Recipes
Deep-Dish Leftover Turkey Pie
M E P N
Ingredients
pastry dough for 9-inch double-crust pie
1/2 cup milk-free margarine
1/2 cup flour
1 tsp. salt
dash of pepper
1/4 cup plus 1/3 cup soymilk, divided
2 cups chicken broth*
3 cups cooked turkey, cubed
3 potatoes, cooked, peeled, and cubed
1 (16-oz.) package frozen mixed vegetables
1/2 tsp. dried thyme
Directions
Preheat oven to 375°. Divide the pastry dough in half. Roll out half of the dough on lightly floured surface into 14-inch circle. Gently fit rolled-out dough into 2-qt. deep-dish casserole; set aside. Trim pastry to 1-inch from edge of dish; set 1-inch strip aside. Roll out remaining dough on lightly floured surface into 10-inch circle; set aside.
In medium saucepan, melt margarine. Add flour, salt, and pepper, and stir until combined. Slowly add 1/4 cup soymilk and chicken broth. Cook over medium heat, stirring until thick and smooth. Remove from heat and pour into large bowl. Add 1/3 cup soymilk; mix well. Stir in remaining ingredients. Spoon into pie crust. Cover casserole dish with 10-inch pastry circle and fold 1-inch strip around the top edges of the pastry. Crimp to seal, and cut four slits in top to vent. Brush pastry with water. Bake 60 to 70 minutes, or until golden brown. Let stand 10 minutes before serving.
*If using a commercially-prepared chicken broth, be sure to read the label.
Comments
I don't understand why FAAN posts recipes and has recipe contests that contain some of the top eight food allergens. It seems intuitive to substitute soy for cow's milk. What about eggs and wheat, for instance. It seems like FAAN doesn't represent all of its members or the food-allergic community.
Most FAAN recipes are free of milk, egg, peanuts, tree nuts, fish, and shellfish. Many are soy-free, and some are wheat-free, although development of a wider variety of recipes free of these ingredients is a focus. Since not everyone will follow the same restricted diets, users may wish to modify recipes based on their specific dietary needs. Our website lists common substitutions for milk, eggs, and wheat. If a recipe calls for margarine, it is coded as containing soy, although milk- and soy-free margarine is available at some grocers.
Under the circumstances, a recipe that starts without the pie crust isn't very helpful. The crust is the difficult part, comprised usually mostly of common allergens, that I need help with
It would be nearly impossible to represent all members' food allergies with every dish, so I do think it's a bit unfair to criticize a recipe that doesn't meet with your particular dietary needs. I understand that it is not easy to cook or bake when you have to take food allergies into account---sometimes it's a trial and error process, involving experimenting with various substutes and making the best with what you have to work with. For example, I'm thinking of making this recipe, but we can't use wheat flour or soy milk, so...I'll probably use some Namaste pie crust mix, I'll substitute rice milk for the soy, and I'll do cornstarch as a thickener instead of the wheat flour/margarine roux mixture.
Becel has a terrific margarine that says "vegan" right on it, and I use it for EVERYTHING!!!!
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