Turkey Pot Pie Filling

This is a delicious filling for turkey pot pie. You can throw it together in minutes thanks to your stash of home canned goods.

It’s extremely calorie-wise, too.

You will need a 2 litre (2 US quart) casserole dish, plus a top and bottom crust of your choice.

(To be clear, this is a “cooking with canning you have already done” recipe. This is not a recipe for canning.)

This recipe uses:

• Home-canned turkey
• Home-canned mushrooms
• Home canned carrots
• Home canned green beans

The recipe

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Turkey Pot Pie Filling

This is a delicious filling for turkey pot pie. You can throw it together in minutes thanks to your stash of home canned goods.

Course Main Course

Cuisine American

Keyword Pie Filling, Turkey

Prep Time 20 minutes

Cook Time 45 minutes

Total Time 1 hour 5 minutes

Servings 8 cups (2 kg / 4.5 lbs

Calories 223kcal

Metric - US Customary

Ingredients

• 1 litre jar home-canned turkey (US quart)
• 1 half-litre jar home-canned mushrooms (US pint)
• 150 g onion (finely chopped. 2 medium onions. 5 oz)
• 3 tablespoons cornstarch
• 1 tablespoon marjoram
• 1 tablespoon salt (OR salt sub)
• 1 teaspoon ground black pepper
• 1 half-litre jar home-canned green beans (US pint)
• 1 half-litre jar home-canned carrots (US pint)

Metric - US Customary

Instructions

• Drain and reserve water from turkey and mushrooms. Set all aside.
• Put the onion in a microwave-safe dish. Add enough of the reserved water to cover the onion in water; cover the dish and cook in microwave for about 4 to 5 minutes, or until soft. Set aside.
• Take about 150 ml (½ cup / 4 oz) of the reserved water. Put in a microwave safe jug or dish. Mix with the cornstarch. Zap 1 minute, stir, zap another minute, then add all the rest of the reserved water. Zap 2 minutes, stir, zap a final 4 minutes.
• Remove from microwave, stir in the marjoram, salt sub, and ground black pepper.
• In a very large bowl, put the drained turkey and mushrooms, the cooked onion with liquid, and the thickened sauce. Drain the jars of vegetables (green beans and carrots), and add the drained vegetables to the mixture. Fold the turkey mixture well to blend evenly.
• Start oven heating at 180 C (350 F).
• Line the bottom of the casserole dish with a pie crust. (See some crust ideas below.) Put the turkey mixture in. Put top crust on.
• Bake uncovered for about 35 to 45 minutes till piping hot and crust is browned.

Notes

Instead of home canned veg, you can use about 3 to 4 large scoops of frozen mixed veg. If you do, cook those along with the onion in the microwave and extend the microwave cooking time for 8 to 10 minutes.

Or, feel free to mix up the vegetable as desired to use up what you have to hand.

Tip! You can freeze the liquid off the jars of vegetables for future use in soup.

Nutrition

Serving: 250g | Calories: 223kcal | Carbohydrates: 14.5g | Protein: 30.5g | Fat: 4.9g | Saturated Fat: 1.6g | Cholesterol: 71mg | Sodium: 102mg | Fiber: 3.6g | Sugar: 4.4g

Crust ideas

Standard short crust pie crust

• 300 g plain flour (2 cups / 10 oz)
• ½ teaspoon salt (or salt sub)
• 150 g butter, margarine, shortening or suet ( ¾ cup / 6 oz)
• Water

Mix the flour and salt; blend the shortening in until flour resembles a coarse meal; add just enough cold water (a few tablespoons at a time) to get the dough to form a ball. Do not overmix or knead. Divide into two halves, and roll out the two crusts.

Nutrition: For a top and bottom crust on ⅛th a piece of this pie, allow an additional approximate 200 calories / 6 Weight Watcher points+® on top of the 223 calories / 5 ww points for the filling.

Baking-powder biscuit top

• 300 g plain flour (2 cups / 10 oz)
• 4 teaspoons Baking Powder
• ½ teaspoon Salt
• 6 tablespoons butter
• 250 ml milk or water (1 cup / 8 oz)

Combine flour, baking powder & salt (& sugar if desired) in bowl. Cut in butter. Mix in liquid until you have a soft dough. Do not knead.

Leave off bottom crust. Lightly spray your baking dish, put filling in.

Form the dough into small rounds or balls and drop them on top. Bake about 30 to 40 minutes, until everything is bubbling hot.

Nutrition:  Allow an additional approximate 200 calories on top of the 223 calories for the filling.

Phyllo Pastry

This is a calorie-wise cheat. Plus, a time cheat!

Use 3 sheets of Phyllo Pastry as your bottom crust, and the same again as your top crust, instead of a short crust.

Nutrition: Allow an additional approximate 25 calories on top of the 223 calories for the filling.

Mashed potato top crust

This is a calorie-wise cheat.

Leave off bottom crust, cover top with mashed potato made with skim milk and fat-free sour cream instead of butter. Lightly spray with cooking spray, or brush with milk, for better browning.

Nutrition: Allow an additional approximate 100 calories  on top of the 223 calories for the filling.

Squash mash top crust

This is a calorie-wise cheat.

Leave off bottom crust, cover top with mashed potato made with squash and carrot mash.

Nutrition: Allow an additional approximate 125 calories /on top of the 223 calories for the filling.

Nutrition

Per serving: 250 g (1 cup / 8 oz):

• 223 calories, 102 mg sodium

* Nutrition info provided by https://caloriecount.about.com