Individual Wild Turkey Leg Pot Pies
These individual wild turkey leg pot pies transform “tough” turkey legs into tender, flavorful filling home cooked meal. The pot pie is filled with slow-cooked turkey meat and hearty vegetables and encased in flaky pastry.
- Prep Time: 20-30 minutes
- Cook Time: 6 hours (slow cooking) + 45 minutes (baking)
- Total Time: 7-8 hours
- Yield: 4 servings 1x
- Category: Dinner
- Method: Slow Cooking
Ingredients
Scale
For Slow-Cooked Turkey Legs:
- 1-2 Wild Turkey Legs (or 1 Wild Turkey Breast)
- 1 teaspoon Smoked Paprika
- 1/2 teaspoon Black Pepper
- 1/2 teaspoon Salt
- 1 Small Onion, Quartered
- 2 Garlic Cloves, Smashed
- 2 Sprigs Fresh Thyme
- 1 Bay Leaf
- 4 cups Low-Sodium Chicken Broth
For Pot Pie Filling:
- 2 tbsp Unsalted Butter
- 1 medium Onion, diced
- 2 medium Carrots, diced
- 2 Celery Stalks, diced
- 2 Garlic Cloves, minced
- 1/4 cup All-Purpose Flour
- 1 cup Slow-Cooker Broth (from turkey legs, strained)
- 1 cup Whole Milk
- 1/2 cup FrozenPeas
- 2 teaspoons Fresh Thyme, Chopped (or 1 tsp dried)
- 1 teaspoon Worcestershire Sauce
- 1/2 teaspoon Smoked Paprika
- Salt and Black Pepper, to taste
- Shredded turkey leg meat (from slow cooker)
For Pie Crust:
- 2 Sheets Pre-Made Pie Dough (or homemade, enough for 4 tops and 4 bottoms)
- 1 Egg, Beaten (for egg wash)
Instructions
- Pat the turkey legs dry and season with salt, pepper, and smoked paprika.
- Transfer legs to a slow cooker. Add onion, garlic, thyme, bay leaf, and chicken broth. Cover and cook on low for 6–8 hours until meat is tender and falls off the bone.
- Remove legs, let cool slightly, then shred meat, discarding bones, tendons, and skin. Strain 1 cup of cooking broth for the filling; reserve extra for another use.
- In a large saucepan, melt butter over medium heat. Add diced onion, carrots, and celery. Cook 5–7 minutes until softened.
- Stir in minced garlic and cook for 1 minute. Sprinkle flour over vegetables, stirring to coat, and cook for 2 minutes to remove raw flour taste.
- Slowly whisk in reserved slow-cooker broth and milk. Simmer 3–5 minutes until thickened.
- Add shredded turkey, peas, thyme, Worcestershire sauce, smoked paprika, salt, and pepper. Stir well, taste, and adjust seasoning. Remove from heat and let cool slightly.
- Preheat the oven to 375°F (190°C). Grease four 8-oz ramekins.
- Roll out pie dough and cut 8 circles: 4 to fit the bottom/sides of ramekins (about 1 inch larger than ramekin diameter) and 4 for tops (just larger than ramekin top). You may need to re-use the scraps and roll them out for the final two circles.
- Press bottom dough circles into each ramekin, leaving a slight overhang. Divide filling evenly among ramekins (about 3/4 cup each).
- Place top dough circles over filling, crimping edges to seal with bottom dough. Cut 2–3 small slits in each top for steam. Brush with egg wash.
- Place ramekins on a baking sheet. Bake 30–35 minutes until the crust is golden and filling bubbles. Let cool 5–10 minutes before serving.
Find it online: https://jenndanella.com/wild-turkey-leg-pot-pies/