It is that time of year again, when those of us who are allergy moms hoard the Bob’s candy canes and explain until the cows come home that our children are not allowed any foods that we don’t provide.
It is that time of year when Santa develops a whole slew of food allergies, as do his reindeer and we put out carrots, sugar cubes and rice milk for him, because everyone has something and Santa is only human.
It is that time of year when we discover how badly our relatives want to see us and no, we can’t visit if you have a dog or a cat, and if you leave nuts all over the house for our toddler and you may find that those nuts may just disappear…
It is that time of year when we bake and cook our allergy kids foods separate from ours, when we reach out to our neighbors whose children are newly diagnosed, and when we thank God that all we are dealing with are food allergies no matter how expensive special food is, nor how difficult it is to transition their diet.
So, in honor of the holidays, here is a turkey pot pie recipe that is a crowd pleaser, free of all allergens, freezes well, and tastes terrific! You can sub the turkey for just about anything! Lamb, or beef would work well.
I finally mastered a pot pie without Campbell’s Soup. This recipe will feed either an army or allow for you to freeze the drafts for smaller dishes. I really suggest making and freezing, you won’t regret it!
ALLERGY FREE POT PIE RECIPE
(makes 2 Large Pies, + several smaller ‘drafts’)
by Heidi Bayer ©2010 All Rights Reserved
1 large carrot (and I do mean LARGE!)
2 Bell Peppers (I use red or orange, or whatever is on sale!)
2 large celery stalks
4 cups Turkey
4 Cups Chicken Broth or Turkey Broth
1 Cup White Wine or 1/4 Cup Sherry
Kale (4 leaves)
Cauliflower (whatever you have left over from crudite platter, or 1 cup)
2 Allergy Free Pie Crusts
Leftover Safe Allergy Free Gravy
Leftover Safe Allergy Free Stuffing
preheat oven to 400 degrees.
The Allergy Free Pie crusts are going to go on top of your 2 pie dishes. The leftover stuffing will go on top of your aluminum pans, if you don’t have stuffing, make safe biscuits and you can place them on top, as this will make about 8 – 10 servings which you will place in aluminum pans and freeze. You’ll need 2 pie pans and about 4 aluminum pans (smaller pans).
Place olive oil in pan, and saute the onion, and other veggies except the Kale, until soft.
Add the broth, wine, and gravy (if you have it, if not a bit of water) and the turkey that you’ve diced or shredded and bring to a slight boil. If you are not using gravy, you may add a bit of corn starch, or tapioca starch to a bit of warm water, then add. Allow mixture to simmer for a bit, add frozen veggies if you’d like, and add the kale. Season with your favorite seasonings, Ras Al Hanout for a Middle Eastern flavor, oregano, thyme, and basil for an American flavor.
Use a ladle to place the mixture into the pie dishes, casserole dishes, or aluminum dishes…then cover the dishes with your crust, biscuit mix, or leftover stuffing.
Bake in the oven for about 35 minutes until the top is brown and the mixture bubbles over a bit.