Black Friday Creamy Turkey Pot Pie
A delicious way to use up Thanksgiving leftover turkey and wine. Try this without the crust for a delectable Creamy Turkey and Mushroom Stew.
  • 2 gluten free frozen pie crusts, thawed
  • ½ tablespoon Rich & Creamy MELT
  • 1 ½ lbs cooked turkey, cut into 1 inch chunks
  • 2 shallots, chopped
  • 1 lb mushrooms, sliced
  • 3 carrots, sliced
  • 3 celery stalks, sliced
  • ⅓ cup dry white wine
  • ¼ cup all-purpose gluten-free flour
  • 2 cups gluten-free chicken broth
  • ¾ cups half-and-half
  • 1 cup frozen peas, thawed
  • 2 teaspoons chopped fresh tarragon
  • ¼ teaspoon salt
  • ¼ teaspoon pepper
  1. Set pie crusts on counter to thaw.
  2. Heat ½ tablespoon of MELT on medium high.
  3. Add shallots; cook, stirring 2 minutes. If pan is dry add 2 tablespoons water.
  4. Add mushrooms, carrots and celery. Cook 5 minutes.
  5. Add wine, boil 2 minutes or until dry.
  6. Stir in flour, then broth; heat to boiling on high.
  7. Stir in turkey, half-and-half, peas, and tarragon; simmer 1 minute.
  8. Pour into thawed crust, top with second pastry crust and pinch the seams to close the pie.
  9. Pierce top crust with a fork or slit with a knife.
  10. Bake per crust directions or until crust is golden brown.


Recipe Categories: Gluten Free, Main Dishes, and Rich & Creamy MELT Organic Recipes.
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