Pot pie is one of those foods that just about everyone loves – it’s super flexible so you can tailor it to suit whatever tastes you are looking for – you can make it vegetarian or not, though when I think of pot pie I typically think of chicken pot pie, which is what I made here. This would also be a great dish to create something tasty for all those turkey leftovers that everyone is going to have next week! My family always typically makes way too much turkey on Thanksgiving. I seriously remember my family when I was young buying a 20lb. turkey to feed 5 people, and then having turkey leftover FOREVER. There are a couple of traditional recipes that my family uses for turkey leftovers, but even they become a bit routine after say, 3 weeks and I love finding new ways to use up leftovers. Haha, why in the world would my family do such a thing? Well, for one it’s a lot cheaper that way. After Thanksgiving when you carve the turkey you can just freeze the leftover meat and then use it as you need to.
I made this pot pie this week, before Thanksgiving, and with chicken. My husband and I are staying with my in-laws to celebrate Thanksgiving, and half the family is gluten free. At the thought of pot pie, it was decided that we had to make one. After my recent success with pie crust, I felt up to the task. Woohoo! Another great recipe to use gluten free pie crust with! Thanks to Annie of Annie’s Eats, I came across a great pot pie recipe to use as a basis for making this. Because of all of the rich buttery crust that I used from lining the entire baking dish, there is a LOT of butter. If you add it up, I used a full pound of butter (*gasp!*). But, this pot pie made 12 servings. You don’t need a large serving size to fill you up, trust me! You could make this a bit lighter by not lining the baking dish with crust, and just using a top crust (in which case you’d probably also want larger serving sizes). But if you are gluten free, you probably want as much crust as possible, lol at least that’s what my father-in-law said!
The trickiest part of this pot pie was adapting a recipe for individual sized servings to one large pot pie. I turned down the oven temp a bit, and got a little creative for handling the crust to make sure that it was cooked, nice and golden brown, but not burnt after baking for a good hour in the oven. I highly suggest keeping the oven light on while this is baking so that you can check on it. I also made a few other adjustments, like adding sherry to the filling, leaving out the mushrooms and bell peppers, and adding in green beans instead. I also added in a few herbs. I also did not add in any salt. I figured there was enough salt from the chicken broth, and some family members had to be on a minimum salt diet. If you think it needs more, definitely add in some. Really, as you can see, you can do pretty much whatever you want, whatever you happen to feel like. I definitely have a feeling that we will be making this again once we have turkey leftovers!
Ingredients (makes 12 servings):
For the Filling:
2 tbs. butter
3 cloves garlic, minced
1/2 onion, diced
1 lb. potato, peeled and diced|
3/4 c. dry sherry
1 tsp. red pepper flakes
1/2 tsp. dried thyme
1/2 tsp. dried sage
2 c. cooked and shredded chicken or turkey
3 c. assorted chopped veggies (peas, carrots, green beans)
For the Sauce:
6 tbs. butter
1 c. flour (50:50 tapioca:b. rice)
3 c. chicken broth
1/2 c. heavy cream
fresh ground pepper
For the Crust – Your Favorite Shortrcrust or…
3 x 1/3 c. tapioca flour
3 x 1/3 c. soy flour
3 x 1/3 c. brown rice flour
3 x 1 tbs. xanthan gum
3 x 4 tbs. cream cheese
3 x 4 tbs. butter
To Brust on Top:
1 egg mixed with 2 tbs. water
1. Start on the pastry crust first – In 3 separate batches, combine pastry crust ingredients into food processor and pulse until it all comes together into dough. Shape into a ball, wrap in plastic wrap, and set in the fridge at least 30 min (gluten free dough always likes to rest a bit before being used). If you are making crust to line the dish as well as top, you will need all 3 batches. Otherwise, for just the top, one batch will do.
2. Now make the filling. Melt butter in a saucepan (med-high heat), and add in garlic and onion and potato. Saute until onion is soft and translucent. Then add in sherry, and stir somewhat frequently just to make sure stuff isn’t sticking to the bottom of the pan. Once all the sherry has been cooked off/absorbed, check the potatoes and keep sauteeing until the potatoes are tender. This is important as they will not cook on their own enough while baking, so must be tender before hand. Remove from heat, and add in seasonings, poultry meat and veggies (I cheated and used frozen already chopped veggies).
3. Take out 2 of the batches of dough, and mold together into one ball. Be careful not to overwork the dough. Place between two sheets of plastic wrap (you may need to add more as it rolls out to make sure all the dough stays inbetween plastic wrap), and roll out until about 1/4″ thick. Next, line the LARGE baking dish with the dough. I used an 8″ x 8″ casserole dish that was a good 4″ deep. The easiest way to do this is to peel off the top layer of plastic wrap, and then carefully pick it up in your arms and flip over into the dish. Then peel off the other layer of plastic wrap. Press it into the sides of the dish, cutting off and then mending the dough where there was excess, and trim the top so that the dough is level with the top of the pan. Smooth with your fingers to make sure there is even thickness throughout. Wait to spoon filling into the pot pie (as you can see, I didn’t).
4. Now make the sauce. Start with a baisc roux by melting the butter in a saucepan and then whisking in the flour. Keep cooking and stirring with the whisk until the mixture is smooth and the flour is cooked (a few minutes) – you can taste test it, and when you can’t taste that “raw flour” taste anymore, it is ready. Whisk in the chicken broth gradually and keep stirring to ensure uniform consistency. Then stir in the cream and add a decent amount of fresh ground pepper. Pour over the filling and mix until fully incorporated. Now spoon into the pot pie.
5. Turn on the oven to 360F. Roll out the last batch of pastry dough using the same methods as above, place on top of the pot pie, and cut holes in it to vent. Press and seal on the sides, and cover completely with foil. Because this needs to be baked for such a long time, extra steps need to be taken to ensure the crust does not burn. Place a baking sheet on the shelf below the pot pie to catch any drippings from the buttery crust. Bake for 30 min. Take out, and cut a hole in the foil so that the middle of the crust is exposed but the sides are still protected –
Bake another 20 min. or so (until the crust top is fully cooked), and then take out of the oven again. Remove all foil if it looks like the edges of the crust still need to bake (otherwise leave the foil on), and then brush with egg/water mixture. Turn heat up to 375F and continue baking until crust is golden brown. Carefully take out, serve and enjoy!
Also submitted to – Friday-foodie-fix-carrots