QUICK & EASY LEFTOVER TURKEY POT PIE

Gluten-free
Ingredients
  • 1 package storebought Gluten Free pie shell (2)
  • I package peas and carrots
  • 1 container chopped onions
  • 1 to 1 1/2 cups leftover turkey, chopped
  • 2 red potatoes
  • 3 tablespoons potato starch
  • 1 can full-fat coconut milk
  • ¼ teaspoon pepper
  • 1 teaspoon salt
  • 1 teaspoon dried thyme
  • 2 teaspoons onion powder
  • 1 teaspoon dried sage
  • 1 1/2 cup chicken/turkey broth
  • 3 tablespoons olive oil
Glaze
  • 1 egg
  • 1 tablespoon water
Instructions
Thaw one pie shell. Leave second frozen. Preheat over to 375 degrees. Chop potatoes into cubes. In a pan add olive oil, saute potatoes, and onions until partially cooked, add peas, and carrots. Add chicken/turkey broth, potato starch, coconut milk, and seasonings and stir until thick (approximately 20 minutes.)
Add chopped turkey to thawed pie shell. Pour pan ingredients over turkey. Top with frozen pie shell. Throughly mix egg and water. Brush top pie shell with egg water mixture. Puncture with fork across top of pie shell. Bake for 45-55 minutes. Enjoy! (If you have extra filling, save and have over pasta the next day.)