Turkey Pot Pie

I hope you all had a great Thanksgiving! Here’s a quick and easy recipe for using up some leftover turkey and it is so much better for you than the frozen pot pies. I should call this the ultimate leftover pie. You can even simplify the crust if you’d like by using a premade crust (an extra from Thanksgiving Dinner maybe?). The best part though is the turkey is already made, the veggies are frozen or leftovers and the sauce is easy to make. This makes about 6 servings.

1 cup cooked turkey, cut into small chunks

½ cup cooked potatoes, mashed or cubed
12 oz or 1 ½ cups mixed veggies (frozen or leftovers – I used leftover green bean casserole, corn, carrots)
¼ cup diced onion
¼ cup diced celery
1 Tbsp olive oil
1 cup water or chicken broth
1 tsp cornstarch
1 tsp parsley
1 tsp garlic salt
½ tsp black pepper
1 tsp thyme
1 GF pie crust (alternate recipe below)

• In a large skillet, sauté onion and celery in olive oil. Add in mixed veggies, turkey, parsley, salt, pepper and thyme. Cook until veggies are tender or about 10 minutes.
• In a small bowl, combine broth and cornstarch until well blended. Pour into skillet mixture and bring to boiling, about 10 minutes.
• In a deep dish pie plate, pour skillet mixture. Top with pie crust, piercing with a knife to allow heat to release.
• Bake at 375°F for about 20 minutes or until crust starts to brown. Let cool about 10 minutes and serve.

 

GF Pot Pie Crust

This is different-just a forewarning. But it is still great and gives a flaky texture to this pot pie.

1 cup GF flour blend

½ avocado
¼ -1/2 cup water
¼ tsp salt

• In a mixing bowl, combine flour, avocado, water and salt. Blend using a pastry knife until avocado is mashed and mixture is well blended, adding extra water if needed. Roll out on a floured surface into desired shape and use as you would any pie crust.

Roasted Fall Vegetables

I love root vegetables and squash in the fall. I really like it all year but of course it is much easier and cheaper to like it when the vegetables are in season. One day I will figure out how to grow my own. Anyway, I threw together a variety of vegetables here and they all came together nicely. It was super easy to roast them and the house smelled great after! This is another customizable dish so if you’d rather leave out an item or add in another, feel free!

5-6 small fingerling potatoes (baby red or white potatoes would work well also)

2 medium rutabagas, quartered
2 medium beets, quartered
2 medium turnips, quartered
6-8 brussell sprouts
1 large sweet potato, cut into 2” chunks
1 parsnip, cut into 2” chunks
½ cup sliced fennel
2 sprigs of fresh thyme, chopped (about 1 tsp)
1 tsp garlic, minced
2 tsp sea salt
½ tsp black pepper
½ tsp red pepper flakes
3 Tbsp olive oil

• In a large casserole dish, combine clean, cut vegetables. Drizzle with olive oil and stir until vegetables are coated in oil.
• Add thyme, garlic, salt, pepper and pepper flakes. Stir again until vegetables are coated with seasonings.
• Pour water over vegetables. Bake at 350°F for about an hour or until vegetables are cooked through and have a nice little roasted crisp to them.