Season 9 Episode 10

Outdoor Show November 24th 2020



Tip Of The Week.

The Ohio Deer Gun Season will start next Monday. I am reminding everyone to wear plenty of Hunter Orange. Be sure of your target and what is beyond. Never shoot at a sound or flash of color, know where everyone is in your hunting party. Tell someone where you will be hunting and when to expect you home. Lastly be especially safe when in the woods and enjoy the great outdoors.

Recipe Of The Week.

Skillet Turkey Pot Pie

Filled with traditional comfort food flavors, but elevated with gourmet ingredients, this easy skillet turkey pot pie recipe is a great way to use Thanksgiving leftovers.
Course Chicken
Cuisine American
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings 8 servings
Calories 322kcal
Author Mackenzie Ryan


  • 4 Tablespoons butter
  • 1 onion diced
  • 6 cloves garlic
  • 1 pounds carrots peeled and cut into rounds
  • 6 ribs celery chopped
  • 2 potatoes peeled and diced
  • 2 cups turkey
  • 1/3 cup flour
  • 1/4 cup white wine
  • 2 cups chicken stock
  • 1 Tablespoon fresh thyme minced
  • 1 Tablespoon fresh rosemary minced
  • 2 Tablespoons fresh parsley minced
  • 1 cup frozen peas
  • salt and pepper to taste
  • 1 pie crust
  • 1 egg
  • 1 Tablespoon milk


  • In the bottom of a 10 inch cast iron skillet, melt the butter over medium heat.  Sauté the chopped onion and garlic until translucent; about 2 minutes. Stir in the carrots and celery and cook until the celery is bright green, another 5 minutes.
  • Add in the chopped potatoes and turkey and cook until potatoes are just starting to soften.  About 10 minutes. Stir in the flour and let cook for 2 minutes.
  • Deglaze pan with white wine, using your utensil to scrape off any stuck on bits from the bottom of the pan.  Stir in the chicken stock, rosemary, thyme, and parsley and bring to a simmer for 5 minutes.
  • Preheat oven to 400°F. Remove the skillet from the stovetop, stir in the frozen peas and season with salt and pepper.
  • Place the prepared pie crust on top of the skillet, tucking the edges under as needed.  Cut a slit or decoration in the top for the steam to release. Mix together the egg and milk and brush it over the top of the pie dough.
  • Put the skillet into the preheated oven bake for 30 minutes, or until the crust is golden brown and the filling begins to bubble out of the slit.
  • Remove from the oven and let rest for 10 minutes before serving.


Serving: 1serving | Calories: 322kcal | Carbohydrates: 35g | Protein: 13g | Fat: 14g | Saturated Fat: 6g | Cholesterol: 55mg | Sodium: 331mg | Potassium: 721mg | Fiber: 5g | Sugar: 6g | Vitamin A: 10095IU | Vitamin C: 22.2mg | Calcium: 79mg | Iron: 3.7mg