Turkey Pot Pie

Cherie ♦ May 20, 2009 ♦ Leave Your Comment

Last night we had a turkey dinner. So of course, I was left with a giant bowl of turkey meat. Not being a big soup person, my thoughts when it came to making dinner tonight went to Pot Pie instead. Turkey Pot Pie. The ultimate in comfort food. And a food that reminds me of when I was a young girl and my dad would go out of town. My mom would go to the store and buy pot pies from the freezer section. I grew up in a home where the food you ate was homemade – no fake foods, no fast food, no freezer food. So a frozen pot pie was a treat indeed. And so we would gather in eager anticipation around the oven as the timer would go off. Each girl grabbing her own pot pie and either setting it gently onto a plate or turning it upside down so it would sit on the plate, bottom side up, collapsing into a pool of delicious meaty sauce. Then we’d carry our plates into the living room and watch Rockford Files while we savored our piping hot pot pies. Oh, the memories.

So tonight, I sought to create a pie that would remind me of those special times. I chopped the turkey into cubes and peeled 2 potatoes. Cut them into cubes and set them to boil in some water with chicken bouillon. As the potatoes gently bubbled away, I set to making the gluten-free pie crust. Rolled it out into a large rectangle and lined the 13×9 baking dish.

Once the potatoes were tender, I stirred in some cornstarch mixed with milk. Then a handful of shredded cheese, a bag of peas and carrots, and the sauce was ready. The turkey was set on the bottom of the baking dish (but on top of the pie crust) and then the potato, peas/carrots, cheesy, chicken sauce was poured over the top before being topped with the final pie crust. A bit of crimping on the edges and it was ready to bake.

And 40 minutes later, this is what came out… glorious pot pie. Infinitely better than the frozen ones of my childhood. And gluten-free. Oh, the joy.

We too sat in the living room and watched a cop show as we enjoyed this heart-warming dish. Sometimes it’s the simple things that really are the true joys in life. Sitting with my husband and son as we eat. Divine.

Meat Pot Pie
2 cups cooked, cubed meat (turkey, beef, chicken, pork, your choice!)
3 medium potatoes, peeled and cubed
3 cups water (or broth, your choice)
3 tsp bouillon or 3 cubes of flavored cubes (if not using broth)
2 tsp salt
1 tsp pepper
1 bag frozen peas/carrots
1/4 cup cornstarch
1/2 cup milk (or water if you’re dairy free)
1 cup shredded cheese, optional

Pie Crust
2 cups gluten-free flour blend
2/3 cup butter or shortening or blend of both
1 egg
1/4 cup cold water
1/2 tsp salt

Create the sauce:
Put the potatoes in 3 cups water/broth and add the bouillon. Boil until fork tender, approx 10 minutes.

Add salt, pepper to taste. Mix cornstarch with the milk (or water) and slowly stir into the potato mixture until sauce is thickened and smooth.

Stir in peas/carrots and add cheese, stirring until well-blended and cheese is full melted.

Set aside.

To make the pie crust:
Put the flour, salt, and butter/shortening into a food processor and pulse until well combined. Add egg and pulse again until mixture is fully combined. Add cold water and pulse until dough has formed.

Divide into two sections and roll out until large enough to cover the bottom/sides of 13×9 baking pan. Transfer to pan and press into place.

Roll out second section and save to cover the pie.

Putting it all together:
Line the bottom crust with meat. Pour sauce over this and then top with the final piece of pie crust.

Pinch the bottom and top pieces together and cut a few slits in the top.

Bake at 375 for 40-45 minutes or until golden brown and the filling is bubbly and hot.

Enjoy!