Wild Turkey Pot Pie
2 tblspn Butter
1 small Onion, peeled & chopped
2 stalks Celery, chopped
2 Carrots, peeled & chopped
4 oz Frozen Pea’s
3 tblspn Dried Parsley
1 teaspn Dried Thyme
Salt &Pepper to taste
1 can Cream of Chicken Soup
2 ½ cups Water
2 Potatoes, cooked, peeled & cubed
1 large Wild Turkey Breast, cleaned and pre-cooked, & cubed
3 tblspn Tony Chacheres Instant Roux Mix
1 Roasted Red Bell Pepper, jarred OK, chopped
1 can Pillsbury Biscuits
Melt 2 tablespoons butter in large skillet over medium heat, add onion, celery, carrots, red bell pepper salt & pepper. Cook until veggies are soft. Stir in canned soup, thyme, dried parsley, instant roux mix & water. Stir and combine all ingredients well. Add potatoes, frozen peas, cubed wild turkey meat. Cook for another 15 minutes. Pull off stove top and cool slightly. Pour turkey mixture in to baking dish.
Remove biscuits from container, combine all 8 biscuits together. This is making the pie crust. A little flour on the counter top and a rolling pin is needed. Roll out the dough large enough to hang over the edge . Lay over the baking dish and flute the edges. Take a knife and poke 6 holes into the dough , this will let out steam while the pot pie is cooking. Trim off the excess dough with scissors.
Place in pre-heated oven @ 350 degrees for 20 minutes or until crust is golden brown.
dang it was some good chewin & swallowin
