bring on the pot pie. its been a while in the making now. i've attempted several not-so-hot versions of this recipe over the past few months and finally have a decent end product. JUST IN THE NICK OF TIME FOR SUMMER. (that was just slightly sarcastic, if you couldnt tell). i decided to post this despite people dreading turning on their oven - i simply couldnt hold off until next fall.
this is a great savory recipe that is filling and heart warming. i found that on the second day it tasted even better. boy have i missed a good pot pie. mark was pretty stoked about this one too - he helped me devour the whole thing over the course of two meals.
nuff said about pot pie. i'm back from vegas and into the swing of things here in colorado. summer has definitely made a very welcomed early appearance. the weekdays have consisted of working - going home and grilling up food (yes, already) and sipping good pinot. or if i'm really lucky, i'm hitting up happy hour with near and dear friends. weekends have been ultra relaxing - catching sun at the boulder reservoir with mark and tilly bones and then stopping by the farmers market on our way home. perfection.
a few weeks back one of my girls, jo jo, booked a trip from boston to hang with me in colorado for a few days. i'm WICKED excited. best part is - shes a virgin to colorado. i've already conjured up a million things for us to do while shes here. AND to top it off - she comes from the land where happy hour is illegal. yes, this is an atrocity and no, i'm not kidding - happy hour is illegal in massachusetts. i'm cant wait to show her how happy hour is done. i cant wait for her to get here - i'm already counting down the days.
back to pot pie business. try this recipe - and let me know if you like it. i wouldnt blame you if you held off on this one until the fall weather rolls around. as for me, this is the last one i'll be making for some time. i'm hitting up the farmers market hard and plan on eating yummy, raw, local, organic veggies. can i get a hell yes!?!?!
pie crust (single - doesn't have a bottom crust, only top crust)
- 1 3/4 c gluten free flour mix (i used a combo of brown rice flour, tapioca starch, sorghum) plus more for dusting
- 8 tbsp earth balance (frozen)
- 1 large egg - lightly beaten
- 1 large egg - light beaten with water (for egg wash)
- 1/2 tsp baking powder
- 1/4 tsp sea salt
turkey pot pie filling
- 1 lb shredded or cubed, cooked turkey breast (or chicken)
- 1/2 medium onion onion - diced
- 1-2 tbsp extra virgin olive oil
- 2 celery stalks - diced
- 2 carrots - diced
- 1/3 cup frozen peas
- red potato
- 1/3 cup frozen pearl onions
- 2 tbsp brown rice flour
- 1/2 c plain hemp milk (or your favorite unsweetened/unflavored dairy alternative)
- 1 c chicken stock
- 2 tbsp white wine
- fresh parsley
- dried thyme
- salt + pepper
preheat oven to 375. in a large pan heat olive oil over medium heat. add in onion, carrots, celery and potatoes and cook until onions/celery become translucent ~ 10 minutes. meanwhile, in a separate large bowl combine shredded turkey, frozen peas and frozen pearl onions. (no need to defrost the frozen veggies). back to the stuff on the stove - once the onion and celery are translucent sprinkle in brown rice flour and cook around 3 minutes. stir in chicken stock, hemp milk, white wine, fresh parsley, dried thyme, salt and pepper and continue to simmer another 5 minutes. cook around 3 minutes. remove from stove top and gently stir into the bowl with turkey and frozen veggies.
transfer mixture into 9 inch greased pie dish (i used glass) and carefully top with refridgerated crust. crimp crust edges with a fork and then brush with egg wash (to help with browning). cut 3-4 slits in crust to prevent pot pie blow-out. place in oven at 375 for around an hour. if crust begins to brown too quickly cover with aluminum foil.