Turkey Pot Pie
Ken Hockensmith, OH
2 to 3 cups cubed turkey
One 16-ounce jar of pre-made beef gravy (I prefer to boil a couple cups of broth and 1/2 cup flour and some milk to make a gravy)
One 16-ounce bag frozen peas and carrots, diced
2 to 3 small potatoes, diced
1 tablespoon celery salt or to taste
1 tablespoon pepper or to taste
Two 9-inch pie crusts
2 quarts water
2 egg whites, optional
Combine venison, onions, salt, pepper and water in pressure cooker cook on high 30 minutes, drain after cooling combine all ingredients and mix all except onions pour into pie shell cover with second crust, cut several vent slits in top crust cook 350° F for 1 hour, egg whites on top crust give a golden brown color.
Pie crust can be made from scratch or pre-made (use lard if making from scratch).