Spring turkey season is here and it’s time to put that meat to good use. This recipe is the PERFECT use of that breast meat. My recipe uses wild turkey, a homemade turkey gravy along with a flaky pie crust. There’s nothing like putting a dish on the table that is naturally harvested. You’ll be sure to please the entire family with this delicious take on the traditional “Chicken Pot Pie”.
Serves: 4 +/- – Cooktime: 1 hours +/-
- 2 Wild Turkey Breasts
- 1-1/2 Teaspoon Salt
- 1-1/2 Teaspoon Pepper
- 1-1/2 Teaspoon Garlic Salt
- 4 Carrots, Chopped
- 8 Ounces Frozen Peas
- 2 Cups Turkey Stock, Recipe Here
- 1/4 Cup Heavy Cream
- Dash Gravy Master (for color)
- 4 Tablespoons Butter
- 4 Tablespoons Flour
- 1 Teaspoon Sage +/-
- 1Teaspoon Salt
- 1 Teaspoon Black Pepper
- 1 Egg
- 1 Tablespoon Water
- 1-12 oz. Pie Crust
1.) Place a medium fry-pan on medium-high heat and let come to temperature. Give the turkey breast a once over to confirm all stray feathers have been removed and no visible shot is still in the bird. Combine seasonings together in a small bowl and season both sides of the breasts. Add olive oil to pan. Once the oil shines, it has come to temp and both turkey breasts can be added to the pan. Let cook for 3 minutes on each side, then turn heat down to medium-low and let cook for an additional 8-10 minutes, covered. Temp meat to confirm internal temperature has reached 165°. Remove from heat and set aside for 10 minutes, covered.
2.) Begin by peeling and chopping carrots into 1/4-inch thick circles. Fill a medium-sized saucepan with water and a dash of salt. Add carrots to water and let boil. Once boiling, set timer for 10 minutes. With 3 minutes remaining, add frozen peas to water. Drain and set aside.
3.) Preheat oven to 350°F. Meanwhile, place a 12-inch diameter fry-pan on medium heat to make the gravy. Add butter to pan. Once melted, add flour and continuously whisk to avoid burning. For a lighter roux, let boil for about 2-3 minutes. If using a nonstick frypan make sure to avoid using a metal whisk as this will scratch your pan. Use a silicone whisk if possible.
4.) Add chicken stock or water gradually while simultaneously whisking. Continue whisking until all liquid is added, make sure no flour lumps are visible. Turn heat down to medium low. Add sage, pepper, and salt. Add heavy cream and Gravy Master for color. Careful when adding the Gravy Master as it darkens the gravy quickly! Add a little at a time until the gravy is at it’s desired color, typically a caramel color is the look I go for.
5.) If the gravy is not at your desired consistency (maybe you like it a little thicker), mix together 1 tablespoon water with 1 tablespoon cornstarch. Gradually add this mixture to gravy while stirring. Continue to let gravy boil. Once finished, remove from heat.
6.) Cut turkey breast into bite-sized pieces and add to a 9×9 baking dish. Add in the carrots and peas and give the ingredients a good stir to combine. Top off with gravy. I like to add just enough where the ingredients are covered. Don’t fret if you have too much. This gravy can be frozen and used in other dishes!
7.) Roll out your crust and lay on top of the dish. Crimp edges to avoid gravy from boiling over. Vent the crust by adding cuts into the top. As a tip, try not to make the cuts close to the edge of the dish as gravy tends to boil over. If you’d like you can make a quick egg wash by whisking water and egg together. Brush the crust with the wash to create a golden brown color once cooked. Place in oven for 35 minutes. Remove from oven and let set for 5-10 minutes. Garnish with fresh parsley and enjoy!