Still have leftovers from Thanksgiving – try this recipe with your leftover Turkey

Instead of using chicken, shred turkey and add with broth and rice milk. This creamy pot pie goes great with the crispy crust, make your own or get a ready made one that works with your allergies.

Chicken (Turkey) Pot Pie



1 pound skinless, boneless chicken breast halves - cubed
1 cup carrots, small dice
1 cup frozen green peas
1/2 cup celery, small dice
1/3 cup olive oil
1/3 cup onion, small dice
1/3 cup GF all-purpose flour
1½ teaspoons Kosher salt
1/4 teaspoon black pepper
1/4 teaspoon celery seed
1 3/4 cups chicken broth
2/3 cup rice milk

Preheat oven to 425°F.
Heat pan, add olive oil and heat another minute.
Sweat celery, then carrot.
Add chicken and peas. Add water to cover and boil for 15 minutes.
Remove from heat, drain and set aside.
In the saucepan over medium heat, cook onions in butter until soft and translucent. Stir in GF flour, salt, pepper, and celery seed. Slowly stir in chicken broth and milk. Simmer over medium-low heat until thick. Remove from heat and set aside.
Place the chicken mixture in bottom pie crust. Pour hot liquid mixture over. Cover with top crust, seal edges, and cut away excess dough. Make several small slits in the top to allow steam to escape.
Bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving.

Use spare dough pieces to decorate the top of your pie. I made leaves to match the season.

Pie Crust

1½ cups allergen free all purpose flour
1 teaspoon salt
1 teaspoon baking powder
4 tablespoons Earth Balance Soy Free Buttery Spread
6 tablespoons cold water

Sift all the dry ingredients together.
Place in food processor and add butter, pulse until the mixture resembles clumps about the size of small peas.
Add cold water, a tablespoon at a time, distributing the water evenly throughout the whole of the mixture by pulsing after each tablespoon.
When the mixture sticks together, but is not doughy, place in a large ziplock bag and form into a ball.
Flatten ball to a disc and refrigerate for 30 minutes.
Cut bag on 3 sides and sprinkle allergen free flour on dough, recover.
Roll under plastic bag until the dough is of sufficient size to fit into a 9 inch pie pan.
Line the pie pan with dough, a glass pan works best, use spare pieces to fill in missing/cracked areas.
Bake at 425°F for 10 - 15 minutes.
Fill with a chicken filling.
Makes one 9” pie crust.
This can be frozen and used like a commercial pie crust if desired.