This recipe includes a mock crust made from a simple batter that requires no rolling; the batter forms a crust around the pie as it bakes in the oven. Use this recipe with leftover turkey or chicken, or use the crust with any savory pie filling you prefer.
Ingredients
For the Filling
- 2 tablespoons olive oil
- 2 medium carrots, peeled and diced
- 2 celery stalks, trimmed and diced
- 1 medium onion, peeled and diced
- 3 cups (680 g) cooked boneless and skinless chicken or turkey, cubed (about 4 chicken breasts)
- about ¼ cup (30 grams) superfine sweet rice flour
- about 2 tablespoons (16 grams) tapioca starch
- 540 ml (2¼ cups) vegetable broth
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- ¼ teaspoon celery seeds
For the Mock Pot Pie Crust
- 1 cup (240 ml) Rice Milk or non-dairy milk of choice
- 3 teaspoons Ener-G Egg Replacer mixed with 4 tablespoons warm water
- about ⅔ cup (92 grams) Pancake and Baking Mix
How to Make It
- Preheat the oven to 350°F (180°C). Grease a 2-quart (1.9 L) baking dish, or four ½-quart (0.5 L) individual baking dishes. To Prepare the Filling
- Heat the olive oil in a large skillet over medium heat. Add the carrots, celery, and onions and cook for 3 to 5 minutes, stirring occasionally, until the onions are translucent.
- Stir in the meat and cook for another 2 minutes.
- Whisk together the flour, starch, and ½ cup (120 ml) broth. Pour this mixture into the skillet with the meat and vegetables. Immediately pour the remaining 1¾ cups (420 ml) of broth into the skillet and stir everything together well.
- Add the salt, pepper, and celery seeds and cook for another 3 to 5 minutes, until thickened.
- Pour the filling into the prepared baking dish(es). Leave ½ inch (13 mm) of head-space to the lip of the baking dish(es) for the crust. To Prepare the Crust
- Whisk together the milk and egg replacer in a small bowl. Whisk in the Pancake and Baking Mix. Pour the mixture over the pies.
- Bake for 25 to 35 minutes, until the crust is formed and the filling is bubbling.
