Beagle Club Pie
- 1 1/4 to 2 pounds wild turkey breast fillets
- 1 1/2 to 2 quarts chicken broth
- Salt and pepper to taste
- 3 hard-boiled eggs
- 1 (10-ounce) can of cream of chicken soup
- 1 cup biscuit mix
- 1 cup whole milk
Cook the turkey breast in the chicken broth until tender; reserve the broth. Cut the meat into bite-sized pieces and arrange in a 12-inch square baking dish. Season with salt and pepper to taste. Slice the eggs over the meat. Combine the soup with an equal amount of broth and pour over the meat. Refrigerate the mixture for at least two hours to allow it to firm up.
Preheat the oven to 375 degrees. Combine the biscuit mix and milk and pour over the mixture. Bake, uncovered, until the topping is brown (about one hour). Serve hot.
Yield: 6 servings