Spare Spoons Kitchen
Claire's Self-Crust Turkey Pie
A pot pie with no rolling — turkey and a creamy soup base go in the dish, a quick self-rising batter is poured over, and it bakes up into its own golden crust. Don't stir it; that's the whole trick.
Ingredients
Easier, if you like
- Rotisserie chicken and canned broth make this a true pantry weeknight bake.
- Add frozen mixed vegetables straight into the filling — no need to thaw.
Method
Cook's notes
How the crust happens: self-rising flour has the leavening built in, so the loose batter puffs up and bakes into a biscuit-like top — the same self-crusting trick as the ham & cheese quiche.
Make-ahead: the turkey-and-soup base can be assembled and refrigerated overnight; pour the batter on just before baking.
Stir a cup of frozen peas and carrots into the filling to make it a full pot-pie supper.
A leftover-turkey favorite — chicken works the same way year-round.
Easy to make gluten-free
Gluten-free: use a gluten-free self-rising flour blend (or GF all-purpose plus 1½ tsp baking powder and ¼ tsp salt per cup) and a gluten-free condensed soup.
Dairy-free: use a plain non-dairy milk and a dairy-free soup.