Gluten Free Turkey Pot Pie

Filling:
1 medium onion, chopped
1 1/2 cup chopped zucchini
2 large potatoes, diced into 1/2 inch pieces
1 tsp dried parsley
1 tsp dried thyme
1 tsp dried oregano
1/2 tsp sea salt
2 1/2 cups turkey broth
1 1/2 cups frozen sweet peas
1 1/2 cups chopped cooked turkey
3 tbsp olive oil
1 tsp guar gum

Crust:
1 1/2 gluten-free flour mix of your choice
1/2 tsp herbamare
2 tsp baking powder
1 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.