Wild Turkey Pot Pie Recipe

Pan size: large baking dish Temp: 375°F degrees Wild turkey backing time: 45 minutes Servings: 6

This Wild Turkey Pot Pie with an ultra flaky crust enhances the flavor of this mixture of wild turkey and butternut squash.

1 1/2 cup flour
1 1/2 teaspoon black pepper
pinch of salt
1/2 cup or 1 stick of butter, chilled and cut into small chunks
1/4 cup ice water
1 egg, plus 2 tablespoons water for the egg wash topping
3 pounds boneless, skinless wild turkey meat, raw or cooked, cut into bite size pieces
3 tablespoon oil
3 garlic cloves, crushed
3 large celery ribs, shopped
1 cup butternut squash, cut into bite size pieces
1 cup onion, chopped
5 tablespoons butter
1/2 cup flour
1 cup milk
3 cups chicken broth
1/3 cup canned evaporated milk
2 tablespoons dried rosemary
big dash or 2 of salt and pepper

In a food processor, pulse together flour, pepper and salt, drop in butter and pulse mixture 3 to 5 times until mixture resembles coarse crumbs. Spoon in ice water and pulse again, until the dough starts to come together and pull away from the sides. Transfer crust dough to a lightly floured surface. Make crust dough into a ball, you might need to add a little more water, if so one tablespoon at a time. Roll out the crust into a 1/4 inch thick disk and about 1 inch wider then the shape of your baking dish, wrap crust in plastic wrap, refrigerate for 30 minutes. A cold crust makes a flaky crust.

Preheat the oven. Heat add 2 to 3 tablespoons of oil on medium high heat in a skillet. Add wild turkey, salt and pepper. Cook, stirring once in a while until turkey is browned. Set aside in a bowl. In the same skillet add 2 to 3 more tablespoons of oil along with the garlic, celery, squash and onions, cook until vegetables are soften. Stir in rosemary, salt, pepper and cooked turkey, set aside.

In a small soup pot, bring chicken broth to a boil, add butter. In a small bowl, whisk the flour and caned milk together until smooth. Then whisk the flour mixture to boiling chicken broth, whisking all the while until thickens.

Add the wild turkey and vegetables to the large baking dish, followed by the gravy mixture. Stir gently to combine. Finish rolling out the pie crust on a lightly floured surface into the shape of the baking dish, about 1 inch larger then the baking dish. Drape crust over the dish and pinch the edge into the sealed rim. Use a sharp knife to cut steam vents in the top. Make the egg wash by mixing 2 tablespoon of water with one egg. Brush the crust with egg, bake the wild turkey pot pie for 45 minutes or until the crust is golden brown.