It is Thanksgiving Week! It is time for fun, frivolity, and all the great things that come along at the end of the year. A Time for fun, laughs, and pondering the cosmic question “What will I do with all this leftover turkey?”
This year we have much to be thankful for. Our cookbook came out earlier this year and we saw years of hard work finally come to fruition. All of the hand-picked photography props, all of the pictures, and of course all of the recipes. Some that took little development and some ever so much to get just right.
Since we are not traveling this holiday season I have had the chance to get outside with my camera and capture some of the Virginian Nature in action. Fall is a very colorful time here with trees the most sublime shades of red and orange. Plus the birds and deer are so active during fall. . I will probably end up antiquing a bit along the way out in the countryside.
The day after Thanksgiving I always hope to spend the day relaxing. However what I usually wind up doing instead is hanging the Christmas lights outside. Plus if I can swing it I usually wind up putting up the decorations inside the house.Plus always enjoying the Thanksgiving leftovers.However just like always the mashed potatoes and gravy are long gone before the turkey and I am always left to ponder what to do. Leftovers are lovely while switching gears the day after Thanksgiving and the excitement of the rest of the holiday season starts to sink in.
This recipe is hearty, satisfying, and a fall favorite to be sure.
For this recipe please do not substitute an all-purpose gluten-free flour as the pot pies will not turn out properly. Happy Thanksgiving!
Gluten-Free Turkey Pot Pie
For gluten-free pie crust:
1 cup superfine ground rice flour
1/2 cup tapioca flour
1/2 cup potato starch
1/2 cup sorghum flour
3 tsp. Instant Clearjel (King Arthur Flour is a good source)
1 tsp. salt
1/2 tsp. xanthan gum
12 Tbsp. cold butter, cut in chunks
4 tsp. vinegar
6 Tbsp. ice water (more if required, 1 tsp. at a time)
2 Tbsp. coconut oil
3/4 cup chopped green onion
1/2 cup chopped celery
1/2 cup diced carrots
1/2 cup diced sweet potato
2 garlic cloves, minced
4 Tbsp. unsalted butter
1/4 cup potato flour
1 tsp. salt
1 tsp. hot chili powder
1/2 tsp. ground pepper
2 1/2 cups whole milk or half and half
2 cups cooked turkey, cubed
Whisk together dry ingredients. With pastry blender or two knives, cut in butter until mixture is crumbly and butter is the size of peas, leaving some chunks of butter larger (this will make the pastry flakier). Whisk eggs and vinegar together, and add to flour/butter mixture. Sprinkle with ice water, and toss gently, adding more water if needed until mixture holds together. Turn out on plastic wrap, and fold sides in until mixture holds together and forms a ball. Divide in half and wrap each half tightly in plastic wrap. Refrigerate while preparing the filling.
In a large skillet, sauté vegetables and garlic in melted coconut oil for 5 minutes. Set aside.
In saucepan, melt butter over medium heat. Whisk in potato flour and seasonings and cook for 2 minutes. Stir in milk and cook over medium heat, stirring continuously, for 8-9 minutes. Mixture will thicken. Remove from heat and combine sauce with vegetables and cubed chicken, then set aside.
Preheat oven to 425 degrees F. Remove pastry dough from refrigerator and divide dough into two pieces. Keep one piece wrapped tightly in plastic wrap to prevent it from drying out, while rolling the other half on a pastry cloth dusted heavily with tapioca flour. Roll into a circle 1/4-inch thick and carefully transfer to a deep dish pie pan. Spoon filling into crust. Roll out top crust and place on top. Crimp crusts together and cut slits in center of top crust. Bake for 35 minutes, covering the crust with foil or a pie crust rim if it begins to get too brown.
If desired, you can use two smaller pie pans. Each will provide two or three Chicken Pot Pie servings.
P.S. Did you know our cookbook was published this year? It is available from Amazon at https://www.amazon.com/World-Flavor-Your-Gluten-Free-Passport/dp/1634137795/ref=sr_1_1?ie=UTF8&qid=1480372418&sr=8-1&keywords=a+world+of+flavor+your+gluten+free+passport