Saturday, November 27, 2010

Pot Pie Upcycle Style

Yes, I did frame this picture of Turkey Pot Pie. If I had made a Beef Pot Pie I would have framed that too. It is that good. It deserves a place on my Wall of Fame.  

This is a most fantastic way to use up leftover meat and is equally good with chicken, turkey or beef. Simply change the bullion flavor from chicken to beef based on your meat choice. I used leftover turkey from Thanksgiving. Perfect.

I shan't waste another moment of your time. Below is the step-by-step pictorial of how it's done.

Pot Pie Upcycle Style

Ingredients:

Crust
3/4 C white rice flour
1/2 C buckwheat flour
1/4 tsp salt
1/4 tsp baking powder
1/3 C shortening (we love Earth Balance Natural Shortening)
5 TBS cold water

Filling
2 carrots, peeled and sliced
2 red potatoes, cut into bite-sized cubes
10 oz frozen peas
2 TBS olive oil
2 cloves garlic, minced
1 medium onion, diced
1/4 tsp thyme
1/4 tsp marjoram
fresh ground pepper, to taste
1 1/2 C almond milk (we love Almond Breeze by Blue Diamond)
1 1/2 tsp chicken bullion or beef bullion
1 lb cooked meat, chopped - chicken, turkey, beef - really anything you have leftover that needs a place to go

The Preparation Method:

Preheat oven to 450 degrees.

Crust
 
Combine the white rice flour, buckwheat flour, salt and baking powder. Mix well.

Fold in the shortening until it is cut into pea sized pieces.

The easiest way to get the shortening completely folded into the flour is by working it with your hands. Massage the mixture until all the flour has been touched by the shortening. When ready, the mixture resembles sand on my favorite beach in Southern California.

 
Add one tablespoon of cold water at a time. Blend in with a fork, pushing the wet flour to the side as you go along.

 
Continue adding water one tablespoon at a time until you've added 4-5 total and the dough is completely moistened. It will still be crumbly.

Sprinkle some white rice flour on a large cutting board.

 
Form the dough into a ball with your hands. Place on the prepared surface.
 
Use a rolling pin to flatten the dough to a 1/4 inch thick.

 
Place your casserole dish upside down on the flattened dough. Press down gently to make an impression of the dish.

 
Cut out around the mark and voila... now you have the perfect size top for your pot pie. Set aside.


Filling

Steam carrots and potatoes, covered, approximately 12 minutes, just until they begin to soften. You should be able to penetrate the veggies easily with a fork. Don't overcook them. They have more cooking to do in the oven.

When ready they will look all steamy and lucious. Remove from heat. Remove lid.

Add frozen peas. Mix the peas into the carrots and potatoes. Set aside uncovered.

Heat olive oil in a sauce pot over medium high heat. Add onion, garlic, thyme, marjoram and pepper. Saute until soft and brown.

Remove from heat. Stir in the veggie mixture, chopped meat, almond milk and bullion. Mix well.

Place the pot pie filling in a deep casserole dish.

Gently place the crust on top. Cut slits in the top for steam to escape.

Place in the preheated oven for 20 minutes or until hot and bubbly. Then broil on the High setting for 3-5 minutes to brown the crust.

Let sit for a few minutes before serving. Enjoy!

Find the printable recipe here.

1 comment:

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