Pot Pie (Vegan or Turkey)

gluten-free pot pie, gluten-free chicken pot pie, dairy-free chicken pot pie, vegan pot pie, turkey pot pie, ways to use leftover turkey, ways to use leftover chicken, ways to use leftover veggies, Thanksgiving recipes 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.

gluten-free pot pie, gluten-free chicken pot pie, dairy-free chicken pot pie, vegan pot pie, turkey pot pie, ways to use leftover turkey, ways to use leftover chicken, ways to use leftover veggies, Thanksgiving recipes

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:

1 cup gluten-free flour mix*

3/4 tsp sea salt

1 1/4tsp baking powder

slightly less than 1 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.

Pot Pie 001

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.)

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Pot Pie 010

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.

Pot Pie 016

Pot Pie 018

*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’s Notes: Crust shown was insufficient to cover the top of the pot pie, so I’ve increased the amounts in the recipe above to fix that issue.

Shirley
Not just gf, but gfe!

This recipe is linked to Slightly Indulgent Tuesdays, Tempt My Tummy TuesdaysFriday Foodie Fix—Turkey, Friday Foodie Fix–Carrots, Friday Foodie Fix–Coconut Milk, Friday Foodie Fix–Thyme, Pennywise Platter, and Seasonal Sunday.

Full Disclosure/Disclaimer: This post may contain one or more affiliate links. If you purchase through them, your cost will always be the same, but I will receive a small commission. Thanks for the support! Read the full disclaimer here.

Comments

61 Responses to “Pot Pie (Vegan or Turkey)”

  1. Lauren on December 2nd, 2009 12:36 am

    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.

    • Shirley on December 3rd, 2009 7:04 pm

      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

      • Lauren on December 3rd, 2009 8:02 pm

        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!

        • Shirley on December 3rd, 2009 8:21 pm

          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

  2. Pam on December 2nd, 2009 9:14 am

    Great recipe Shirley…we luv pot pie…yum!!

    Enjoy!

    • Shirley on December 3rd, 2009 7:14 pm

      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

  3. Kay Guest on December 2nd, 2009 4:06 pm

    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?

    • Shirley on December 3rd, 2009 7:29 pm

      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

  4. Em on December 2nd, 2009 6:03 pm

    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!

    • Shirley on December 3rd, 2009 7:47 pm

      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

  5. Jenn/CinnamonQuill on December 2nd, 2009 9:53 pm

    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!!

    • Shirley on December 3rd, 2009 7:55 pm

      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

  6. Alisa - Frugal Foodie on December 3rd, 2009 12:16 pm

    This looks so good, and I haven’t made pot pie in years!

    • Shirley on December 3rd, 2009 8:07 pm

      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

  7. Lisa on December 4th, 2009 6:48 pm

    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!!!

    • Shirley on December 4th, 2009 9:29 pm

      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

      • Lisa on December 6th, 2009 8:42 pm

        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!!!:)

        • Shirley on December 6th, 2009 11:59 pm

          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

          • Lisa on December 7th, 2009 3:14 pm

            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! :)

          • Shirley on December 8th, 2009 10:35 am

            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

  8. Amy @ Simply Sugar & Gluten Free on December 6th, 2009 4:46 pm

    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!

    • Shirley on December 6th, 2009 11:54 pm

      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

  9. Diane-The W.H.O.L.E. Gang on March 29th, 2010 8:24 am

    I really need a go to gf flour mix too. I’m guessing I could swap out sorghum flour for the rice flour and just keep that handy. Then I could have a pot pie more often. Thank you for sharing this on Friday Foodie Fix.

    • Shirley on March 29th, 2010 9:15 pm

      Diane–You could try that, but even mixes that contain sorghum usually also have other ingredients like potato starch and potato flour. I just found this recipe online for a gf flour mix from Carol Fenster. Not sure if you have issues with the other ingredients.

      1 ½ cups sorghum flour
      1 ½ cups potato starch or cornstarch
      1 cup tapioca flour
      ½ cup corn flour or almond flour or bean flour or chestnut flour

      You can either add xanthan gum when you make the mix or add it when you do your baking … about 1/2 tsp per cup of flour mix. Hope that helps. Of course, I haven’t used this flour mix, but Carol Fenster is pretty well thought of for her baking.

      Shirley

  10. Deb on May 15th, 2010 1:37 pm

    OMG, I made the vegan version of this last night and my entire family INHALED it! I think that next time I will double the crust recipe so as to not repeat the fight over who gets the last section of crust when the dish was empty.

    • Shirley on May 15th, 2010 10:49 pm

      Hi Deb–I’m so excited that you and your whole family loved this recipe! :-) It really is a terrific one, isn’t it? I’m thinking I need to make it again and soon now that you’ve reminded me about it. And, I agree … the crust should be doubled. I need to make it again that way and take new photos. ;-) I also want to make a version that used cornbread. :-)

      Checked out your blog, Green V-Neck, quickly … will go leave a comment. You have a A LOT going on. :-) Love your granny square afghan. It’s been many, many years since I’ve made one of those. Wonderful that you do that as a way of bonding with your hubby!

      Shirley

  11. K W on November 11th, 2010 1:48 pm

    Thanks- Looks good, im going to give it a shot!

    • Shirley on November 12th, 2010 7:13 am

      Hi KW–Welcome to gfe! :-) We find this pot pie to be one of our favorites. After sharing the link again in my Thanksgiving Favorites post, I think I’ll be making this recipe again this weekend using chicken. Can’t wait!

      I hope you’ll report back when you make it. :-) Thanks so much for taking the time to comment!

      Shirley

  12. Theresa on December 1st, 2010 11:15 pm

    I’m back already! Loved this recipe too! I just used a bag of frozen organic mixed veggies and it worked great, except my crust wouldn’t brown. Stupid gluten free flour.

  13. Debbie on December 5th, 2010 12:12 am

    This went with me to a Christmas party – dish to pass. There were only 11 of us at the party – and this came home almost empty. The guys had seconds – and they gave complements all around – even my husband gave this a 5/5. I made this pretty much as given except I used canned peas, and omitted the limas, and meat. I split a can of coconut milk between the filling and the crust. The crust didn’t brown after 45 minutes – so that’s the way everyone ate it – and they loved it. Because I used potato flour, it tasted like Shepherd’s Pie… Next time, I may try the bisquits or mashed potatoes for a crust. This one is a keeper.
    ..

    • Shirley on December 5th, 2010 12:39 pm

      Hi Debbie–It looks like you are new to commenting here at gfe–welcome! :-) I’m thrilled you had such success with this pot pie and very thankful that you took the time to let my gfe readers know how good this pot pie is. As you’ve shared, you can pretty much use any cooked veggies and it’s great with meat or vegan. I think it’s the amount of coconut milk that keeps the crust from browning as I have no problem with gf cookies, cakes, etc. browning. I made this recipe again recently and Mr. GFE and I were so happy to remember how good it is, but even leaving it in the oven longer, it browned some, but cracked and looked funny. Yep, like you, next tiime, I’m trying a slightly different crust (maybe the garlic cheese biscuit mix made dairy free with Daiya and another dairy-free milk … a reader has already shared her success with the biscuits made that way). I’ll share the new version if it works. I like your potato flour factor and certainly mashed potatoes as a topping would make this pot pie divine!

      Thanks, Debbie!
      Shirley

  14. Theresa on December 5th, 2010 11:29 pm

    Awww, so it’s the coconut milk causing it to stay so strangely white?

  15. Debi on January 19th, 2011 9:28 pm

    I finally made this tonight and O! M! G! Hubby and I both had seconds. Big thing since I rarely take seconds on anything. I asked hubby how much I should tell you he liked it. He comes into the kitchen and picks up my bowl. “This is your bowl, right?” Me: “Yes.” He picks up his bowl. “This is my bowl. Now, which one looks like it was licked clean?” Me: “Yours. (pause) Did you really lick your bowl clean?” (I was in the kitchen putting away leftovers when he was eating his seconds) Hubby: “Yes!”

    :D

    • Shirley on January 20th, 2011 11:38 am

      Hi Debi–Oh, how I loved reading this review. :-) OMG indeed. That is too funny. I guess your hubby is no longer worried about you marrying me … now he’s just enjoying all my recipes! LOL Give Mr. HL an appreciative hug for me. ;-) Thank YOU so much for making the pot pie and reporting back, Debi!

      xo,
      Shirley

  16. Kristen on February 15th, 2011 10:05 am

    We made this for Christmas dinner and it was FANTASTIC! I’m thinking of making it for a potluck but would probably need to prepare the ingredients the day before and just pop it in the oven before the pot luck. Do you think it will dry out in the fridge?

    • Shirley on February 15th, 2011 12:25 pm

      Hi Kristen–It looks like this is your first time commenting here at gfe–welcome! :-) Many, many thanks for your wonderful feedback! I’m so glad you enjoyed this pot pie so much. The secret to keeping anything from drying out in the fridge is to make sure it’s in an airtight container. It is amazing how much moisture a refrigerator will zap out of any dish. (That’s the disadvantage of the modern, condensation/frost-free designs.) If you have a really large ziploc bag, you can put the whole pot pie right inside that and seal it shut. I’ve even used garbage bags for this purpose as long as they didn’t touch the food (they are not food grade), so in the case, I would use foil on top and then tuck it into a new garbage bag which I’d twist tie shut. Once the pie is removed, you can still use the new garbage bag as intended. All that said, I woudn’t advise adding the topping until you were getting ready to bake the pot pie since it’s a pour-on crust vs a rolled pastry crust. I’m afraid the uncooked topping flavor and ingredients will seep into the pie, and that wouldn’t be good. Hope that makes sense. Best of luck :-) ,

      Shirley

      • Kristen on February 15th, 2011 11:29 pm

        That’s great advice, thank you Shirley! I’ll definitely try it out!

  17. Sher on February 19th, 2011 1:46 pm

    Just found your recipe and tried it this evening–it was amazing! I’ve not had pot pie of any kind since being diagnosed as wheat/gluten allergic almost 10 years ago!

    I am currently an expat in the Czech Republic (married to a Czech), and have a difficult time finding wheat- and gluten-free flours here. However, rice flour’s very easy to get. I used only rice flour for the crust and thickening and it tasted great! Czechs love garlic, so I added some to the dish, too. Otherwise I followed your recipe exactly.

    This is truly a comfort food I’ve been so hungry for and your recipe fit the bill quite nicely!

    Thanks so much for sharing! One more note, this was my Czech husband’s first experience with pot pie, and he loved it!

    Have a great day,
    Sher :0)

    • Shirley on February 20th, 2011 10:19 pm

      Hi Sher–Welcome to gfe! :-) What a wonderful review—thank you! I’m so happy you and your husband loved this recipe. I have to admit that every time I make it, Mr. GFE and I are newly surprised at how much we enjoy it. ;-) Great idea on adding more garlic to make your Czech hubby happy! That would make me happy, too.

      Thanks again, Sher! Hope to see you here more … all the best,
      Shirley

  18. Theresa on May 25th, 2011 5:19 pm

    Got this in the oven again! YUM!

    • Shirley on May 25th, 2011 6:48 pm

      Hi Theresa–You are so sweet to come back and tell me that you are still loving this recipe! You’ve made my day, dear. :-) Oh, BTW, when I made this last time, I added some Worcestershire sauce (gluten free, of course) so that the crust wouldn’t look sooo white. ;-)

      Shirley

  19. April on October 5th, 2011 12:04 pm

    I never leave comment for anyone (I usually just forget), but I made this last night and it was AMAZING!!! This will for sure become a regular part of our dinner plans. Thanks for the recipe!

    • Shirley on October 5th, 2011 1:38 pm

      Hi April–Welcome to gfe! Thanks so much for making an exception and commenting (or remembering to do so!). :-) I have to admit that I do love this recipe, so getting your feedback that you love it just as much is wonderful! Thanks so much for taking the time to comment and let others know this one is a good one! ;-)

      Shirley

  20. Lisa on October 5th, 2011 2:11 pm

    Thanks for all of your work Shirley. This looks really good. I am just starting my GF path and have to admit I am struggling. I’ve tried several bread recipes and have been disappointed with the results. I’ve also tried a GF tuna casserole recipe and it was rather gross. I am going to try this one next week. Wish me luck!

    Lisa

    • Shirley on October 5th, 2011 11:25 pm

      Hi Lisa–I didn’t get to welcome you to gfe the first time you commented—I’m so glad to have you here. :-) Thank you so much for your kind words, too, Lisa. I hate to hear that you are struggling, dear. First, let’s talk about the tuna casserole recipe. Did you have a tuna casserole recipe that you loved before going gf? Use that as your starting point. If it calls for pasta, use gf pasta. If it calls for bread crumbs, use store-bought gf bread crumbs, a crumbled gf waffles, almond flour, crushed potato chips, crushed gf cornflakes, etc. As far as breads, there are some great gf bread recipes, but as much as folks don’t want to hear it, I recommend going into making bread slowly. Making popovers and muffins (like corn muffins) at first is much easier. Not sandwich material, of course, but provides that bread taste. Lisa, have you looked at my tip sheets? They are under the tab below my header, Getting Started with GFE. There are meal ideas, treat ideas, pantry ideas, etc. Anyway, email me if you have specific questions after checking out the tip sheets, but I do think you’l love this pot pie recipe. Fingers crossed! ;-)

      Hugs,
      Shirley

  21. Kristin W. on November 28th, 2011 1:53 pm

    Oh Shirley I can’t even begin to tell you how much my entire family and I LOVED this recipe! Completely and totally amazing and better than any (including glutened) pot pie I have ever eaten! I doubled the recipe which filled a 9×13 to the top. I am dairy free and not a coconut milk fan, neither is my family but the only other non-dairy milk I had was a really gross organic soy I was trying and I didn’t want my filling to taste like that so very reluctantly I used the can of coconut milk. I used potato flour and homemade turkey stock in my filling and for my topping I used Artisanal Gluten Free Flour blend from Kelly and Peter Bronski’s cookbook. My topping was not “pourable” I just dropped spoonful’s of it on the top. Baked for 45 minutes and it was perfect. Three bites in my husband said Wow, this is good, my daughter…this is fantastic, my 3 year old tried to repeat fantastic. Everyone cleaned their plate; my husband had 2 helpings but over the next 10 minutes kept putting his spoon back into the pan and taking more so in actuality he had at least 3 servings. I had 2! I really think the coconut milk is the “secret ingredient” in this recipe. When I asked my husband to guess what the sauce was he could not believe it when I told him it was coconut milk.
    I have already frozen turkey and turkey stock in these quantities to be able to make this 2 more times. WOW is all I can say. Now off to warm up my lunch that I have been drooling about since I woke up.

  22. MaryG on November 28th, 2011 1:58 pm

    Hi Shirley! I was so excited to finally find this site and such great recipes. I have been gluten free for almost a year and it has actually been easier than I thought it was going to be- but that may be because I’m a busy student who isn’t eating out very much anymore! ;-) I am eager to try your flour blend. I’m going to my local Asian market today and would prefer to buy the same brand as you. Could you please let me know which brands you use? Thank you so much and happy holidays!

  23. Shirley on November 30th, 2011 11:52 pm

    Kristin–Sorry for the delay in replying. I’m inundated with comments for the giveaway and some are getting lost momentarily. ;-) When I read your comment, I wanted to do the happy dance!! I even read it to my husband. He loves this recipe, too. :-) I agree that coconut milk really makes this pot pie special! And I absolutely love that you’ve planned for two more pies! Thanks so much for sharing, dear!

    Hugs,
    Shirley

  24. Shirley on November 30th, 2011 11:59 pm

    Hi Mary–Thanks so much for your kind words! I hope you found the finely ground Asian white rice flour. Typically, these stores only carry one brand of white rice flour (not to be confused with sweet rice flour, also called “glutinous rice flour” because of its stickiness, not because it contains gluten). I don’t remember the name of the brand I’ve used most recently, but it comes in one pound bags. Clear bags with red lettering and text in Chinese, of course. But in the past, I’ve used 3-lb bags of another brand when that’s what was sold. Please let me know if you found what you need. Fingers crossed! :-)

    Hugs,
    Shirley

  25. robin on December 2nd, 2011 5:12 pm

    question- and I need the answer quick :D

    if I was taking this to a potluck, would it be ok to make it ahead of time and just reheat when time for dinner- and if so, how long and at what temperature would you reheat?

    • Shirley on December 2nd, 2011 5:21 pm

      Hi robin–This tastes even better the second time around, so I don’t think you could go wrong taking it to a potluck. (Other readers have mentioned taking it to a potluck, in fact.) I’d probably reheat it at 350 degrees for 20 to 30 minutes. You’ll be able to tell by the edges when it’s done I think. If I got impatient, I’d probably crank the temp up to 400 degrees for a shorter reheating time perhaps. I’m like that sometimes. ;-) Basically, you’d follow the same reheating instructions you’d do on any casserole dish.

      You’re lucky you caught me online! LOL Best of luck … let us know how it goes!
      Shirley

  26. Sharon on February 12th, 2014 11:40 am

    Shirley I can’t believe how delicious this pot pie is! I am always on the look out for recipes using up chicken. In the winter I make a lot of chicken stock using inexpensive thighs and legs and always have a lot of leftover soup chicken and it works perfect in this recipe (it’s gets to a point where there’s only so much chicken salad you can eat!). The filing is so rich and creamy and I add a little sorghum to the crust to darken up the color and it is so good! And the leftovers freeze well in single serve Tupperware containers. That way when my family decides to order pizza, I still have a healthy safe meal I can heat up in minutes. Thank you!!

    • Shirley on February 12th, 2014 6:53 pm

      Yay!! Thanks so much for your wonderful review, Sharon! I really appreciate you taking the time to share in detail how well it turned our for you, your change, and how you use that recipe as single servings for you! :-)

      Shirley

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