Gluten Free Thanksgiving Leftover Turkey Pot Pie Recipes
DAD'S LEFTOVER TURKEY POT PIE
Turkey pot pie like you have never tasted before. It won't last long.
Provided by Rob Neil
Categories Main Dish Recipes Savory Pie Recipes Pot Pie Recipes Turkey Pot Pie Recipes
Time 1h30m
Yield 12
Number Of Ingredients 15
Steps:
- Preheat an oven to 425 degrees F (220 degrees C).
- Place the peas and carrots, green beans, and celery into a saucepan; cover with water, bring to a boil, and simmer over medium-low heat until the celery is tender, about 8 minutes. Drain the vegetables in a colander set in the sink, and set aside.
- Melt the butter in a saucepan over medium heat, and cook the onion until translucent, about 5 minutes. Stir in 2/3 cup of flour, salt, black pepper, celery seed, onion powder, and Italian seasoning; slowly whisk in the chicken broth and milk until the mixture comes to a simmer and thickens. Remove from heat; stir the cooked vegetables and turkey meat into the filling until well combined.
- Fit 2 pie crusts into the bottom of 2 9-inch pie dishes. Spoon half the filling into each pie crust, then top each pie with another crust. Pinch and roll the top and bottom crusts together at the edge of each pie to seal, and cut several small slits into the top of the pies with a sharp knife to release steam.
- Bake in the preheated oven until the crusts are golden brown and the filling is bubbly, 30 to 35 minutes. If the crusts are browning too quickly, cover the pies with aluminum foil after about 15 minutes. Cool for 10 minutes before serving.
Nutrition Facts : Calories 538.5 calories, Carbohydrate 39.5 g, Cholesterol 64.7 mg, Fat 33.2 g, Fiber 4.2 g, Protein 20.4 g, SaturatedFat 12.6 g, Sodium 650.7 mg, Sugar 2.5 g
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- Stir in 2 tablespoons cognac and allow to evaporate for 30 seconds, then whisk in 2/3 cup cream, 1 3/4 cups stock, and 1 to 2 teaspoons Worcestershire (add 1 teaspoon, then taste before adding another). Simmer for 4-6 minutes or until carrots are just tender, stirring occasionally as the sauce thickens. Stir in 3 cups turkey and 3/4 cup peas and allow to warm through. Taste and season with additional salt and pepper, if needed.
- Pour filling into greased baking pan. Cover with the top crust and arrange any cut-outs or decorative pieces on top. Pierce crust with a sharp knife in several places to allow steam to vent while baking. Brush crust with 2 tablespoons cream just before baking.
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4.9/5 (12)Total Time 1 hr 15 minsCuisine DinnerCalories 514 per serving
- For the crust- Preheat oven to 425°F (220°C). In a medium mixing bowl, combine flour, salt, and xanthan gum.
- With a pastry knife (or a knife and fork), cut butter into flour until butter is the size of small peas.
- Add milk and combine. Add additional milk if needed. You may need to use your hands to work the milk into the dough.
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