Dove or Turkey Pot Pie - Breezy Hill Shooting Preserve

Dove or Turkey Pot Pie

Cook doves or turkey meat in salted water until tender. Save broth and remove meat from bones. Place meat in bottom of pyrex dish sprayed with olive oil. Thicken broth with flour/cornstarch and water paste and add salt and pepper to taste.

Chop 2 boiled eggs and cover meat in casserole. Add a large package of frozen mixed vegetables or frozen stew vegetables over the chopped eggs. Pour thickened broth over vegetables and add lots of pats of butter (about one stick). Cover with a pie crust and seal edges. Beat a egg with a little water and baste the crust with this egg wash. Bake until golden brown at 350 degrees until crust is done. If desired, you may also use a bottom crust, but bake the bottom crust before adding meat and vegetables so when the top crust is done the bottom will not be dough.

This works great for dove and wild turkey meat.