Recipe: Turkey or Chicken Pot Pie (wheat free)

TURKEY OR CHICKEN POT PIE
Serves 4 to 6 depending on serving size

This recipe is corn, soy, dairy, nut and yeast free. See other substitutions below.

You can easily use turkey leftovers in place of the chicken. If you have different vegetables available, go ahead and add them, but avoid the strong tasting ones like cabbage and brussels sprouts and those that will change the color of the pie...like beets, or vegetables that tend to get mushy when cooked....like squash.

5 cups chicken broth
1 medium onion, chopped
2 cups peeled and chopped carrots
2 large potatoes, peeled and cubed
3 stalks celery, chopped
2 cloves garlic, minced
1 cup green beans
1 cup green peas
2 leaves fresh sage
1 tsp dried parsley
1/4 tsp black pepper
2 tsp sea salt
3 Tbsp unbleached flour
1 to 2 cups leftover chicken meat
1 egg, beaten
1 (10-inch) double pie crust pastry*

TO MAKE THE BROTH:
What is left when you are done with a roast chicken or turkey is what makes this pie so rich tasting. Put the bones with meat clinging to it into a soup pot cover with water and simmer for several hours. Strain out the bones and meat and you have an outstanding broth that is the basis for this pot pie! If you don't have the time to make this pot pie right away, be sure to make the broth anyway and freeze it with the pieces of meat in it for future use.

TO PREPARE THE VEGETABLES:
Bring the broth to a boil and add the onion, carrots, celery, garlic, sea salt and pepper. Cook until almost tender.

Add the potatoes, green beans cut into 1-inch pieces and sage. Cook until all are tender.

Add the peas and cook until heated through. Add any leftover chicken meat that was removed from the bones.

Mix the tapioca flour with a little water and stir it into the mixture. When thick, pour into a prepared unbaked pie shell. Cover with the top and turn edges under. Brush the crust with the beated egg.

Bake at 350 degrees F for 45 to 60 minutes or until the top is golden. Remove from oven and let set 15 minutes to settle before serving.

*FOR WHEAT OR GLUTEN FREE:
Use a rice flour or other gluten free pastry for the crust.

FOR EGG FREE:
Do not brush the crust with the beaten egg.

Chicken or Turkey Pot Pie can also be prepared in individual size servings and make a very nice presentation that way.