Leftovers – Gluten-free Dairy Free Turkey Pot Pie

Wheat-free * Dairy-free * Gluten-free *

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I hope you had a fabulous Thanksgiving!  I know I don’t usually post recipes on Fridays, but this is the day after Thanksgiving and it would be cruel not to give you at least one recipe for that mound of turkey currently in your refrigerator.  Here are two ideas – Turkey Hash (which I published right after I started this blog), and today’s recipe:  Turkey Pot Pie.

Turkey Hash with Egg
Turkey Hash with Egg
Turkey Hash Patty with Egg
Turkey Hash Patty with Egg

 

Turkey Hash
Turkey Hash

 

Let’s start with “Before There Were Leftovers”.  Here’s what I served (there are links to the recipes that are already on this blog):

Tahini

 

Turkey and Gravy
Turkey and Gravy
Paula's Stuffing
Paula’s Stuffing
Vegetable Medley with Fresh Herbs
Vegetable Medley with Fresh Herbs
Colcannon
Colcannon
Maple Glazed Butternut Squash with Pears and Cranberries
Maple Glazed Butternut Squash with Pears and Cranberries
Pickled Beets
Pickled Beets
Cornbread
Cornbread
Pene's Cranberry Sauce
Pene’s Cranberry Sauce
Maple Pumpkin Pie with Nut Crust
Maple Pumpkin Pie with Nut Crust
Apple Galette
Apple Galette

Everyone at my table had a great time and it was completely gluten and dairy free!  Hope yours went well too and here’s the Turkey Pot Pie recipe:

Gluten-free Dairy-free Turkey Pot Pie

You can make this into a 9-inch pie by simply putting all the filling into the pie dish and rolling out all the dough instead of dividing it into 4 pieces.

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Dough

3/4 cup cup oat flour

3 tablespoons masa harina

1/4 teaspoon salt

1/4 teaspoon pepper

1/8 teaspoon granulated garlic or garlic powder

1/2 cup very warm water

1 1/2 tablespoons olive oil

Filling

2 tablespoons olive oil

1/2 cup chopped carrot

1/2 cup diced potato

1/2 cup sliced celery

1/2 cup chopped onion

1/2 cup oat flour

2 1/3 cups broth (I had turkey, but any broth will do)

1/2 teaspoon poultry seasoning

2 cups diced/chopped cooked chicken or turkey

1/4 cup fresh or frozen peas

2 tablespoons chopped parsley

Salt and pepper to taste

 

Prepare the dough:

1.   Prepare the dough:  In a medium bowl, stir together the oat flour, masa harina, salt, pepper, and garlic powder.

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Add the water and oil and stir until it forms a sticky dough.  Cover with plastic wrap and let stand while you prepare the filling (at least 15 minutes); the dough will become firm and easy to handle after resting.

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2. Preheat oven to 425°F. In a 10-inch skillet, heat the oil over high heat. Add the carrot, potato, celery, and onion; cook stirring until softened.

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3. Add the flour and stir until absorbed

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4. Add the broth and cook, stirring, until mixture comes to a boil and sauce has thickened. Stir in the poultry seasoning

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5 Add the chicken, peas, and parsley; stir until combined.

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6. Spoon mixture into 4 individual oven-proof bowls or a 1 1/2-quart oven-proof dish or a 9-inch pie pan.

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7. Roll the dough to fit the dish(es):

 

Cut 3 edges off a quart-size (use gallon size if you are using a pie dish) freezer bag (one bag should last for rolling out all the dough);

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Divide the empanada dough into 4 pieces, roll into balls.  Place 1 ball at a time into the opened baggie; flatten a little with your hand cover the other half of bag

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and then roll into 4-inch circles (or use 2 pieces of wax paper).

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Place over top and crimp edges. Cut slits in the top to vent.

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Bake 35 to 45 minutes or until dough is crispy and browned on the edges.

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Serves: 4

MENU:  Tomato and Onion Salad; Turkey Pot Pie;  Maple Roasted Pear Halves

 

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