Recipe from Marissa Jensen
There is something about a pot pie that instantly makes me feel at home. The warm aroma filling the kitchen as the pie is removed from the oven, with its flaky crust just begging for someone to snatch a tiny bite. When it was time to prepare the rest of my harvested turkey breast, I knew I wanted to re-create this traditional family recipe.
1 cup turkey, diced
1 can mixed vegetables (drained)
Double pie crust
1 can cream of potato soup (can substitute for cream of chicken or cream of mushroom)
1 cup of shredded cheese (can decrease if you're not a cheese head like myself)
Place the pie crust in the bottom of a greased pie tin and stretch out the edges over the side of the tin
Mix in all of the ingredients
Place top pie crust over ingredients
Bake for 1 hour on 350 degrees.
There is such a sense of accomplishment when you provide a warm, comforting meal out of an animal you were able to harvest successfully on your own. The sense of pride to know you can provide for your family and create a tradition that will hopefully continue for many years to come.