Turkey Pot Pie (or Chicken Pot Pie)
My favorite meal of the year is Thanksgiving turkey dinner. I’m always so excited that I go a bit overboard on the cooking – but that’s not a bad thing is it? Leftovers for days around the holidays makes life much easier. How many ways can you re-purpose the leftovers? Here’s one, because pies, savory or sweet, are my favorite food.
Gluten-Free Pie Crust
If you want to save time, it’s perfectly ok to use a ready-made crust. If you’d like to make your own, here’s my recipe for gluten-free pie crust.
Make 1½ times the recipe. Take 1/3 of the dough, roll it to ¼” thick and cut out some pieces for the top using cookie cutters or the mouth of a glass. At the same time you are baking the crust, bake the top pieces on a sheet pan for 10 minutes or until golden brown around the edges.
Use the remaining dough for the bottom crust and follow the instructions for blind baking.
If you don’t have leftover gravy, here’s my recipe for gluten-free gravy.
Use whatever you have in the fridge – green beans, peas, carrots, yams, potatoes, broccoli or any vegetable you prefer.
½ c peas 1 carrot 1 stalk celery ½ cup broccoli crowns ½ c green beans 1 tsp salt 2 sprigs fresh thyme or ¼ tsp dried 3 leaves fresh sage or 1/8 tsp ground 3 c cooked shredded turkey or chicken 2 c gravy
Cut all the vegetables into small bite-sized pieces.
Heat a large skillet over high heat for 2 minutes. Add a light coating of oil and saute the carrots and celery for 2 minutes. Add the green beans and broccoli and saute for another 2-3 minutes or until the vegetables are softened. Stir in the herbs and salt. Add the turkey and gravy and stir until well combined.
Pour the filling into the fully baked crust and top with the cut out pieces.