Wild Rice Turkey Pot Pie: I stumbled upon this delicious recipe @halfbakedharvest and it’s perfect for this rainy weekend we are having. I used cassava flour in my recipe and instead of pie crusts, I rolled out buttery Grands biscuits. I baked a turkey breast and I plan to freeze the extras to use later.
prep time 15 minutes
cook time 45 minutes
total time 1 hour
* 2 tablespoons extra virgin olive oil
* 3 tablespoons salted butter
* 2 small shallots, chopped
* 2 tablespoons fresh thyme leaves
* 1/3 cup all-purpose flour
* 4 cups low sodium chicken broth
* 1 cup dry white wine, such as Sauvignon Blanc or Pinot Grigio
* kosher salt and black pepper
* 1 parmesan rind
* 6 carrots, chopped
* 1 cup cooked wild rice
* 1-2 cups cooked shredded turkey or chicken
* zest of 1 lemon
* 2 pie crust rounds
* 1 egg, beaten
1. Preheat oven to 375 degrees F.
2. Melt the butter with the olive oil in a large skillet over medium heat. Add the shallot, and thyme and cook, stirring often, until shallot is fragrant and golden, about 4 minutes. Add the flour and cook 1-2 minutes, until golden.
3. Gradually whisk in the broth and wine, and season with salt and pepper. Add the parmesan rind. Bring to a boil, then reduce the heat and simmer, whisking occasionally, until mixture thickens slightly, about 10 minutes. Stir in the carrots and kale, and cook until just tender, about 5 minutes.
4. Remove from the heat and add the turkey, wild rice, and lemon zest, season with salt, and pepper. Remove the parmesan rind and discard.
5. Transfer mixture to a shallow 2-qt. baking dish or to 6 (8 ounce) ramekins. Alternately, if using a cast iron skillet, you can bake the pie in the skillet.
6. Gently roll out the pie crust on a lightly floured surface to just the size of your baking dish. If using ramekins, cut crust into smaller circles to fit. Place over the baking dish. Brush with beaten egg, and cut 2 or 3 slits into the pastry with a sharp knife.
7. Place the pies on a baking sheet. Transfer to the oven and bake until the crust