Gluten Free Turkey Pot Pie
- Number of Servings: 6
Ingredients
Filling:1 medium onion, chopped1 1/2 cup chopped zucchini2 large potatoes, diced into 1/2 inch pieces1 tsp dried parsley1 tsp dried thyme 1 tsp dried oregano1/2 tsp sea salt2 1/2 cups turkey broth1 1/2 cups frozen sweet peas1 1/2 cups chopped cooked turkey3 tbsp olive oil1 tsp guar gumCrust:1 1/2 gluten-free flour mix of your choice1/2 tsp herbamare2 tsp baking powder1 1/3 cup rice milk or milk or your choice
In large Dutch oven, deep skillet or wok, heat olive oil and add the onions, potatoes, zucchini parsley, thyme, oregano, and sea salt. Allow to cook on medium-low or medium heat until vegetables are softened.
Add turkey broth and bring to a boil. Allow it to simmer about 2 minutes, then add peas and cook until tender.
Preheat oven to 375 degrees. Meanwhile, add guar gum to pan and allow to sauce to thicken. Pour mixture into a 9 x 13 inch greased casserole dish.
Whisk together crust ingredients: flour, herbamare, baking powder, and milk. Pour over the top of the casserole dish. Place pot pie into preheated oven and bake for 30-45 minutes, until crust is lightly browned.
Number of Servings: 6
Recipe submitted by SparkPeople user LAWOLF2.
Add turkey broth and bring to a boil. Allow it to simmer about 2 minutes, then add peas and cook until tender.
Preheat oven to 375 degrees. Meanwhile, add guar gum to pan and allow to sauce to thicken. Pour mixture into a 9 x 13 inch greased casserole dish.
Whisk together crust ingredients: flour, herbamare, baking powder, and milk. Pour over the top of the casserole dish. Place pot pie into preheated oven and bake for 30-45 minutes, until crust is lightly browned.
Number of Servings: 6
Recipe submitted by SparkPeople user LAWOLF2.
Nutritional Info Amount Per Serving
- Calories: 428.3
- Total Fat: 11.0 g
- Cholesterol: 29.8 mg
- Sodium: 823.5 mg
- Total Carbs: 65.7 g
- Dietary Fiber: 6.4 g
- Protein: 20.0 g
Member Reviews