I had a big piece of Christmas turkey leftover in my freezer so I decided to make Turkey Pot Pie. There are many different ways to make pot pies but I like to make mine with just a top crust. It’s not as finicky as making an enclosed pie and I don’t really need all the calories from a rich double crust.
The reason pastry intimidates many everyday cooks is simply that people don’t work with often. I don’t make pastry too often either so when I wanted to learn to make gluten free pastry I knew I’d need some help. With tips from America’s Test Kitchen cookbooks I successfully mastered gluten free pastry using my own gluten free flour mix and to me it seems exactly the same as working with wheat flour pastry.
In my Learn To Bake Gluten Free cooking class we make Cherry Hand Pies. I chose hand pies for this class because it is easier to learn to work with a smaller piece of pastry. That means making a top crust Turkey Pot Pie is a good recipe to try, even for anyone not so comfortable with pastry. In this recipe you will have some extra dough so plan to make a few hand pies too.
Here are a few tips for rolling out pastry.
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Every kitchen needs tools for cooking, baking and serving. These are a few of the items I would use for this recipe.
For those interested in more details about why gluten free recipes are different I recommend these two resources from America’s Test Kitchen.
As with all things gluten free you’ve just got to get in the kitchen and try. You may be using a different flour mixture or making a substitution that affects the final outcome. Don’t be discouraged. Just try again and as long as you can eat what you bake I’d call that success. Learn to perfect your recipes from there.
I’d love to hear in the comments below if you made a Pot Pie.
Flaky Pie Crust filled with vanilla cream
|6 Tbsp cold water|
|3 Tbsp sour cream|
|1 Tbsp rice vinegar|
|2¾ cups plus 2 Tbsp gluten free flour mix (I used my mix)|
|1 Tbsp sugar|
|½ tsp salt|
|½ tsp xanthan gum|
|1 cup butter, cut into ¼-inch pieces and frozen for 10-15 minutes|
|¼ cup butter|
|1 onion, chopped|
|2-3 carrots, thinly sliced|
|2 celery stalks, chopped|
|¼ tsp salt|
|¼ tsp pepper|
|1 tsp tomato paste|
|½ tsp thyme|
|2 cups gluten free turkey stock or chicken stock|
|2 Tbsp cornstarch (mixed with 2 Tbsp water)|
|2 cups leftover, chopped or shredded cooked turkey|
|½ cup frozen peas|
|¼ cup whipping cream|
|3 Tbsp chopped fresh parsley (or 1 Tbsp dried)|
|OPTIONAL - 1 Tbsp cooking sherry|
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