This Turkey Pot Pie, brimming with tender turkey and a medley of autumnal vegetables, is enveloped in a creamy, cannabis-infused sauce that’s just bursting with flavor. The earthy notes of the cannabis pair wonderfully with the rich, savory filling, making each bite a celebration of fall. 

Wrapped in a flaky, buttery crust with a hint of cannabis, this pot pie is the perfect way to spice up a chilly autumn evening. It's easy to make, fun to share, and even more enjoyable to eat. Whether you’re gathering with friends or just looking for a unique way to enjoy the season’s harvest, this recipe is a surefire way to make those autumn nights a bit more special. 

Remember, you’re in control of the cannabis content, so you can make this dish as light or as potent as you prefer. This Turkey Pot Pie is not just a dish but a way to celebrate the season, bringing a little extra warmth and joy to your table. So, let's get the oven preheated and ready to create a fall favorite that's sure to become a highlight of your culinary adventures this season.

• 1 lb boneless, skinless turkey breast (cubed) 

• 1 can (15 oz) mixed vegetables, drained 

• 1/2 cup sliced celery 

• 1/4 cup diced onions 

• 1 medium potato, peeled and cubed 

• 1/4 cup cannabutter or cannaoil (for infusion, adjust potency as needed) 

• 1/2 cup milk (Vitamin D recommended for extra creaminess) 

• 1 can (10.5 oz) condensed cream of chicken soup 

• 1 can (10.5 oz) condensed cream of celery soup 

• 2 9-inch deep dish pie crusts (thawed) 

• Optional: Egg wash (1 beaten egg) 

What You Need: 

• Saucepan 

• Cookie sheet 

• Fork 

• Medium saucepan 

• Baking brush (if using egg wash) 

Step 1: Prepare the Oven and Turkey 

1. Preheat the oven to 350°F (175°C). In a saucepan, bring 3 cups of water to a boil over medium-high heat. 

2. Cut the turkey into bite-sized pieces. Boil in water for around 8 minutes, until fully cooked. Drain and set aside. 

Step 2: Pre-Bake the Bottom Crust 

1. Place one thawed pie crust onto a cookie sheet. 

2. Poke several holes in the crust with a fork. 

3. Bake for 12 minutes, then remove from oven. Keep the oven on for later. 

Step 3: Prepare the Infused Filling 

1. In a medium saucepan over medium heat, melt the cannabutter or cannaoil (use low to medium heat to preserve potency). 

2. Add diced onions, celery, and potatoes. Cook for 5-7 minutes, until onions are soft and translucent. 

3. Add the drained mixed vegetables, cooked turkey, both cans of soup, and milk. Stir well until heated through, then remove from heat. 

Step 4: Assemble the Pot Pie 

1. Pour the turkey and vegetable mixture into the pre-baked pie crust. 

2. Place the second pie crust on top, pressing the edges with a fork to seal. 

3. Cut a few small slits in the top crust to allow steam to escape. Brush with egg wash for a golden finish (optional). 

Step 5: Bake and Serve 

1. Bake the pie for 30-35 minutes, or until the crust is golden brown and crisp. 

2. Let the pie cool for 10 minutes before slicing. This helps the filling set for easier serving. 

3. Cut into 4 slices and enjoy your cozy, cannabis-infused turkey pot pie! 

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