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Dove Pot Pie
Submitted by Nathan Moorman.

~ 12 dove breasts, deboned and chopped up
~ 1/2 bag frozen mixed vegetables, more can be used if desired
~ 2 cups beef broth
~ 1 cup chicken broth
~ salt and pepper
~ 2 frozen pie crusts, thawed
~ cornstarch to thicken

Sauté dove breasts in a skillet with a little olive oil until tender.

Place the meat in a large pot with the broths over medium heat.

Add the vegetables and heat until the vegetables are tender. Season to taste with salt and pepper.

Thicken to desired consistency with cornstarch mixed with a little water.

For single servings, line individual serving dishes with a piece of the pie crust. If not, keep them whole.

Ladle in the dove/veggie mixture until close to the top.

Top with another piece of pie crust sealing the edges together. Cut a slit in the top to let steam out.

Bake at 375 degrees for 12 to 15 minutes or until golden brown.

Let set a few minutes before serving.


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