Turkey Pot Pie

Make 5 individual crocks

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All this deliciousness under a gluten-free pie crust 

Make a roux with 4 tbsp butter, half cup gluten-free flour. 

Brown butter add flour. Wisk and cook over medium heat. About 5 min

Add 32 oz chicken broth, wisk well over medium heat. Add 1/2 cup milk. Wisk and cook until thickens. Salt and pepper to taste 

4 medium carrots chopped small

1 small onion chopped 

1 12 oz bag frozen peas

Sauté in olive oil with salt and pepper to taste until soft but firm

Cube about 2 cups cooked turkey. 

Add all ingredients to roux mixture. Stir and cook together a couple minutes. 

Add herbs and seasoning of choice.

Pour in individual crocks and top with rolled out pie crust of choice. (I made mine, recipe below)

Slit crust and brush with egg wash. Place crocks on baking sheet.

Bake at 375 for 30 min then 425 for 10 or until crust is deep golden brown.

Remove and let rest for 10 min. 

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GF Pie Crust

2 C Gluten free flour blend (I use Bob's Red Mill 1 to 1)

1/2 C cold butter cubed

1 Egg

2/3 C water

1/2 Tsp salt

Extra GF flour for rolling

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Add GF flour and salt to food processor. Pulse to blend. Pulse in butter, should be crumbly. Add egg and pulse again. Add water 1 Tbsp at a time until dough holds together(You don't have to use all the water). Divide mixture into pieces equal to amount of crocks you're using. Roll out to desired thickness.

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