- 3 cups smoked turkey (I used leftovers from Thanksgiving that I froze.)
- 2 Russett potatoes
- 5 carrots
- 2 cloves garlic
- 12 oz. frozen peas
- 3 cans cream of chicken (even if you’re not gluten free, the Pacific brand is the ONLY one to use)
- 1 1/2 cups chicken stock
- 3 pie crusts (I used three servings of the Cup4Cup gluten free pie crust mix which is amazing, but does require an hour of chilling. I used three servings since I made this in a casserole dish.)
- 1 tsp. salt
- 1 tsp. garlic salt
- 1 tsp. black pepper
Peel and chop the potatoes and carrots and get them in a pot of water to boil for about 20 minutes. This will ensure they are cooked through in the pie. Chop and add the garlic to the pot along with the salt.
Combine the cream of chicken soup and chicken stock until smooth. Add the garlic salt and black pepper. Once the carrots and potatoes are at the beginning stages of fork tender, add in the turkey and allow to boil for an additional 5 minutes to incorporate the flavors.
Prepare your baking dish with the bottom pie crust and set aside the top crust for easy access.
Drain the water and add the potatoes, carrots, and turkey to the cream of chicken mixture. Fold in the frozen peas. Pour the mixture into the baking dish and top with the top crust.
Make a few steam holes in the top crust and bake at 375 degrees for about 65-75 minutes or until your top crust is golden.
Wine Pairing Suggestion
Bota Box Pinot Grigio – This dish is the ultimate in comfort food and deserves the ultimate in comfort wine.