thigh or breast)
8 Tbsp Unsalted butter 
1/4 cup flour 
1 Tbsp Cornstarch 
1/2 cup milk 
1/2 brown onion, chopped
5 cloves garlic, minced 
3 carrots, chopped 
2 celery stalks, chopped 
2 cups Turkey stock (Or chicken stock)
2 large potatoes, chopped small 
1/2 cup frozen peas 
Salt & Pepper to taste 

Pie Pastry:

2 cups flour 
1/2 tsp sea salt 
1 cup unsalted butter, cubbed 
1/4 cup cold water 
1 tbsp white vinegar 

Egg wash 
(1 egg yolk, 2 tsp milk whisked)

Directions:

Filling:

  1. In deep pot or dutch oven melt 2 Tbsp butter, add onions and cook 3 min until soft. 
  2. Add carrots, celery & garlic cooking until soft around 3 mins 
  3. Add broth and potatoes, bring to a boil reduce heat and simmer for 10 minuets 
  4. In small dish whisk butter and flour together until blended, in another small dish add milk and cornstarch. 
  5. Add both the milk mixture & butter mixture to pot and stir until blended. Bring back to a boil. 
  6. Reduce heat add turkey and peas. Cook 3 minutes and remove from heat, allow to cool. 

Crust:

  1. In bowl combine flour and salt, cut in butter until they are pea sizes and flour is crumbly. 
  2. Add water and vinegar and blend until large crumbles form. 
  3. Place dough on a large piece of plastic wrap, tie into a tight ball, place in fridge for about an hour. 
  4. Remove from fridge and cut ball in half
  5. Roll each half out until desired size and thickness 
  6. Preheat Pellet smoker or oven to 400 degrees. 
  7. Place the bottom dough in pie tin or smaller ramekins. Fill with filling, top with remains dough. 
  8. Pinch edges and brush top with Egg wash. 
  9. Bake until top is flaky and brown 40-50 minutes. Let rest 15 minutes before serving and enjoy. 

— Jeremiah Doughty
fromfieldtoplate.com

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