The Optional Turkey Pot Pie


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This recipe is more about process than exact ingredients and amounts. Use the combination of meat and vegetables (or just veggies) that you have on hand.

Makes 4 1/2 pint jars (Make certain they are true canning jars, and use only the “squatty” jars, not the taller ones.)

1 9-inch pie crust (you’ll need more if you’re chosen option includes a bottom crust)
2/3 cup cooked turkey
3/4 cup mixed vegetables
2 cups chicken or vegetable stock (room temperature)
2 tablespoons flour
2 tablespoons butter (cultured butter is better)
Pepper and other spices/herbs to taste

In a medium pan, melt the butter. Add in the flour and let cook for a couple of minutes. Do not let it brown; you want a light-colored roux.
Slowly add in the stock, whisking constantly until it comes to a boil. Reduce heat and continue to let it simmer until thickened, whisking frequently.
Add in the mixed vegetables if using raw, and cook until tender.
Remove pot from heat. If you’re using cooked vegetables, add them now. Add the turkey.
Roll out your pie crust. Using the jar lid, cut out 4 toppers. Preheat oven to 325 degrees.
If you’ve chosen to add a bottom crust, place in jar. Leave about a 1/2 inch headspace.
Fill the jar to the bottom of the jar’s rim with the filling. Put on the topper, crimp, and brush with egg wash if desired. Cut 2 or 3 slits in the top to allow steam to escape.
Bake on a cookie sheet for approximately 25 minutes, or until the crust is done. Ovens vary, so check often.

These pies can be frozen uncooked. If using a bottom crust and not baking immediately, let the filling cool completely before filling.
To store, put a canning lid and band on and freeze or store in the refrigerator. To cook from frozen, follow the above instructions. If you are using real canning jars, it should not be a problem to place the frozen pie in a preheated oven. If you’re wary, put the jar in the oven and let them preheat together.

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