Turkey Pot Pie with Potato Topping

This recipe is one I have been making for a very long time. Up to now I had never taken the time to write the ingredients and amounts I used to put it together, it was just one of those “throw together and gobble up” meal. I use potato flour to thicken the sauce as it doesn’t leave a gritty texture to the sauce. If you are lactose intolerant, any other type of milk can be used.

DIRECTIONS

1 pound cooked turkey

1 pound potatoes, washed and sliced into 1/4 inch rounds

1 1/2 cup milk

1 cup cooked or frozen vegetables

1 bunch green onions, chopped

2 cloves garlic, pressed

3 tablespoons butter

1 1/2 tablespoon potato flour

1/2 teaspoon dried rosemary, ground with mortar and pestle

1/4 teaspoon salt, plus more

Fresh ground pepper, to taste

DIRECTIONS

Melt the butter in a saucepan over medium-high heat; add the garlic and onions and cook for a couple of minutes, until the onions are softened.

Add the flour and cook until the flour starts to bubble, slowly stir in the milk, a bit at a time and cook until thickened to a gravy consistency.

Stir in the remaining ingredients except for potatoes and set aside.

Generously coat a square 9” x 9” casserole dish with non-stick spray and layer half the potatoes over the bottom and sides; sprinkle with salt and pepper.

Pour the chicken mixture over the potatoes, top with the remaining potatoes, sprinkle with salt and pepper and cover.

Place in a pre-heated 350 degree Fahrenheit oven and cook for 45 minutes.

Remove the cover and cook for another 5 minutes.

Slice and serve.

*Please keep in mind that not all dried herbs and spices are gluten free so check the labels to make sure the brand you are using is gluten free. The same applies for prepackaged store-bought items, check the labels to be sure. If in doubt, call the toll free number on packaging to be safe and to make your cooking/eating experience is truly gluten free.