• 2 1/2 c. wild turkey, cooked and cubed
  • 1/2 c. green peas
  • 1 large carrot, peeled and diced
  • 1/2 c. yellow corn
  • 1 medium potato, peeled and diced
  • 2 c. chicken or turkey broth
  • 1 Tbsp. cornstarch
  • 2 Tbsp. butter
  • salt and pepper to taste
  • 2 (9 in.) pie crusts

Heat the oven to 350 degrees. Place one pie crust into a 9 inch pie plate. In a medium pot melt butter. Add cornstarch and stir to combine. Slowly add the chicken broth; stir as you add. To pot add turkey, peas, carrot, corn, potato, salt and pepper. Heat mixture on medium heat and stir occasionally. Once mixture has heated through and sauce has thickened slightly pour it into the prepared pie crust. Top with the second crust, seal the edges together and cut slits into the top of the pie crust to release steam. Bake in oven for 15 to 20 minutes or until crust is golden brown. If the edges start to brown more quickly than the top of the crust cover them with aluminum foil and place back into the oven until top has browned.

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