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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
Yield 8 cups (2 kg / 4.5 lbs
Calories 223 kcal

Ingredients

Metric - US Customary

Instructions

  1. Drain and reserve water from turkey and mushrooms. Set all aside.
  2. 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.
  3. Take about 150 ml (1/2 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.
  4. Remove from microwave, stir in the marjoram, salt sub, and ground black pepper.
  5. 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.
  6. Start oven heating at 180 C (350 F).
  7. 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.
  8. Bake uncovered for about 35 to 45 minutes till piping hot and crust is browned.

Recipe 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.