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The GFCF Recipe Experience: Turkey Pot Pie with White Wine Sauce - in Miniature!

Posted Dec 30 2008 2:43pm
How is everyone's holiday going? We have spent ours doing some work but (mostly) playing with our Christmas toys. Or should I say with the children's Christmas toys. It's one of the great things about being a parent - you get to play with toys all over again.

And how was your Christmas meal? What did you serve? I know a lot of people do ham for Christmas, and we have done that in the past. But this year, at my son's request, we reprised Thanksgiving and did turkey with stuffing. And, inevitably, we were faced with the same problem we had at Thanksgiving - what do you do with the leftovers? In the past, we have done turkey soup, turkey salad, turkey pizza, turkey spaghetti sauce...time for something different.

How about a turkey pot pie? Better yet, how about individual turkey pot pies?

That was my inspiration as I took the kids shopping last Saturday. A little while later, I had six 1.5 in deep by 4 in diameter mini cake pans, and I was set to make individual pot pies.

Or so I thought. Turns out, most pot pie recipes require chicken broth as the base for the sauce, and that was the one thing I forgot to buy. I didn't even have any turkey drippings left over to use!

I did, however, have some white wine. Chardonnay, to be exact. And my inspiration began anew.

I mean, my favorite way to cook a turkey is with a cup of chardonnay and a cup of water in the pan to mix with the juices for basting. And since my family seems to love the flavor of the turkey (and the gravy made from the drippings), why not use it for the sauce?

The crust is based on a recipe found in Wolfgang Puck's Live, Love, Eat! cookbook for his All-American Chicken Pot Pie recipe, and can be used to cover a 9 or 10 inch pie pan, or six of the mini cake pans. The sauce was going to be based on one found at www.cooks.com, but it kind of took on a life of it's own...

All in all, the end result was a delicious individualized pot pie that fulfilled my inspiration and my need for something completely different.



Before I get to the ingredients, just a quick note about how I cook with wine. I see a lot of recipes that call for the use of a dry wine. Is chardonnay a dry wine? I haven't a clue. I am definitely not an oenophile.

But I do prescribe to the late Justin Wilson's prescription for cooking with wine - always use a wine that you would drink. And chardonnay, being my favorite wine to drink, is my favorite cooking wine as well. And yes, like Justin, I have to admit I held a little wine back for myself to enjoy while the pot pies were cooking...



INGREDIENTS

The Pastry

2 cups GF all-purpose flour
1 1/2 sticks (12 tbsp) GFCF butter, chilled and cut into small pieces (Earthbalance Buttery Sticks are my preferred choice)
2 egg yolks (reserve the egg whites)
1 tsp xanthan gum
3 tbsp CF milk
1 Tbsp dried sage
1 Tbsp dried thyme


The Filling

2 cups cooked turkey, diced
1 16 oz package frozen mixed vegetables, thawed, or the equivalent amount of your favorite veggies
2 tsp sage
2 tsp thyme
1 tsp garlic powder
2 tsp onion powder
salt and pepper to taste
3/4 cup chardonnay or your favorite white wine
3/4 cup water
1/4 cup cf milk
1 - 2 Tbsp cornstarch



To make the pastry:

Place the flour, xanthan gum, sage, and thyme in a bowl and whisk together until combined. Using a pastry blender or your fingers, work in the butter until the mixture resembles coarse crumbs.

In a separate bowl, whisk together the egg yolks and the milk. Slowly add this to the flour mixture while stirring. add a little more milk if the mixture still seems too dry.

Pat the dough into a flat disk, wrap in plastic wrap or place in a zippered bag, and refrigerate until needed.

To make the filling:

Heat a tablespoon or two of olive oil in a large saucepan over medium high heat. Add the turkey and cook for about two minutes. Add the mixed vegetables and cook an additional 3 - 5 minutes.

Add the white wine and scrape the bottom of the pan. Add the water and the spices and bring to a boil.

Mix the corn starch with the milk until combined. Add to the boiling mixture. Return to boil and cook while stirring for 2 minutes. Reduce heat, and simmer until the filling sauce is at your desired consistency. Remove from heat and let cool for about 20 minutes.

Assembly and Cooking

Preheat oven to 400 degrees. Spray six 1.5 in deep by 4 in diameter mini cake pans with cooking spray and place on a foil-lined baking sheet.

Spoon filling into each mini pan to the top.

On a floured surface, roll the dough out to between 1/8" and 1/4" thickness. Cut a 5-inch circle from the dough and place over one of the mini pans. Trim the dough until it is even with the edges of the mini pan. Reroll the dough and repeat the process until all six pans are covered. Brush the tops of the pies with the reserved egg whites.

Bake at 400 degrees or until the crust is golden brown and the filling is bubbly.


Notes

If you don't have mini cake pans, you can easily make one large pot pie. Just spoon the filling into a 9 or 10 inch deep dish pie pan, then roll out your dough to about 11 inches in diameter. Place the dough over the pan and trim even with the pan rim. Brush with egg whites and bake as above.

The one problem with the mini cake pans is that they are metal, and too hot to handle for little kids (and adults too). The solution: simply remove the crust (with the cooking spray and small size, it should easily come off as one small disk) and spoon the filling into a bowl. Place the crust back on top of the filling and voila! Not as pretty, but much safer to eat.

Of course, this recipe works equally well with chicken.



Now, what to do with the remaining leftover turkey....

Turkey salad, anyone?

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