Got Easter Leftovers? Try Gluten Free Pot Pie

The hidden eggs have been discovered, the chocolate bunnies have been
devoured (or at least their ears nibbled off), and the fancy dishes are
all put away. Easter celebrations may be over, but we still have the
fabulous leftovers to enjoy!

If you are like me, you may have
added a little Easter ham to your scrambled eggs at breakfast, and
re-heated some potatoes with a ham sandwich at lunch, but were left
staring at your Tupperware at dinnertime wondering how to creatively
stretch these leftovers for another meal.  How about trying a pot pie?

I know pot pie is typically reserved for chicken or turkey, but you'll
be surprised at how well ham tastes in this dish. Plus, the veggies in
the pie and quinoa biscuits on top give you an added fiber boost.

Gluten Free Pot Pie

2 cups cooked ham, turkey, or chicken
1 1/2 cups frozen mixed vegetables, thawed (corn, carrots, peas, green beans)
2 cups Ore Ida country style hash browns, thawed
1/4 cup olive oil
2 cups vegetable stock (Pacific Natural Foods is gluten free)
1 clove minced garlic
1 tbsp poultry seasoning
1/2 tsp Worstershire sauce (Lea & Perrin's is gluten free)
1 tsp sea salt
1/2 tsp pepper
6 Quinoa Buttermilk Biscuits (crumbled into large pieces)

Preheat
oven to 375 degrees. In a saute pan over medium heat, heat olive oil
and garlic. Saute for 2-3 minutes. Add vegetable stock, poultry
seasoning, worstershire sauce, sea salt, and pepper and let simmer. Add
cooked ham, chicken, or turkey, hash browns, and mixed vegetables and
continue simmering until mixture thickens slightly. Pour mixture into
2.5-3 quart baking dish. Sprinkle crumbled biscuits over the top and
bake for 15-20 minutes until top is golden and sauce is bubbly. Serves
6-8.

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Comments

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  • cool idea for leftovers
    good to see the photos

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