Turkey Pot Pie

Today Rylee turns four. Yesterday we had a birthday party. This year we decided to keep the invites to family- ours is big and we're currently living at my parents, so until we have our own rec room toddlers can terrorize, I think we'll hold off on large parties. We decided on a PIE-rate party (okay, I decided). The food all turned out perfect and I'm especially excited about the pie crust I made. While I made turkey pot pies for the boys a few weeks ago, which inspired the twist on the pirate theme, I didn't love the crust recipe I used. It did taste good, but the process seemed a bit much for the final outcome. Plus, it cracked. This recipe, however, absolutely rocks! It completely held together for the large turkey pot pies and the mini blueberry pies (they tasted good, but no high points for presentation...)

I found the recipe on the Hey, that Tastes Good blog and had to do little modifications, which is always nice. Check out her blog for other delicious recipes to try, I still need to look through it, but she had a lot to offer and I'm excited because of the greatness of this pie crust recipe. So, without further adieu- turkey pot pie. Oh yes, I forgot to take a picture of the pies in their entirety, so hopefully this slice depicts is deliciousness!

Pie Crust (adapted from "Hey, that tastes good!" Little pies, or if you want galettes recipe)

1 Cup + 2 Tablespoons rice flour mix*

1 teaspoon guar gum a pinch of salt

1 Tablespoon sugar

1/2 Cup shortening, frozen for 20 minutes

1/4 cup cold seltzer water

2 teaspoons cider vinegar

*1 cup white rice flour, 1 cup brown rice flour, 2/3 cup arrowroot flour, 1/3 cup tapioca flour

Mix together flour mix, guar gum, salt and sugar. Add in shortening, pulse until it crumbles. Mix together cold seltzer water and apple cider vinegar. Drop by the tablespoon into dough, until it comes together. If the dough is too sticky, add a teaspoon of flour mix until it reaches correct consistency. Divide dough into two pieces. Flatten each piece into a round disc, sprinkle with flour and place wax paper on top. Place in freezer for 20-30 minutes, while preparing filling. Remove from freezer and roll into large pie crust, mini pie crusts, galettes, etc. It holds together amazingly well! Bakes beautifully! Tastes wonderful!

Filling*

1-pound ground turkey burger

1 tablespoon palm shortening

1/2 teaspoon sea salt

1 onion

1 bunch green onions

1 large sweet potato

2 large carrots

2 baby bok choy

1/8 cup cold water

3 tablespoons tapioca flour

Chop sweet potatoes and boil in a medium saucepan for 10-15 minutes, until tender. Heat up palm shortening in a large pan, add onions, green onions and carrots. Saute for 5-7 minutes. Add turkey burger and sea salt. Cook until burger is done. Add baby bok choy, stir for a couple more minutes. When sweet potatoes are done, mix into turkey burger, including the water they are boiled in.

Preheat oven to 350 degrees. In a small dish, whisk together tapioca flour and cold water, until smooth. Pour over filling. Mix continuously, allowing the mixture to thicken. Once the filling has thickened, remove from heat.

Remove pie crusts from freezer, rolling out one disc. Place into a 9" glass pie dish. Add filling. Roll out second disc and place on top of pie. Seal the edges together and crimp, if you like. Bake at 350 degrees for 45 minutes to an hour, until the crust has browned and the filling is bubbling.

*Please be creative with your filling choices. I went with what we had in the fridge and found at the grocery store. Other vegetables that would be good include rutabagas, turnips, beets, taro root, yams, celery, etc. You can also switch the burger, if you don't tolerate turkey. Most importantly, the crust is excellent, so whatever you mix together, just remember the hardest part taste great!