This recipe for easy non-dairy turkey pot pie is a great way to use those turkey leftovers. It’s also a wonderful dish to bring as a guest to a Thanksgiving dinner if you aren’t sure whether the entire meal will be gluten-free.
This recipe has it all carrots, celery, potatoes, turkey and a delicious gravy, all enveloped in a lovely gluten-free pie crust.
This is the ultimate comfort food and the perfect meal to enjoy on one of those windy winter days. Instead of making one large pie, make individual versions of the pie using smaller tart pans or ramekins and freeze for a quick, easy meal.
Easy Non-dairy Turkey Pot Pie Recipe
Pot pies are a favourite at home. I usually use chicken, but I decided to make a turkey recipe since I got loads of it at home. I also wanted to take it up a notch by making it non-dairy. Here's the non-dairy turkey pot pie recipe I made.
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 medium pie crust
- 1 ½ cups yellow onion diced
- 1 clove garlic minced
- 1 pinch salt
- ¾ cup carrots peeled and diced small
- ¾ cup red potatoes diced small
- ¾ cup celery peeled and diced small
- ⅓ cup flat-leaf parsley coarsely chopped
- ½ teaspoon dried thyme
- 2 tablespoons unsalted butter organic
- 2 tablespoons arrowroot
- ½ cup chicken stock low-sodium
- ½ cup low-fat milk organic
- 2 cups ground turkey organic and cooked
- 1 pinch ground pepper
Instructions
Pie Crust Instructions
- Prepare pie crust as directed on the back of the package.
- Press bottom crust into a standard 9 1/2-inch glass pie pan.
- Place dough to be rolled out for the top of the pot pie between two pieces of parchment paper. Roll dough evenly into a circle and place in the freezer for 20 minutes. The dough will be easier to peel away from parchment paper when chilled. Bake bottom crust for 10 to 15 minutes at 350 degrees
Turkey Pie Instructions
- Preheat the oven to 350 degrees Fahrenheit. In a large sauté pan, heat the olive oil over medium heat. Add the onion, garlic and a pinch of salt. Sauté until golden.
- Add the carrot, potato, celery, parsley and thyme and continue to cook for 6 to 8 minutes or until tender.
- Transfer the vegetables to a bowl. In the same pan over medium-low heat, add the butter. Once it has melted, add the arrowroot and whisk quickly to make a paste.
- Slowly whisk in the stock and add the milk. Keep whisking until velvety smooth. Add a pinch of salt. If the sauce is too thick, add a small amount of stock.
- Return the vegetables to the pan and add the turkey and a pinch of salt and pepper. Mix to combine and set aside.
- Add mixture to prepared pie crust. Add top crust. Bake until golden brown and bubbling, approximately 50 minutes.
Nutrition
Calories: 346.5kcalCarbohydrates: 25.4gProtein: 21.6gFat: 17.9gSaturated Fat: 5.9gPolyunsaturated Fat: 2.1gMonounsaturated Fat: 8.4gTrans Fat: 0.2gCholesterol: 52.9mgSodium: 224mgPotassium: 508.9mgFiber: 2.4gSugar: 4.1gVitamin A: 3190IUVitamin C: 9.8mgCalcium: 62.9mgIron: 1.9mg
Tried this recipe?Let us know how it was!
