Got turkey? It’s time for a grain-free turkey pot pie to use up those leftovers
Thanksgiving day has come and gone. Likely your best dishes and platters have been cleaned and wiped dry and put away for the next gathering. Your friends and family may still be lingering for a long weekend or you might be laying low and taking it easy. Whatever the scenario, chances are good that you’ve got leftover turkey on your hands.
Don’t get me wrong, I love me some leftovers after Thanksgiving. There’s just something about that first plate of leftovers where you recreate the feast on your plate on a smaller scale. It’s like reliving the moment all over again. Only maybe with more cranberry sauce because the reheated turkey is a tad dry. But you can only do that so many times before you’re over it, right?!
So do those leftovers a favor and make a pot pie. You know, a warm, comforting one-dish meal of turkey and veggies smothered with a thyme and sage-scented gravy and topped with the most tender and flaky grain-free, dairy-free pastry crust imaginable. That got your attention, now didn’t it?
You can use either homemade broth (see our “How to Make Broth” post) or store-bought, organic broth for this recipe. And if you’re not a fan of broccoli just switch it up and use frozen green beans or peas. Same goes for the mushrooms. Leave them out or use something else like more potato or carrots. Anyway you do it, you’re going to love this grain-free turkey pot pie.
Flaky grain-free, dairy-free crust
The crust takes less than 10 minutes to whip up in your food processor and another 20 or 30 minutes to chill before you roll it out. If you’ve failed at pie crust in the past, do not fear this one. It’s pretty much foolproof since there’s no gluten so you can roll it out several times without fear of making it tough. And if you don’t own a rolling pin, just use a straight-sided drinking glass or use a baking pan to flatten it. Really, you have no excuse not to make it.
No skillet? No problem.
This recipe is made in a 9-inch cast iron skillet to make it a one dish wonder. I used my great-grandmother’s Wagner #8 because it’s probably my most favorite and prized kitchen possession right behind my big LeCreuset dutch oven which was a wedding gift from my parents. But you don’t have to have a hand-me-down cast iron skillet with a bombproof layer of seasoning or an expensive French enameled beauty because Lodge makes a lovely pre-seasoned 9-inch skillet for less than $15. And you can get a matching lid for just a few bucks more. See? You have no excuses.
Ok, but really. I get that you may not have a cast iron skillet just laying around and I’d much rather you stay at home with family than brave the mall and the Black Friday hubbub so just use a 9×9-inch baking pan or a 3-quart baking dish.
- 1 ¼ cups finely ground almond flour (such as Honeyville)
- ¾ cup tapioca flour (such as Bob’s Red Mill)
- ½ tsp. salt
- ½tsp. garlic powder
- 2 Tbsp. ground flax meal (such as Bob’s Red Mill golden flax meal)
- 6 Tbsp. warm water
- 5 Tbsp. ghee or butter, chilled
- 1 Tbsp. cold water
- 12 oz. cooked turkey, cubed (may substitute cooked chicken)
- 1 Tbsp. ghee or olive oil
- 1 small onion, diced
- 3 cloves garlic, minced
- 8 oz. cremini or button mushrooms, sliced
- 2 small red potatoes, cubed small (about 1 cup)
- 2 ½ cups chicken broth (store-bought or homemade)
- 1 cup frozen peas & carrots
- 2 Tbsp. tapioca flour
- 3/4 tsp. dried thyme
- ½ tsp. dried sage
- ½ tsp. salt
- ¼ tsp. black pepper
For the Crust
- In a small bowl, whisk together flax meal and warm water then set aside to thicken.
- To the bowl of a food processor, add almond flour, tapioca flour, sea salt and garlic powder. Pulse a few times to combine.
- Add shortening and flax/water mixture to the dry ingredients. Pulse until resembles coarse sand.
- Add a few drops of water and pulse again. Repeat until dough comes together in a ball. This may or may not take the entire 1 Tbsp. water.
- Turn dough out onto a piece of plastic wrap or parchment paper. Dust with tapioca flour then form dough into a ball with your hands.
- Place another piece of wrap or parchment paper over the ball and flatten into a disk about 6 inches in diameter. Chill 20 minutes.
For the Filling (make while crust chills)
- Preheat oven to 375F.
- Place a 9-inch cast-iron (or other oven-proof skillet) over medium. Add ghee (or olive oil) and saute onions 4-5 minutes or until they start to soften. Add garlic and cook an additional 1 minute.
- Add mushrooms and continue to cook until they’ve lost most of their water. Add potatoes and carrots, broth, thyme, and sage. Bring to a boil then reduce heat, cover and simmer 15 minutes or until potatoes and carrots are almost tender. Return to a boil
- Mix tapioca flour in a small bowl with a bit of the hot broth to create a slurry. Slowly add to bubbling filling mixture and stir gently until thickened.
- Remove from heat and add turkey and broccoli. Taste and season with salt and pepper to taste.
- Remove crust from the fridge and roll out into a 10-inch circle on the parchment or wrap. Carefully slide one hand under the crust and use the other to stabilize the crust as you flip it over onto the filling. Gently crimp edges and cut 4 slits in the crust to allow steam to escape.
- Place skillet on a baking sheet and bake for 20-25 minutes or until crust is lightly browned and crisp.
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- Serving Size: 1/6 recipe
- Calories: 477
- Sugar: 5g
- Sodium: 483mg
- Fat: 27g
- Carbohydrates: 37g
- Fiber: 6g
- Protein: 26g
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