We found this recipe when we were trying to figure out what to do with leftover Thanksgiving turkey. It can be made with turkey or chicken (we have used leftover rotisserie chicken or simply grilled/pan fried chicken breasts). The gluten free pie crusts are a little tricky to work with, but they just take a bit of practice. Instead of moving the pie crusts to a reusable pie pan, we simply use the foil pan they come in for baking.

Steps

• Preheat an oven to 425 degrees.

• Place peas, carrots, green beans and celery into a saucepan. Cover with water and bring to a boil. Simmer over medium-low heat until the celery is trender (about 8 minutes). Drain and set aside.

• Melt the butter in a saucepan over medium heat and cook the onion until translucent. Stir in flour, salt, black pepper, celery seed, onion powder and Italian seasoning. Slowly whisk in the chicken broth and milk until the mixture comes to a simmer and thickens. 

• Stir the cooked vegetables and chicken into the filling mixture until well combined.

• Split the filling evenly between 2 pie crusts that are covering the bottom of a pie pan (or use the aluminum foil pan the crusts came with). 

• Top each pie with another crust. Pinch and roll the top and bottom crusts together at the edge of each pie to seal, and cut several small slits into the top of the pies to release steam. 

• Bake one (or both) pies in the preheated oven until the crusts are golden brown and the filling is bubbly (~30-35 minutes). Note: If the crusts are browning too quickly, cover the pies with aluminum foil after about 15 minutes. 

• Tip: We like to bake one pie and freeze the other. When cooking from frozen, bake covered with aluminum foil for 60-90 minutes at 325 (until crust is slightly brown). Remove aluminum foil and bake for another 30 minutes uncovered, or until crust is brown and pie is bubbly.