Gluten Free Thanksgiving Leftover Turkey Pot Pie Food
THANKSGIVING POT PIE
Provided by Katie Lee Biegel
Time 1h25m
Yield 8 to 10 servings
Number Of Ingredients 15
Steps:
- Line a baking sheet with parchment paper. On a lightly floured surface, roll out the puff pastry with a floured rolling pin to 9 by 13 inches. Transfer to the lined baking sheet, cover with plastic wrap and refrigerate while preparing the pie filling.
- Preheat the oven to 375 degrees F. Coat a 9-by-13-inch baking dish with nonstick cooking spray.
- Melt the butter in a large skillet over medium heat. Add the celery and onions and cook, stirring occasionally, for about 5 minutes. Stir in the flour and cook 2 minutes more. Add the turkey, broth, half-and-half, Brussels sprouts, stuffing mix, salt and pepper and stir to combine. Cook until the sauce begins to thicken, 5 to 7 minutes. Remove from the heat.
- Transfer the mixture to the prepared baking dish. Use a tablespoon to drop the cranberry sauce randomly over the mixture. Top with the puff pastry dough. Use a pastry brush to evenly coat the puff pastry with the egg. Using a paring knife, cut a few small vents in the center of the pie.
- Bake until the puff pastry is golden brown, about 45 minutes. Let stand 5 minutes before cutting.
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- Prepare pastry crust and allow to chill before starting the pot pie filling. To create a single top crust with decorative cutouts, lightly dust the counter with oat flour or arrowroot (see notes for instructions for 2 crust method). Place a 3/4 of the dough on the counter and sprinkle with a little flour or arrowroot. Roll the dough out to 1/4-inch thickness, large enough to cover the inside edge of the baking dish. (If not using cutouts, roll dough to leave it wider than the baking dish by 1/2-inch to have enough to crimp the edges.) Slide a dough scraper or offset spatula under the dough to release it from the counter and lift it onto a parchment-lined rimmed baking sheet. Refrigerate until ready to top the pot pie. Roll out the remaining crust in the same way to create decorative cutouts to accent the top of the pie. Transfer these pieces to the fridge with the top crust. (Use any leftover scraps to create cinnamon-sugar baked treats -- see note in blog post.)
- Heat oven to 425°F. Prep vegetables and rinse peas to separate and defrost. Melt 1/4 cup butter over medium heat in a deep skillet. Stir in 3/4 cup onion, 1 cup carrots, 3/4 cup celery, and 1/2 teaspoon thyme and cook until vegetables are softened, about 5 minutes. Season with 1/2 teaspoon salt and 1/2 teaspoon pepper. Stir in 2 cloves minced garlic and cook until fragrant, about 2 minutes. While vegetables are cooking, prepare baking pan with a thin coating of butter. Sprinkle rice flour over the vegetables and stir in.
- Stir in 2 tablespoons cognac and allow to evaporate for 30 seconds, then whisk in 2/3 cup cream, 1 3/4 cups stock, and 1 to 2 teaspoons Worcestershire (add 1 teaspoon, then taste before adding another). Simmer for 4-6 minutes or until carrots are just tender, stirring occasionally as the sauce thickens. Stir in 3 cups turkey and 3/4 cup peas and allow to warm through. Taste and season with additional salt and pepper, if needed.
- Pour filling into greased baking pan. Cover with the top crust and arrange any cut-outs or decorative pieces on top. Pierce crust with a sharp knife in several places to allow steam to vent while baking. Brush crust with 2 tablespoons cream just before baking.
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