Wild Texas Turkey Pot Pie
Wild Texas Turkey Pot Pie
Rated 5.0 stars by 1 users
Category
Comfort Food
Servings
6-8 servings
Prep Time
20 minutes
Cook Time
1 hour
A true Texas comfort food made with wild turkey and plenty of flavor.
This hearty homemade pot pie is built from the breast of a Rio Grande turkey we harvested in North Texas. With a flaky crescent roll crust, creamy filling, and Buck Junkie seasonings, it’s the perfect way to turn wild turkey into a down-home meal the whole camp will love.
Author:Mikey Dyer
Ingredients
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½ turkey breast (wild or store-bought)
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2 cans crescent rolls
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2 cans mixed vegetables
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2 cans cream of chicken soup
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1 can cream of mushroom soup
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¼ cup heavy whipping cream
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¼–½ cup chicken broth (to thin, as needed)
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Buck Junkie Turkey Dust, to taste
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Buck Junkie Camp House Seasoning, to taste
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Cooking spray
Directions
Cook Turkey: Season breast with Turkey Dust and bake at 375°F until internal temp hits 165°F. Let rest, then cut into bite-size cubes.
Mix Filling: In a bowl, combine soups, Veg-All, heavy cream, and turkey. Season with Camp House. Add chicken broth as needed to thin.
Prepare Crust: Spray a 9x13" dish, line bottom with one can of crescent rolls, and bake 2–3 min at 375°F.
Assemble: Spread turkey mixture evenly over crust, sprinkle with more Turkey Dust, then top with second can of crescent rolls. Brush with melted butter.
Bake: Return to oven at 375°F until top is golden brown and filling is hot and bubbly. Tent with foil if crust browns too fast.
Serve: Cool slightly before slicing.
Recipe Video
Recipe Note
Pro Tip: Substitute leftover smoked turkey or chicken if you’re short on fresh harvest.
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