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
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.
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.
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.
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.
There 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.