I have shown uncharacteristic patience (just ask my kids) in waiting months to share this recipe with you. It was such a hit that I was itching to post it right away, but have delayed until the perfect season-appropriate moment. Last year, many turkey sandwiches and heated up leftovers later, we still had lots of turkey and gravy in the refrigerator. Gluten free pot pie to the rescue!
Each year I buy too large a turkey. I know Thanksgiving is all about the leftovers, but somehow I can never remember, from one year to the next, that a 16 pound turkey is plenty big. At that critical moment when I order my turkey 2 weeks in advance, and am pressed for a size-category decision from the lady at the Whole Foods holiday table, I have turkey anxiety and order the 20 plus size monster. Because what if this year is different and it should turn out that the smaller one is not big enough?
Leftover gravy and turkey turns this somewhat labor intensive treat into a much easier meal. The only time thing to be aware of is the 24 hours needed to ferment the dough. To read about the benefits of fermented dough, please go to the dough recipe. These gluten free pot pies were so fun and scrumptious last year that there were advance requests from my husband and kids for them this year.
- 1 recipe Fermented Yogurt Dough
- 1 recipe Turkey or Chicken Gravy
- 4 cups diced roasted turkey or chicken
- 1 1/2 onions, chopped
- 8 oz. mushrooms, sliced
- 2 tablespoons butter, salted or unsalted
- 4 carrots, unpeeled and sliced into 1/4" thick rounds
- 2 large turnips, unpeeled and diced into 1/2" pieces
- 3 stalks celery, sliced into 1/2" thick rounds
- 1 - 1 1/2 cups frozen baby peas, unthawed
- Put diced turkey or chicken into a bowl large enough to hold all the vegetables and gravy.
- Cook the onions and mushrooms:
- Melt 2 tablespoons butter on medium-high heat. Add onions and sauté until softened. Add mushrooms, reduce heat to medium, and continue cooking until mushrooms are soft and lightly browned. Add to bowl with turkey or chicken.
- Cook the carrots, turnips and celery:
- These 3 vegetables get steamed until soft when stuck with a fork. They need to be cooked separately because they cook at different rates. Bring water to boil in a pot that holds a steamer basket. Add carrots, steam until softened, and put in bowl with meat. Repeat with other 2 vegetables. Use the same steamer basket and boiling water.
- Combine the Filling:
- Add peas to meat and vegetables in bowl. Add gravy (for the filling consistency that you like) and stir gently to combine. Add salt and pepper to taste.
- Assemble the pies:
- Preheat oven to 350° Divide filling into 6 greased individual baking dishes (approx. 2 cup, 2 1/4" x 5" dishes) or one large greased baking dish (I use a Pyrex 9"x13").
- If using individual baking dishes, divide yogurt dough into 6 portions. On a lightly floured work surface roll dough out into a circle just slightly larger than your baking dish, about 1/8" thick. Place on top of filling and crimp edges decoratively. Cut 2 vent holes in dough. Repeat with remaining dishes. If you're feeling silly, you can personalize the pot pies by carving an initial into the pie in place of a vent hole.
- If using one large baking dish, on a lightly floured surface, roll dough out into a rectangle, about 1/8" thick, just slightly larger than the baking dish. Place on top of filling. Cut 4 vent holes in dough.
- Pies may be assembled and kept refrigerated for 6-8 hours prior to baking.
- Bake pies at 350° for 30-40 minutes, until crust is lightly browned and cooked through.
- Serve immediately.