I know it sounds all wrong to say this, but I cannot believe how fantastic this Dairy Free Turkey Pot Pie turned out!!! Really, truly delicious. It had the perfect amount of sauce/gravy and the crust was flaky. I love that. It’s the perfect combo. This will forever be my go to pot pie. Who would have ever thought I would prefer a dairy free version of something?!
I used all leftovers for this dish which I think is exactly how you should do it too. I added substitutes in case you don’t have any leftovers and of course you do not have to do yours dairy free. In fact, for the crust I totally think you should use butter. It would be awesome. For the filling you are more than welcome to use butter instead of oil and use milk instead of coconut milk, but to be honest I think the coconut milk made it better. It’s all up to you. It’s a leftovers pot pie so use what you have. (I really do think the creaminess of the fingerlings also made this fantastic)
(I only did a top crust for time crunch purposes, but a double would be great)
Dairy Free Turkey Pot Pie
- Recipe by Me
- 1¼ Cup Flour
- ½ Teaspoon salt
- 10 Tablespoons Vegetable Shortening, chilled
- 4-6 Tablespoons Ice Water
- 4 Tablespoons Vegetable oil Margarine, divided (butter)
- ½ Onion, chopped
- 3 Carrots, chopped
- 1¼ Teaspoons Oregano
- 3 Tablespoons Dried Parsley
- ¼-1/2 Teaspoons Kosher Salt
- Fresh Black pepper to taste
- 2 Cups Hot Water
- 2 Teaspoons Granulated Chicken Bouillon
- 2 Cups Turkey Breast, cooked and cubed (cooked chicken breast)
- 2 Cups Fingerling Potatoes, cooked, peeled and chopped (3 smaller Russets, peeled, chopped or 8 Fingerlings, peeled and chopped,and you would simmer them with everything instead of adding at the end)
- 2 Tablespoons plus 1 Teaspoon Flour
- ½ Cup Coconut Milk
- Mix the flour and salt in a bowl with a fork.
- Using a pastry cutter or a fork, cut in the chilled shortening until it looks like small peas in the flour. Add one tablespoon at a time in the mixture and toss with a fork to combine until it just comes together.
- Wrap in saran wrap and place in the fridge for 15 minutes.
- Preheat the oven to 425,
- Place 2 tablespoons of the margarine in a large skillet. Add the onion, carrots, parsley, oregano, salt and pepper. Cook and stir from time to time until the vegetables are softened. (this is where you would add the potatoes if you weren't using leftover fingerlings)
- Stir in the bouillon and water. Bring the mixture to a boil.
- In a medium saucepan, melt the remaining 2 tablespoons of margarine.
- Stir in the turkey and flour. Cook for 45 seconds to help get rid of the flour-y taste.
- Add the coconut milk, and heat through.
- Stir the turkey mixture into the vegetable mixture, and cook until thickened. Add the potatoes.
- Pour mixture into a pie dish or ramekins. Roll out the top crust, and place on top of filling. Flute edges, and make 4 slits in the top crust to let out steam. Cover the edges with tin foil.
- Bake for 15 minutes at 425 and then lower to 350 for 20 min. Remove the tinfoil the last ten minutes.