The turkey pot pie was modified from the original recipe which can be found at Serious Eats.  Instead of using store bought pie crust, I made my own wheat pie crust from scratch.  I didn’t have any carrots unfortunately, but I did add in peas, corn, and a little garlic powder instead.   I also cut the milk in half and used heavy whipping cream for the other half.  It probably wasn’t the healthiest but damn, did it taste awesome!

The best piece of advice that I can pass along is to cook the crust by itself for ten minutes before applying the turkey/veggie /cream mix to it.  I read this on a post about apple pies where people were complaining about soggy bottom pie crusts.  The result was a very nice bottom for my turkey pot pie that wasn’t soggy, didn’t leak, and even held together through the serving process.

I found that as I was canning the turkey soup that there was a LOT of broth and not a lot of turkey due to the turkey used in the pot pie.  So, I packed four quart jars with lots of turkey and strained the rest of the left-over broth through cheesecloth to make three quarts of turkey broth.  I actually don’t recommend using quart jars for broth as such large quantities have a habit of being partially used and the rest going bad in the back of the refrigerator.   Or, at least they do in my house.  But, since I went on a recent canning binge and didn’t have any pint jars available, quart jars would have to do.   I will make an effort to freeze any partials later.

The cats were circling below like sulking vultures, causing me to trip a couple of times.  Never mind that they are fed three times a day from an automatic feeder.  If it smells good, they will come and yowl at us even though we never willingly give them human food.  Silly kitties.