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.
Copyright ©1995-2003 FishersNet