Pot Pies (Turkey, Chicken, Pork, Beef, Vegan, & Gluten Free)

A true comfort food all across the U.S. as well as abroad. Prepared within minutes and baked in about a half hour or so.

It is probably the best way to revamp left over turkey or chicken in my book.

I frequently freeze boiled boneless, skinless chicken breasts which I cut into cubes ahead of time to have on hand for this.

Also, works as a great quick fix meal since you could just use drained canned chicken or even use a deli rotisserie chicken (minus skin and bone).

You can also use cubed left over baked ham and pork tenderloin. I’ve even used browned ground beef and sausages.

Or, you can go meatless and put in extra veggies instead. It can even be made with substitutions and a vegan pie crust. Speaking of which, the absolutely BEST vegan pie crust can be found at:

https://food52.com/recipes/19559-perfect-vegan-pie-crust

It is one of those rare recipes that I’ve ever tried but didn’t end up having to  change something for one reason or another. Seriously, this is the most perfect scratch vegan pie crust recipe! I am admittedly a bacon lover and a meat and potatoes gal from the South myself and just absolutely love a truly buttery flaky pie crust — so trust me when I tell you that this is a great crust!

For a traditional non-vegan homemade pie crust:

All About Pie Crusts

I still haven’t found quite — YET —  the most perfect gluten free pie crust made totally from scratch (at least not without needing to be pre-baked before use and pre-baked doesn’t work well for all recipes),  but there are several “mixes” available.

If you aren’t up to making a homemade crust I recommend using Pillsbury refrigerated pie pastry crusts. There might be other good brands out there which I simply don’t have access to here, but it is the closest thing I have found available here to homemade in taste and texture.

I certainly haven’t seen it here, but I’ve heard that Pillsbury has some products which are vegan friendly — although not advertised as such. If not, there are other brands for purchase which are vegan as well as being advertised as such.

It does contain a ton of things I usually avoid at all costs whenever possible, but it is still one of those very rarely used cheat items I keep on hand in the freezer for when I am having a particularly bad arthritis flair and other pain and mobility issues.

Usually, I just plan a few days ahead and will make homemade pie crust dough as far ahead as possible — while I know for certain I still can — roll it out, and line the dish with the bottom crust to keep well wrapped in the refrigerator. Then I place the well wrapped top crust flat onto a dish or baking sheet — for support and to make it easier to move about — into the refrigerator until ready to use as planned.

When you have physical or other health issues it is imperative to plan ahead, do what prep you can whenever you can, and always have a back up plan just in case.

I also recommend doing lots of healthy make ahead and freeze recipes so there is always something ready to use on the days you find yourself completely out of commission.

However, the kitchen can also be a great source of physical therapy. I have a particular potato bread dough — that unlike most breads which become tough if over worked — requires lots of abuse to release the gluten and break up the yeast bubbles smaller and smaller.

I make it frequently in the colder fall and winter months to keep active, to work shoulder and neck as well as a few back muscles, to work the shoulder and all of the finger and wrist joints, and it really helps prevent myself from becoming too stiff and sore in those colder weather conditions.

You spend an entire day — and much of the next — just letting it rise so you can beat it up, over and over, before it is ready to bake. Plus, it is a ton more fun than any of the therapy bands, balls, or putty! Makes the house smell like a bakery and tastes great too!

This is the most current list to date of what Pillsbury refrigerator pie pastry crusts contain (and why it is the rare exception in my kitchen):

Enriched Flour Bleached (wheat flour, niacin, ferrous sulfate, thiamin mononitrate, riboflavin, folic acid), Partially Hydrogenated Lard with BHA and BHT to Protect Flavor, Wheat Starch, Water. Contains 2% or less of: Salt, Rice Flour, Xanthan Gum, Potassium Sorbate and Sodium Propionate (preservatives), Citric Acid, Yellow 5, Red 40

https://www.pillsbury.com/products/pie-crust/refrigerated-pie-crust

Let’s make a pot pie!

Prepare crusts. For refrigerated pie crusts, soften as directed on box. Or make 2 fresh homemade crusts.

If they were made ahead bring bottom crust lining dish to room temperature leaving top crust chilled so easier to work with later. If it is a made ahead wrapped dough ball, warm to room temperature and then prepare.

In 2-quart saucepan, melt butter over medium heat. Saute onions until translucent. Stir in seasonings and let simmer (still on medium heat) for 30 to 60 seconds.

Stir in the flour. Cook, stirring constantly, until mixture is very bubbly; remove from heat.

Stir or whisk in the broth and then the milk.

Return to burner. Heat to boiling, stirring constantly.

Once it is boiling, stir for 1 minute more.

Stir in meat or poultry and vegetables. Remove from heat and set aside.

Preheat oven to 425°F at this time.

Ease one rolled out crust into very lightly spray oiled or buttered 9-inch (2-quart) casserole or souffle dish  Or simply take an unrolled dough ball gently stretch and  gently press, shaping and molding to fit bottom and sides. Pinch and press together any tears if they occur.

You can roll them out into a square (or circle for a souffle dish) to fit, if needed and desired, but pie dough is much like working with play dough as a child and it can be more or less molded by hand.

In fact, you can even get by without having rolling pin at all by just pressing the pie dough into the pan or dish.

You also get a much flakier crust because it hasn’t been as over worked.

I highly recommend it for all bottom crusts!

The only time you really have to roll out a pie crust is when it is going to be used as a top crust, sliced into strips for a lattice top crust, or when cutting out cookie cutter shapes to use. It can rolled out with a rolling pin, a dowel, a bottle, a jar, or even a thick heavy drinking glass — anything sturdy and roll-able — and that won’t break when moderate pressure is applied. If it is sticking, just rub a bit of flour onto whatever you are rolling it out with as needed.

Poke tiny holes with dinner fork to prevent air pockets from tenting the crust and pushing the filling out during baking.

Pour chicken mixture into crust-lined dish.

Slice remaining crust into strips and lattice across the top (and/or you may make decorative cut outs with a cookie cutter if desired).  Pinch to attach the shorter strips together, as needed, to make longer ones.

If desired, may decorate top with a very light dusting of paprika.

Bake about 35 minutes or until bubbly and crust golden brown.

If crust browned before pie is bubbly, cover loosely with a sheet of foil to finish baking.