I’m a little late in posting this turkey leftovers recipe, so you’ll have to try this next Thanksgiving—or after Christmas dinner if you make a turkey. This gluten free turkey pot pie is a great alternative to the normal turkey soup or sandwiches.
We actually didn’t have any leftover turkey this year. We had a misfits Thanksgiving and almost everything was eaten up by the end of the night. On the Sunday after Thanksgiving, our good friends called and asked if we wanted to come over for Thanksgiving Part II. Well, duh. We got to enjoy yummy food all over again, PLUS we got to leave with a tub of turkey. We scored.
Since I had recently came across a gluten free pie crust recipe that my sister sent me, it seemed like the perfect opportunity to try it out (recipe below). I couldn’t have been happier with how it came out. Joe was so excited about the turkey pot pie that the turkey soup went uneaten. We will definitely be making one of these after Thanksgiving every year!
Gluten Free Turkey Pot Pie
Ingredients
1 recipe for a double crust pie (below)
4 tablespoons Earth Balance (margarine)
1 small onion, minced
2 stalks celery, chopped
2 carrots, diced
1 cup frozen peas
3 tablespoons dried parsley
1 teaspoon dried oregano
salt and pepper to taste
2 cubes vegan chicken bouillon
2 cups water
3 potatoes, peeled and cubed
1-1/2 cups cubed cooked turkey
3 tablespoons gluten free flour mix
1/2 cup almond milk
Directions
1. Preheat oven to 425. Roll out bottom pie crust, press into a 10 inch pie pan, and set aside.
2. Melt 2 tablespoons butter in a large skillet over medium heat; add the onion, celery, carrots, parsley, oregano, salt and pepper.
3. Cook and stir until the vegetables are soft. Stir in the bouillon and water. Bring mixture to a boil. Stir in the potatoes and cook until tender but still firm.
4. In a medium saucepan, melt the remaining 2 tablespoons butter. Stir in the turkey and flour.
Add the milk, and heat through. Stir the turkey mixture into the vegetable mixture, add the peas and cook until thickened. Cool slightly.
5. Pour filling into the unbaked pie shell (see gluten free recipe below). Roll out the top crust and placing on top of the filling. Pinch edges and make 4 slits in the top crust to let out steam.
6. Bake in the preheated oven for 15 minutes. Reduce oven temperature to 350 and continue baking for 20 minutes, or until crust is golden brown.
Serves 8.
See the original recipe here.
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This pie crust could be used for a variety of different pies—including a Chicago style deep dish pizza (that one was Joe’s idea). Can’t wait to make it again!
Gluten Free Pie Crust (can be doubled)
Ingredients
1/2 cup dairy free shortening (or margarine)
1/2 cup potato starch
1/2 cup cornstarch
1/4 cup almond flour (or extra cornstarch)
1 teaspoon sugar
1-1/2 teaspoons baking powder
3 teaspoons xanthan gum
1/4 teaspoon baking soda
1/4 cup + 1 tablespoon almond milk
Directions:
1. Preheat oven to 400. Combine all ingredients so there are no lumps. If you have a food processor, it makes the mixing very easy! Roll out dough on floured surface or between two sheets of waxed paper. Used the paper to transfer dough to the pie pan.
2. If you’re using a filling that will be baked, follow the direction on the recipe. If you need a cooked crust, prick all over with a fork. Bake 10-14 minutes until golden brown.
Credit: My sister sent me a photo of this recipe from a friend so I don’t actually know what book it came from. Let me know if you recognize it—I’d love to give the credit!
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food by teva 