Gluten Free Turkey Pot Pie

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Ah…..the ultimate comfort food…pot pie. And my version uses leftover turkey from your Thanksgiving feast AND is gluten free! The crust is made from rice flour and I think it is the best gluten free crust I have had to date. In fact, if you add a little sugar you could easily make this crust work for a dessert pie.

I first made the filling so that it could cool while I made the crust. This recipe makes two pies; one to eat now and one to freeze for later!

Turkey Pot Pie 

Filling

3 tablespoons olive oil

1 cup finely chopped yellow onion

1 cup chopped carrot

1/2 cup chopped celery

1 cup sliced mushrooms

1 cup chopped broccoli

1/2 teaspoon salt

1/4 teaspoon pepper

5 tablespoons butter

5 tablespoons gluten free all purpose flour (I like Bob’s Red Mill brand)

3 cups chicken broth

1 cup whole milk

1 tablespoon Worcestershire sauce

1 teaspoon tomato paste

2 teaspoons lemon juice

2 tablespoons fresh thyme, finely chopped

2 tablespoons fresh parsley, finely chopped

2 cups chopped turkey (both light and/or dark meat as desired)

 

In a large saute pan, add oil, vegetables, salt and pepper; sauté for 6-8 minutes or until the vegetables are crisp tender. Transfer to a large bowl and set aside.

In a medium sauce pan, melt the butter; add flour to form a roux. Slowly whisk in chicken broth, whole milk, Worcestershire sauce and tomato paste. Let the mixture come to a simmer and thicken while whisking. Remove from heat; stir in lemon juice.  Pour the “gravy” mixture over the vegetables and add thyme, parsley and the chopped turkey. Let cool while making the crust.

 

Gluten Free Crust

2 1/2 cups white rice flour ( I like Organic Arrowhead Mills Brand)

1 cup sweet rice flour

1 cup tapioca flour

1 tablespoon xanthin gum

1/2 teaspoon salt

2 cups butter, cut into 1/4 inch pieces ( I used Wisconsin’s own Organic Valley Brand)

1/2 – 3/4 cup water (or as needed to form the dough)

 

In a food processor, combine the dry ingredients and pulse a few times to combine. Add the butter and pulse until the ingredients look like coarse crumbs. You may also do this in a bowl with a pastry cutter if desired. Slowly add enough water to so that mixture holds together and forms a dough. Divide dough into four equal pieces. Wrap each piece in plastic wrap and chill for 30 minutes.

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Preheat oven to 375 degrees F.  Roll one part of the dough on a floured surface while keeping the other parts chilled. Make sure the dough is about 2 inches larger than your pie plate.

 

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Place dough into your pie plate; add half the filling. Roll out the next portion of dough and top your pie. Crimp the top to seal the top and bottom dough. Create a few vents in the top of the dough.

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Place pie into the 375 degree F oven on the center rack with a sheet pan on the rack below to catch any drips. Bake for 70-80 minutes. Check the crust edges at 20 minutes then every 10 minutes after that and cover the edges with foil when they are a nice golden brown. I take a square piece of foil that is slightly larger than the pie dish and fold it in half and cut a half circle out of the middle. I then unfold it and I have a square piece of foil with a center circle cut out to expose the center of the pie but cover the edges. They also make metal pieces especially for this and those can be found in a kitchen supply or baking store.

 

turkeypotpiepiecefinalThere is nothing better on a cold snowy day than good comfort food. Don’t forget to pop one in the freezer for a later date. When you take it out of the freezer, allow it to defrost for about 30 minutes then place it in a 425 degree F. oven for 30 minutes. After that, turn down the oven to 350 degrees F, cover the pie edges with foil and let it cook another 70-80 minutes. Again, make sure you have a sheet pan on the rack below it to catch any drips.

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FabFoodStylist

  • That looks incredible! I have always loved pot pie but all too aware that although the crust was delicious, it was not the best thing to eat. Gluten free removes some of the guilt! Happy Thanksgiving!