Pot Pie - GF
- 1 medium onion, diced coarsely
- 2 large carrots, peeled and cut to your liking (e.g., diced, sliced and halved)
- 2 large potatoes, washed, peeled (or unpeeled) and diced into 1/2-inch chunks (I used Russet potatoes; I usually wash them before I dice them, but don’t peel them)
- 1 tsp dried parsley
- 1/4 tsp ground thyme
- 3/4 teaspoon dried oregano
- 1/2 tsp sea salt
- 1/4 tsp peppercorn medley, ground
- 2 1/2 cups chicken broth (or vegetable broth for vegan version)
- 1 cup frozen baby peas
- 1 cup baby lima beans
- 1 1/2 cups cooked turkey or chicken, diced or cut into small pieces (omit for vegan version)
- cooking oil, divided---3 tbsp cooking oil, 2 tbsp cooking oil (I used extra virgin olive oil)
- 1/3 cup gluten-free flour mix (or sweet rice flour or potato flour)
- 1 cup milk, dairy or non-dairy (I used full-fat coconut milk)
- 1 cup gluten-free flour mix*
- 3/4 tsp sea salt
- 1 1/4 tsp baking powder
- slightly less than 1 cup milk
- I used my usual gluten-free flour mix, which is 3 parts Asian white rice flour and 2 parts cornstarch.
In large, deep skillet or Dutch oven, heat 3 tablespoons oil and add the onions, carrots, potatoes, parsley, thyme, oregano, sea salt, and pepper. Allow to cook on medium-low or medium heat until vegetables are softened, about 10 to 15 minutes (depending on desired doneness).
Add chicken broth and bring to a boil. Allow mixture to simmer about 2 minutes, then add peas and lima beans and cook until tender, about 5 minutes.
Preheat oven to 375 degrees. Meanwhile, in a saucepan, mix the 1/3 cup flour and 2 tablespoons oil until blended, and heat on medium-low a minute or two until thickened. Add the milk gradually to make a white sauce. When the mixture is almost thickened, add to the vegetable mixture. Stir in turkey or chicken, if desired. When mixture is thickened nicely (and it usually is at this point), pour into a greased casserole dish or pie plate.
In same saucepan as used previously, whisk together crust ingredients: flour, salt, baking powder, and milk. Pour over top of filling in casserole dish or pie plate. Even out the topping with a spatula, not quite going to the edge of the dish (leaving this space allows venting, if needed). Place pot pie into preheated oven and bake for 30 - 45 minutes, until crust is lightly browned.