Turkey Pot Pie Dairy Free Food

PALEO TURKEY POT PIE

Steps:

• Combine all ingredients in a medium mixing bowl and stir to combine thoroughly, until the dough comes together into a ball. It will be a softer and slightly wetter dough than you might be used to working with.
• Lightly dust a sheet of parchment paper with cassava flour and place the ball of dough onto it, pressing down to make a disc. Cover with plastic wrap and roll out to about 11-inches across, or slightly larger than the pie pan you'll be using. Refrigerate for at least 20 minutes- it will firm up, making it easier to place on top of the filling.
• Preheat the oven to 375ºF.
• Heat 2 tablespoons of the olive oil in a large skillet over medium heat. Add the onions, carrots, celery and salt. Cook until softened but not browned, about 10-12 minutes. Stir occasionally and adjust the heat so the vegetables don't brown.
• Stir in the peas and push the vegetables to the outside of the pan. To the center of the pan, add the remaining 2 tablespoons olive oil and the cassava flour. Whisk to combine. Stir into the vegetables.
• Add the broth and turn the heat up to high. Once boiling, cook for 2-3 minutes or until thickened. Stir in the turkey and chives.
• Pour the mixture into a pie pan. Remove the crust from the fridge and turn so the parchment paper is facing up. Gently remove the parchment and discard. Using the plastic wrap, turn the crust onto the pie pan, gently peeling the plastic wrap away. Fold under any overhang and shape or crimp as desired. (It's a delicate dough, so simple is best here). Brush with egg wash. Cut a 1-inch diamond in the center to allow the filling to vent. (Any shape is fine, but you need to remove some dough, slits will seal back together and not allow venting)
• Bake for 35-40 minutes, or until the crust is deep golden brown and the filling is bubbling.
• Allow to cool for at least 20 minutes before serving, to allow the filling to firm up.

CLASSIC DAIRY-FREE TURKEY POT PIES WITH VEGAN OPTION

Steps:

• Preheat your oven to 375ºF.
• Heat the oil in a skillet over medium heat. Add the leek and sauté until soft. Add the potatoes, celery, green pepper, and carrot. Cook, stirring occasionally, until the vegetables soften.
• Sprinkle the vegetables with the flour and stir to cook through. Whisk in the broth or gravy and continue to stir as it thickens.
• Whisk in the milk beverage, thyme, garlic, salt, and black pepper.
• When the mixture thickens slightly stir in the frozen peas and corn.
• Turn the heat off, stir in the turkey or Tofurky, and let the filling cool to room temperature.
• Roll the pastry to a ¼-inch thickness and large enough to cut out 4 circles to cover 4 single-serve baking dishes.
• Spoon the filling into your baking dishes, and stretch the pastry over top to cover. Brush the pastry with a little milk beverage.
• Place the pot pies on a baking sheet and bake for 40 to 45 minutes, or until golden.

TURKEY POT PIE DAIRY FREE

Steps:

• Preheat the oven to 425,.
• Place 2 tablespoons of the margarine in a large skillet. Add the onion, carrots, parsley, oregano, salt and pepper. Cook and stir from time to time until the vegetables are softened. (this is where you would add the potatoes if you weren't using leftover fingerlings).
• Stir in the bouillon and water. Bring the mixture to a boil.
• In a medium saucepan, melt the remaining 2 tablespoons of margarine.
• Stir in the turkey and flour. Cook for 45 seconds to help get rid of the flour-y taste.
• Add the coconut milk, and heat through.
• Stir the turkey mixture into the vegetable mixture, and cook until thickened. Add the potatoes.
• Pour mixture into a pie dish or ramekins. Roll out the top crust, and place on top of filling. Flute edges, and make 4 slits in the top crust to let out steam. Cover the edges with tin foil.
• Bake for 15 minutes at 425 and then lower to 350 for 20 minute Remove the tinfoil the last ten minutes.

DAIRY FREE TURKEY POT PIE

Steps:

• Preheat oven to 425°F or 220°C.
• In a saucepan, heat the oil. Then, when hot, lower to a medium heat and add to combine garlic, onions, carrots, celery if desired, and peas. Cook until the onions are translucent and/or the carrots are tender.
• Stir in flour and mix until it coats all the vegetables and mix for a few minutes.
• Slowly stir in chicken stock, a little at a time to avoid clumping. Once its smooth finish pouring in the stock and add the dairy free milk.
• Add the turkey pieces. Simmer over medium-low heat until thick like gravy. Add salt to taste.
• Line the bottom of the pie pan with the pie crust. Pour the hot liquid mixture over it.
• Cover with top crust, seal edges, and cut away excess dough. Brush egg and make several small slits in the top to allow steam to escape.
• Bake for 30 to 35 minutes or until crust is golden brown. Remove from oven and let cool for 10 minutes before serving.

CHICKEN POT PIE FILLING - DAIRY FREE

Steps:

• In deep skillet, bring chicken, stock, parsley, celery and bay leaf to simmer. Cover and cook for 20 minutes on medium-low heat.
• Add carrots and onions, cook for about 10 minutes (cooked but still firm).
• Remove chicken and let cool.
• Transfer carrots and onions to 1.5 ltr casserole dish. Discard parsley, celery and bay leafs.
• Cut chicken into 1-1/2 inch chunks and add to casserole along with the ham and peas.
• In small dish blend flour with butter until smooth. Stir in a few tbs of stock to make paste. Blend back into remaining stock in skillet, bring to simmer and cook until thickened (3 - 4 minutes) stirring constantly.
• Pour into casserole and cool.
• Fit pastry over casserole and seal edges. Cut slits for steam.
• Bake at 425°F for 10 minutes.
• Reduce heat to 350°F and cook for another 50 - 60 minutes, until filling is bubbly.
• If pastry begins to get too brown, cover with foil while cooking.
• ****For freezing for later use either freeze filling and make the crust and bake when ready to eat OR make pie but freeze before baking and bake it when ready to eat it.