A couple weeks ago as we were working out the apple slab pie recipe, we ended up making one pie crust too many. We saved it in the fridge and two nights later, we decided to make some savory gluten free pocket pies for dinner. We tried several different combinations of ingredients and pretty much everything worked. So, if you’re looking for an easy weeknight dinner, consider making the pie crust the night before and saving it in the refrigerator. This is a great way to use leftover meat like chicken or turkey, too.
Gluten free pocket pies
America’s Test Kitchen gluten free single-crust pie dough
Make as directed through refrigeration step
- Shredded chicken, cheese and green chile
- Shredded chicken and barbecue sauce
- Shredded chicken, buffalo wing sauce and ranch
- Roast beef, swiss and mustard
- Pepperoni, mozzarella, tomato, basil and oregano
- Turkey, bacon and swiss
- Turkey, stuffing and gravy (AKA Thanksgiving leftovers!)
- Tomato, mozzarella and herbs
- Any vegetable stew
- Bean and cheese
- Sauteed mushrooms, onion and garlic
- Spinach and feta
- Broccoli and cheese sauce
- Zucchini, corn, green chile and cheese
Remove the dough from the refrigerator, let it rest 15 minutes, then roll it out between sheets of plastic wrap. Cut out several round pieces (we used a *biscuit cutter) – you’ll need two rounds per pie. Fill the bottom round with a spoonful of filling in the middle, and press the top round over it to create gluten free pocket pies. You want them full but still easy to seal. We used a fork to make pretty edges on the pies. Cut a slit or two in the top of the pocket pie to vent. Bake in the oven at 350 for 25-30 minutes, until the crust is golden. These are definitely best served right out of the oven, but we did save a few for the next day. They tasted great but the crust texture wasn’t as nice reheated.
I’m sure there are a million ways to do these gluten free pocket pies, so see what’s in your kitchen and get cooking! I like the tiny format because then everyone can have what they want – perfect if you’ve got a vegetarian or a couple of picky eaters at dinner.
PRO TIP: Bake the pies on parchment paper. This allows you to label each pie if you’ve made a variety!
Do you like individual-sized pies? What kinds of fillings do you like for a savory pie? Tell me in the comments?
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