Holiday time usually means at least one turkey bird being cooked. We made a turkey on Christmas Day, but because only 3 adults ate the turkey, there was quite a bit left over. We made two turkey sandwich dinners, a huge pot of turkey soup and today I used the last bits to make Turkey Pot Pie Filling.
Making Turkey Pot Pie filling is very similar to my Chicken Pot Pie filling recipe, but because the turkey is already cooked, there is no need to use the slow cooker. The total time to cook this filling is only about 30 minutes or so and is rather easy. I did not make the pastry this time because I wanted to freeze the filling for another meal instead.
2-3 stalks of celery
Turkey Broth (2 cups or so) *you can also use chicken broth*
Salt and Pepper
1 – In a large pot, put a few tablespoons of butter, along with the carrots/celery and onion. Cook until the onions are clear.
2 – Put ONE CUP of Turkey broth in the pot and allow the veggies to simmer for a bit *until the carrots are soft*. Add the parsley, oregano and salt/pepper.
3 – Add your mushrooms and cook until they are brown
4 – Add the second cup of broth, along with the turkey. If you have frozen veggies to add, now is the time.
5 – Cook until the broth is boiling. Add a corn starch and cold water slurry so that the broth is a bit more thick
6 – Add the cream and bring to a boil. Remove from heat
7 – You can not either put it in a pie, top a ready-made pastry or freeze the filling.
Done! I told you it was easy!