It wasn’t long after I posted my recipe for Crustless Apple Pie back in May that I thought I could use the same “pour-over” batter concept to make an easy pot pie. But, it was May, then I got distracted … soon it was summer and I was out of the pot pie mood. However, some gfe readers had thought the same thing about the possible pot pie idea and emailed me to ask if I had a simple conversion recipe. Conversion recipe, because the batter poured over the apple pie calls for a cup of sugar—which would definitely not be a good choice for a pot pie batter. I had to reply that I’d had the idea on the back burner for a while, but hadn’t come up with a solution yet. I had actually made one pot pie using the method, but had not been really pleased with the results. The topping had been too thick and “doughy.”
When Jessica asked me the same question in a lovely email she sent the other day, I decided the timing was right to seriously address this question/need. I had plenty of turkey left over from my Traditional Turkey Breast and Special Turkey Breast. So I looked online for some simple ideas that might inspire me. There were many pot pies topped with standard, “roll-out” pie crusts, even gluten-free versions, and many of them did look wonderful. But, they weren’t what I wanted. Do I need to mention it was right after Thanksgiving? Not only was I looking for an easy topping, but I also didn’t want too much “heaviness” or mega calories. Other recipes called for a biscuit-type topping, which I wasn’t interested in either. Finally, I found a promising turkey pot pie recipe (with a “pour-over” crust) at the Gluten-Free-Diet-Help site. First, I halved the recipe (we certainly didn’t need a 9 x 13 pan full of pot pie for just the two of us). Second, I decreased some ingredients, cut some ingredients, increased others, and streamlined the recipe. In the end, I was really pleased with the results and Mr. GFE gave his hearty approval, too. I’ll probably tweak the recipe for the crust topping if I make it again because it was pretty thin (and looked somewhat like a cracked desert as you’ll see). I think I’d like to try a more traditional crust as far as thickness next time. However, the filling was thick and luscious, so a light crust (again, timed right after Thanksgiving) seemed just right.
I used coconut milk, which did not make the pot pie have a coconut taste, but did provide a slightly discernible, yet pleasant sweetness. (The original recipe actually called for some sugar, but that was one of the things I omitted.) The herbs and seasonings (parsley, thyme, oregano, sea salt, and peppercorn medley) used also ensured that the pot pie did not come out sweet, but rather was the very definition of savory in my opinion. Last, here’s the funny thing … I got so caught up in how beautiful the vegetables looked and how nicely the whole mixture thickened, that I completely forgot to add the turkey! Accidents can often yield some wonderful results—in this case, a lovely vegan pot pie if one uses vegetable broth in the recipe. Because we wanted to use up our leftover turkey, I just diced some turkey on each of our plates and served the pot pie over it. This method worked just fine, so consider this idea as a way to easily accommodate vegans and carnivores at the same pot pie meal.
- 1 medium onion, diced coarsely
- 2 large carrots, peeled and cut to your liking (e.g., diced, sliced and halved)
- 2 large potatoes, peeled and diced into ½-inch chunks (I use Russet potatoes; I wash them, but don’t peel them)
- 1 tsp dried parsley
- ¼ tsp ground thyme
- ¾ teaspoon dried oregano
- ½ tsp sea salt
- ¼ tsp ground black pepper (I like to use a peppercorn medley)
- 2½ cups chicken broth or vegetable broth (for vegetarian/vegan version)
- 1 cup frozen baby peas
- 1 cup baby lima beans
- 1 ½ cups cooked chicken or turkey, diced or cut into small pieces (optional; omit for vegetarian/vegan version)
- cooking oil, divided---3 tbsp cooking oil, 2 tbsp cooking oil (I use olive oil)
- ⅓ cup gluten-free flour mix (or sweet rice flour or potato flour)
- 1 cup milk or milk substitute (I use full-fat coconut milk)
- ⅔ cup gluten-free flour mix (I use my Two-Ingredient Flour Mix)
- ½ tsp sea salt
- ¾ tsp baking powder
- slightly less than 1 cup milk or non-dairy milk (I use full-fat coconut milk)
- In large, deep skillet or Dutch oven, heat 3 tablespoons oil and add the onions, carrots, potatoes, parsley, thyme, oregano, sea salt, and pepper. Allow to cook on medium-low or medium heat until vegetables are softened.
- Add chicken broth and bring to a boil. Allow it to simmer about 2 minutes, then add peas and lima beans and cook until tender.
- Preheat oven to 375 degrees. Meanwhile, in a saucepan, mix the ⅓ cup flour and 2 tbsp oil until blended, and heat on medium-low a minute or two until thickened. Add the milk gradually to make a white sauce. When the mixture is almost thickened, add to the vegetable mixture. Stir in turkey, if desired. When all is thickened nicely, pour into a greased casserole dish or pie plate. (I used a glass deep-dish pie plate.)
- In same saucepan, whisk together crust ingredients: flour, salt, baking powder, and milk. Pour over top of filling in casserole dish or pie plate. Even out the topping with a spatula, not quite going to the edge of the dish (leaving this space allows venting, if needed). Place pot pie into preheated oven and bake for 30 – 45 minutes, until crust is lightly browned.
This post is linked to Hearth and Soul Blog Hop, Allergy-Free Wednesdays, Gluten-Free Fridays.