Turkey pot pie is a staple leftovers dish that many fear they can never again enjoy living a gluten free lifestyle. Several gluten free flours are available that work great for a pie crust. It's easy to make, though joining a top and bottom crust can be a challenge. Don't worry about joining the crusts. Enjoy the meal. Turkey pot pie can also be made from frozen leftovers, for a good early spring, or late fall meal. Or a great way to clean out the extra vegetables in the fridge after a long day. Frozen ones are available, as well.
Pre Cook Preparation:
Marinate: No
A. Timer set to thaw meat for about 2 hours
B. Timer set to the time to begin preparation prior to cooking
C. Timer set for 1 hour later, when meal should be ready to eat
D. Stay with meal to stir frequently
Meal Adaptations:
Physical Accommodations:
Cut meat into bite sized pieces before sitting down
Frozen or canned vegetables can be used
Long oven mitts and oven rack puller
Sit on a stool while stirring
Visual Accommodations:
Colored chopping boards
Potential Food Allergy or Intolerance:
Broccoli
Butter (lactose)
Eggs
Milk (lactose)
Mushrooms
Onions
Pepper
Potatoes
Spices
Turkey
Meatless Preparation Avoid:
Butter
Eggs
Milk
Turkey
Substitute with: ________________
Utensils:
Chopping board
Fork
Paring knife
Pot holders
Spatula
Spoon
Pan: 2.5 quart oven safe with lid
Ingredients:
Meat:
1 pound of sliced turkey
Vegetables:
15 ounces of carrots
15 ounces of peas
15 ounces of potatoes (diced)
Other ingredients:
1 baking mix (gluten free)
Verify amounts of extra ingredients:
1/4 cup of butter
2 eggs
Milk, or
Water
1 tablespoon of butter
Mushroom soup (gluten free)
Dash of salt
Spices, such as pepper, to taste
Preparation time: 10 minutes
Preparation:
Baking Mix:
1. Combine in a mixing bowl.
Verify package ingredients:
1/2 cup of butter
2 eggs
1/4 cup milk, or
1/4 cup water
Vegetables:
1. Open cans of:
15 ounces of carrots
15 ounces of peas
15 ounces of diced potatoes
Meat:
1. Dice 1 pound of cooked turkey.
Combine in oven safe pan:
1. Melt 1 tablespoon of butter and cover the bottom of the 2.5 quart pan.
2. Lightly tap and spread half of the baking mix into the bottom of the pan.
3. Add:
15 ounces of carrots
1 can of gluten free mushroom soup
15 ounces of peas
15 ounces of diced potatoes
Dash of salt
Spices, such as pepper, to taste
1 pound of diced turkey.
4. Add the second half of the baking mix in small spoonfuls, spreading it across the top carefully.
5. Cut 2 small squares of butter (about 4 times the width of the knife) and break into smaller squares. Sprinkle on top.
6. Cover and place in oven.
Cook Temperature: 350 degrees
Cook Time: 1.5 to 2 hours
Servings: 4
Storage Solutions: Square containers in individual servings with or without vegetables
Counter safe: 30 minutes to an hour to cool enough to place in the fridge or freezer
Fridge safe: 3 to 4 days * Per FDA Storage Chart link in Resources
Freezer safe: 4 to 6 months * Per FDA Storage Chart link in Resources
Reheat Instructions:
Microwave: Time and temp may vary.
1. Place in a microwave safe dish (not plastic).
2. Heat until food is fully hot and reaches a safe temperature.
3. Minimum 2 minutes.
Add your microwave time here: _____________.
Stove Top: Time and Temp may vary.
1. Place food in frying pan.
2. Add enough water to almost cover food.
3. Stir frequently while food heats, until thoroughly warm, about 10 minutes.
Add your stove time here: _____________.
Oven Directions: Time and Temp may vary.
1. Place in oven safe pan.
2. Add a little water.
3. Heat until thoroughly warm, about 20 minutes.
Add your oven time here: _____________.
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