Leftovers are one of my favorite challenges..... Don't you just love feeling like everything has been used, nothing has been wasted, THIS makes me feel like I've accomplished something.
I really love this pie crust, it is so versatile, you can switch up the herbs to complement different fillings. It is a great all-purpose crust for any pie.
Gluten-Free Herbed Crust for Pot Pies
Yield - 1 top crust
Double recipe if you want to make a bottom crust as well.
1 cup gluten-free all-purpose flour blend
(I use Presidents choice all-purpose flour, it has never disappointed me, a blend usually works better than one that is only rice flour or chickpea flour)
1/2 teaspoon thyme
1/2 teaspoon ground sage
1/2 teaspoon salt
1/4 cup butter (still cold)
1 large egg
2-4 tablespoons cold water
Instructions
1. Mix together flour, herbs and salt in a medium bowl.
2. Slice in small chunks of butter and mix into flour mixture with a fork until crumbly.
3. Whisk the egg in a small bowl and add 3 tablespoons of it into the dough. Keep the rest for brushing onto the crust.
4. Add 1 tablespoon water, mix well, then add another tablespoon water and mix well continue adding water like this until dough can be made into a ball.
Wrap in plastic wrap and put it in the fridge until pot pie filling is ready.
Leftover Turkey Pot Pie filling (gluten-free)
Please don't follow this to a T as everyone has a different amount of leftovers, : )
Remove meat from leftover turkey bones and put the bones in a pot of water to just cover, bring it to a boil and then simmer for roughly 1/2 hour...in the meantime
- cut-up leftover turkey meat (approx. 2 cups)
-cut-up leftover cooked veggies and/or add frozen mixed veggies to make roughly 2 1/2 cups
- remove bones from water, remove 2 cups of the water ( freeze that for use later)
- optional, I add an envelope of gluten-free gravy mix or any leftover gravy (although, I can't say there has ever been any leftover gravy?) and whisk that into the water.
- season to taste with salt and pepper.
-add the turkey and veggies to the pot and bring to a simmer for 5 minutes.
-butter inside of 1.8-litre casserole (or 9x9 square pan)
-Add vegetables and turkey to the pan with a slotted spoon, sprinkle salt and pepper on top.
- Preheat oven to 400℉
Now for the Crust
1. Roll out dough on a floured piece of parchment paper to easily lift and flip over pie.
2. Decorate with leftover dough (a great way to cover flaws)
3. brush top with leftover egg.
Place in preheated 400°F oven, middle rack.
Cook for 35-40 minutes until the crust is a golden color and you can hear the filling bubbling.
Serve with leftover cranberry sauce and gravy if you like. Enjoy
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Awesome Mom
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