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.
Crust
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.
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.
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