Turkey Pot Pie
2 tablespoons bacon drippings or salted butter
1 bell pepper, finely chopped
1 small onion, finely chopped
2 carrots, peeled and thinly sliced
1 stalk celery, finely chopped
½ teaspoon sea salt
½ teaspoon pepper
1/16 to 1/8 teaspoon cayenne pepper
1 tablespoon minced garlic
1-1/2 cups homemade turkey or chicken stock, divided
2 tablespoons arrowroot powder
2 cups leftover turkey or chicken, chopped
1/3 cup heavy cream
1 cup Wheat-Free Market All-Purpose Baking Mix
2 tablespoons salted butter, room temperature
Pinch of sea salt
1 large egg white
¼ teaspoon Wheat-Free Market Sweetener (optional)
Prepare filling by adding fat, onions, peppers, carrots, salt, pepper and cayenne to a large frying pan. Sauté vegetables over medium heat for 5 minutes then add garlic and stir. Cover and cook for an additional 5-7 minutes or until veggies are tender.
Reduce heat to medium-low and make arrowroot powder slurry by adding 1/2 cup stock and arrowroot powder to a small bowl. Whisk until powder is dissolved and there are no clumps. Set aside.
Add the turkey and cream to the pan followed by the remaining stock and bring to a simmer. Once simmering, add the arrowroot powder slurry, stirring constantly. Stir until mixture is bubbling and thick or about 1-2 minutes. Turn off heat. Taste for salt and adjust if needed.
Prepare Crust. Preheat oven to 350 degrees F.
To make crust, add flour, butter, salt, egg white and sweetener (optional) to a medium bowl. Blend with wooden spoon until stiff dough forms. Place ball of dough on wax paper then top dough with plastic wrap. Roll dough into a 10 inch diameter circle, making sure the dough has even thickness.
Pour filling into a 9 inch pie plate or round casserole dish. Invert crust on top of the filling and carefully pull away wax paper. Trim away any excess dough. Place a few slits in the center of the crust and bake on a cookie sheet (in case it bubbles over) for 35 minutes, or until edges of the crust are slightly brown.
Allow to cool 10-15 minutes before serving.