Turkey Pot Pie (The Last of the Leftover Turkey)

Tonight I finally used up the last of our enormous 23 lb. turkey and some other sides still hanging around from Thanksgiving.  I don't know what I like more about this pot pie, the filling or the crust!  YUM!

Ingredients:

Filling:

2-3 medium potatoes peeled and diced
1/4 cup butter
1/8 cup cornstarch
1 cup chicken broth
1 cup milk
1 teaspoon sage
1/2 teaspoon thyme
1/2 teaspoon salt
1/2 teaspoon pepper
Approx. 2 cups cooked turkey (I used leftovers)
1 cup green beans or any other veggie (I used leftovers from Thanksgiving)

Pastry:

1/4 cup soy flour, tapioca flour, sweet rice flour, and white rice flour
1/2 teaspoon salt
1/3 cup butter
3-5 Tablespoons ice water
2 Tablespoons milk

Directions:

1.  Pre-heat oven to 450 degrees
2.  In a medium pot cook potatoes until soft
3.  While the potatoes are cooking melt 1/4 cup of butter in a separate sauce pan for filling
4.  Whisk in cornstarch, milk, chicken broth and seasonings; cook until thickened
5.  Prepare the pasty by whisking together the flours and salt in a medium mixing bowl
6.  Cut in the 1/3 cup of butter
7.  Add the ice water slowly
8.  Place dough between two sheets of wax paper and roll out with a rolling pin or press out with your hands
9.  In a glass baking dish mix together turkey, veggies, and potatoes; cover with the crust; brush the crust with milk (if desired)
10.  Bake at 450 for 20-25 minutes or until the crust is golden brown and the filling is bubbly.