It doesn’t matter how hard we try, we always end up with extra turkey after Thanksgiving. Our small family always ends up with several days worth of turkey, even if we buy the smallest bird available we end up eating turkey for a week. So I try to shake up the recipes with the left overs to make sure we don’t get bored with the meals. You can only eat turkey and mashed potatoes so many times in a row!
This Thanksgiving I was lucky enough to have a large selection of tools to work with. Good Cook sent us several pans and tools to prepare our holiday meals. Included in the pans was a 9 inch pie pan. I’ve actually never had a metal pie pan, I have only owned glass. But their 9 inch pan is the perfect size for me to make a large pot pie in. It is a non-stick pan, but I sprayed it with a little extra cooking spray so that it would release the crust easier. The pan provided a great crisp bottom crust and held everything in perfectly!
- 1 container of gluten free pie crust
- 2 cups of left over turkey, chopped coarsely into small pieces
- 1 bag of frozen vegetables thawed
- 2 tbsp butter
- 1/4 cup white rice flour, plus additional
- 1/2 tsp rosemary
- 1/2 tsp thyme
- 32 oz chicken broth
- salt and pepper
1. Lightly dust a parchment paper with white rice flour. Take half of your gluten free pie crust and knead it with your hands until warms up. Dust the top with more flour.
2. With a second piece of parchment paper on top and roll the crust into a 10 inch round circle. Spray the bottom of your 9 inch pie pan and carefully lay your bottom crust in the pan.
3. Preheat your oven to 350 degrees.
4. In a medium sauce pan melt your butter, and add in your salt and pepper. When the butter is completely melted add in your white rice flour. Deglaze your pan by adding in your chicken stock – add it in, it will sizzle as you do it and release any stuck on flour.
5. Add in your chopped turkey, vegetables, rosemary and thyme. Over medium heat stir and cook it until the sauce thickens around the meat and vegetables.
6. Pour your filling into your prepared pie crust.
7. Repeat steps 1-2 to create a top crust and carefully place it on top of your pot-pie. It is gluten free crust, so it may break, just repair it. With a knife carefully slice an X in the top so release air.
8. Bake for 45 minutes until your crust is brown and crisp.
Not sure what to do with your left overs? Check out 101 Leftover Recipes on the Good Cook blog!