|Reprinted from The Blood Type Diet Website (www.dadamo.com)|
|Turkey pot pie|
|Contributed by: Rodney||12/23/07|
working on this one so bear with me. :)
|Best Used By Blood Types:|
- Type A (6 beneficials)
- Type A Non Secretor (3 beneficials)
- Type AB (5 beneficials)
- Type AB Non Secretor (6 beneficials)
- Type B (5 beneficials)
- Type B Non Secretor (6 beneficials)
- Type O (4 beneficials)
How to make it:
- 6 tablespoons (3/4 stick) unsalted butter or ghee and or part olive oil
- 1 cup chopped yellow onions
- 1/2 cup chopped celery
- sea salt and herbs to taste
- 6 Tablespoons bleached all-purpose flour
- 2 cups Chicken Stock or canned chicken broth
- 1 cup half-and-half or soy milk for BT
- 1 cup peeled and diced Idaho potatoes, cooked in boiling salted water until tender, 4 to 5 minutes
- 1 cup leftover sweet potatoes
- 1 cup diced carrots, cooked in boiling salted water until tender, 4 to 5 minutes
- 1 cup sweet young peas, fresh or frozen (defrost if frozen)
- 2 cups shredded cooked turkey, white and dark meat
- 2 tablespoons finely chopped fresh parsley leaves
- 1 recipe Basic pie crust (see below)
- Preheat the oven to 400 degrees. Grease a 9x9x2-inch baking pan.
- Heat the butter in a large saute pan over medium-high heat.
- Add the onions and celery, season with salt and pepper, and cook, stirring, for 2 minutes.
- Stir in the flour and cook, stirring, for 3 to 4 minutes to make a blond roux.
- Stir in the chicken stock and bring the liquid to a boil.
- Reduce the heat to medium-low and simmer until the sauce begins to thicken, 4 to 6 minutes.
- Stir in the half-and-half and continue to cook for another 4 minutes.
- Season with salt and herbs.
- Stir in the potatoes, carrots, peas, turkey, and parsley, season with salt and herbs and mix well.
- Line the baking pan with one of the rolled-out pie crusts.
- Pour the filling into the prepared pan. Place the second crust on top of the filling. Carefully tuck the overlapping crusts into the pan, forming a thick edge. Crimp the edges, cut vents in the top crust, and place on a baking sheet. Bake until the crust is golden brown and crusty, 25 to 30 minutes. Let cool for 5 minutes before slicing to serve.
- 2 cups spelt flour (white or whole)
- 1 teaspoon sea salt
- 1/3 cup cold organic butter or ghee
- 1/3 cup cold organic shortening
- 5-7 Tablespoons ice cold water
- Sift together flour and salt.
- Cut in shortening and butter or ghee with pastry knife until pieces are size of small peas.
- Sprinkle in 1 tbsp water at a time. Gently mix. Repeat until all is moist and forms a ball.
- For 2 pie crusts, cut ball in half - one for each pie crust.
- On lightly floured surface, flatten ball with rolling pin and roll to desired thickness.
rice pie crust
BTD Core Ingredients Analysis:
BTD Variations and Substitutions Analysis:
 This recipe uses ingredients rich in lignans.
 This recipe uses ingredients which may help limit bacterial overgrowth.
 This recipe uses ingredients with a high glycemic index.
 This recipe uses ingredients which may have a high mold count.
 This recipe uses ingredients which may be high in chitinase, an allergen.
This recipe is low in common allergens. This recipe is gluten free. This recipe uses ecologically friendly ingredients.
If an ingredient is an avoid for your blood type, then try using a BTD compliant variant/substitute or leaving the item out of the recipe.
When using any recipe, always check it for avoids and make the appropriate adjustments where necessary. The Blood Type Diet Recipe Database has been recently greatly enhanced. Also, the food lists changed somewhat a couple of years ago, and all recipes in the database may not reflect those changes in terms of the blood types for which the recipes are recommended. Volunteer Blood Type Diet Forums Members are working to review and update all the recipes to take advantage of the all the new features and food lists. Please be patient with us until the process has been completed.
- Revised Dec 23, 2007 at 12:45 AM By: Rodney