Comments on: Pot Pie (Vegan or Turkey)

By: Shirley

Shirley — Fri, 02 Dec 2011 21:21:07 +0000

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

By: robin

robin — Fri, 02 Dec 2011 21:12:07 +0000

question- and I need the answer quick

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?

By: Shirley

Shirley — Thu, 01 Dec 2011 03:59:33 +0000

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

By: Shirley

Shirley — Thu, 01 Dec 2011 03:52:40 +0000

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

By: MaryG

MaryG — Mon, 28 Nov 2011 17:58:41 +0000

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!

By: Kristin W.

Kristin W. — Mon, 28 Nov 2011 17:53:56 +0000

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.

By: Shirley

Shirley — Thu, 06 Oct 2011 03:25:39 +0000

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

By: Lisa

Lisa — Wed, 05 Oct 2011 18:11:37 +0000

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

By: Shirley

Shirley — Wed, 05 Oct 2011 17:38:00 +0000

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

By: April

April — Wed, 05 Oct 2011 16:04:41 +0000

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!