Comfort food to the max. This takes Pot-Pie to an entirely different level

In our opinion this is one of the best ways to put your turkey harvest to use. We saved our Turkey legs for a different cooking method and just utilized the breast for this one but you could easily add legs/thighs. You would want to brine and slow cook first though to help break down the tendons and make them more tender.

Recipe by : Chef Wutsch Hunted and Prepared by:Emily Long

All of our outside cooking is done on RecTec Grills and we use Made With Meat equipment for all of our wild game processing.


  • 2 pounds of turkey (Also works well with pheasant or any other type of wild game)
  • 1Qt Chicken Broth
  • 2oz Butter
  • 1C Onion Diced
  • 1C Celery Diced
  • 1C Carrots Diced
  • 1Pt Potatoes Diced
  • 1/2C Flour
  • 1C Frozen Peas


  • 1Qt Bisquick
  • 1Tsp Garlic Powder
  • 1/2Tsp Black Pepper
  • 2T Chopped Chives
  • 1C Shredded Cheddar Cheese
  • 1/4C Parmesan Cheese
  • 1 1/2C Milk


  • Cut breast into cubes and cook in broth (Approximately 15 minutes)
  • In another pan, melt butter and saute vegetables (Salt and pepper to taste)
  • Add flour to make a roux
  • Add turkey and broth, simmer until thick (20 to 30 minutes)
  • Add peas
  • Place into buttered 9″x13″ pan/oven safe dish

Method Biscuits:

  • Combine all dry ingredients and cheeses
  • Add milk
  • Blend until thoroughly mixed
  • Drop biscuits over stew
  • Bake at 400F until biscuits are done (Approximately 30 minutes)


  • You can use this recipe with any wild game. If using venison maybe try beef broth or better yet if you have your own bone broth.
[wpurp-searchable-recipe]Wild Turkey With Cheese Biscuits (Think Turkey Pot Pie) – – – [/wpurp-searchable-recipe]

Wild Turkey With Cheese Biscuits (Think Turkey Pot Pie)

Print Friendly, PDF & Email