I used all of my Thanksgiving leftovers for this! So yummy!
1 1/2 T Gluten free flour
1/2 t curry
1 T soy butter
2 cups left over veggies of choice-peas, corn, green beans, carrots
3/4 cups Gluten free chicken broth
1/2 cup Casein free milk-soy, rice, coconut
2 cups left over turkey
1 Prepared Gluten Free Pie Crust
Preheat oven to 350, cook pie crust to specifications.
Melt butter in large skillet, stir in flour and curry powder until it comes together. Mix in broth and milk stir into flour mixture. Bring to a boil, salt and pepper, stir in veggies and turkey. Pour into baked pie crust, top with leftover mashed potatoes. Bake for about 15 more minutes.
Serve with naturally Gluten Free Cider!
**Tip-I prefer canned coconut milk for the turkey filling. It is very thick like cream.
