Living without gluten, casein, soy, eggs and peanuts. Living with ASD and ADHD. Life is good!

Wednesday, April 10, 2013

Gluten Free, Dairy Free - Turkey (or Chicken!) Pie with Biscuit Crust

Yesterday it was 82 degrees.  This morning it was 42 degrees.  Our garden is really confused, but I love another chance to enjoy a rainy, chilly day.  All the sun-loving natives down here hate the rain and call it depressing.  I love the rain and think it's peaceful and relaxing.  To each their own, I suppose.  Today is a perfect day to enjoy soup or a pot pie type of meal.  Here's a very good recipe for a turkey or chicken pie I've adapted to be gluten and dairy free (original recipe here).  It's best using leftover brined turkey or chicken, if possible.  The biscuit crust can also be biscuits that stand on their own.  And now without further ado, this most excellent recipe for a cold and rainy day.

First, prepare the filling.

Turkey (or Chicken) & Apple Filling

2 tbsp. olive oil
1 medium onion, chopped
2 stalks celery, chopped
2 tsp. dried parsely
1/2 tsp. rubbed sage
1/4 tsp. salt if your poultry is brined, 1/2 tsp. salt if it is not
1/4 tsp. black pepper
2 tart apples, peeled, cored and chopped
leftover chopped turkey or chicken, about 4 cups
1/4 cup apple cider or apple juice
2 cups turkey or chicken stock
3 tbsp. arrowroot flour

Preheat oven to 375 degrees.  Grease the bottom and sides of a 9x13 inch baking dish, set aside.  

In a heavy saucepan, cook the  onion and celery over medium-low heat until soft.  Season with parsley, sage, salt and pepper.  Add the chopped apple, turkey and cider or juice.  Cook until the apple is only just soft, about 7 minutes.  Transfer to the prepared baking dish.

In a medium pot, heat the turkey or chicken broth over medium-low heat until hot.  Whisk in the arrowroot starch, keep whisking until thickened.  Turn off the heat.  Season with salt and pepper if desired.  Pour over the filling in the baking dish.  The filling should be thick, not soupy.

Next, prepare the biscuit crust.

Biscuit Crust

2 cups GF flour blend (I used this one)
1 tsp. xanthan gum
3 tsp. baking powder
1 tsp. salt
1/4 cup Earth Balance margarine (or bacon fat)
2 tsp. dried parsley
1 cup non-dairy milk

Whisk together the flour through the salt.  Cut in the margarine until the mixture resembles fine meal, then toss in the parsley.  Add 3/4 cup of the milk and mix well - if the mixture is too dry, add up to another 1/4 cup milk.  The dough should not be sticky - cut into the dough with the side of your mixing spoon to mix just until all the dry ingredients have been incorporated.  You should be able to handle the dough without it sticking to your hands - it should feel smooth and malleable.*

Place the dough onto a piece of floured wax paper a little bigger than the baking dish.  With floured hands, pat the dough evenly into a rectangle that will cover the filling in the baking dish.  Carefully run one hand underneath the wax paper and with the other pick up one edge; flip the dough onto the prepared filling in the baking dish.  Trim the sides of the dough as necessary so that nothing overhands the baking dish.  Press the biscuit dough to the edges of the baking dish with the tines of a fork.  Then with the tines of the fork, press holes into the crust to let steam escape while baking.

Bake in hot oven about 40 minutes, until the crust is golden and the filling is bubbly.  Remove from the oven and let cool about 10 minutes before serving.

*To just make the biscuits by themselves, turn the dough onto a floured piece of wax paper.  With floured hands, pat the dough into a square 1/2 inch high.  Cut into nine squares with a floured butter knife.  Slide a thin metal spatula under each square and transfer to a baking sheet lined with parchment paper.  Bake 10 - 12 minutes or until the bisuits are golden brown.  Remove from oven, let cool a few minutes, and then serve hot.

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