Dairy Free Turkey Pot Pie Recipes

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CLASSIC DAIRY-FREE TURKEY POT PIES WITH VEGAN OPTION



Classic Dairy-Free Turkey Pot Pies with Vegan Option image

This "everything but the kitchen sink" dinner is a great way to use up leftovers and any lingering vegetables you might have on hand.

Provided by Marisa Raponi

Time 1h15m

Yield 4 servings

Number Of Ingredients 17

2 tablespoons olive oil
1 leek, trimmed and sliced into rings
2 medium potatoes, peeled and diced
1 celery rib, diced
1 green pepper, seeded and diced
1 carrot, peeled and diced
2 tablespoons all-purpose flour (can sub gluten-free all-purpose flour)
1 cup leftover gravy or broth (gluten-free, if needed)
1 cup unsweetened dairy-free milk beverage, plus additional for brushing
1 teaspoon dried thyme
1 teaspoon garlic powder
1 teaspoon salt
1 teaspoon black pepper
1 cup frozen peas
1 cup frozen corn
2 cups diced, cooked turkey or Tofurky (for vegan and vegetarian)
1 package defrosted puff pastry (see Puff Pastry Options in post above)

Steps:

  • Preheat your oven to 375ºF.
  • Heat the oil in a skillet over medium heat. Add the leek and sauté until soft. Add the potatoes, celery, green pepper, and carrot. Cook, stirring occasionally, until the vegetables soften.
  • Sprinkle the vegetables with the flour and stir to cook through. Whisk in the broth or gravy and continue to stir as it thickens.
  • Whisk in the milk beverage, thyme, garlic, salt, and black pepper.
  • When the mixture thickens slightly stir in the frozen peas and corn.
  • Turn the heat off, stir in the turkey or Tofurky, and let the filling cool to room temperature.
  • Roll the pastry to a ¼-inch thickness and large enough to cut out 4 circles to cover 4 single-serve baking dishes.
  • Spoon the filling into your baking dishes, and stretch the pastry over top to cover. Brush the pastry with a little milk beverage.
  • Place the pot pies on a baking sheet and bake for 40 to 45 minutes, or until golden.

TURKEY POT PIE DAIRY FREE



Turkey Pot Pie Dairy Free image

Make and share this Turkey Pot Pie Dairy Free recipe from Food.com.

Provided by Grunig

Categories     Lactose Free

Time 1h30m

Yield 6 serving(s)

Number Of Ingredients 18

1 1/4 cups flour
1/2 teaspoon salt
10 tablespoons vegetable shortening, chilled
4 -6 tablespoons ice water
4 tablespoons vegetable oil margarine, divided (butter)
1/2 onion, chopped
3 carrots, chopped
1 1/4 teaspoons oregano
3 tablespoons dried parsley
1/4-1/2 teaspoon kosher salt
1 teaspoon fresh black pepper (to taste)
2 cups hot water
2 teaspoons chicken bouillon powder
2 cups turkey breast, cooked and cubed (cooked chicken breast)
2 cups fingerling potatoes, precooked and chopped
2 tablespoons flour
1 teaspoon flour
1/2 cup coconut milk

Steps:

  • Preheat the oven to 425,.
  • Place 2 tablespoons of the margarine in a large skillet. Add the onion, carrots, parsley, oregano, salt and pepper. Cook and stir from time to time until the vegetables are softened. (this is where you would add the potatoes if you weren't using leftover fingerlings).
  • Stir in the bouillon and water. Bring the mixture to a boil.
  • In a medium saucepan, melt the remaining 2 tablespoons of margarine.
  • Stir in the turkey and flour. Cook for 45 seconds to help get rid of the flour-y taste.
  • Add the coconut milk, and heat through.
  • Stir the turkey mixture into the vegetable mixture, and cook until thickened. Add the potatoes.
  • Pour mixture into a pie dish or ramekins. Roll out the top crust, and place on top of filling. Flute edges, and make 4 slits in the top crust to let out steam. Cover the edges with tin foil.
  • Bake for 15 minutes at 425 and then lower to 350 for 20 minute Remove the tinfoil the last ten minutes.

Nutrition Facts : Calories 420.6, Fat 33.4, SaturatedFat 11.4, Cholesterol 0.1, Sodium 569.3, Carbohydrate 27.4, Fiber 2.1, Sugar 2.1, Protein 4.2

DAIRY FREE TURKEY POT PIE



Dairy Free Turkey Pot Pie image

This dairy free turkey pot pie recipe is made without milk and without cream. It is a simple, easy, and one pot. recipe It can also be easily modified to taste by adding potatoes, celery, and removing carrots.

Provided by The Taste of Kosher

Categories     Dairy Free Chicken Recipes

Time 45m

Number Of Ingredients 12

3 tablespoons oil
3 cloves of garlic, died, optional
2 medium carrots, diced
1 small onion, diced
1 celery stalk, diced (optional)
1 cup frozen green peas
1/3 cup all-purpose flour
1 3/4 cups chicken stock
1/2 cup dairy free milk*
2 cups leftover turkey, cubed or shredded
1 double 9-inch pie crust crusts
1 egg, beaten

Steps:

  • Preheat oven to 425°F or 220°C.
  • In a saucepan, heat the oil. Then, when hot, lower to a medium heat and add to combine garlic, onions, carrots, celery if desired, and peas. Cook until the onions are translucent and/or the carrots are tender.
  • Stir in flour and mix until it coats all the vegetables and mix for a few minutes.
  • Slowly stir in chicken stock, a little at a time to avoid clumping. Once its smooth finish pouring in the stock and add the dairy free milk.
  • Add the turkey pieces. Simmer over medium-low heat until thick like gravy. Add salt to taste.
  • Line the bottom of the pie pan with the pie crust. Pour the hot liquid mixture over it.
  • Cover with top crust, seal edges, and cut away excess dough. Brush egg and make several small slits in the top to allow steam to escape.
  • Bake for 30 to 35 minutes or until crust is golden brown. Remove from oven and let cool for 10 minutes before serving.

Nutrition Facts : Calories 290 calories, Carbohydrate 23 grams carbohydrates, Cholesterol 63 milligrams cholesterol, Fat 15 grams fat, Fiber 3 grams fiber, Protein 15 grams protein, SaturatedFat 3 grams saturated fat, ServingSize 1, Sodium 230 milligrams sodium, Sugar 4 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 11 grams unsaturated fat

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