Pot Pie (Vegan or Turkey)
This recipe is linked to Slightly Indulgent Tuesdays, Tempt My Tummy Tuesdays, Friday Foodie Fix—Turkey, and Pennywise Platter. 
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.
Pot Pie (Turkey or Vegan)
(Click here for a print version of this recipe.)
Filling:
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 1/2-inch chunks (I used Russet potatoes; I washed them, but didn’t peel them)
1 tsp dried parsley
1/4 tsp ground thyme
3/4 teaspoon dried oregano
1/2 tsp sea salt
1/4 tsp peppercorn medley, ground
2 1/2 cups chicken broth or vegetable broth (for vegan version)
1 cup frozen baby peas
1 cup baby lima beans
1 ½ cups cooked turkey meat, diced or cut into small pieces (optional; chicken could be used also or omit both for vegan version)
cooking oil, divided—3 tbsp cooking oil, 2 tbsp cooking oil (I used olive oil)
1/3 cup gluten-free flour mix (or sweet rice flour or potato flour)
1 cup milk or milk substitute (I used full-fat coconut milk)
Crust:
¾ cup gluten-free flour mix*
1/4 tsp sea salt
1 tsp baking powder
2/3 cup milk or non-dairy milk (I used full-fat coconut milk)
Directions:
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 1/3 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.
*I use my all-purpose gluten-free flour mix, but you can use whichever flour you prefer for baked goods. (If you are not gluten free, use your “standard” all-purpose flour.) My gluten-free flour mix is 3 parts Asian white rice flour and 2 parts cornstarch. I gently mix three one-lb bags of the Asian white rice flour and two one-lb boxes of cornstarch in a very large bowl and then store the mix in several airtight containers (like glass jars or Tupperware). No refrigeration is needed.
Recipe adapted from gluten-free-diet-help.com
Shirley
Not just gf, but gfe!
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About Me
Gluten free since June 2003, I lead a celiac/gluten intolerance group in Virginia. My passion is educating folks on gluten issues and showing how eating gluten free can be easy if you focus on “real” foods versus processed and specialty foods.
Email me: glutenfreeeasily@gmail.com
gfe's disclaimer: I am not a medical professional, but rather a volunteer sharing my experiences. Consult your physician for medical guidance. To the best of my knowledge, all ingredients/products that I use are gluten-free (even if I do not indicate that each and every time I mention them; e.g., if I refer to "soy sauce," it's a gluten-free soy sauce). However, I take no responsibility for the accuracy of that information. Always read labels and verify the gluten-free status of any ingredients/products to your own comfort level.
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This looks great Shirley! I love the idea and ease of this. For me, pot pie will always mean biscuits on top, but this isn’t too far off =D.
Hi Lauren–Thanks! It’s a dish I’ll be making again and again … it was really very good. I love that you mentioned the ease of this recipe. I was reluctant to tag it as easy because of peeling, cutting, and several steps, but it is easy. I loved that when I added the coconut milk mixture to the vegetable mixture, it instantly thickened to just the right consistency. I love it with and without the turkey. So you make biscuits just to use for pot pie?
Shirley
Yeah! We make biscuits, put the raw dough on top of the hot mixture, and cook in the oven according to the biscuit recipe. Its not as simple as this, but doesn’t take much more time or effort! Then we cook the extra biscuits on a sheet at the same time!
You guys are a cooking & baking family—I love that! Great and sensible idea on cooking extras at the same time.
I know your biscuit-topped version is great, too. So, it’s good to know that the effort doesn’t take much longer.
Shirley
Great recipe Shirley…we luv pot pie…yum!!
Enjoy!
Thanks, Pam. It’s delicious. I’m just going to tweak the crust a bit for the next iteration. But, I really like the thin crust of this one, too. It doesn’t seem heavy, but still the filling is thick and it’s great comfort food.
Shirley
This recipe sounds great! I do intend to make it. I ABSOLUTELY LOVE that you left out the turkey, by mistake, and then just served it on the side! (And by the same token, know that it is equally good without any meat and therefore good for a vegetarian.!) My husband also finds the positive in any situation… could this be a trait of those on a gluten free diet?
Hi Kay–Well, in fact, I was a lot more negative and moodier when I was eating gluten. Gluten affects the brain. Depression and mental illnesses have been tied to gluten issues from sensitivity to celiac. You can read this article about depression and gluten by Dr. Vikki Petersen, the author of The Gluten Effect, if you are interested.
I actually laughed out loud when I realized I’d left out the turkey. I was seriously smitten with the vegetable concoction. I’d already placed it in the pie plate and could have remixed it with the turkey and placed it in a larger casserole dish, but I just went with it.
I will make it again this way … as a side dish (or with meat as its side), or for a vegetarian or vegan friend. I’ve discovered some great recipes that way in the past (like my vegetarian chili–which beats my regular chili any day).
Thanks so much for stopping by and taking the time to comment, Kay. I’ll look forward to your feedback on this recipe.
Shirley
I love mistakes that turn out to be wonderful new recipes!! This sounds so yummy Shirley. Love how creative you got with the crustless idea. You bet your bottom it’s going on next weeks meal plan for my husband. He misses those aussie meat pies dearly since our household is GF!
Hi, Em!–It’s so good to see you here again.
Oh yes, please make a version for your hubby … I think he’ll enjoy it. Being gf doesn’t mean giving up all those special dishes, it just means going a different route. 
I definitely prefer the easy, crustless route!
Shirley
All I have to say is, I cannot, cannot, cannnnnnnnot wait to make this! Well done!!! Your recipes never cease to amaze me. This looks like a wonderful dinner! Forgive all the exclamation points, I’m just very happy to find this recipe!!
Hi, Jenn–LOL I love your enthusiasm!! Note my exclamation points.
This dish turned out so lovely; I was very pleased. I hope you will be, too. Thanks so much for your very kind words and always taking the time to comment when you visit! 
Shirley
This looks so good, and I haven’t made pot pie in years!
Hi Alisa–I think you’d really enjoy it … in this case, dairy free is even better than the dairy version. That coconut milk really makes for a thick, yummy filling.
Thanks!
Shirley
YAY!! I’ve been patiently waiting for this recipe! Never used the coconut milk before, but I think I’m gonna try! This will be our dinner Sunday night!!!
Hi Lisa–I’m so happy you checked back and saw this recipe! I can’t wait to see what you think, especially using coconut milk.
You might not want to mention the coconut milk until after family members say they like it. 
You might also want to double the crust recipe if you want a thicker crust, but I really liked it a bit thinner because the filling is so thick and creamy.
Enjoy and thanks so much for stopping by and commenting!
Shirley
Made it, ate it, LOVED IT! Awesome recipe, I will admit, I forgot to pick up the coconut milk at the store,so I made it with normal milk. I still want to try that way. So, good, we just about ate it all, but I have one small bowl left and that will be my lunch tomorrow!!!:)
Lisa–You’re a sweetie to report back so quickly and with such tremendous feedback! Since you eat dairy, I think it’s actually good that you made it with dairy milk the first go round. You’ll be able to make a good taste comparison when you do try it with coconut milk. I’m just so tickled that you loved it. Did you stick with the thinner crust or double the amount to make a thicker crust? Inquiring minds want to know …
Thanks so much!
Shirley
I made the thinner crust, but I think next time I will double it, because I loved the taste of the “biscuit” part! My son and in-laws will be here in a couple of weeks for the holidays and this will definately be on the meal list! They won’t have a clue that it is gluten free!
My husband loves a good pot pie. I baked mine with biscuits on top and he went ga-ga for it. I like the versatility with this recipe – vegan or with turkey. I think it helps people to start thinking about how they can take any dish and, with a little creativity, morph it to fit their needs.
Thanks for linking to Slightly Indulgent Tuesdays!
Amy–LOL on the “ga-ga” … sometimes the “ga-ga” is quite unexpected, don’t you think? Thanks for your perspective on morphing recipes. That’s part of what gfe is all about … working with what you have, not making gf too hard, etc.
So, thank you for offering that! Of course, I love Slightly Indulgent (on any day)!
Shirley
Hi Lisa–I’ll be interested to see how a thicker crust turns out, too. I’m wondering if it will take much longer to bake. You’re right … when dishes are this good (and gluten free dishes can always be wonderful!), they won’t even be thinking gluten free!
Thanks so much,
Shirley