Gluten Free Pot Pie – Thanksgiving Leftover Recipes

Thanksgiving Leftovers! I think most of us have a ton of food leftover unless we gave them to our guests to take home. I love pot pie, but remember them being so filled with calories and just fattening. So I went on a search for gluten free pot pie. My quest led me to two recipes I cannot wait to make. Blend these two recipes together to make a gluten free pot pie with turkey! It will be a delicious meal that won’t leave you bloated from dairy and gluten!

Gluten Free Pot Pie – Thanksgiving Leftover Recipes

Gluten Free Pot Pie Crust (as seen on Food.com)

• 1 cup rice flour
• 1/2 sorghum flour
• 1/2 cup potato starch
• 1 teaspoon guar gum or 1 teaspoon xanthan gum
• 3 tablespoons tapioca starch
• 1/4 teaspoon salt
• 1 1/2 teaspoons cinnamon
• 8 tablespoons cold butter
• 1 large egg, lightly beaten
• 2 tablespoons apple cider vinegar
• 1/3 cup ice-cold water
• 1 teaspoon sugar (optional)

Directions:

1. Sift dry ingredients together in a large bowl. Cut the butter into small chunks (about 1/2″ thick) and add to dry ingredients. Work it into the dry ingredients using a pastry cutter or your finger tips, mashing until the butter has crumbled into pea-size pieces.
2. Make a well in the dry ingredients. Pour the egg and apple cider vinegar into the well, and use a fork to stir gently, outwards from the center. Once all the ingredients are incorporated, drizzle the ice-cold water into the mixture very slowly, just a little at a time. Only add water until the mixture has become a cohesive ball of dough that’s just moist enough to handle without being wet.
3. Place ball between two large pieces of parchment paper. Using hands or rolling pin, gently push the dough outward, equally in all directions, until it is a pie-sized thick, even disc of dough. Leave between parchment paper layers and seal well in plastic wrap or ziploc bag. Refrigerate for at least two hours. Remove the dough from the refrigerator and allow to sit at room temperature for 15-20 minutes.
4. Leaving the dough in between two parchment paper layers, roll it out gently, as thin as you can. When the dough is between 1/4″ and 1/3″ thick, remove the top layer of parchment and even out the edges of the crust. Place a pie pan with the top side down over the dough (centered) and then carefully flip paper, dough and pan over so that the dough drapes into the pan. Carefully peel away parchment. Use your fingers to make sure the dough touches all the corners of the pan. If any holes have already formed at this point, mend them with a finger or pastry brush dampened in egg white or water, or with excess dough.
5. Use in your favorite pie recipes, or roll out for use in a galette or other pastry. You can prebake this crust if you like, but it doesn’t require prebaking.

Find this gluten free pot pie crust recipe here at Food.com

Gluten Free Pot Pie – Thanksgiving Leftover Recipe

Turkey Gluten Free Pot Pie Recipe

I think this would be an amazing recipe for making your gluten free pot pie. Just put this filling below in the gluten free pot pie crust recipe above. I found this on Cybele Pascal’s Allergy Free Cooking web site. See link below.

Allergy-Friendly Turkey Pot Pie with Mashed Potatoes (pot pie/shepherd’s pie hybrid)(Gluten-Free/Dairy Free) from Cybele Pascal

• 1/4 cup olive oil
• 1/2 cup pearl onions (or 1/2 cup onion, diced)
• 2 stalks celery, chopped
• 1/2 cup carrots, sliced or chopped (cooked or raw)
• 1/4 cup brown rice flour
• 1 cup turkey gravy (Imagine makes dairy-free, gluten-free turkey gravy) or my Allergy-friendly (Gluten-free) “Creamy” Gravy
• 1 cup rice milk
• salt and pepper
• 1 Tablespoon plus 1/2 teaspoon freshly squeezed lemon juice
• 3 cups roast turkey, diced into bite-sized pieces
• 1/2 cup corn (cooked, frozen, canned, or fresh)
• 1/2 cup peas
• 1/4 cup parsley, chopped
• 3 cups mashed potatoes

Directions:

1. Preheat oven to 400°F.
2. Heat 1 Tablespoon of the olive oil in a large sauté pan over medium-high heat. Add onions, celery, and carrots, and cook, stirring often, until just tender, 3-4 minutes. (If you are using cooked carrots, add them in the last minute of cooking time). Remove from heat and set aside.
3. In a medium oven-safe casserole, (3 1/2-5 quarts) heat the remaining 3 Tablespoons of olive oil over medium-high heat. Add brown rice flour, and cook, stirring, about 2 minutes until lightly golden. Add gravy and rice milk, and cook stirring, until it thickens up into a nice smooth cream sauce, 3-4 minutes. Remove from heat, add salt and pepper to taste, and stir in 1/2 teaspoon of the lemon juice.
4. Add turkey, onion/celery/carrot mixture, corn, and peas to the “cream” sauce. Stir to coat. Add remaining Tablespoon of lemon juice, a little more salt and pepper, and parsley. Stir well to combine.
5. Spread mashed potatoes evenly over filling.
6. Bake in center of oven 30-40 minutes until potatoes are browned a bit on top, and filling is bubbling up around the edges.

Find Cybele Pascal’s Allergy-Friendly Turkey Pot Pie with Mashed Potatoes Recipe at: http://bit.ly/gfpotpie

Enjoy your post-Thanksgiving day Gluten Free Pot Pie Recipes! Post a comment and let me know how they turned out!