Turkey Pot Pie in a Jar

Turkey Pot Pie in a Jar

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Makes 10- 1/2 pint jars

Crust:

4 cups flour

2 tsp. salt

1 1/3 cup shortening

8 tablespoons ice water, may need more depending on the dryness of the flour

Filling:

3 cups cooked chopped turkey into bite size pieces

2 sprigs fresh thyme

3 sage leave, chopped

3 tablespoons olive oil

2 clove garlic, minced

1 onion, diced

3 stalks celery

3 carrots , peeled and diced

3 cups stemmed cremini mushrooms, sliced

1 red bell pepper, diced

3/4 cup frozen peas

3/4 cup frozen corn

5 cup chicken stock

3/4 cup flour

Preheat oven to 350 degrees.

For the crust, combine the flour and salt in a bowl of a food processor fitted with a metal blade. Pulse to combine. Add the shortening and pulse until coarse crumbs are formed. Add the water as needed until a dough begins to form. Place on a lightly floured surface and form a disk. Wrap and refrigerate at least 1 hour.

Filling:

In a large pot heat olive oil over medium heat, add the onions and saute until translucent. Add the garlic, celery, carrots, mushrooms and bell pepper to the pot and saute until peppers are just beginning to soften. Stir in the flour and mix well into the vegetables. Slowly pour in the chicken stock and continue to stir until thickened and vegetables are tender. Add the turkey; salt and pepper, to taste. Remove thyme sprigs; most of the leaves should have cooked off into the mixture.

Divide dough into 10 portions. Split each portion into a 1/3 portion and 2/3 portion. Roll out the larger 2/3 portion and tuck into 1/2 pint jars; pressing in to fit nicely. Add the filling to almost the top. using the jar lid as a template cut out a circle and top each pastry lined, filled jar. Pinch the sides to seal. Make a small slit in the top of pie. Brush lightly with egg wash and sprinkle with a little cracked black pepper. At this point you may chose to freeze the pies; cover with the lid and freeze. When ready to bake from freezer, thaw and then bake. Bake on a baking sheet for 35-45 minutes until filling is bubbly and crust is golden.

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