|I can't even begin to thank you all for the kind words, tweets, private messages, emails, phone calls and texts about our half marathon. What an amazing support system you all are! Thank you, from the bottom of my heart. I actually didn't even know that it was a record setting cold since 1911. I was probably better off not know that fact at the time…
Yesterday, it was 70 degrees outside! What the heck???
So, how's everyone's week going? We have been working our way through leftovers and I'm happy to announce that we are now done with Thanksgiving food in the fridge. I'm pretty sure you all know by now that you have to get a little creative and change things up to get kids to eat leftovers every meal for a couple of days (especially turkey). I decided to throw together a turkey pot pie on Sunday since I know how much the guys here love pot pie. I normally make my own pie crust, but since I had some Bob's Red Mill gluten free crust, I thought this would be a perfect opportunity to try it out.
This is a new product for Bob's Red Mill and I'm happy to say that it worked like a charm. The boys loved it!
Flaky, buttery and so easy to work with (which is a HUGE bonus in my book)! Perfect!
This recipe is so easy to put together and it's definitely a crowd pleaser! It's really easy to make vegetarian too (which is what mine was with chickpeas).
Turkey Pot Pie
4 cups frozen mixed vegetables
4 chopped cooked turkey
4-5 cups chicken broth (start with 4 cups and add more if needed to desired thickness)
1/3 cup all purpose gluten free flour (Bob's Red Mill)
1/3 cup quinoa flour (Bob's Red Mill)
1/3 cup cornstarch
1 tsp garlic powder
1/2 tsp poultry seasoning
3/4 tsp salt
fresh ground pepper
1 TBSP melted butter (for topping) (I used Earth Balance Soy Free Buttery Sticks)
Prepare pie dough according to package directions.
In a large pot (I used a high sided sauté pan), combine all the ingredients. Cook on medium heat stirring often until thickened. Pour pot pie mixture into a 13x9 casserole dish. Top with prepared crust. Poke holes on top to vent the crust. Brush top with melted butter. You can add a little extra salt and pepper to the crust like I did at this point too. Bake at 375 degrees for 45 minutes to an hour or until browned on top.
What's your favorite way to use up Thanksgiving leftovers? Ours actually went pretty fast, but turkey tends to dry out with reheating so putting it in things really does help.
I'm sharing this on next week's Slightly Indulgent Tuesday.
Labels: gluten free, main course, product review, vegetables