Wild turkey legs and thighs can be pretty tough to chew because turkeys walk constantly. In the past, I've tried baking them only to end up needing to cook "second dinner" because they were so rubbery that I could barely cut them, and definitely not chew the meat. But with the turkeys I harvested in fall 2018, I kept the legs and thighs and was determined to make something edible with them. With tough cuts of meat, the crockpot is usually my go to. And with our crazy winter weather, comfort foods are at the top of my list...so I decided to attempt a wild turkey pot pie using those legs and thighs.
2 wild turkey leg quarters
Seasonings – sage, rosemary, black pepper, Cajun seasoning (or seasonings of your choice)
4 tablespoons unsalted butter
Filling (stove top)
4 tablespoons unsalted butter
1/4 – 1/2 cup onion, diced
1/4 – 1/2 cup celery, diced
Garlic powder, Cajun seasoning – to preferred taste
6 red potatoes, cut into small chunks
3 large carrots, slice into 1/4” slices
1/4 cup all-purpose flour
1/2 cup heavy cream
1 cup broth (from turkey leg quarters or canned chicken broth)
1/2 cup frozen peas (optional)
1 box refrigerated pie crusts, thawed or you can make your own
Turkey Leg Quarters
Place 2 leg quarters in crockpot, coat with listed seasonings or seasonings of your choice. Slice butter and place on top of turkey quarters. Add 1/2 cup of water to crock pot, careful not to pour directly on leg quarters and wash off seasonings.
Cook on low for 6 hours.
Let cool, debone and shred. Return to crock pot to soak in broth.
While the turkey is soaking in the broth, prepare the filling and prep your pie shells.
Preheat oven to 425.
Melt butter in large skillet over medium heat, add onions and celery and sauté until onions are translucent.
Add potatoes and carrots to skillet, add a little water for liquid. Cover and simmer until potatoes and carrots are almost completely cooked (about 20 minutes). Add more water as needed for steam.
While the potatoes and carrots are cooking, prepare pie shell and pans. I used a jumbo cupcake pan to make mini-pot pies, but you can also use a standard 9” pie plate. Fit bottom crust to pan(s).
When potatoes and carrots are cooked, add flour and mix until no more dry flour is visible. Slowly stir in the heavy cream, then the turkey or chicken broth.
Add shredded turkey meat to potato and carrot mixture. Mix well. Stir in frozen peas (I don't like peas, so I didn't actually include these). Let simmer 5-10 minutes until thickened.
Let cool 5-10 minutes and spoon filling into pie crust(s). Top with second pie crust and pinch edges to seal. Cut slits in tops to vent.
Bake 20-25 minutes until pie crust is golden brown.
Pot pies are a full meal, so there's not really a need to serve with a side.
Sarah Honadel is an avid outdoorswoman from Kentucky, now living in Idaho, who enjoys hunting elk, deer and turkey. She is a team member at Huntress View, Pro Staff for Browning Trail Cameras and Brand Ambassador for the GoWild app. Follow her on Instagram @waddysarah and @arrowridgecreations.