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Chicken or Turkey Pot Pie, G-F option, Dairy-Free Filling (No Cream of…Cans)

Author Sonja

Ingredients

  • 1 1/2 cups gravy made with warmed turkey drippings and 2 t cornstarch & 1/4 cup cold water or use potato soup (I will freeze potato soup for this recipe)
  • 1 1/2 cups of mixed vegetables you can use a can of mixed veggies, and I have thrown in leftover roasted vegetables before-that's why you see asparagus on the first pot pie picture
  • 3/4 cups of shredded chicken or turkey
  • 2 T minced garlic
  • 3/4 t sea salt
  • 1/2 t pepper
  • dash of cayenne pepper
  • 4 ingredient dairy-free/gluten-free crust or healthier crust of choice

Instructions

  1. Roll out dough for the crust.
  2. Place dough in pie plate.
  3. Preheat oven to 350 degrees.
  4. Mix remaining ingredients together.
  5. Bake for 30-40 minutes or until center is heated thoroughly.
  6. Let the pie sit for about 15 minutes, and serve.
  7. Store leftovers in the refrigerator up to two days.