Turkey Pot Pie

Turkey Pot Pie

by

Looking for an easy meal to incorporate your Thanksgiving leftovers? Well, this is it! This turkey pot pie is a classic comfort food, and a sure way to get your family to eat that leftover turkey! You can always use chicken or any other meat you would like. You can also use more broth instead of wine if you don’t have any. This crust does best the day of, as it tends to lose a bit of crispness the day after. However, you could always reheat it in the oven to get more of a crispy crust back. I know your family will love this as much as mine does. Enjoy this easy and creative way to use your leftovers!

Turkey Pot Pie  

Serves 8 
Prep: 25 min
Cooking: 35 min
Total:  1 hour
Beginner

Ingredients:

For Crust: 

2 ½ cups almond flour

2 Tbsp. coconut flour 

1 egg

¼ tsp. salt

¼ cup of coconut oil, or butter, melted

For the Filling: 

1 head of cauliflower, broken down into florets 

4-5 cups broth, vegetable, turkey, or chicken

½ cup almond milk, no thickeners 

2 Tbsp. olive oil or butter 

1 large onion, chopped 

4 cloves of garlic, minced

1 cup carrots, small dice

1 cup peas

¼ cup white wine

1 tsp. rosemary, fresh and chopped  

1 tsp. thyme, fresh and chopped  

2 cups turkey meat, dark or white, chopped 

salt, TT

pepper, TT 

  Method Of Prep:

  1. Preheat the oven to 350° F.
  2. Grease a pie pan well with butter or coconut oil and set aside.
  3. In a large pot add cauliflower and broth.
  4. Bring to a boil and cook until tender, about 10-12 minutes.
  5. Transfer cooked cauliflower and 1 ½ cups of broth to your high-speed blender.
  6. Add in almond milk and blend until smooth. You may need to stop and scrape down the sides.
  7. Set this mixture aside.
  8. In a large sauté pan heat oil or butter and sauté onions, garlic, and carrots until beginning to soften about 5 minutes.
  9. Add in peas. Continue to cook for 2-3 minutes.
  10. Deglaze with white wine and let evaporate.
  11. Add in herbs and turkey, mix to incorporate.
  12. Pour filling into your pie pan while we make the top crust.
  13. In a large bowl mix together almond flour, coconut flour, and salt.
  14. Add in egg and melted coconut oil.
  15. Mix together until ingredients are well incorporated and you can form a ball. This dough will be crumbly in texture.
  16. Get two large sheets of parchment paper ready.
  17. Place dough on one sheet and place the other on top of dough.
  18. Using a rolling pin, roll out dough until large enough to cover the pot pie about ½ inch thick.
  19. Carefully remove the top sheet and then flip the crust onto the top of the pie.
  20. Take a knife and cut a few slits in the crust to prevent bubbling.
  21. Crimp the edges with your hands or a fork.
  22. Bake for 30-35 minutes or until lightly golden brown and bubbly.
  23. Remove from the oven and cool slightly. Cut into 8 servings and enjoy!

                                                      

                                                      

Nutrition Facts: 
Calories- 411
Carbs- 21.9 g
Fat- 25 g
Protein- 18.7 g