Saturday, December 21, 2013

Gluten Free Turkey Pot Pie (or Chicken)

My family looks forward to the leftovers from holiday turkey dinners.  I make as much gravy as possible in order to have enough left over for pot pie.  This is such a comfort food!

Turkey Pot Pie

I make this pie with whatever I happen to have leftover.  Quantities can be varied according to preference and availability.

1.    Lightly grease a 9 x 13” baking dish
2.    Sprinkle cubed cooked turkey or chicken evenly over the bottom of the dish, along with any other cooked vegetables you may wish to add.  If you have enough to fill the pan 2/3 full, you may not need to add more vegetables.
3.    If more vegetables are needed, peel and cube carrots, parsnips, potatoes, onion, celery and add them to a 4 quart pot.  Cover with water or turkey or chicken broth and simmer for 15 minutes until tender.  If you want to add other vegetables such as broccoli, cauliflower, asparagus, or green peas – add them for the last 5 minutes so they don’t overcook.
4.    If you have used water for cooking, drain off excess, if you have used broth, thicken it with a paste of equal parts brown rice flour and tapioca starch flower mixed with water. 
5.    Now, add whatever leftover gravy you have to the pot in which you cooked the vegetables and stir to heat it through.
6.    Pour the vegetable gravy mixture over the meat in the baking dish.
7.    Gently cover the top of the gravy, meat and vegetable mixture with a thin layer of crust (recipe below).  
8.    Bake at 400 degrees until crust is golden brown and gravy is bubbling around the edges of the pot pie.


2 cups brown rice flour
½ cup tapioca starch flour
1 tsp. xanthan gum
4 tsp. baking powder
1 tsp salt
Cut in ¼ cup solid coconut oil (you can use any other solid shortening you like – even margarine is OK) until dough is crumbly – like a pie crust.
Add approximately ¾ cup water or dairy free liquid (I use coconut milk) as needed to make a firm dough.

Mix until the dough holds together, adding more liquid as needed.
Roll out between 2 sheets of waxed paper (dough is sticky)
Cut into 3” squares with a pizza cutter and use a pancake turner to transfer squares to the baking dish which is now filled with the turkey stew.  Overlap squares as needed to cover dish completely.

*Any leftovers are a treat sprinkled with sugar and cinnamon and baked on a cookie sheet.

1 comment:

  1. This looks good I think I'll give it a try tomorrow with the leftover turkey from last night's meal...hmm assuming my body builder son didn't eat it all today. Thanks for the recipe. By the way the Mullagatawny soup recipe you posted is such a big hit I can't keep it stocked. My husband and son keep eating it up and I never have any leftovers for the next day. I've made it six times now and now matter how big a pot I make it's gone the next day.