Turkey (or Chicken) Pot Pie - Gluten Free
Serves: 6
 
Ingredients
  • 1 recipe Fermented Yogurt Dough
  • 1 recipe Turkey or Chicken Gravy
  • 4 cups diced roasted turkey or chicken
  • 1 1/2 onions, chopped
  • 8 oz. mushrooms, sliced
  • 2 tablespoons butter, salted or unsalted
  • 4 carrots, unpeeled and sliced into 1/4" thick rounds
  • 2 large turnips, unpeeled and diced into 1/2" pieces
  • 3 stalks celery, sliced into 1/2" thick rounds
  • 1 - 1 1/2 cups frozen baby peas, unthawed
Instructions
  1. Put diced turkey or chicken into a bowl large enough to hold all the vegetables and gravy.
  2. Cook the onions and mushrooms:
  3. Melt 2 tablespoons butter on medium-high heat. Add onions and sauté until softened. Add mushrooms, reduce heat to medium, and continue cooking until mushrooms are soft and lightly browned. Add to bowl with turkey or chicken.
  4. Cook the carrots, turnips and celery:
  5. These 3 vegetables get steamed until soft when stuck with a fork. They need to be cooked separately because they cook at different rates. Bring water to boil in a pot that holds a steamer basket. Add carrots, steam until softened, and put in bowl with meat. Repeat with other 2 vegetables. Use the same steamer basket and boiling water.
  6. Combine the Filling:
  7. Add peas to meat and vegetables in bowl. Add gravy (for the filling consistency that you like) and stir gently to combine. Add salt and pepper to taste.
  8. Assemble the pies:
  9. Preheat oven to 350° Divide filling into 6 greased individual baking dishes (approx. 2 cup, 2 1/4" x 5" dishes) or one large greased baking dish (I use a Pyrex 9"x13").
  12. If using individual baking dishes, divide yogurt dough into 6 portions. On a lightly floured work surface roll dough out into a circle just slightly larger than your baking dish, about 1/8" thick. Place on top of filling and crimp edges decoratively. Cut 2 vent holes in dough. Repeat with remaining dishes. If you're feeling silly, you can personalize the pot pies by carving an initial into the pie in place of a vent hole.
  14. If using one large baking dish, on a lightly floured surface, roll dough out into a rectangle, about 1/8" thick, just slightly larger than the baking dish. Place on top of filling. Cut 4 vent holes in dough.
  15. Pies may be assembled and kept refrigerated for 6-8 hours prior to baking.
  16. Bake pies at 350° for 30-40 minutes, until crust is lightly browned and cooked through.
  17. Serve immediately.
Recipe by Preheat to 350˚ at https://preheatto350.com/turkey-chicken-pot-pie/