Gluten Free Turkey Pot Pie

So are you still trying to figure out what to do with the leftover turkey?
Well, I must admit that I made the turkey this year just so I could make leftovers!
This idea of Gluten Free Turkey Pot Pie came to me when the rain was pouring buckets last week.  I thought that we were all in need of some major comfort food. Gluten Free Turkey Pot Pie popped in my head because I was going to have all the important ingredients leftover from Thanksgiving.
baked gluten free turkey pot pie

Gluten Free Pot Pie Crust Ingredients

2 1/4 cups Maninis Gluten Free Multiuso Flour + a little extra for kneading
1/2 cup cold butter, unsalted or Earth Balance Soy Free Non Dairy Spread
1/2 cup palm shortening
1/2 tsp apple cider vinegar
1/4 cup ice cold water
1 tsp thyme
1 tsp Italian seasoning
1 tsp celery seed
1 pinch sea salt

making gluten free turkey pot pie

Mix all of the ingredients together in the food processor.
Place the dough on a floured pastry board.
Knead the dough into a disc shape.
Place the dough into a self sealing bag and chill for at least 1 hour.

Gluten Free Turkey Pot Pie Filling
Garlic Yukon Gold Mashed Potatoes, homemade
Organic Farmers Blend Vegetables – Frozen – corn, peas, carrots, green beans
Roasted Turkey – mix of white and dark meat
Organic Cream of Celery Condensed Soup by Pacific FoodsPre-heat the oven to 400 degreesPlease read before you put this together.
It is also a great idea to have everything out in line ready to go,
so that it will be easier to assemble.
This will assist you in making a non-soggy GF Turkey Pot Pie.

Use deep dish bowls or small pie dishes that are safe to use in the oven.

assembling the filling … 

Open the soup and place into a glass measuring pitcher.
Add 2 Tbs of water, no more and no less. Stir well and set aside.

Take the frozen vegetables out and place into a bowl.

Cut the turkey into small bite pieces.

Take the mashed potatoes out of the refrigerator. Assuming you are using leftovers.
Otherwise if you made fresh garlic mashed potatoes let them cool before adding to the pie.
It they are a bit dry, no worries because the celery soup/sauce will soften them up.

Take the dough out of the refrigerator and out of the bag.
Place the dough on the floured pastry board.
Cut the disc in half with a pastry cutter.
Use a floured rolling pin to roll out the dough into a square shape.
Use a pastry cutter, with the ruffle edges,
to cut the dough into strips approximately 1 inch wide.

Begin to fill the bowls with the layers –
potatoes on the bottom
frozen vegetables
then soup on top

Add 2 – 3 strips of dough, then weave in
2 more strips going the other direction to make a basket weave pattern.
There should be a little space between the strips to allow the pie to bubble and cook.
If there is dough hanging over the sides cut it off or
tuck it under along the edge of the dish to make a thicker crust.

Place the pie dishes on a baking sheet and cook for 25-30 minutes until the crust is golden brown.

Take out of the oven and let cool for a few minutes before serving.
Please be careful because it will be steamy and hot!
Serve on a heat safe trivet.
Dive in!

Everyone I know loves pot pies.  I on the other hand am NOT a fan.
So how was I going to make something that I really didn’t have a taste for or liked?
I just thought about what I don’t like about them – no flavor, gooey and not in a good way.
So I did the reverse and decided to add tons of flavor 
to the filling and the crust and to make it flaky! 

You could replace the turkey with chicken as well.
This could also be a vegetarian pot pie with roasted vegetables.
I have to say that I am now a fan of my Gluten Free Turkey Pot Pie! 
I hope you are too!



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