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.