We ate a few “full Thanksgiving meals” before it was time to creatively use the leftover turkey. Since I had a good working gluten free pie crust, I decided to try my hand at some individual turkey pot pies. Please know that the measurements are approximate as I went by appearance as I was making the filling.
Filling Ingredients:
- 1 3/4 sticks of butter
- 1 medium onion, diced
- 2 ribs celery, diced
- 1 large carrot (peeled) or 10-15 baby carrots, diced
- 3-4 cups of leftover turkey (or other meat), bite size pieces
- 4 cups broth (vegetable, chicken, turkey)
- 2 cups leftover veggies
- 1/4 C gluten free flour or potato starch
- Salt, pepper, seasoning
Directions:
1) Add butter to a sauce pan over medium heat.
2) Once melted, toss in the diced onions, carrots, and celery. Cook until the onions are translucent.
3) Add in the rest of the veggies and stir.
4) Sprinkle in the flour and stir until it’s no longer lumpy.
5) Stir in the turkey.
6) Pour in the broth and stir. Add seasonings to taste.
7) Bring mixture to a boil and immediately reduce the heat. Simmer for a few minutes while you prepare the ramekins with the pie crust.
8) Gently press gluten free pie crust into the ramekins.
9) Ladle pie filling mixture into the ramekins.
10) Top with gluten free pie crust. Seal and cut vent slits.
11) Bake at 375 degrees F for 30-35 minutes until slightly golden.
12) Allow to cool for a few minutes prior to serving. Be careful as these will be extremely hot.
I used large 2 cup ramekins for our individual serving gluten free pot pies. While this was a great size for Daddy, Munchkin and I found that we needed to split our pot pies between 2 meals as it was a rather large serving. The recipe as shown using the gluten free pie crust recipe made 4 large individual pot pies. We’re going to look into getting some of the small disposable aluminum pie pans, so I can make up a larger batch of these to stick in the freezer.
This recipe if featured in The Christian Home – Issue 40.
[…] Girl posted at A Beach Cottage. Hospitality Featured Columnist- Heather presents Gluten Free Turkey Pot Pie at Marine Corps Nomads. Finances Featured Columnist- Kristen Hamilton at A Day in the Life […]
[…] from Marine Corps Nomads shares her recipe for Gluten Free Turkey Pot Pie saying, “This is great for Thanksgiving […]
What size ramekins did you use? These look awesome, can’t wait to try them.
The ones that I used for this particular batch hold roughly 2 cups. That being said, I’ve done it with a variety of sizes depending on what I have on hand.
Heather L recently posted..Grilling with Pillsbury Classic Pizza Giveaway
Do you let the filling cool to room temperature before filling and bakng?
No, I don’t let the filling cool. I’m too impatient for that. lol! 🙂 I’m all about quick, tasty meals whenever possible.
Heather L recently posted..Grilling with Pillsbury Classic Pizza Giveaway
Wow, this sounds wonderful and easy. Bet you can make a few bigger pies and freeze them.
These sound wonderful, What a great way to use left over turkey. When I make these, I know I’ll have more than the 2 of us can eat. How would I freeze the leftovers? You stated to use the 2 cup size ramekins. Can you buy them in throw away after use?
You can definitely use the disposable aluminum personal pie pan type containers for an inexpensive freezer option.
Corelle has a white 2-cup ramekin. I found flexible plastic seals for these at the Oshkosh, WI, outlet mall that handles Corelle products. Don’t remember the cost, but the seals were quite inexpensive — maybe $1 or so. I have also found the ramekins in yard sales and thrift shops and pick them up as I find them. If you are short on ramekins (4 or less) make the pot pies, spray the ramekins with non-stick cooking spray, make the pies and freeze them overnight. Then take them out of the ramekins and put them into a large Tupperware container for long-term storage in the freezer.
This looks great! I will try this very soon!
Thanks for sharing