If you have any leftover turkey still lurking in the fridge this is an excellent way to use it up. You will need two cups of turkey to make this rib sticking entrée; turkey pot pie. My version tracks pretty close to that you can find in a 1970’s Betty Crocker Cookbook. Gluten free though…cause I must. You can toss it together in about 30 minutes and it bakes in 35 more. Your tummy will thank me. I put some celery seeds in the pie crust for extra flavor. I generally make it with just a top crust which is less calories. If you want the full deal; double the crust ingredients and make a bottom crust too. Your creation will be a delicious and substantial meal for sure!
Angie’s Turkey Pot Pie
Crust:
1 c plus 2 Tbsp. brown rice flour mix (at bottom of recipe)
2 Tbsp. sweet rice flour
½ tsp xanthan gum
¼ tsp salt
6 Tbsp. cold butter cut into 6 chunks
1 large egg
2 tsp fresh orange or lemon juice
Directions: Mix dry ingredients in bowl of stand electric mixer. Add butter and mix until crumbly and resembling coarse meal. Add egg and juice. Mix until it comes together into big chunks. Shape into a ball with your hands. Put it on a crust sized piece of wax paper (14 x 14 inches more or less), flatten the crust ball some; put on top of it another piece of wax paper and chill it all in your fridge 15-20 minutes.
Pie filling
1/3 cup butter: I used ¼ cup plus some canola oil to reach 1/3 cup
1/3 cup white rice flour (or another gf flour)
½ cup finely chopped onion
½ tsp. sea salt
¼ tsp. black pepper, freshly ground
1¾ cup good quality gluten free chicken broth
2/3 cup whole or two percent milk
2 cups diced cooked turkey
4 large carrots, diced
¾ cup frozen peas (or a ten ounce bag of frozen carrots and peas)
½ to 1 tsp. celery seeds (optional)
Heat butter/oil in large frying pan, add onion, cook 5-7 minutes until soft and translucent. While it cooks, cook the diced carrots for 4-5 minutes in a ¼ cup of water in a saucepan, lid on. Then turn off the heat, uncover it and throw in peas, set aside.
Add flour, salt and pepper to the fry pan with the butter and onions, cook 2-3 minutes, stir often. Add broth (I held back about 2 tbsp. to make sure it wasn’t watery) and while it heats keep stirring. Add the milk when the mixture is hot but not boiling, Stir well until it boils and then let it boil one minute, still stirring. Add the turkey and then the drained carrots and peas, Stir well. Add rest of broth if needed.
Heat the oven to 425 degrees.
Roll out the pie crust thick; just big enough to cover the top of your 9 inch pie pan [about 11 inches] (I always use a glass pan but I am sure you can use a metal one). I like to roll it just 2/3 of the way out and then sprinkle with about ½ -1 tsp. celery seeds. Roll it the rest of the way and the seeds will be embedded in the crust. I like the subtle flavor they add, a touch of really old fashioned tastiness my mom would approve of!
Pour the turkey mixture into the pie pan and top with the crust. Make sure no crust hangs down; trim to look nice. If you want to go whole hog double the crust recipe and roll half so you can put a bottom crust in before you pour in the filling. Top with your celery seed crust, seal to bottom crust (if you used one) and do cut a few gashes for venting… place pie on a pie drip catcher. My pie pan is always very full and that pie drip pan is wonderful for keeping the filling from dripping on my oven.
Bake 30-35 minutes until crust is light brown and the pie is bubbly.
Let the pie cool five minutes before serving.
All you need is a salad and you have a wonderful balanced meal. Enjoy!
Brown Rice Flour Mix (same as King Arthur basic blend)
2 c brown rice flour
2/3 c potato starch
1/3 c tapioca flour
The crust is from Annalise Roberts’ great cookbook: Gluten-Free Baking Classics.
My World Without Wheat 