Shotgun Chuckar Pot Pie




3 cups of chicken gravy

1 teaspoon cornstarch

1/2 cup white wine (or cooking wine)

1/2 teaspoon black pepper


1 medium onion

2 teaspoons dried thyme

3 cups of chuckar (cut into pieces)

1 cup of frozen peas (thawed)

1 cup of frozen carrots (thawed) or freshly cooked carrots (cut into pieces)

2 cups of freshly cooked potatoes (cut into pieces)

1 8 ounce package of crescent rolls (ready to bake)



Preheat oven to 375 degrees.  Using a wire whip, stir gravy, cornstarch, cooking wine, and pepper until smooth.  Set aside.


Heat oil over medium heat.  Add onion and thyme.  Cook until tender.  Add gravy and bring to a boil.  Add turkey, peas, carrots, and potatoes.  Stir well.  Transfer to a shallow baking dish.


Remove the crescent rolls from the package carefully, keeping the dough in one sheet.  Make sure the seams are sealed.  Cut into 1 inch wide strips and arrange in a crisscross pattern over the filling.  Bake for 20-20 minutes or until the pastry is crisp and golden brown.


Makes 6 servings.


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