Holiday Joy

Turkey Pot Pie

Nothing satisfies more than pot pie on a cold winter evening!

INGREDIENTS 1 package Bob’s Red

½ tsp Salt, plus more to taste 1 tsp Ground Black Pepper 2 ½ cups roasted Turkey, cut into bite-size pieces 1 cup Green Beans, fresh or frozen, chopped into 1-inch pieces 2 tsp minced fresh Thyme

Broth, divided 2 Tbsp Bob's Red Mill® Cornstarch 2 cups peeled and chopped Russet Potatoes, cut into ¾ -inch cubes 1 cup peeled and sliced Carrots, cut into coins 1 tsp Poultry Seasoning

Mill® Gluten Free Pie Crust Mix , prepared according to package directions, formed into two discs, and chilled 1 Tbsp Butter 1 cup diced Onion 3 cloves Garlic, minced 4 cups low-sodium Chicken

INSTRUCTIONS • Remove prepared pie crust from the refrigerator and let sit at room temperature until workable. • In a deep skillet, melt butter over medium heat. Add onion and sauté 5–10 minutes. Add garlic and continue to cook until fragrant, 30 seconds. Add 3 cups chicken broth. Bring to a boil, then simmer on medium low. • In a small bowl, dissolve cornstarch in 1 cup broth. Pour into the skillet, stirring constantly, and cook for 3 minutes, until thickened. • Add potatoes and carrots. Let simmer 10 minutes, then add poultry seasoning, salt and pepper. • Once potatoes are tender (about 5 more minutes), remove from heat. Stir in turkey, green beans and thyme. Let cool. • Roll one disc of pie crust into a 12-inch circle between two pieces of heavy-duty plastic wrap. Remove top layer of plastic; invert and center over a 9-inch nonstick deep-dish pie pan. Press into place, then remove plastic wrap. Add filling. • Roll second disc into a 10-inch circle as above. Remove top layer of plastic; invert and center dough over filling. Press into place, remove wrap, then seal and flute the edges. Cut four vents in the top crust.

• Freeze at least 30 minutes. Meanwhile, preheat oven to 400°F.

• Brush top of pie with egg wash, tent with foil and bake until crust is golden and filling is beginning to bubble and has thickened, 1 hour 15 minutes–1 hour 25 minutes. Let cool slightly before serving. Make 9–12 servings .

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