ORGANIC AND GLUTEN FREE TURKEY POT PIE – WENDY BLANCHARD, M.S., CHHC

INGREDIENTS – (USE ORGANIC, WHEN POSSIBLE)

• 4 tablespoons organic butter
• 1/2 cup organic parsnips
• 1/2 cup organic diced sweet onion
• 1/2 cup organic diced carrots
• 1/2 cup organic diced celery
• 2 cups chopped organic cooked turkey
• 1/4 teaspoon Pink Himalayan salt
• 1/4 teaspoon black pepper
• 2 tablespoons all-purpose gluten free flour
• 1 1/2 – 2 cups organic chicken or turkey stock
• 1/2 teaspoon fresh thyme, or 1/4 tsp. ground thyme
• pie crusts, gluten free (store bought or homemade) (I used a gluten free Shoprite brand) and I used 4 small corning ware/Ramekins – which were perfect – any size, which I found at Target. www.target.com
• 1 organic egg + 1 tablespoon water, whisked, for brushing

INSTRUCTIONS

Preheat oven to 350 degrees.

Cook the pot pie base: Add the butter to a large skillet over medium heat. Once the butter has melted, add parsnips, onions, carrots, and celery. Cook for 3-4 minutes until the vegetables start to soften. Stir in chopped turkey and season with the salt and pepper.

For the gravy, Add flour to the filling and stir until the mixture is smooth. Stir for about one minute. Then, slowly whisk in the stock to form a light gravy. If the gravy seems too thick, add more stock or water, a little at a time. Add Thyme.

Divide the pot pie filling between corning ware dishes. Fill up about 3/4 of the way full to prevent overflowing.

Fit the dough for the crust around the top of the corning ware and with your fingers make little scallops around the top edge. Cut two or three slight steam holes on the top of each pot pie, and brush with egg.

Bake the turkey pot pies at 350˚F for approximately 25-30 minutes, or until the crust is golden brown around the edges and in the center. Let cool for a few minutes before serving.

Leftover pot pie will keep well in the refrigerator for about four days. Reheat them in a 350°F oven until warmed through and piping hot.

YUM!

Wishing you harmonious health 4 life!

Wendy