Pot Pie (Vegan or Turkey)

From Gluten Free Easily

Pot Pie (Turkey or Vegan)

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

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)

cooking oil, divided—3 tbsp cooking oil, 2 tbsp cooking oil (I used olive oil)

1/3 cup rice flour (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*

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.

Adapted from gluten-free-diet-help.com