Turkey Pot Pie with Mashed Potato Topping (gluten, dairy, corn, soy and refined sugar free)
The days after Thanksgiving, I like to decorate for Christmas and eat leftover turkey. This year I decided to try a pot pie, I made this crust for my Apple Crumb Pie and since the recipe makes two crusts, I froze one for this pot pie recipe. This recipe will also work with chicken so it can be made anytime you have leftover chicken from a roasted chicken too!
1 gluten free pie crust (I used this recipe from Brittany Angell at Real Sustenance)
2 tablespoons olive oil
1 onion diced
1 cup carrots diced
1 cup celery diced
2 garlic cloves minced
2 cups homemade turkey stock (or store bought stock would work but I like to make my own)
3 tablespoons arrowroot starch
2 cups chopped turkey (this will also work will chicken)
1 cup frozen peas
handful of fresh parsley leaves chopped
salt and pepper to taste
1-2 cups leftover mashed potatoes (enough to cover the top of the pie)
Preheat oven to 350 degrees.
Heat olive oil in a pan and add onion. Cook until translucent about 5 minutes. Add the carrots, celery and garlic and cook about 15 minutes until softened.
Mix the arrowroot starch with the stock and add to the pan. Add the turkey meat and cook for 10 minutes. Add the frozen peas and cook just until peas defrost. Remove from heat and add parsley, salt and pepper to taste.
Fill pie crust with filling and top with mashed potatoes.
Bake for 30 minutes until potatoes are lightly browned on top. You can also put them under the broiler for the last few minutes to brown if you want.